1 1/2 lb brussel sprouts
1/2 lb chestnuts
1/2 tsp rosemary
1/2 tsp tarragon
1/2 tsp cumin
1 cup chicken broth
1 tsp cornstarch
Directions
Fat grams per serving: Approx. Cook Time: 40
Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold
water over them. Take chestnuts, with a sharp knife, make an "X" on
the top of each one. Brush each chestnut with oil. Bake for 20
minutes at 400F. Then shell. Mix sprouts, chestnuts and seasoning.
Season with salt and pepper. Pour over broth. Bake at 350F for 20
minutes (can extend). Remove from oven. Pour liquid into pan and mix
with cornstarch and water. Cook over medium heat till thickened. Pour
over vegetables.
Servings: 6 servings
Brussel Sprouts & Chestnuts Recipe brought to you by Recipe Ideas
Categories: Nut; Vegetable
The History of Recipes
Written cooking instructions as an idea can be found back into ancient history, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Having said that, generally, these ancient cookbooks were just very simple hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to food historians is a collection of stone tablets in the Sumerian language which show the preparation 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 tried it feel wonderful and blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a number of scripts detailing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman cooks were skilled in the use of a good variety of spices and herbs, including some that we all recognise for example thyme, mint and asafoetida. Over the next few hundred years, the rich families of the West competed to serve the most extravagent banquests, and consequentially the best cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 1800s that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, testing, and recording the recipes of their peers. When we get to the 1900s, cooking publications were highly popular as a result of better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Brussel Sprouts & Chestnuts recipe.
