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Brussels sprouts and red quinoa cassolettes
2008-03-10 12:06:00 Note: French version is on La cuisine de BabethImportant: don't forget to check: Help beat sarcomaTo end with honors and fireworks our epic series on Brussels sprouts A-lister, After the first episode: mini-muffins, the sequel: cabbages wedding between Roma and Brussels here's the final chapter of our trilogy: Brussels sprouts quinoa cassolettes.Ingredients: (serving 2 cassolettes)- 1 cup of red quinoa-6 Brussels sprouts-Grated Parmigiano Reggiano-butter-celery salt-lemon juice-fleur de sel, or kosher saltDirections:1- Trim, wash and cut in quarters (or even smaller) the Brussels sprouts.2- Heat some butter in a skillet and the Brussels sprouts with celery salt and sauteed for 20 minutes at low or medium heat. (they should not become brown). Set aside.3- Cook the quinoa following the directions on the box.4- Butter the cassolettes pans and dd a layer of Brussels sprouts and a layer of quinoa. Cover with grated parmesan.5- Bake in the oven for few minutes until the cheese melts and...
Sauteed Lemon Brussels Sprouts with Pistachios
2008-01-25 19:02:00 I don’t know if you have seen the February issue of Bon Appetit but they have gone green, for this month anyway. I was in love with the issue from the beginning to the end! One of the recipes that looked especially good was the Brussels sprouts. I was curious because exactly half the family ...
By: Baking Delights
Fw: 2008-01-09 PICTURE CALL Brussels Sprouts
2008-01-09 19:12:00 Sent via BlackBerry from T-Mobile -----Original Message----- From: Jacqui Norman <mailman@fotolibra.com> Date: Wed, 9 Jan 2008 15:54:25 To:Ken McCoy <xipnek@aol.com> Subject: 2008-01-09 PICTURE CALL Brussels Sprouts <http://www.fotolibra.com/&g-t; Visit fotoLibra.com <http://www.fotolibra.com/&g-t; | Sign in to fotoLibra <http://www.fotolibra.com/ac-count/> | View recently uploaded images <http://www.fotolibra.com/ga-llery/> | Search the image library <http://www.fotolibra.com/ga-llery/search/> Hi Members, Calling all gardeners. In contrast to greasy chips, we now need Brussels sprouts - and urgently. These need to be growing or 'on the stalk' as the feature is about raising sprouts in your garden. The researcher has identified three types that need to be illustrated: 1. Noisette - a traditional variety that produces small to medium sprouts with a delicious nutty flavour. 2. Seven Hills - this old favourite produces compact, s...
Braised Ginkgo Nuts with Purple Brussels Sprouts
2007-12-27 06:13:00 These sprouts are made with ginkgo nuts I harvested from the sidewalk in front of my building. I just cannot begin to tell you how long I have wanted to do this. Every year in late November, the ginkgo trees on my block shed pounds and pounds of edible and healthful nuts. The ginkgo nuts lie trodden underfoot because nobody knows what to do with them. The pulp of the outer hulls becomes very pungent as the nuts ripen and some folks just don?t care for that at all, but the nuts themselves do not have any unpleasant odor. For years now I have promised myself that I would one day prepare some home-gathered ginkgo nuts, but I had always let the season go by because I had no idea what to do with them, and I didn?t really feel like picking them up. They are pretty revolting. Two things made this year different. The first was my encouraging success with dried chestnuts, a nut similar to ginkgos, which made me eager to try other nutty vegetable dishes. The second was my heartbreakin...
By: In Mol Araan
15 Facts About Brussels Sprouts
2007-12-14 23:44:00 Brussels sprouts are native to northern Europe. They are part of the Brassica family of vegetables, which also includes cabbage, broccoli, kale, and collard greens. They get their name from the fact that they were widely cultivated around Brussels, Belgium during the 16th century. They were introduced to England and France in the 19th century. According to a 2002 survey, Brussels sprouts are the most hated vegetable in Britain. French settlers in Louisiana introduced Brussels sprouts to America in the 1800s. Commercial production began in 1925 on the Louisiana delta. By 1939, Brussels sprouts were being produced in central California. Today, almost all U.S. production of Brussels sprouts happens in California. Other top Brussels sprouts producers include Canada, The Netherlands, England, and Germany. Like broccoli and some other members of the Brassica family, Brussels sprouts contain something called sinigrin, a glucosinate that may prevent colon cancer according t...
