Ingredients
2 lb red potatoes, boiled & cubed
1/2 cup safflower oil
4 tbsp white wine
2 tbsp lemon juice
1 tsp oregano
1 tsp soy sauce
3/4 lb fresh mushrooms, sliced
4 oz snow peas, fresh & trimmed
1/4 lb ham, cubed
1 bell pepper, cut in strips
1 stalk celery with leaves, diced
3 scallions, sliced
3 tbsp parsley
1 head iceberg lettuce
Directions
Stir together oil, wine, lemon, oregano, and soy sauce. Pour over
mushrooms; set aside. Steam peas 3 minutes; set aside. Place
potatoes in serving bowl; add mushrooms and sauce, snow peas, ham,
green pepper, celery, scallions, parsley; toss together with lettuce.
Chill. Serves 6
Servings: 6 servings
Potato Salad - Chef's Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes far back into the far past, at least as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that maybe, generally, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in the Sumerian language which show 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`. During the time of the Romans a roman called Apicius wrote a few documents detailing recipes prepared by the Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, main meal and dessert, something that is very familiar to us today. He also tells us how the chefs of Roman times were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens such as basil, rue and asafoetida. Moving our culinary historical trip onwards, we find a couple of cookery books from the 14th Century ; a book published under the title `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 rather recipes for the types of food prepared by the cooks of the rich and powerful of those days. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including basil and coriander. These new foods and tastes was responsible for an eruption in manuscripts on food, some of which are now in private collections. When we get to the 20th century, cook books were highly popular due to better eduction, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Potato Salad Chef's recipe.
