Ingredients
1 lb brussels sprouts, fresh
1 beer, any brand, to cover
1/2 tsp salt
2 tbsp butter
Directions
Trim and wash sprouts. Place in a medium-size saucepan and pour
enough beer over them to cover. Bring to a boil, reduce heat and
simmer for 20 minutes or until tender. Add more beer if needed, as
liquid evaporates. Drain; add salt and butter. Serve hot.
Servings: 4 servings
Brussels Sprouts In Beer Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Vegetable
The History of Recipes
We are able to follow the history of `recipes` way back into ancient history, at least as far into history as early Egypt, and potentially, even further back. Interesting though that is, in the main part, these early recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to food historians is a collection of ancient tablets in the Sumerian language which recount the making 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. Later on, in The time of the roman empire around 25BC a man called Apicius created a collection of scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. This early Roman chef tells us how the ancient chefs made use of a wide range of herbs, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from the Middle-East, including spices like basil and coriander. These new foods and tastes prompted an explosion in recipe publications, some of which still exist in private cookery archives. During the following few hundred years, the rich families of Europe competed to offer the most extravagent meals, and as a result the best chefs and their recipe collections could command a high salary. However, it wasn`t until the 19th century that haute cuisine and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. The revolution that is television brought us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Brussels Sprouts In Beer recipe.
