1 envelope active dry yeast
1 1/2 cup warm water
3 cup unbleached flour
1 cup whole-wheat flour
1/4 cup grated parmesan cheese
1 egg, lightly beaten
2 tbsp vegetable oil
1 tsp finely minced garlic
1 topping (recipe follows)
1 minced chives
Directions
Sprinkle yeast over warm water and let stand until
bubbly. Meanwhile, combine flours, cheese, egg, oil
and garlic into food processor bowl. Add yeast mixture
and process just until dough forms a ball. Turn out
onto floured surface and knead until dough is Preheat
oven to 400 F. Press dough into bottom and up sides of
greased 9x13-inch pan, forming rim around edge. Crimp
edge. Spread topping evenly over dough and sprinkle
with minced chives. Bake for 30 minutes, until edges
are browned and topping is light
TOPPING: Peel and mince 10 to 12 garlic cloves. Saute
3 to 5 minutes in 2 tablespoons olive oil over low
heat until soft but not browned. Remove from heat and
cool slightly then combine with 1 cup sour cream, 2
lightly beaten eggs and 1/2 teaspoon salt.
Per Serving: Calories 126 Fat 5g Cholesterol 31 mg
Sodium 74 mg Percent calories from fat 39%
KRT News Service/"The Garlic Lovers' Cookbook, Volume
II" Dallas Morning News 9/18/96 Typos by Bobbie Beers
Servings: 4 servings
Krusty Garlic Kuchen Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is possible to follow the history of written recipes far back into distant history, certainly as far back into history as the ancient Egyptians, and possibly even further than that. In practice though, in the main part, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to food historians is a series of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a few documents detailing recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius also informs us how the ancient cooks made use of a wide range of aromatic flavors, including some familiar names such as thyme, fennel and asafoetida. For the centuries that followed, the powerful and wealthy competed to serve the most exotic banquets, and as a result cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. The introduction of the TV gave us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Krusty Garlic Kuchen recipe.
