Ingredients
1 small lemon
1 cup flat-leaf parsley leaves, loosely packed
1 medium garlic clove
2 lb small red potatoes, unpeeled and quartered
1/2 cup heavy cream
1 stick unsalted butter, room temperature
1 tsp kosher salt
Directions
1) Using a sharp vegetable peeler, cut away the zest of the lemon in
strips, taking care not to include any of the bitter white pith. On a
cutting board finely chop the zest with the parsley and garlic. 2)
Place the potatoes in a medium saucepan and add enough water to cover
them by 1 inch. Bring to a boil over high heat. Reduce the heat to
moderately high and cook the potatoes until tender, approximately 15
minutes. 3) Drain the potatoes in a colander and return them to the
sauce pan. Using a potato masher, mash potatoes over a very low heat,
gradually incorporating the heavy cream and the butter. Stir in the
salt and the gremolada and serve immediately.
Servings: 6 servings
Potatoes Gremolada Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
Experts have proved the existance of recipes far back into ancient history, at least as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these early cook books were just basic hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in Sumerian 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 tried it feel exhilarated and blissful. During Roman times around 25BC a man called Apicius created a number of documents detailing recipes enjoyed by the Romans. In his works, he recounts how the meals were split into starters, main course and afters, a very modern way of dining. Additionally, he informs us how the cooks of Roman times were skilled in the use of a good variety of spices and herbs, including many that are still in use today for example thyme, mint and parsley. In the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in manuscripts on food, most of which still exist in private libraries. During the succeeding few hundred years, the rich families of Wesstern Europe competed to serve up the best banquets, and as a result the best cooks and their recipes were highly sought after. However, it was during the nineteenth century that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, testing, and recording the recipes of their peers. Like it or not, the introduction of television brings us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Potatoes Gremolada recipe.
