Ingredients
4 medium baking potatoes
20 cloves garlic, pureed
3 tbsp butter
1/2 cup hot milk or cream
1/2 tsp salt
1/4 tsp white pepper
Directions
Peel potatoes and cut into 1/2 inch cubes. Place in 3-quart saucepan
and add water to cover. Simmer until tender, about 25 minutes. Drain
well. Mash potatoes until smooth. Add garlic puree, butter and enough
hot milk or cream to form a smooth mixture. Whip until fluffy. Add
salt and pepper and serve immediately.
Servings: 4 servings
Potato-Garlic Puree Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Academics have tracked the existance of recipes back into distant history, at least as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, these, early records were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to historians are some clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As our culinary historical trip moves on a few more years we have two interesting books published in the 1300s - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian food that we all know today, but instead descriptions of the types of food on the menues of the rich and wealthy people of that period. In the fifteenth century, knights returning from the crusades brought us many foods and spices from Arab countries, such as coriander, parsley, and basil. The introduction of these new culinary ideas led to a surge in publications on food, most of which are kept safe in academic collections. During the succeeding few hundred years, the wealthy families of Europe competed with each other to serve up the most extravagent banquests, and as a consequence, cooks and their recipes were greatly in demand. However, it was during the 1800s that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, recipe books were in high demand, as a result of more people being able to read, more spare time and having more money. Like it or not, the introduction of television brought us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Potato Garlic Puree recipe.
