Monday, September 20, 2010
I was interested in the little section on roasting vegetables. I had this Brussels sprouts recipe that I misplaced somewhere, and was looking for some advice on roasting times and temperatures. These guys have a little table in the the book with half a dozen roasting candidates and their specifics. Nice! I also wanted to do some beets, and they're there too. I felt kind of guilty about giving Brussels sprouts and beets a bad rap yesterday when I said they weren't the best things to add to a chicken stock (they aren't, but still). So this is kind of a redemption song.
Brussels sprouts, by the way, are a pretty recent addition to the world's vegetable repertoire. They appeared about 500 years ago when some savoy cabbage near Brussels mutated and started growing these little cabbages in it's leaf axils (this according to Vegetables of Canada by Munro and Small). They weren't always all that popular however, and were blamed in medieval times for causing "fetid humors" -- farts, I presume. It was so bad, they were even called "the devil's hell-ball" and I don't think you used the word "devil" lightly back then. So much for my redemption song. But onwards!
Enjoy your hell-balls! Hopefully my colleagues at work tomorrow don't have to cope with any fetid humors from me.