Ingredients
YIELD 4 SERVINGS
2 large cucumbers (abt. 2 lbs.)
1 tsp salt
2 1/2 tsp sugar
1 1/2 each tb white vinegar
1 1/2 tsp sesame oil
1/2 cup sweet red peppers, julienned
1 peel, wash and dry cucumbers. cut, in half
Directions
lengthwise and remove seeds with a spoon or a grapefruit knife. Slice
into 1/4-inch pieces. In a bowl, thoroughly mix the cucumber slices
with the salt and allow to rest for 1 hour (this will remove excess
water from the cucumbers). Drain off water and add sugar, white
vinegar and sesame oil. Mix well. Add julienned peppers and toss
together. Allow to marinate, covered and refrigerated overnight.
Serve cold. Adapted "From the Earth: Chinese Vegetarian Cooking" by
Eileen Yin-Fei. Per serving: 58.8 cal, 2 g fat, 0 mg chol, 538 g sod.
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Servings: 1 servings
Pepper & Cucumber Salad Recipe brought to you by Recipe Ideas
Categories: Cucumber; Salad; Vegetable
The History of Recipes
Written recipes as an idea can be traced way back into antiquity, in fact as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, in the main part, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to experts are some clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Continuing our culinary historical journey, there were two books published in the 1300s - a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the curry that appears on menues today, but instead accounts of the types of food prepared for the nobility of the time. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from the Middle-East, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices led to an eruption in manuscripts on cooking, some of which are kept safe in private cookery archives. Over the succeeding few centuries, the rich and powerful families of Europe strove to lay on the most extravagent banquests, and as a result chefs and their recipes were highly sought after. Even so, it was during the 19th century that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes of the day. When we get to the 20th century, cookery publications are starting to become popular as a result of increased literacy, increased leisure time and disposable income. The TV revolution brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Pepper & Cucumber Salad recipe.
