Ingredients
2/3 cup salt
2 tbsp szechwan peppercorns, whole
1 tsp black peppercorns, whole
Directions
Heat a heavy skillet over high heat. Reduce heat to medium and add
salt and peppercorns. Stir constantly until mixture turns a light
brown. Place in a blender or food processor and whirl until well
blended. Shake through a sieve before bottling. Yield about 6 oz.
SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92
Servings: 6 servings
Chinese Salt & Pepper Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
We can track the history of meal recipes far back into the distant past, in fact as far back into history as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these ancient cook books were just very basic hieroglyphic recipes for preparing food.
In fact, the most ancient recipe found, according to food historians is a series 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 having made those who drank it feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius created a few scripts showing how to cook the recipes enjoyed by the Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the Romans made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like basil, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including coriander, basil and rosemary. These new foods and tastes caused an increase in recipe publications, many of which still exist in academic collections. For the centuries that followed, the families of Europe strove to serve up the best banquets, and as a result the best cooks and their recipes could command a high salary. However, it wasn`t until the nineteenth century that haute cuisine and recipe collections became really popular. 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 that were common in the better off homes of the day. By the time we get to the 20th century, cookbooks were greatly in demand due to increased literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Chinese Salt & Pepper recipe.
