2 7 oz. pkg udon noodles
2 tbsp extra-virgin olive oil
1/4 cup fresh lemon juice
2 tbsp grated lemon zest
1 tsp coarse black pepper, prefer-
1 ably tellicherry
1/2 cup vegetable stock
1/2 cup fresh grated coconut
2 cup slivered snow peas
1 tsp salt
1/4 cup chopped cilantro
1/4 cup chopped fresh basil
Directions
Cook the Udon Noodles in a large amount of boiling salted water
acording to package direstions until tender but still firm to the
bite. Drain.
Heat 1 tablespoon of oil in a large nonstick skillet or wok. Add lemon
juice, zest, pepper, vegetable stock, and coconut and bring to a
boil. Cook over moderately high heat for 2 minutes. Add the snow peas
and continue to cook for about 1 minute. Remove the pan from heat,
add the drained noodles and stir to blend ingredients. Season with
salt. When the salad has cooled to room temperature, add the herbs
and stir to mix. (can be covered and refrigerated up to 4 hours
before serving) Drizzle with the remaining olive oil and served
garnished with cilantro sprigs.
Servings: 6 servings
Lemon Pasta Salad With Peppercorn-Coconut Gla Recipe brought to you by Recipe Ideas
Categories: Fruit; Italian; Pasta; Pasta Salad; Salad
The History of Recipes
We can trace the history of `recipes` way back into distant history, in fact as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that is, these, early cookbooks were just basic pictorial instructions for preparing food.
In fact, the most ancient recipe found, according to experts are a few stone tablets in ancient Sumerian which recount the preparation 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. Progressing into Roman times around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and desserts, a very modern way of dining. Additionally, he informs us how the Romans used many different herbs, including a few that will be familiar to modern cooks for example bay, rue and asafoetida. Later on, there were a couple of books from the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the spicy food that we all know today, but instead recipes for the types of food served to the upper classes. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from the East, such as coriander, parsley, and basil. The introduction of these new culinary ideas created an outbreak in cookery books, the majority of which are kept safe in private collections. For the next few years, the upper-class families of Wesstern Europe strove to lay on the best banquets, and as a result cooks and their recipes were highly sought after. However, it wasn`t until the 1800s the formal cooking and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes common in their social group. By the advent of the twentieth century, cookery publications were starting to become popular due to increased literacy, more free time and disposable income. The introduction of the TV brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Lemon Pasta Salad With Peppercorn Coconut Gla recipe.
