November 26, 2009
Brussels spouts: what's the big deal?
Thanksgiving menu for me. He says he's had some of the best brussels sprouts of his life in the Haut-Savoie region of France. Food historian Alan Davidson says the mini cabbage heads popped up in French and English gardens only at the end of the 18th century and a little later in North America. I recently tried and liked this method of cooking the bittersweet balls, chef David Shea's version, carmelized with bacon, butter and lemon. Davidson says they are traditionally cooked with roasted chestnuts in Belgium, so that's next!