1 3/4 lb kale
2 tbsp butter
2 tbsp double cream
1 pn nutmeg, salt, pepper
2 tbsp stock
Directions
Wash the kale and strip the leaves from the stalks,
then plunge into briskly boiling salted water and cook
until tender, 20-30 minutes. Drain well and chop
finely. In a saucepan combine the butter, cream and
pinches of nutmeg, salt and pepper; then add the kale
and the stock. Mix well and cook until well heated
and the sauce is slightly reduced.
Servings: 4 servings
Kale With Cream (Irish) Recipe brought to you by Recipe Ideas
Categories: Irish; Vegetable
The History of Recipes
It is possible to read the history of written recipes back into ancient history, in truth as far into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, generally, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to experts is a collection of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a man called Apicius created some scripts which described recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Aspicius describes how the cooks of his times made use of many different aromatic flavors, including a few you will know for example thyme, rue and parsley. Later, we have two interesting recipe books published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the spicy food that we all know today, but rather descriptions of the types of meals prepared for the nobility of that period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from the holy lands, including coriander, parsley, basil and rosemary. These new culinary innovations caused an explosion in cookery books, most of which are now in academic collections. For the decades that followed, the upper-class families of Europe tried to serve up the most extravagent banquests, and consequentially the best cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes of the day. By the time we get to the 1900s, cooking books are increasing in popularity as a result of better eduction, people having increased free time and disposable income. |
We hope you enjoy this Kale With Cream (Irish) recipe.
