Ingredients
2 2/3 idaho baking potatos
2/3 tbsp butter (unsalted)
1 1/3 cup onion (chopped)
1/2 cup mozzarella cheese (low-fat)
1/3 cup skim milk
1 1/3 tbsp chicken stock
1 egg
3/16 tsp back pepper (fresh ground)
3/16 tsp salt
Directions
1. Preheat the oven to 400 degrees. Wash the potatoes and prick
several times with a sharp meat fork. Bake in the centre of the oven
for 50 to 60 minutes or until soft. Remove from the oven, split in
half, and scrape the potato pulp into a bowl.
2. While the potatoes are baking, melt the butter in a 12-inch
skillet or saute pan over medium-high heat. Add the onions and saute,
stirring frequently, for 20 minutes or until the onions are well
browned and caramelized. Set aside.
3. Lower the oven temperature to 375 degrees. combine the potato pulp
and browned onions with the remaining ingredients. Beat until smooth
with a hand mixer or in a food processor fitted with the steel blade.
If you're using a food processor, do not add the onions until the
other ingredients are smooth, then add them and pulse on and off to
incorporate without pureeing them. Scrape the mixture into a lightly
oiled 8- by 8-inch baking dish or a 6-cup souffle dish.
4. Bake in the centre of the oven for 30 minutes or until the pudding
is slightly puffed and browned. Serve immediately.
NOTE: The pudding can be prepared through step 3 up to two days in
advance and kept refrigherated, thightly covered with plastic wrap.
Either allow it to reach room temperature or add five minutes to the
baking time
Gazelle, p. 189-190.
Servings: 4 servings
Potato Onion Pudding Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into history, at least as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, these, old recipes were just basic hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to academics are some clay tablets in ancient 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 drinkers feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a few documents which described recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into starters, main meal and desserts, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times used many herbs, including a few that will be familiar to modern cooks like bay, fennel and asafoetida. Over the following few centuries, the upper-class families of Wesstern Europe tried to lay on the best banquets, and as a result the best cooks and their recipes were at a premium. Even so, it was during the 19th century that fine cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, cookery publications were increasing in popularity due to increased literacy, more leisure time and having more disposable income. The arrival of TV brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Potato Onion Pudding recipe.
