October 21, 2011
Humorist Dave Barry masking his real fear with a little humor:
“We kids feared many things in those days — werewolves, dentists, North Koreans, Sunday School — but they all paled in comparison with Brussels sprouts.”
More feared than even the turnip.
Or the cauliflower.
Just the memory of it permeating through the house, and the neighborhood — if even a window was open a smidge — is enough to cause nightmares.
No, they are not cuddly looking.
More like an extremely shriveled cabbage, which is not unusual, since they are the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi.
They are cruciferous, which means they are a specific family of vegetables known as ‘Super Vegetables’ because of the amount of vitamins and minerals that they contain.
Like vitamin A, vitamin C, folic acid and dietary fiber.
You just have to eat them.
Brussels sprouts, as we know them now, were grown as early as the 13th century, and spread into most of Europe.
Truth is, if they're done right, steamed in a little butter, okay a lot of butter, or roasted, they're quite good.
However, it must be reported that tales are told of an amazing Brussels sprout recipe from the Momofuku restaurant in NYC — so amazing, in fact, they were removed from the menu, simply because every table ordered them and there would be a mass panic if they ran out.
This story may be apocryphal, but I reprint the original recipe.
You'll let me know how it turns out.