1 lb brussel sprouts, trimmed wi
3 tbsp butter, unsalted
1/4 cup pecans, chopped
1 salt and pepper to taste
Directions
1. Cook the brussel sprouts, covered in boiling salted water until
tender, about 10 minutes. Drain. Keep warm. 2. Heat the butter in
small saucepan and brown the pecans;do not let them burn. Pour the
pecans over the Brussel Sprouts and eat. Serves 4 to 6.
Servings: 1 servings
Brussel Sprouts In Pecan Sauce Recipe brought to you by Recipe Ideas
Categories: Nut; Pecan; Sauce; Vegetable
The History of Recipes
We can read the history of meal recipes way back into the far past, at least as far back into recorded history as early Egypt, and quite possibly further than that. However, sadly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered so far, according to experts in ancient history are some ancient tablets in the Sumerian language which show 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 those who drank it feel blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius assembled a collection of documents describing recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. He also tells us how the cooks of his times used a wide range of aromatic flavors, including many that are still in use today like thyme, mint and parsley. Later on, we have a couple of interesting books which were published in the fourteenth century ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these have no connection with the indian food that appears on menues today, but rather accounts of the types of food prepared by the chefs of the rich and wealthy people of that period. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from middle-east cuisine, including spices like rosemary and coriander. These new herbs and spices prompted an outbreak in recipe manuscripts, some of which still exist in private libraries. For the next few years, the upper-class families of Europe competed with each other to serve up the most extravagent meals, and because of this the best chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, trying out, and recording recipes to help cooks of their time. By the advent of the twentieth century, cooking books are in great demand, mostly as a result of higher levels of literacy, people having increased free time and a general increase in wealth. The introduction of the TV brings us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Brussel Sprouts In Pecan Sauce recipe.
