Ingredients
WALDINE VAN GEFFEN VGHC42A
3 tbsp shallots, mince
1/4 cup red wine
2 tbsp dijon mustard
1/2 cup chicken stock
2 tbsp chives, chop
Directions
Spray pan with cooking spray. Saute shallots for 1 minute. Add wine,
mustard and stock. Cook 5 minutes to thicken. Add chives. Source:
Home and Family. MM Waldine Van Geffen vghc42a@prodigy.com.
Servings: 1 recipe
Christina Ferrare's No-Fat Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Written recipes as an idea can be found back into distant history, in truth as far into history as the early Egyptians, and potentially, even further back. Interesting though that is, in the main part, these old records were just basic pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to food historians is a series of clay tablets in the Sumerian language describing 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 anyone who tried it feel blissful. Moving our culinary historical trip onwards, there are two interesting recipe books dating from the fourteenth century - a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that appears on menues today, but instead descriptions of the types of food on the tables of the upper classes of the time. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, including spices like coriander, basil and rosemary. These new foods and tastes was responsible for an eruption in manuscripts on food, some of which are now in academic collections. Over the next few hundred years, the wealthy families of Europe tried to offer the most exotic banquets, and as a consequence, the best chefs and their recipes could command a high salary. However, it was during the 19th century that formal cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, verifying, and recording the recipes of their peers. When we get to the 20th century, recipe publications are starting to become popular due to more people being able to read, people having increased spare time and having more money to spend. The arrival of TV brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Christina Ferrare's No Fat Sauce recipe.
