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
It is possible to read the history of `recipes` far back into distant history, at least as far back as the Egyptians, and maybe further still. Interesting though that is, generally, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe found, according to experts is a collection of stone tablets in 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 making anyone who tried it feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, something we still use today. He also describes how the Romans used a good variety of herbs, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the Middle-East, including basil and rosemary. The introduction of these new culinary ideas caused a torrent in manuscripts on cookery, most of which still exist in private collections. By the time we get to the 1900s, cookbooks are in great demand, due to increased literacy, people having more spare time and disposable income. The arrival of television gave us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Potatoes Nicoise recipe.
