Ingredients
1 2 tomatillos -- husks remove
Directions
: and
: quartered
1 bn cilantro -- stems included
3 Poblano chiles -- roasted,
: peeled,
: And Seeded
3 oz sour cream
1/2 c chicken stock
2 TB vegetable oil
: Juice of 1 lime
1 Clove Garlic
1 ts coarse salt
: Freshly ground black pepper
In a blender, place the tomatillos and cilantro. Blend until chopped.
Add the chiles, sour cream, chicken stock, oil, lime juice, garlic,
and salt. Blend until smooth. Store refrigerated until ready to use.
Yield: about 2 cups 10/16/96 show Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6293
From: Pat Asher
~0500
Servings: 1 servings
Poblano Chili Cream Recipe brought to you by Recipe Ideas
Categories: Chili; Mexican
The History of Recipes
We are able to read the history of written recipes way back into the far past, in truth as far back into recorded history as early Egypt, and possibly even further. However, mostly, these old cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of documents which described recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main course and afters, something we still use today. He also tells us how the cooks of his times used a wide range of spices, including some that we all recognise for example bay, mint and asafoetida. As we move on, we have a couple of interesting cookery books which appeared in the 1300s - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are not about the curry that is familiar to us all today, but instead recipes for the types of meals prepared by the chefs of the upper classes of the period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the holy lands, including spices such as coriander, basil and rosemary. These new herbs and spices prompted an increase in manuscripts on cooking, most of which are kept safe in private collections. During the next few centuries, the upper-class families of Europe tried to serve the most extravagent meals, and consequentially chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes of the day. By the advent of the 20th century, cooking books are increasing in popularity mostly as a result of better eduction, more spare time and a general increase in wealth. The revolution that is television brings us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Poblano Chili Cream recipe.
