Ingredients
1 red pepper
1 green pepper
1 large garlic clove, chopped
1 lemon, juiced
2 tbsp tarragon, finely chopped
1 salt and pepper
3 tbsp olive oil
1 sprigs of tarragon - to garnish
Directions
Serves 2-3
Skinned, grilled peppers in a garlic and tarragon dressing, arranged
decoratively on a plate, make an elegant, light starter to a meal. Try
using other coloured peppers, too - yellow, purple or white - to vary
the effect.
Wash the peppers and cut into quarters. De-seed and remove the
inedible parts. grill the peppers for a few minutes, skin-side up.
Leave to cool. Now remove the skin, which should peel away easily.
Cut the peppers into strips.
Mix together the garlic, lemon juice, chopped tarragon, and some salt
and pepper and sprinkle over the peppers, trickle the olive oil over
the top and garnish with the sprigs of tarragon.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Peppers With Tarragon Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
The History of Recipes
Written recipes as a concept can be traced way back into distant history, in truth as far into history as ancient Egypt, and quite possibly further than that. Having said that, generally, these ancient cookbooks were just simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts is a series of tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Much later, in Roman times a roman called Apicius assembled a number of documents which described recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were split into appetizers, main meal and dessert, something that is very familiar to us today. He also recounts how the chefs of Roman times made use of many spices, including many that are still in use today such as bay, mint and parsley. Continuing our culinary historical journey, there were two interesting recipe books which appeared in the fourteenth century : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the curry that appears on menues today, but rather recipes for the types of meals on the menus of the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices created an eruption in publications on food, some of which are now in private libraries. Over the succeeding few hundred years, the upper-class families of the West tried to serve up the most exotic meals, and consequentially the best chefs and their collection of recipes became highly prized. Nevertheless, it was during the 19th century that formal cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, trying out, and writing down popular recipes of the day. When we get to the 1900s, cooking books are increasing in popularity as a result of better eduction, people having increased spare time and having more money to spend. |
We hope you enjoy this Peppers With Tarragon recipe.
