Ingredients
1 stephen ceideburg
1 cup oil
1 1/4 cup white wine vinegar
1 tsp salt
5 large cloves garlic, very finely chopped, or crushed
4 tbsp parsley, finely chopped
1 tsp paprika
1 tsp ground cumin
1/2 tsp chilli powder or cayenne pepper
1/2 tsp pepper
2 tbsp ground oregano
2 bay leaves finely chopped
Directions
Combine all the ingredients, bottle and shake thoroughly immediately
and thereafter whenever you think of it. Keep for a minimum of 24
hours before using. Chimichurri will keep in the refrigerator almost
indefinitely.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
7/13/93. Courtesy Mark Herron.
Servings: 6 servings
Chimichurri Sauce (Constance) Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is quite feasible to trace the history of recipes back into distant history, at least as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, these, early recipes were just simple hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to food historians is a collection of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, something we still use today. Aspicius describes how the ancient chefs used a wide range of herbs, including some that we all recognise like basil, rue and dill. Over the following few centuries, the powerful families of Europe strove to lay on the most exotic banquets, and consequentially the best chefs and their recipe collections increased in prestige. Even so, it was during the 19th century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing popular recipes of the day. When we get to the 1900s, recipe publications were starting to become popular due to better eduction, people having increased leisure time and a general increase in wealth. The arrival of TV brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chimichurri Sauce (Constance) recipe.