By: Eat This!
Roasted Brussels Sprouts with Hazelnuts and Pomegranate
2007-12-07 21:46:00 And another recipe for brussels sprouts. They have gotten a bad rap for so many years because they haven’t been cooked the right way. These little green guys deserve better treatment than being dunked in or suspended over boiling water. A little coating of oil and a hot oven is what they need, and they will shine if you do so. Once you’ve done that, the possibilities are endless. They’re great on their own, but they can take on a whole new persona with the addition of a few extra ingredients. I love a traditional treatment of walnuts and parmesan, but I’ve recently experimented (and with success, I think) with some different dressings. I had just de-seeded a pomegranate, so I decided to add the arils to roasted Brussels sprouts, figuring that the little bursts of tart sweetness would complement the crunchy caramelized outer layers and the inner earthiness of the brussels sprouts. I also threw in some hazelnuts for a little extra crunch and another layer of sweet/savory flav...
Nutty Brussels Sprouts
2007-12-07 12:53:00 Cavolini di Bruxelles con le Mandorale/Brussels Sprouts with AlmondsI mentioned in an earlier post that I was loving the William Sonoma Thanksgiving Cookbook I thumbed through at my sisters over the holiday. Well, I wrote down the recipe for the nut tart, and thought I wrote down the recipe for a Brussel Sprout dish included in the book. I got home, got ready to make the sprouts, read the recipe and saw the following:2 ˝ pounds of Brussel Sprouts 6Tbsp. Butter Huh? That's it? What the? Not even a recipe name! Then my thought went to...whoa! That's a lot of butter...Definitely not a candidate for the HOM monthlies. So..I prepped the sprouts,reduced the butter to 1 Tbsp, added 1 Tbsp. of olive oil, a little salt and pepper, and sautéed the lil' guys. I covered the pan and simmered until the sprouts were tender. Once in the bowl, I added a few toasted almonds and called it a day.I was going to use this post as my WHB entry this week (hosted by Simona from Briciole), since I have sla...
By: Mele Cotte
Roasted Brussels Sprouts with a Soy-Sriracha Dressing and Spiced Puffed Ric
2007-12-06 21:21:00 I always serve roasted Brussels sprouts at Thanksgiving, and this year I wanted to change them up from my usual treatment of toasted walnuts and shaved Parmigiano-Reggiano cheese. I decided to stick with the vaguely Asian theme I had going, so I dressed them up with a spicy and savory Asian dressing, fresh herbs, and toasted puffed rice for crunch instead of nuts. My family loved them (or so they told me!). Roasted Brussels Sprouts with a Soy-SrirachaDressing and Spiced Puffed Rice(serves 2-3 as a side dish) 1 pound Brussels sprouts2 tablespoons canola oil¼ teaspoon salt¼ cup soy sauce½ teaspoon sriracha sauce, to taste¼ teaspoon freshly grated ginger1 teaspoon chopped fresh mint1 teaspoon chopped cilantro leaves¼ cup puffed rice1 teaspoon canola oil¼ teaspoon salt¼ teaspoon ground coriander*************** Heat an oven to 450° F. Toss the Brussels sprouts with the olive oil and salt. Spread in a single layer on a foil-lined baking shee...
