Sat-Dinner: Make-Ahead Plan Recipe


Ingredients


INFO ONLY



Directions

Up to 12 hours before serving:

1. Prepare vegetable mixture for pizza; assemble and bake just before
serving.

2. Marinate lamb; prepare tapenade.

3. Bake cake; reheat to serve warm.

4. Make salad and dressing; set aside separately and toss just before
serving.

5. Just before guests arrive, prepare potatoes.

Dinner Menu:

Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices
Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread

Source: Canadian Living magazine [Mar 95] Presented in an article by
Bonnie Stern Recipes from Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com Submitted By "PAUL A. MEADOWS"
On FRI, 26 JAN 1996 001641 -0400


Servings: 1 schedule

 

 

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Categories: Dinner


The History of Recipes

We can trace the history of written recipes far back into distant history, at least as far back into history as the early Egyptians, and possibly even further than that. Having said that, in the main part, these early cook books were just simple pictorial instructions for preparing meals.

In fact, the oldest recipe found, according to experts are a few stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`.

Later on, in Roman times around 25BC a roman called Apicius wrote a few documents describing recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, main course and afters, something we still use today. He also describes how the ancient cooks used many different herbs, including a few that are still present in modern kitchens like basil, rue and dill.

Later on, we find a couple of interesting books dating from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the spicy food that is familiar to us all today, but instead descriptions of the types of food served to the rich and powerful of that time.

Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from the Middle-East, such as parsley and basil. These new foods and spices led to an increase in manuscripts on cookery, most of which are now in private collections.

For the next few years, the powerful and wealthy competed with each other to offer the most exotic banquets, and as a result cooks and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, verifying, and recording recipes to help cooks of their time.

By the advent of the twentieth century, cook books were in great demand, due to increased literacy, people having more free time and disposable income.

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