I know what you are thinking—Why do we create so many pet names centered around food?
Or maybe you are actually wondering—What is cabbage doing the lovey-dovey list?
I bet you used the phrase “lovey-dovey” too.
Allow me to explain. As I mentioned in a prior post
, French class
is one of my latest endeavors. I enrolled in a not-for-credit conversation course and have loved every minute, despite the decrepit state of my language skills.
The French language is loaded with phrases and idioms that positively tickle. A few choice selections:
AH LA VACHE !
Literal translation: Oh, my Cow! Actual meaning: Good gracious!
C’EST LA FIN DES HARICOTS.
Literal translation: It’s the finish of the green beans. Actual meaning: It’s hopeless.
PRENDRE SON PIED.
Literal translation: Take his foot.Actual meaning: It was swell.
And of course…
MON PETIT CHOU CHOU!
Literal translation: My little cabbage cabbage! Actual meaning: My dear.
If as Americans, we refer to our loved ones as assorted dessert products, is it really so strange that the French refer to theirs as small vegetables?
Seeing as “little cabbages”—or shall we say Brussels sprouts—are darn-delicious, however, this pet name may not as goofy as it seems.
Brussels sprouts, both little and a member of the cabbage family, suffer the reputation of being yucky, mushy, and the all-around-epitome of ewwwww. I’m not sure how this rumor began, but I’m here to right this injustice.
Given last week’s redeeming article on bran
, I’m wondering if my true life calling is to free foods widely-regarded as detestable from their rotten reputations. What’s next? Beets? Canned tuna? Lima beans?
For today, I’ll christen myself a hero to Brussels sprouts. When roasted properly, they take on a lovely crispy, almost caramely flavor that I adore.
And they are OH SO EASY to prepare. MAPLE ROASTED BRUSSELS SPROUTS WITH WALNUTS AND FETA are an ideal weeknight side or a snappy addition to your Thanksgiving buffet.
While the simple seasonings of salt, pepper, and olive oil make for a classic, delicious roasted flavor, I love mixing in complementary elements. My favorite combination to date is this MAPLE ROASTED BRUSSELS SPROUTS WITH WALNUTS AND FETA recipe. The drizzle of pure maple syrup enhances the caramelizing effect the oven roasting creates, and the deep flavor of the toasted walnuts, combined with the saltiness of the feta launches Brussels sprouts from “I’m eating this because I know it’s good for me” to “I can’t believe I am binging on a vegetable!”
Mon petit chou chou—my darling Brussels sprouts—how yummy you are.
Now, let’s see how Ben responds when I call him my “Tiny Turnip.”
THIS RECIPE HAS MOVED!! Find the recipe and much prettier, updated photos right HERE.