Ingredients
1 karen mintzias
1 onion, chopped fine
3 tbsp butter
1 lb lean ground beef
1 garlic clove
1/2 cup dry red wine
1 lb canned, peeled tomatoes*
2 tbsp tomato paste
1/2 tsp granulated paste
1 stick cinnamon
1 bay leaf
1 salt & pepper
4 tbsp chopped parsley
1 sprig basil or 1/2 t dried
Directions
*Note: Tomatoes should be drained and chopped. In a heavy saucepan
cook the onion in a little water over medium heat until softened,
then add the fat and cook the onion until translucent. Combine the
ground beef with the onion, mashing with a fork and stirring until
the raw color disappears. Add the garlic and wine, then cover and
simmer for 5 minutes. Stir in the tomatoes, the tomato paste, sugar,
cinnamon stick, bay leaf, salt and pepper to taste, then simmer,
covered, for 30 minutes longer. Add the parsley and basil during the
last 10 to 15 minutes. Cook uncovered for the last few minutes, to
allow excess liquid to evaporate; the sauce should be thick. Remove
the cinnamon stick before serving. Makes 4 cups. From "The Food of
Greece" by Vilma Liacouras Chantiles.
Typed for you by Karen Mintzias
Servings: 4 servings
Saltsa Kima (Greek Meat Sauce) Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into history, in fact as far back into history as early Egypt, and possibly even further than that. Interesting though that maybe, these, old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are a few ancient 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 wonderful. Continuing our culinary historical journey, there are a couple of interesting recipe books from the 1300s : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian food that we all know today, but rather descriptions of the types of food prepared by the cooks of the nobility of that time. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the holy lands, such as basil and rosemary. The introduction of these new herbs and spices caused an explosion in recipe publications, the majority of which still exist in academic collections. Over the succeeding few centuries, the powerful families of Wesstern Europe competed with each other to lay on the best banquets, and consequentially cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the 19th century that haute cuisine and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. When we get to the 20th century, recipe publications were in high demand, due to better eduction, more spare time and a general increase in wealth. The TV revolution brought us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Saltsa Kima (Greek Meat Sauce) recipe.
