Ingredients
1 qt water
1 salt
1 1/2 cup blue cornmeal
1 oil, for frying
Directions
Bring water to a boil in a saucepan, add salt to taste, and whisk in
the cornmeal. Lower the heat and stir the cornmeal for 10 minutes or
until it tastes done. The coarser the meal, the longer it will take.
Pour the cooked cereal onto a cookie sheet or into a bread pan and
set it aside to cool for an hour or so or until firm. Once it has
cooled, slice it into pieces for frying. Fry the slices in butter or
oil in a nonstick pan until lightly crisped on both sides. If this is
to be eaten as a savory, sprinkle a little red chili or paprika on
top just before serving.
This is cooked like cornmeal mush, molded in a bread pan, and then
sliced and fried. It is delicious with a clear corn flavor and odd
purple-blue color. It's good with eggs and bacon, or with butter.
Deborah Madison, "The Savory Way", Posted by Dorothy Hair
Servings: 6 servings
American Indian Hopi Blue Corn Mush "Savory W Recipe brought to you by Recipe Ideas
Categories: Asian; Corn; Indian
The History of Recipes
Food historians have proved the existance of recipes back into distant history, in fact as far back as the Egyptians, and possibly even further than that. Interesting though that is, mostly, these ancient cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a series of ancient tablets in ancient Sumerian which recount the baking 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`. During the time of the Roman Empire a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by the Romans. In his works, he recounts how the meals were separated into appetizers, entrees and dessert, something that is very familiar to us today. He also recounts how the chefs of Roman times used a wide range of herbs and spices, including some that we all recognise for example basil, fennel and parsley. In the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, such as coriander, parsley, and basil. These new foods and tastes led to an outbreak in recipe manuscripts, some of which still exist in private collections. Over the following few hundred years, the wealthy families of Europe strove to offer the best banquets, and because of this cooks and their recipes were much in demand. However, it was during the 1800s that haute cuisine and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and writing down the recipes of their peers. Like it or not, the introduction of television brought us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this American Indian Hopi Blue Corn Mush _Savory W recipe.
