1/2 oz red bell pepper,diced
1/2 oz yel.bell pepper,diced
1/4 cup sherry
2 pinch salt
1/4 cup water
1/2 oz grn.bell pepper,diced
1/2 oz shallots,diced
1/4 cup olive oil
1 pinch pepper
Directions
LOW-CAL 83 CAL PER 1 OZ SERVING combine all the above
Servings: 6 servings
Confetti Vinaigrette Dressing Recipe brought to you by Recipe Ideas
Categories: Salad; Sauce
The History of Recipes
Written recipes as a concept can be tracked way back into ancient history, at least as far as the ancient Egyptians, and potentially, even further back. In practice though, sadly, these early records were just basic pictorial recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius compiled a few documents detailing recipes cooked by the Romans. In his publication, he tells us how the meals were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient chefs used a good variety of aromatic flavours, including a few that are still present in modern kitchens such as bay, fennel and asafoetida. Closer to modern times, there were some recipe books which appeared in the fourteenth century ; a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these have no connection with the indian food that is served today, but instead recipes for the types of meals on the menus of the nobility of the time. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from the holy land, including spices like rosemary and coriander. These new herbs and spices caused an explosion in recipe manuscripts, some of which are kept safe in private libraries. During the next few hundred years, the rich and powerful families of Europe competed to offer the most extravagent meals, and consequentially the best chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookery publications are in great demand, mostly as a result of better eduction, people having increased free time and having more money to spend. Like it or not, the introduction of TV brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Confetti Vinaigrette Dressing recipe.
