Ingredients
2 lb yukon gold potatoes or small red ne, w potatoes scrubbe
2 medium cloves garlic peeled and coarsely c, hopped
5 tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp paprika
2/3 cup olive oil
1/3 cup finely chopped parsley
1/4 cup finely chopped cilantro
2 cup diced smokey turkey or chicken
2 jars (14oz) artichoke hearts draine, d and quartered
1 jar (2oz) green olives pimento-stuf, fed drained a
1 large rib celery, diced
Directions
1. Place the potatoes in a steamer basket, set over boiling water,
cover and steam 20 to 25 minutes, or until tender. Cool, peel and
slice the potatoes; place in a large bowl. 2. Place the garlic in a
food processor and chop finely. Add the lemon juice, salt, pepper,
cumin, cayenne and paprika. Process to blend. Slowly add the olive
oil, processing until the dressing is emulsified. 3. Combine the
potatoes with the parsley, cilantro, smoked turkey, artichoke hearts,
green olives and celery. Mix with the dressing and refrigerate until
ready to use. Note: For a vegetarian salad, omit the smoked turkey.
Servings: 8 servings
Potato Salad With Smoked Turkey & Artichoke Recipe brought to you by Recipe Ideas
Categories: Poultry; Salad; Turkey; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` way back into ancient history, certainly as far back into history as the early Egyptians, and possibly even further. Interesting though that is, mostly, these old recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to food historians are a few tablets in ancient Sumerian which describe 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, wonderful and blissful`. Later on, in The time of the roman empire 25BC a man called Apicius created a collection of scripts detailing recipes enjoyed by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, main course and afters, something we still use today. Aspicius also tells us how the chefs of Roman times made use of many different aromatic flavors, including a few you will know for example thyme, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, such as basil and coriander. These new foods and tastes prompted an increase in manuscripts on cooking, most of which are kept safe in private collections. During the following few hundred years, the rich families of Europe competed to serve up the best banquets, and because of this cooks and their recipe collections were at a premium. However, it wasn`t until the nineteenth century that cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and publishing the recipes of their peers. By the advent of the twentieth century, recipe publications were increasing in popularity as a result of increased literacy, more spare time and being a little richer. |
We hope you enjoy this Potato Salad With Smoked Turkey & Artichoke recipe.
