Ingredients
***** Not Found *****
Directions
: see below
Any combination of: 6 ounces dried Ancho, Chipolte, Cascabel, or other
chiles
Remove the stems and seeds from your choice of dried chiles. Pour
boiling water over the chiles
to cover and soak 30 minutes. Drain the chiles and puree them
thoroughly in a food mill or food processor fitted with a metal
blade. If you use a food mill, the result will be a smooth paste. If
you use a food processor, you may want to press the paste through a
sieve to produce a totally smooth paste. The paste can be stored,
covered and refrigerated 10 days to 2 weeks; if covered with oil, it
will keep in the refrigerator several months.
Yield: 1 1/2 cups
Recipe By :COOKING LIVE SHOW #CL8722
Date: Fri, 1 Nov 1996 07:52:25
~0500
Servings: 4 servings
Chili Paste (Puree) Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Recipes as a concept can be observed back into history, in fact as far back into history as early Egypt, and quite possibly further than that. Interesting though that is, mostly, these ancient records were just simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to academics is a series of 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 having made drinkers feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we find a couple of interesting cookery books which were published in the 14th Century : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the curry that appears on menues today, but instead accounts of the types of food on the tables of the rich and powerful of that period. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab cuisine, such as parsley, basil and rosemary. The introduction of these new foods and spices caused a surge in publications on food, some of which are kept safe in private cookery archives. Over the succeeding few centuries, the powerful and rich houses tried to serve the most extravagent banquests, and because of this cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. When we get to the twentieth century, cook books were increasing in popularity as a result of higher levels of literacy, people having more spare time and having more disposable income. The TV revolution gave us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Chili Paste (Puree) recipe.
