Ingredients
2 tbsp flour
8 medium new potatoes
2 tbsp butter
2 tbsp olive oil
40 milliliters garlic -- minced or squ, eezed press
1/2 cup chopped scallions
2 each celery stalks -- finely
1 choped
1 cup thinly sliced mushrooms
3/4 cup chicken broth
3 tbsp chopped fresh basil
2 tsp honey
1 1/2 tsp italian seasonings - see --
1 seperate recipe
1/8 tsp salt
1 fresh parsley for garnish
Directions
SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN
#1-55867-108-0. MM format by Ursula R. Taylor.
Brown flour in a dry skillet over medium heat, stirring occasionally,
for 8 minutes and set aside.
Boil potatoes for 18 minutes, or until tender. Drain and submerge
potatoes in cold water. Slice or cube potatoes and set aside. Heat
butter and olive oil in a deep skillet. Saute garlic for 2 minutes
over medium heat. Add scallions, celery and mushrooms. Saute for 3
minutes. Add chicken broth, basil, honey, Italian Seasonings and
salt. As soon as liquid begins to boil, slowly whisk in flour. Add
potatoes and simmer for 3 to 5 minutes, or until potatoes are warm.
Mix thoroughly and serve at room temperature with sprigs of fresh
parsley.
Recipe By :
Servings: 4 servings
Potato Fantasy Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Historians have traced the existance of recipes back into antiquity, in fact as far back as the early Egyptians, and maybe further still. However, in the main part, these early cook books were just very simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history are a few stone tablets in the Sumerian language describing the baking 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 `wonderful`. Later on, there are some interesting books which appeared in the 1300s ; a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are not about the spicy food that is familiar to us all today, but rather recipes for the types of food prepared by the cooks of the rich people of the time. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices such as parsley and basil. These new foods and spices was responsible for an increase in books on cooking, most of which still exist in private collections. For the centuries that followed, the wealthy families of Wesstern Europe strove to offer the most extravagent meals, and as a consequence, chefs and their recipe collections could command a high salary. Nevertheless, it was during the nineteenth century that fine cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, testing, and publishing the recipes of their peers. The introduction of the TV brought us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Potato Fantasy recipe.
