Ingredients
1 cup homemade mayonnaise
1 cup sour cream
1 large garlic clove - peeled and finely ch, opped
1 tbsp finely chopped green onion
1 tbsp dijon mustard
1 chopped fresh parsley
1 ; to taste and for garnish
Directions
In a mixing bowl, thoroughly combine first 5 ingredients. Pour into
serving bowl, cover and chill until serving time. The flavor improves
if this is made ahead of time and gets to sit for awhile.
To serve, garnish with chopped parsley.
Recipe from Enright's sister-in-law, Anne Donaldson. In _Nancy
Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James
Lorimer & Company, 1985. Pg. 52. ISBN 0-88862-788-2. Electronic
format by Cathy Harned.
Servings: 2 cups
Anne's Vegetable Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Vegetable
The History of Recipes
Academics have traced the existence of recipes way back into distant history, in truth as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, sadly, these old recipes were just very simple hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in ancient Sumerian which describe 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 tried it feel `blissful`. Progressing into The time of the romans 25BC a roman called Apicius compiled a collection of documents which described recipes prepared by the Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something we still use today. Additionally, he describes how the Romans made use of a good variety of spices, including a few that will be familiar to modern chefs for example basil, fennel and parsley. As our culinary historical trip moves to more modern times there were two interesting cookery books published in the fourteenth century - a 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 is familiar to us all today, but rather recipes for the types of food prepared by the cooks of the rich people of the time. In the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, including coriander, parsley, and basil. These new foods and tastes created an explosion in manuscripts on cookery, most of which still exist in private collections. Over the next few centuries, the upper-class families of the West tried to lay on the most extravagent banquests, and because of this the best cooks and their recipes increased in prestige. However, it wasn`t until the 19th century that cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing recipes of the day. By the arrival of the twentieth century, cookery publications were increasing in popularity as a result of higher levels of literacy, people having increased free time and a general increase in wealth. The introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Anne's Vegetable Dip recipe.
