Ingredients
1 karen mintzias
2 lb waxy potatoes
1 salt
1 freshly ground black pepper
1/2 lb onions, thinly sliced
2 tbsp wine vinegar
1/2 tsp sugar
5 oz kalamatas or thro£mbes (greek oliv, es)
2 tbsp capers
1/2 cup fruity olive oil
1 garlic clove, minced
1/2 cup minced flat leaf parsley
Directions
Boil the potatoes in their skins in plenty of salted water until just
tender. Run cold water over them, drain, and leave to cool enough to
handle.
To pickle the onions, place them in a saucepan just large enough to
hold them, pour in the vinegar, and 2 tablespoons water, and sprinkle
with sugar. Cover the pan and bring to a boil. Stir, cover, and
simmer for 1 minute. Shake the covered saucepan and put it aside for
5 minutes to steam.
Peel and slice or roughly dice the potatoes and place in a serving
bowl. Sprinkle with the olives, capers, and pickled onions - with
their juice - olive oil, garlic and parsley. Toss and season to taste.
Source: Recipe from a Greek Island - by Susie Jacobs ISBN:
0-671-74531-X
Typed for you by Karen Mintzias
Servings: 4 servings
Potatosalata Me Throumbes Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
It is possible to trace the history of written recipes back into antiquity, in truth as far back into history as early Egypt, and possibly even further. However, in the main part, these ancient records were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to food historians are a few ancient tablets in ancient Sumerian describing 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 `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of documents which described recipes enjoyed by the Romans. In his publication, he tells us how the meals were split into hors d`oeuvres, main course and desserts, something we still use today. Additionally, he tells us how the cooks of his times were skilled in the use of many different spices, including many that are still in use today like basil, fennel and dill. Later, there are a couple of interesting cookery books which were published in the 1300s - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books are not about the indian curry that is familiar to us all today, but rather accounts of the types of food prepared by the cooks of the nobility of the period. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from the holy lands, such as coriander, parsley, and rosemary. These new herbs and spices caused a torrent in recipe books, most of which still exist in private libraries. The arrival of television brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Potatosalata Me Throumbes recipe.
