Ingredients
6 anaheim or poblano chilies
1 tbsp olive oil
1 tbsp minced shallots
2 tsp minced garlic
2 tbsp chopped fresh basil
1 tsp chopped fresh thyme (1/4 t d
1 tsp chopped fresh rosemary (1/4
2 tbsp chopped parsley
1/2 tsp salt
1 pinch white pepper
1/4 lb mild goat cheese, crumbled
1/4 lb mozzarella cheese, grated
1 oil or shortening for deep f
1 egg
2 tbsp milk
1 flour for dredging
1 fresh tomato salsa on the si
Directions
THE BEST WAY TO PEEL these peppers is to fry them in oil and then
plunge into ice water (see column). Carefully remove the skin,
keeping the cap and flesh whole. Make a slit down one side, and
carefully cut out the seeds. Rinse the peppers in cold water, and
drain on paper towels. Heat the olive oil in a small skillet over
medium heat. Add the shallots and garlic, and saute, stirring
constantly, for 3 minutes. Scrape the mixture into a bowl and add the
basil, thyme, rosemary, parsley, salt, pepper, goat cheese and
mozzarella. Mix well, and form the mixture into 6 cylinders the same
size as the peppers. Place one cylinder of the mixture in each
pepper, skewer the peppers shut with toothpicks, and chill for 1
hour. Heat the oil to 375F. Beat the egg with the milk, and dip the
filled peppers. Roll in flour, and fry in the hot oil until brown,
turning gently with tongs. Remove with tongs, drain on paper towels,
and serve immediately, accompanied by salsa, if desired. NOTE: The
peppers can be completed up to step 3 a day in advance and
refrigerated, tightly covered with plastic wrap.
Servings: 6 servings
Chilies Rellenos Stuffed With Herbed Chevre Recipe brought to you by Recipe Ideas
Categories: Chili; Mexican; Vegetable
The History of Recipes
We can read the history of meal recipes way back into the far past, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these early cookbooks were just simple hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe discovered, according to historians are some 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 making anyone who tried it feel `wonderful`. Later on, in Roman times around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into starters, main course and desserts, something that is very familiar to us today. Aspicius also tells us how the early Romans were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Later on, we have some books dating from the fourteenth century - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian curry that appears on menues today, but rather accounts of the types of meals cooked for the rich people of the period. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from the holy lands, including coriander, basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in recipe books, some of which still exist in private libraries. For the next few years, the upper-class families of Wesstern Europe strove to serve the most exotic banquets, and consequentially the best cooks and their recipes were much in demand. Nevertheless, it was during the nineteenth century that cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and publishing recipes of the day. By the advent of the twentieth century, cooking books are greatly in demand mostly due to better eduction, more leisure time and having more money. The introduction of the TV brings us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Chilies Rellenos Stuffed With Herbed Chevre recipe.
