Please repost the recipe with the shredded brussels sprouts!
----- Original Message -----
From: "Dixie" <[email protected]>
To: <[email protected]>
Sent: Tuesday, December 15, 2009 8:56 AM
Subject: Re: [CnD] Brussels Sprouts
Hi Penny,
Hehahahaha, my family says that since I lost my sight I have served some
very unattractive, yet tasty meals.
I have roasted my Brussels sprouts, that is my husband's favorite way to
have them. The other favorite in our household is the Shredded Sprouts that
someone kindly posted. That recipe is easy and oh so tasty!
I tend now to lower the temperature though on the roasting of the sprouts as
the outer leaves tend to burn. I probably roast them at 350 and check them
at 25 minutes or so for tenderness.
The roasted sprouts recipe I use is:
Roasted Brussels Sprouts
Copyright 1999, The Barefoot Contessa Cookbook, All rights reserved
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 6 servings
User Rating:
5 Stars
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer
leaves.
Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet
pan
and roast for 35 to 40 minutes, until crisp on the outside and tender on the
inside.
Shake the pan from time to time to brown the sprouts evenly. Sprinkle with
more kosher
salt ( I like these salty like French fries), and serve immediately.
Episode#: IG1B12
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Dixie
@-> ~ <-@
----- Original Message -----
From: "Penny Reeder" <[email protected]>
To: <[email protected]>
Sent: Monday, December 14, 2009 8:09 PM
Subject: [CnD] Brussels Sprouts
Dear All,
Who has a good recipe for brussels sprouts?
Yesterday, at Trader Joe's, I bought this whole stalk of brussels
sprouts. It looked so other-worldly and cool, I couldn't resist!
Then, today, I spent about an hour with Google, researching how to
cook brussels sprouts. (Always before, I bought brussels sprouts
already disconnected from the stalk they grew on, and I had soaked
them in salted water for 10 minutes, rinsed and drained, and then
dropped them into boiling salted water for a few minutes, ala James
Beard's directions in one of his early books.)
I had thought that I might find a recipe for roasting them while
still on the stalk, but none of the recipes I looked at recommended
this method (even though a kid at TJ's tole me he had roasted the
whole stalk and the sprouts were delicious!)
The consensus among all of the Google-located experts was that
roasting them is the way to go! So, I did that. I followed the
majority of the roasting instructions and cut the sprouts off the
stalk and then rolled them in olive oil, sprinkled liberally with
salt and pepper, and roasted at a high temperature (450). The
resulting sprouts were *very unattractive! They turned into crispy
little brown-to-black balls. If you peeled off the crispy outer
shell, the interior was really pretty tasty, but it was among the
most unattractive dishes I have ever tried serving my family!
So, other than cooking them briefly in boiling salted water and then
dolloping butter on top of the drained sprouts, does anyone have a
really good recipe for preparing fresh brussels sprouts? I still
have half the stalk with quite a few brussels sprouts clinging to it
in my refrigerator.
Penny
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