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
Written cooking instructions as an idea can be found back into the far past, in truth as far back as the ancient Egyptians, and maybe even further. Interesting though that is, in the main part, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts are some tablets in ancient 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 making people feel `blissful`. As we move into The time of the roman empire around 25BC a man called Apicius created a few documents which described recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of his times were skilled in the use of a good variety of herbs, including some that we all recognise for example bay, mint and parsley. Moving our culinary historical trip onwards, we have two interesting recipe books dating from the 1300s : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the spicy food that is served today, but instead accounts of the types of food prepared by the chefs of the rich and wealthy people of that period. In the 15th century, knights returning from the crusades brought us many new spices and herbs from the Middle-East, including spices such as parsley, basil and rosemary. These new foods and tastes led to an outbreak in cookery books, the majority of which are kept safe in private cookery archives. When we get to the 1900s, cooking publications are starting to become popular mostly due to increased literacy, leisure time and disposable income. The arrival of TV brings us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Brussel Sprouts With Beer recipe.
