6 anchovy filets
4 tbsp milk
1 cup olive oil
1 cl garlic, left whole
4 slice french bread,
1 (cut into 1/2 cubes)
1 egg
1 head of romaine lettuce
1 juice from small lemon
1 salt and pepper
4 tbsp parmesan cheese, grated
Directions
1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on
paper towels. Chop roughly. Cook the egg for 1 minute.
2) Crush the garlic and leave in the oil for about 30 minutes. Heat
all
but 6 tb of the oil in a frying pan until hot. Fry the cubes of
bread
until golden brown, stirring constantly with a metal spoon for even
browning. Drain on paper towels.
3) Break the cooked egg into a bowl and beat well with the lemon
juice,
salt and pepper. Toss the lettuce with the remaining garlic oil and
anchovies. Add the egg mixture and toss to coat well. Place in a
clean
serving bowl and sprinkle over the croutons and parmesan cheese.
Serve
at room temperature.
From the kitchen of Peggy and Bruce Travers Cyberealm BBS Watertown NY
315-786-1120
Brought to you from Ron's Recipe Database
Submitted By RONAMIT@NETVISION.NET.IL (RON AMIT) On SAT, 24 JUN 1995
025253 GMT
Servings: 4 servings
Los Angeles & Tijuana Caesar Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Written cooking instructions as a concept can be traced back into history, certainly as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, generally, these ancient recipes were just simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe found, according to historians are some tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few scripts detailing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main course and desserts, something that is very familiar to us today. Aspicius also describes how the early Romans made use of many different herbs, including a few that are still present in modern kitchens such as thyme, fennel and parsley. As our culinary historical trip moves to more modern times there are a couple of cookery books published in the fourteenth century ; one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of food prepared by the chefs of the rich and powerful of that time. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from the East, including spices like basil and coriander. These new culinary innovations led to a torrent in recipe books, some of which are kept safe in academic collections. Over the following few centuries, the wealthy families of Wesstern Europe competed to serve the most extravagent banquests, and as a result the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. When we get to the 1900s, recipe publications are highly popular as a result of increased literacy, people having increased leisure time and having more money. The arrival of TV brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Los Angeles & Tijuana Caesar Salad recipe.
