Ingredients
2 lb potatoes
1 salt and pepper
1 saffron threads (several pinches)
2 tbsp spanish or other fragrant virgin ol, ive oil
1 slice dense white bread
1/2 cup almonds, blanched, roughly chopped
2 large garlic cloves
1 tsp paprika
1 cup ; water; boiling
1 tbsp pasley, chopped, for garnish
Directions
Preheat oven to 375 degrees. Peel potatoes (leave skins on if
thepotatoes were organically grown). Cut into large chunks and place
in a baking dish large enough for potatoes to form a single layer.
Season with salt and pepper and sprinkle with saffron.
In a skillet, heat oil. Tear bread in pieces and fry with almonds and
garlic until golden, about 5 minutes.
Remove garlic if it gets too dark. Grind bread-almond mixture with a
mortar and pestle or in a food processor with a little boiling water
until fairly smooth, then stir in paprika and season with salt and
pepper.
Add bread-almond mixture to the potatoes, along with remaining water.
Cover dish with foil and bake 45 minutes. Remove foil, stir contents
and continue baking until liquid has been absorbed and potatoes are
tender. Broil to brown the top. Garnish with parsley.
Serves 4.
Per serving: 365 calories: 7 g prot; 12 g fat; 55 g carb; 0 chol;
590 mg sod; 7 g fiber;vegan
Vegetarian Times, Nov 93/MM by DEEANNE
Servings: 4 servings
Potato Casserole W/Saffron~ Almonds~ Bread Cr Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads; Casserole; Main Dish
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into ancient history, certainly as far back into history as the Egyptians, and possibly even further than that. Interesting though that maybe, generally, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to historians is a collection of ancient tablets in Sumerian describing the baking 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 drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by his fellow Romans. In his works, he describes how the meals were separated into appetizers, entrees and dessert, a very modern way of dining. Aspicius also recounts how the ancient chefs used many aromatic flavours, including a few that are still present in modern kitchens for example thyme, fennel and parsley. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. These new foods and tastes led to an outbreak in publications on food, most of which still exist in private libraries. The introduction of the TV brings us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Potato Casserole W_Saffron~ Almonds~ Bread Cr recipe.
