Ingredients
6 large potatoes, boiled and skinned
6 slices bacon
1 medium zucchini, sliced fairly thin
2 tbsp butter
4 tbsp olive oil
1 salt and pepper to taste
Directions
In a skillet, fry the bacon until almost crisp. Drain most of the
fat. Chop the bacon and return to pan. Add sliced zuchini, butter and
oil. Sautee until slightly soft. In a large serving bowl, slice the
potatoes about 1/2" thick. Add bacon-veggie mixture, salt and freshly
ground pepper and mix well. Serve hot or warm. *You may also use
sliced onions in this recipe. Add them with the zuchini.
Servings: 1 servings
Potatoes With Bacon & Zucchini*** Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Potato; Vegetable; Zucchini
The History of Recipes
We are able to track the history of meal recipes way back into history, certainly as far as early Egypt, and possibly even further. Interesting though that maybe, sadly, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a collection of clay 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 having made anyone who tried it feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into starters, main course and afters, a style of dining still practiced today. This early Roman chef tells us how the chefs of Roman times used a wide range of aromatic flavours, including some familiar names like thyme, mint and asafoetida. As we move on, there were a couple of cookery books which appeared in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they are unconnected to the spicy food that is popular today, but instead descriptions of the types of food prepared by the chefs of the rich and powerful of that period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices such as basil and coriander. These new spices and herbs was responsible for a torrent in manuscripts on cookery, many of which are now in private collections. During the following few hundred years, the rich and powerful families of Europe competed to lay on the most exotic meals, and because of this chefs and their recipe collections were much in demand. Even so, it was during the nineteenth century the formal cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookery publications are highly popular mostly as a result of higher levels of literacy, more spare time and having more disposable income. The arrival of television brings us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Potatoes With Bacon & Zucchini___ recipe.
