Ingredients
1/4 cup olive oil
1 onion, thinly sliced
12 small new potatoes, cut in quarter
2 tbsp water
2 tbsp capers (optional)
12 black or green olives,
1 ... coarsely chopped
3 tbsp sugar
3 tbsp red wine vinegar
Directions
In a large skilet over high heat, heat oil and saute onion for 2
minutes. Add potatoes, water, capers, and olives. Cover, lower heat
to medium and cook, stirring occasionally, until potatoes are barely
soft, about 7 minutes. Remove cover and cook until all liquid
evaporates. Dissolve sugar in vinegar and pour over potatoes. Serve
warm or chilled.
Flavor is enhanced is the dish is refrigerated for a couple of days.
223 cal, 11g fat, 0 chol per serving
Servings: 6 servings
Potatoes & Onions In Sweet & Sour Sauce Recipe brought to you by Recipe Ideas
Categories: Potato; Sauce; Vegetable
The History of Recipes
Academics have tracked the existance of recipes far back into antiquity, certainly as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that maybe, mostly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to food historians are a few ancient tablets in the Sumerian language which recount 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 people feel `wonderful`. As our culinary historical trip moves on a few more years we find a couple of recipe books which appeared in the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the curry that we all know today, but rather recipes for the types of meals cooked for the rich people of the time. In the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from Arab cooking, such as coriander, parsley, and basil. The introduction of these new herbs and spices led to a torrent in manuscripts on food, most of which are now in private collections. During the succeeding few hundred years, the powerful and wealthy houses competed to serve the most exotic meals, and as a consequence, cooks and their recipes were at a premium. Even so, it was during the nineteenth century that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, testing, and recording recipes of the day. Like it or not, the introduction of television gave us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Potatoes & Onions In Sweet & Sour Sauce recipe.
