Ingredients
1 small head cauliflower
2 tsp olive oil
4 each cloves garlic, minced
1/8 tsp freshly ground pepper
3 tbsp red wine vinegar
2 tbsp water
Directions
Trim cauliflower, then separate in small flowerets. Heat large
skillet or wok over medium-high heat 30 seconds. heat olive oil in
pan 20 to 30 seconds. Reduce heat to medium. Saute garlic in oil,
stirring constantly, until it just starts to brown. Add cauliflower.
Stir 2 to 3 minutes. Add pepper, vinegar and water. Cook over low
heat, covered, about 10 minutes.
Each serving: 2 grams fat and 45 calories each
Posted by: Vern Hoffman GOB&G Hangout (314)423-1662
Source: County Star Journal 11/1/95
Servings: 4 servings
Polk's Cauliflower Northern Italian-Style Recipe brought to you by Recipe Ideas
Categories: Italian; Vegetable
The History of Recipes
It is possible to trace the history of meal recipes way back into ancient history, at least as far back into history as early Egypt, and maybe even further. Interesting though that is, these, old cook books were just simple hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian describing 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 and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled some scripts describing recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the Romans were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs for example thyme, mint and dill. Later, we have a couple of interesting books which were published in the 1300s : a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are unconnected to the indian food that is popular today, but instead recipes for the types of food cooked for the rich and wealthy people of that time. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in recipe manuscripts, many of which are kept safe in private libraries. During the following few hundred years, the rich families of Europe competed with each other to offer the most extravagent meals, and as a consequence, chefs and their collection of recipes were highly sought after. However, it wasn`t until the 19th century that haute cuisine and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes common in their social group. By the time we get to the 1900s, recipe books were in great demand, mostly as a result of more people being able to read, increased leisure time and being a little richer. The arrival of television brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Polk's Cauliflower Northern Italian Style recipe.
