Ingredients
1 no ingredients
Directions
4 TB whole butter -- unsweetened
1 lb mushrooms -- sliced
1/2 lg onion -- minced
2 Cloves garlic -- minced
1 1/2 ts chile powder -- or to taste
1 ts sea salt -- or to taste
1 ts coriander
1/4 ts cumin
1 c roasted cashews
2 TB vegetable oil
: fresh parsley -- chopped for
: garnish
: black pepper -- freshly
: ground to
: taste
In a medium skillet, over a high heat, melt the butter. Saute the
mushrooms 3 to 4 minutes. Add the onion, cook until translucent then
add the garlic for a minute or so, then the spices. Cook until the
mixture is fairly dry. Cool. In a food processor fitted with a metal
blade or blender, chop the cashews finely and slowly; add the oil to
make a paste. Add the mushroom mixture and continue mixing until
smooth. Taste and add more chile powder or salt, if necessary. Place
in a serving bowl and sprinkle with chopped parsley. Serve at room
temperature. Yield: about 3 1/2 cups Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved 10/4/96 show
Recipe By : TOO HOT TAMALES SHOW #TH62
From: Pat Asher
~0500
Servings: 1 servings
Chilied Mushroom & Cashew Pate Recipe brought to you by Recipe Ideas
Categories: Chili; Mushroom; Nut; Vegetable
The History of Recipes
It is possible to read the history of written recipes far back into ancient history, at least as far into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, these, old cook books were just very simple pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which describe the making 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 25BC a roman called Apicius created a collection of scripts detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and dessert, a very modern way of dining. Aspicius describes how the Roman cooks were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. Later, there were some recipe books published in the 14th Century - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian food that we all know today, but rather descriptions of the types of food enjoyed by the rich and wealthy people of the period. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from the holy lands, such as coriander, parsley, and rosemary. These new culinary innovations was responsible for an eruption in recipe manuscripts, the majority of which still exist in private collections. During the following few hundred years, the upper classes competed to offer the most extravagent banquests, and consequentially cooks and their recipes were highly sought after. Notwithstanding that, it was during the 19th century that fine cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the 1900s, cookery books are in great demand, as a result of better eduction, people having more free time and being a little richer. The arrival of television gave us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chilied Mushroom & Cashew Pate recipe.
