Ingredients
PHILLY.INQUIRER
1 pt drained oysters
2 tsp tobasco sauce
1 cup heavy cream
Directions
IN A MEDIUM NON-STICK SKILLET SIMMER 1 PINT OF DRAINED OYSTERS FOR
2 MINUTES UNTIL THEY PLUMP.REMOVE THEM WITH A SLOTTED SPOON,AND ADD 1
CUP HEAVY CREAM,AND 2 TEASPOONS OR MORE TABASCO SAUCE.SIMMER UNTIL
THE CREAM THICKENS LIGHTLY.RETURN THE OYSTERS TO THE CREAM TO WARM
THROUGH AND SERVE IN FOUR HOLLOWED OUT BRIOCHES.MAKES FOUR
SERVINGS..............
Servings: 4 servings
Cajun Oysters Recipe brought to you by Recipe Ideas
Categories: Cajun; Fish; Seafood
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into the distant past, in truth as far as the ancient Egyptians, and maybe further still. Interesting though that maybe, these, old cook books were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe found, according to food historians is a series of 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 drinkers feel blissful. Progressing into The time of the romans around 25BC a man called Apicius assembled a number of scripts which described recipes prepared by the Romans. In his works, Apicius tells us how the roman meals were separated into appetizers, main meal and afters, a very modern way of dining. This early Roman chef informs us how the ancient chefs made use of a wide range of herbs, including a few that are still present in modern kitchens like thyme, fennel and parsley. Moving on, there are two interesting cookery books dating from the 14th Century - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the spicy food that we all know today, but instead descriptions of the types of food prepared by the chefs of the rich and wealthy people of the time. Later, in the 15th century, the Crusaders brought back many new spices and herbs from the East, including coriander, parsley, and rosemary. The introduction of these new herbs and spices led to an eruption in manuscripts on cookery, the majority of which are kept safe in private collections. During the next few hundred years, the powerful families of Wesstern Europe tried to lay on the most exotic banquets, and as a result the best cooks and their recipes could command a high salary. Even so, it was during the 19th century the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and recording popular recipes of the day. By the time we get to the 1900s, cookbooks were highly popular as a result of better eduction, people having more leisure time and a general increase in wealth. The arrival of television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Cajun Oysters recipe.
