Ingredients
1 garlic clove
3 medium potatoes, sliced thin
3 large tomatoes (1 1/2 lbs)
3 sprigs fresh parsley
2 tsp salt
1/4 tsp crumbled tarragon leaves
1/4 tsp crumbled basil leaves
1/4 tsp ground nutmeg
3 medium red onions (1 lb)
2 tbsp low fat margarine
1/4 cup or more shredded low fat
1 swiss or cheddar cheese
Directions
1. Preheat oven to 400F. Cut garlic in half lengthwise. With cut
garlic, rub inside of 1 1/2 quart shallow baking dish; set aside.
Peel potatoes; cut into 1/4 inch slices. Place in bowl of cold water
and set aside.
2. Peel tomatoes (to make this easier, put in boiling water for 30
seconds and then immerse immediately in ice water). Cut into 1/2
thick slices; set aside.
3. In a small bowl, combine the parsley, 1 tsp salt, tarragon, basil
and nutmeg. Peel and thinly slice the onions. Drain potatoes well;
pat dry with a paper towel. Place half the potatoes into a prepared
casserole dish (spray first with non-stick spray). Sprinkle with half
the parsley mixture. Add half the onions, and half the tomatoes.
4. Sprinkle tomatoes with 1/2 tsp salt. Repeat layering procedure. Cut
margarine into small pieces and dot onto casserole. Cover loosely with
foil.
5. Bake 45 minutes or until potatoes are fork-tender. Sprinkle top of
casserole with cheese, and bake uncovered for 5 minutes or until
cheese is melted and lightly browned.
Source: Mc Calls Cooking School
Servings: 6 servings
Potatoes Nicoise Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into ancient history, in truth as far back into history as pharonic Egypt, and maybe further still. In practice though, generally, these old cook books were just simple hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe in existence, according to experts in ancient history are a few ancient 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 drinkers feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius created a number of documents which described recipes prepared by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of his times made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs such as bay, fennel and parsley. Continuing our culinary historical journey, we have two interesting cookery books which date from the 1300s - a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian curry that is served today, but rather recipes for the types of meals cooked for the rich people of the time. Later on, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new foods and tastes led to an outbreak in recipe books, the majority of which are now in private libraries. When we get to the twentieth century, cooking publications are increasing in popularity mostly due to higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Potatoes Nicoise recipe.
