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
It is quite possible to track the history of transcribed cooking instructions back into history, at least as far back into history as the early Egyptians, and possibly even further than that. However, in the main part, these old records were just primitive hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to food historians is a series of clay 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 having made drinkers feel blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled a few scripts describing recipes prepared by the Romans. In his works, he describes how the meals were split into appetizers, main meal and desserts, a style of dining still practiced today. Additionally, he recounts how the ancient Romans were skilled in the use of many herbs and spices, including a few that are still present in modern kitchens like thyme, mint and parsley. Moving on, there are a couple of interesting books dating from the 14th Century : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian curry that is popular today, but rather recipes for the types of food prepared by the chefs of the rich and powerful of that time. Later, in the 15th century, the Crusaders brought back many foods, spices and herbs from the East, such as coriander, parsley, basil and rosemary. These new herbs and spices created an eruption in books on cookery, many of which are now in private collections. Like it or not, the introduction of TV brought us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Brussel Sprouts & Chestnuts recipe.
