Ingredients
3 dried chile piquins
4 green chiles, skinned,seeded
1 and chopped
1 green chile, skinned,seeded
1 cut into strips
1/2 cup lemon juice
1/4 tsp salt
1 large onion, sliced and separated
1 into rings
2 cup monterey jack or cheddar
1 cheese, grated
1 cup heavy cream
2 tbsp olive oil
6 potatoes, boiled, diced
Directions
Mix the piquins, lemon juice, and salt. Add the onion rings and toss
until coated. Cover and marinate, at room temp, for 30 minutes.
Drain. Combine the cheese, creamand chopped chile in a blender and
puree until smooth. Heat the oil and slowly add the cheese mixture,
stirring constantly. Simmer over low heat until the sauce thickens,
about 5-10 minutes. To serve, pour the sauce over the hot potatoes
and garnish with the drained onion rings and chile strips. The Fiery
Cuisines 05/20 02:11 am Pam Coombes Fairfax, VA
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 2:24 AM
TO: ALL FROM: PAM COOMBES (RNCM95A) SUBJECT: R-MM VEGGIES
Servings: 1 servings
Chile Cheese Potatoes Recipe brought to you by Recipe Ideas
Categories: Cheese; Mexican; Potato; Vegetable
The History of Recipes
We are able to track the history of meal recipes far back into distant history, in truth as far back into history as the Egyptians, and maybe even further. In practice though, these, ancient records were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to historians are a few tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius created some scripts which described recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were split into appetizers, main meal and desserts, something we still use today. Aspicius recounts how the chefs of Roman times were skilled in the use of a wide range of herbs and spices, including some that we all recognise for example bay, mint and parsley. As we move on, we find a couple of interesting cookery books from the 1300s ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that is familiar to us all today, but instead recipes for the types of food prepared by the cooks of the rich and powerful of that period. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the East, including spices such as rosemary and coriander. The introduction of these new tastes created an eruption in cookery books, most of which are now in private libraries. During the following few hundred years, the powerful and rich tried to serve the best banquets, and as a result chefs and their recipe collections were greatly in demand. However, it was during the 19th century the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and writing down the recipes of their peers. By the time we get to the 1900s, cookbooks are increasing in popularity due to increased literacy, leisure time and having more money. |
We hope you enjoy this Chile Cheese Potatoes recipe.
