2 lb brussel sprouts
4 oz bacon
2 garlic cloves, chopped
1/2 cup ale
Directions
Trim brussel sprouts of limp leaves, then cut an 'X' in the base of
each stalk. Bring a large pan of water to a boil, add sprouts and
back back to a boil. Boil 1 minute, then drain and run cold water
over until cool. Cut sprouts in half.
In separate skillet, saute bacon 3 minutes. Add garlic and saute til
bacon is crisp. Add sprouts and saute til warmed through. Pour in
beer and bring to a boil. Simmer till sprouts are crisp-tender, about
3 minutes. Season with salt and pepper.
Place in gratin dish and reheat, covered at 350F for 10 minutes or
till hot. Or leave in skillet and reheat in it. SERVES: 8 SOURCE: Lucy
Waverman's Fast & Fresh column in the Toronto Sun
Servings: 8 servings
Brussel Sprouts With Beer Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Vegetable
The History of Recipes
It is possible to track the history of `recipes` far back into distant history, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, generally, these ancient records were just primitive hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which describe 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 those who drank it feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a collection of documents which described recipes prepared by the Romans. In his scrolls, he recounts how the meals were split into appetizers, main meal and dessert, a very modern way of dining. This early Roman chef recounts how the cooks of his times were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks such as basil, rue and asafoetida. Later, we find two interesting cookery books published in the fourteenth century - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the curry that we all know today, but rather accounts of the types of meals prepared for the wealthy. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from the holy land, including spices like coriander, parsley, and basil. These new foods and spices created an eruption in manuscripts on food, most of which still exist in private libraries. For the decades that followed, the powerful and wealthy tried to lay on the most extravagent banquests, and consequentially the best chefs and their recipes were highly sought after. Nevertheless, it was during the 19th century that formal cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookbooks are increasing in popularity as a result of better eduction, people having increased leisure time and being a little richer. The arrival of television gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Brussel Sprouts With Beer recipe.
