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 recipes as an idea can be found back into the far past, in fact as far back into recorded history as pharonic Egypt, and maybe even further. In practice though, these, early cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are some ancient tablets in Sumerian which recount 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 and exhilarated. During the time of the Romans a man called Apicius created a number of documents showing how to cook the recipes prepared by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main course and dessert, a style of dining still practiced today. Additionally, he describes how the ancient chefs used a good variety of herbs, including a few you will know like thyme, fennel and asafoetida. Moving our culinary historical trip onwards, we have a couple of books which were published in the 1300s - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they are not about the indian food that is popular today, but rather accounts of the types of food prepared for the wealthy. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from the Middle-East, including spices such as coriander, parsley, and basil. The introduction of these new tastes was responsible for a torrent in publications on food, many of which still exist in private cookery archives. Over the next few hundred years, the rich families of Wesstern Europe strove to serve the most extravagent banquests, and as a result chefs and their recipes were greatly in demand. However, it was during the nineteenth century that fine cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the 20th century, cooking publications are starting to become popular as a result of increased literacy, leisure time and being a little richer. The arrival of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Los Angeles & Tijuana Caesar Salad recipe.
