Ingredients
2 tsp olive oil
2 tsp unsalted butter
3 lb new potatoes, peeled and thinly sli, ced
1/2 cup chopped fresh italian parsley (flat, leaf)
1/4 cup finely minced fresh rosemary
1 salt and freshly ground pepper
3/4 cup chicken broth (i use vegetable brot, h)
Directions
1. Preheat the oven to 425 degrees (F).
2. Lightly spray or wipe a 10-inch cast-iron skillet with vegetable
oil and place it in the oven; heat the skillet for 20 minutes.
Carefully remove the skillet and place it on a burner over high heat.
If necessary, wipe out any burned oil with a paper towel. Heat the
olive oil and butter in the skillet and swirl in the pan to coat it
evenly. Overlap the potato slices, beginning in the center of the pan
and continuing up the sides. Working quickly, layer in all the
potatoes, seasoning with parsley, rosemary, salt, and plenty of
freshly ground pepper between the layers. Pour the broth over the
potatoes. Lightly spray or wipe the outside and bottom of a 9-inch
cake pan with vegetable oil and place it on the potatoes. Weight the
cake pan with pie weights or beans.
3. Return the pan to the oven and bake for 1 hour, or until the
potatoes are tender. Run a metal spatula around the edge of the
skillet. Invert the potato cake onto a platter, cut it into eight
wedges, and serve immediately.
Info: from Great Good Food, by Julee Rosso, 1993, ISBN 0-517-88122-5
Servings: 8 servings
Potatoes Anna - Plhol Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
It is actually possible to trace the history of recipes way back into the distant past, in truth as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that is, generally, these early records were just basic pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius assembled a few documents which described recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. This early Roman chef describes how the ancient cooks used many different spices and herbs, including many that are still in use today for example bay, mint and asafoetida. As we move on, there are a couple of interesting cookery books which date from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian curry that is popular today, but instead accounts of the types of food prepared by the chefs of the rich and wealthy people of the time. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from the holy land, including rosemary and coriander. The introduction of these new culinary ideas caused an outbreak in books on cooking, many of which are now in private cookery archives. By the advent of the 20th century, recipe books are increasing in popularity mostly due to better eduction, more leisure time and disposable income. The revolution that is television brought us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing us all to access thousands of recipes like those on this site. |
We hope you enjoy this Potatoes Anna Plhol recipe.
