The
Laughing
Chef
Read The Laughing Chef's bio and previous
columns
September 24, 2008
Make History With
Brussel Sprouts
There are always two sides to history. There is the side
that is patiently and carefully pieced together based on research and
interpretation, and there is the other side that is created largely out
of imagination and thin air. The first is stodgy, boring and unfun.
So, let us ignore it, and
pretend that it doesn’t exist for a moment.
Now that this is settled,
let us look at history through that other prism as it relates to the
Brussel sprout.
Most historians look at a
Brussel sprout and cringe. It looks wholly unappetizing, tough and very
much like a cabbage. In fact, the name Brussel sprout is the twisting
and perverting of the vegetable’s original name, which when translated
from the original is in fact, “Wee people’s cabbage.”
It has been established
that the Brussel sprout was a staple food of a race of elves who ruled
the world between the years 1865, when they won the American Civil War,
and 1912, when their King Gustavus was jailed on trumped up charges
involving a mule. This is history, just as true as the brand that tells
us that the so-called Wright Brothers flew something called an
“airplane” in the sands of North Carolina.
In fact, Gustavus was
ravenous for Wee people’s cabbage, and it is in honor of this
underappreciated period of history that his favorite recipe is offered
here.
Take your Brussel
sprouts, trim the bottoms off and cut in half. You will want to do this
to several per person. Also slice thinly a shallot, which is a cross
between a garlic clove and an onion in much the same way that a mule is
the cross between a male donkey and a female horse (‘cept a lot
different).
Once these are done, fry
a slice of bacon in the bottom of a skillet until crisp. Remove and
crumble, but leave the bacon grease in the skillet.
Lay the Brussel sprouts
in the bacon grease, cut side down into the grease and then spread the
shallots on top.
Once the Brussel sprouts
have begun to turn a lustrous green and the bottoms have crusted over,
pop them over. Although the Brussel sprout is a food of few talents, one
of those is that when squeezed with tongs that it will pop over on its
own. Do this to all the sprouts. Allow to cook a few minutes.
Once soft, add some
chicken broth to the bottom of the pan and sprinkle the crumbled bacon
into it. The chicken broth will kick up the crusty little bits of bacon
that remain seared to the skillet.
Squeeze lemon juice over,
and mix everything. It will turn into a sauce, which you complete with
several generous pinches of Parmesan cheese. You are finished when you
sprinkle over the top roasted pine nuts, which will complement the nutty
qualities of the Brussel sprouts themselves.
Transfer to a plate, look
in the mirror and wink at the person looking back. Both of you have just
made history.
© 2008
North Star Writers Group. May not be republished without permission.
Click here to talk to our writers and
editors about this column and others in our discussion forum.
To e-mail feedback
about this column,
click here. If you enjoy this writer's
work, please contact your local newspapers editors and ask them to carry
it.
This is Column
#TLC103.
Request permission to publish here. |