Thanks for sharing your recipe, but I've got a question. Isn't this dish awfully bland? Or are appearances deceptive?
I cook with lots of spicy Creole-type flavors, and this dish has always seemed too plain to spark my interest, at least on paper, anyhow. How is it flavor-wise? (I keep thinking that it would be good to add some garlic, wine and hot sauce to liven things up, but wonder if this might not be a blasphemous adulteration of a classic dish. )
A fruit is a vegetable with looks and money.
Plus, if you let fruit rot, it turns into wine,
something Brussels sprouts never do.
P. J. O'Rourke, humorist