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 can read the history of meal recipes far back into antiquity, in fact as far as pharonic Egypt, and maybe further still. Interesting though that maybe, sadly, these early records were just primitive pictorial recipes for preparing food.
Later on, in Roman times around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he describes how the roman meals were split into appetizers, entrees and desserts, something that is very familiar to us today. Aspicius also describes how the ancient cooks made use of many different aromatic flavours, including some familiar names for example basil, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from Arab countries, including coriander, parsley, and basil. These new spices and herbs created a surge in recipe books, some of which still exist in private collections. By the advent of the twentieth century, cook books are starting to become popular as a result of more people being able to read, more leisure time and having more disposable income. |
We hope you enjoy this Poblano Chili Cream recipe.
