1 1/2 lb fresh brussel sprouts
2 tbsp olive oil
2 each cloves garlic, peeled and sl
1 each medium yellow onion, peeled
1/4 cup balsamic vinegar
2 tbsp butter
1 salt and freshly ground blac
Directions
Trim off the stems and remove any limp leaves from the Brussel
Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes.
Drain and rinse under cold water to stop the cooking. Heat a large
frying pan and add the olive oil, garlic and onion. Saute a few
minutes until the onion just becomes tender. Add the blanched drained
Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are
cooked to your liking. Add the vinegar and toss so that all the
sprouts are coated with the vinegar. Add the butter and salt and
pepper to taste and toss together again.
Servings: 8 servings
Brussel Sprouts With Balsamic Vinegar Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Written cooking instructions as an idea can be traced way back into antiquity, certainly as far back into history as the Egyptians, and possibly even further. Having said that, these, old cookbooks were just basic hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts is a series of ancient tablets in Sumerian describing 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 drank it feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and desserts, something that is very familiar to us today. This early Roman chef recounts how the Roman chefs were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example thyme, mint and parsley. Moving our culinary historical trip onwards, there were two recipe books from the 1300s - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the spicy food that appears on menues today, but instead recipes for the types of meals prepared by the cooks of the upper classes. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, such as coriander, basil and rosemary. These new culinary innovations led to a torrent in cookery books, some of which are kept safe in private libraries. Over the next few hundred years, the rich and powerful families of Wesstern Europe competed to serve up the best banquets, and because of this cooks and their recipes became highly prized. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes of the day. When we get to the 1900s, cookery books were highly popular due to higher levels of literacy, more free time and disposable income. |
We hope you enjoy this Brussel Sprouts With Balsamic Vinegar recipe.
