Ingredients
FUER 4 PERSONEN
1 125 g salatmayonnaise (50%~fett)
1 125 g speisequark (20%~fett)
1 5 el saure sahne
1 3 el tomatenketchup
1 1 knoblauchzehe
1 1 bund schnittlauch
1 1 bund glatte petersilie
1 1 troepfchen estragon
1 salz
1 weisser pfeffer
1 1-2 tropfen tabasco
1 1-2 el cognac
Directions
1. Mayonnaise, Speisequark, saure Sahne und Tomatenketchup in eine
Schuessel geben. Mit einem Schneebesen glattruehren.
2. Knoblauchzehe abziehen, sehr fein hacken oder durch eine
Knoblauchpresse druecken. Zur Sosse geben und unterruehren.
3. Kraeuter waschen und mit Kuechenkrepp trockentupfen.
Schnittlauch mit einer Kuechenschere in feine Roellchen schneiden.
Petersilien- und Estragonblaetter abzupfen, fein schneiden.
4. Kraeuter unter die Sosse ruehren und alles pikant mit Salz,
Pfeffer, Tabasco, Cognac oder Weinbrand abschmecken.
Das American Dressing passt gut zu Endivien- und Eichblattsalat,
aber auch zu Roemer-, Chicor'ee- und Eisbergsalat. Es eignet sich
ausserdem als Gemuese-Dip, z.B. zu Moehren, Staudensellerie, Fenchel
und Kohlrabi.
Zubereitungszeit 20 Minuten * Pro Person 270 Kalorien
Erfasser: Barbara Datum: 13.01.1993 Stichworte: Dressing, Sossen,
Saucen
Servings: 999 servings
American Dressing Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into ancient history, in truth as far into history as the Egyptians, and possibly even further than that. Having said that, sadly, these early cook books were just primitive hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to experts are some clay tablets in the Sumerian language which show 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 blissful. Moving on, there were a couple of interesting recipe books which were published in the 1300s ; a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are unconnected to the indian curry that is popular today, but rather recipes for the types of meals on the menues of the rich people of the period. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from the East, including spices such as basil and coriander. The introduction of these new culinary ideas was responsible for a torrent in books on cookery, many of which still exist in private collections. During the next few hundred years, the rich and powerful families of Europe competed with each other to lay on the most extravagent meals, and as a result chefs and their recipe collections were highly sought after. However, it was during the nineteenth century that cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, trying out, and writing down the recipes of their peers. By the time we get to the twentieth century, cookery publications are in high demand, mostly as a result of increased literacy, more spare time and disposable income. Like it or not, the introduction of TV brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this American Dressing recipe.
