Ingredients
1 stalk lemon grass
4 cup cubed chicken meat
1 chicken or fish stock
1/2 cup sliced cilantro leaves
1 serrano or jalapeno chili
1/2 tsp grated lime zest
1 lime juice to taste
1 1/2 tbsp salt
1 pepper to taste
3 oz snow peas
1 medium carrot, peeled
4 medium radishes
1 green part of 1 scallion
2 tbsp whole cilantro leaves
Directions
1. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with
stock, cilantro stems, chili, and lime zest in sauce pan. Simmer,
covered, 15 minutes (halfway through, taste and remove hot pepper, if
desired, or leave in longer for more heat).
2. Strain. (Solids can be re-used with more cilantro to flavor another
batch of broth.) Add lime juice, salt and pepper.
3. Cut snow peas in thin diagonal strips. With vegetable peeler shave
2 inch ribbons of carrot. Thinly slice radishes and scallion.
4. Bring soup to a boil: stir in snow peas and carrots and boil until
just tender --about 1 1/2 minutes. Stir in radishes, scallion, and
cilantro; bring to a boil. Serve at once.
Servings: 4 servings
Aromatic Broth With Vegetable Slivers Recipe brought to you by Recipe Ideas
Categories: Meat; Soup; Vegetable
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into antiquity, in fact as far back as ancient Egypt, and maybe even further. In practice though, in the main part, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe in existence, according to academics are some stone tablets in the Sumerian language 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 making anyone who drank it feel exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few documents detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main course and afters, a very modern way of dining. Additionally, he tells us how the ancient cooks made use of many different herbs, including many that are still in use today such as basil, fennel and dill. Later, there are a couple of cookery books which were published in the 14th Century - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are not about the curry that we all know today, but rather recipes for the types of food on the menus of the rich and wealthy people of the time. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from Arab cooking, such as coriander, parsley, and rosemary. These new spices and herbs caused an increase in manuscripts on food, most of which still exist in private libraries. For the decades that followed, the wealthy families of the West competed to lay on the most extravagent banquests, and as a consequence, cooks and their recipes were at a premium. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and recording popular recipes of the day. By the time we get to the 1900s, cooking books were highly popular as a result of more people being able to read, people having more free time and having more disposable income. The arrival of television brought us TV cooks 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, allowing us all to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Aromatic Broth With Vegetable Slivers recipe.
