Ingredients
3 each baking potatoes, peeled
1/4 cup chives, chopped
1 salt
1 pepper, fresh ground
1/4 cup parsley, chopped
1 vegetable oil for frying
GARNISH
1/2 cup sour cream
2 oz salmon caviar
1/4 cup chives, chopped
Directions
Grate potatoes with grater or food processor. Add chives, parsley,
salt and pepper. Do not soak potatoes or starch will be lost. In a
large skillet, heat a film of oil on high heat. For each crisp, drop
about 1 tb of potato mixture into oil and flatten. Fry on one side
until crisp, about 2 minutes. Repeat on second side. Drain on paper
towel. Repeat until all mixtures is used up. At serving time, either
reheat cakes in 375F (190C) oven for 5 minutes or serve cold. Garnish
with sour cream, caviar and a sprinkling of chives. Top these crisp
potato pancakes with sour cream and caviar, or try these
alternatives: Sour cream and apple sauce, sour cream and smoked
salmon, olive paste or dab of anchovy paste.
Servings: 12 servings
Potato Crisps With Sour Cream & Caviar Recipe brought to you by Recipe Ideas
Categories: Cookie; Fish; Seafood; Vegetable
The History of Recipes
Experts have proved the existence of recipes way back into history, at least as far back as the ancient Egyptians, and maybe further still. However, these, ancient cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to historians is a series of tablets in the Sumerian language which show 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. During the time of the Roman Empire a roman called Apicius compiled a collection of documents detailing recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the cooks of his times were skilled in the use of a wide range of herbs and spices, including many that are still in use today such as basil, fennel and parsley. As our culinary historical trip moves on a few more years there were two recipe books which date from the 14th Century - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian food that is served today, but rather accounts of the types of meals eaten by the rich and powerful of the period. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from the East, including coriander, parsley, and basil. The introduction of these new foods and spices created a torrent in recipe manuscripts, the majority of which are now in private cookery archives. Over the following few hundred years, the upper-class families of the West competed to serve up the most exotic meals, and as a result the best cooks and their recipes were greatly in demand. Nevertheless, it was during the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cookery publications are in great demand, mostly due to increased literacy, people having more spare time and having more money. The introduction of television brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Potato Crisps With Sour Cream & Caviar recipe.
