Ingredients
1 1/2 lb potatoes, peeled and chopped
5 cup water
1 onion, peeled and chopped
1/4 lb mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 cup matzo meal
1 tbsp oil
Directions
Boil potatoes in water til tender. Drain and mash potatoes. In a
separate pan, saute onions and mushrooms in oil and water over
medium-high heat for three minutes. In a large bowl, mix mashed
potatoes, sauteed onions and mushrooms, seasonings and matzo meal
together in a large bowl. Form 10 croquettes. Heat oil in a large
frying pan over med-high heat and fry croquettes for 8 minutes on
each side. Serving size is 2 croquettes per person.
Servings: 5 servings
Russian Potato & Mushroom Croquettes Recipe brought to you by Recipe Ideas
Categories: Mushroom; Potato; Russian; Vegetable
The History of Recipes
Recipes as a concept can be tracked way back into ancient history, at least as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, mostly, these ancient cook books were just primitive hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe found, according to experts are some ancient tablets in 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 those who drank it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius compiled some scripts describing recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the early Romans made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks like thyme, mint and parsley. Continuing our culinary historical journey, we have a couple of interesting books published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian curry that is served today, but rather descriptions of the types of meals prepared by the chefs of the rich. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from the East, including spices like basil and coriander. These new foods and tastes prompted an eruption in books on cookery, the majority of which still exist in academic collections. Over the succeeding few hundred years, the rich families of Europe competed with each other to serve up the most extravagent banquests, and as a result the best chefs and their recipe collections became highly prized. However, it wasn`t until the 19th century that fine cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing recipes to help cooks of their time. When we get to the twentieth century, recipe books were in high demand, as a result of increased literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Russian Potato & Mushroom Croquettes recipe.