Golden-Crusted Brussels Sprouts
2007-11-23 03:53:00 Lisa has been trying to convince me to make this brussels sprouts dish that she found on Heidi's 101 Cookbooks site, and since we had at least one other sprout-lover (Abbie) coming over for Thanksgiving, I decided to give this one a try. The verdict? Pretty gouda! The sprouts never get mushy and don't really have that bitter taste. However, in my stubbornness to continue hating brussels sprouts, I'm just going to refer to these as tiny cabbages instead.Abbie says:Look at you makin' brussels sprouts -- I'm so happy and proud!Lisa says:I think this was my favorite dish of the night!Golden-Crusted Brussels Sprouts--------------------------------24 small brussels sprouts1 tablespoon extra-virgin olive oil, plus more for rubbingsea salt and freshly ground black pepper1/4 cup grated goudaWash the brussels sprouts, removing any wilted outer leaves. Cut in half lengthwise and rub each half with olive oil, keeping it whole.Heat 1 tbsp of olive oil in your largest skillet over medium...
By: We Heart Food
Brussels Sprouts Italienne...Choux de Bruxelles Ă l'Italienne...
2007-10-08 22:06:00 Une façon sympa de varier la préparation des choux de Bruxelles.Une traduction vous attend en dessous des 3 images pour ceux et celles qui ne comprendraient pas l'anglais!Ingrédients pour 4 à 6 personnes:500g de choux de Bruxelles,2 tranches de jambon de Parme,2 c às de parmesan rapé,4 c às de beurre,2 c às d'échalottes hachées,2 c à c d'aïl hachée,Sel de Guérande, Poivre du Moulin.Trier et laver 500 grammes de choux de Bruxelles, faire une petite croix dans les trognons,les blanchir à l'eau bouillante salée pendant 3 à 5 minutes jusqu'à ce qu'ils soient tendres, les égoutter.Dans une poêle faire revenir 2 c às d'échalottes hachées finement dans 4 c às de beurre, puis y ajouter 2 c à c d'aïl.Cuire 1 minute, puis ajouter les choux et cuire pendant 3 minutes.Transférer dans le plat de service, poser dessus 2 fines tranches de jambon de Parme coupées en lamelles et 2 c às de parmesan rapé.Et régalez-vous !
Baked Brussels Sprouts
2007-08-21 13:16:00 Here's a bit of vegetable comfort food. "Vegetable comfort food?!" Yes, vegetable comfort food! These sprouts make a beautiful side dish for almost any meal but can also be enjoyed as a simple snack. "A snack?!" Yes, a snack! The world does not run on potato chips alone, my friends!Ingredients:2 lbs fresh Brussels Sprouts3 TBS Olive Oil1/2 tsp Kosher Salt1/4 tsp freshly ground Black PepperGrated Romano CheeseCooking Procedure:Preheat your oven to 400 degreesPlace the brussels sprouts in a colander & give them a light rinse with cold waterLet them drain for a few minutesCut off the root base stem from all of the sproutsDiscard any loose or yellowed leavesUsing your knife, make a small "X" on the bottom of the sprouts (where you had cut away the stem)Place the sprouts in a bowl Drizzle the olive oil over the sproutsUsing your hands, toss wellSprinkle the salt & pepper over the sproutsToss well once morePla...
Fried Brussels Sprouts
2007-07-18 09:52:00 When you buy Brussels sprouts, they should be firm and compact to the touch. If small they can be left whole, but it is a good idea to choose larger ones and halve them. Soak sprouts in water and remove or discard any damaged outer leaves. Ingredients: 8 Brussels sprouts 1 tablespoon cooking oil 1 teaspoon crushed garlic 4 tablespoon ...
Garlic Sauteed Brussels Sprouts
2007-03-05 01:35:00 I have a confession to make.I love brussels sprouts.Really.I love them roasted,fried,sauteed. I am the only one in the house that will even eat them. Well,not really.My husband will eat them if I make them.But he doesn't like them. My favorite way to prepare them are to saute them in garlic butter.Simple and easy. Tonight I actually got two of the three to eat them.I shredded them and added crumbled turkey bacon.And miraculously the three year old and the 16 month old gobbled them up.The 9 year old wouldn't fall for it.Maybe next time.Garlic Sauteed Brussels Sprouts2 cups Brussels sprouts1 1/2 tablespoons butter1 1/2 tablespoons olive oil3 cloves garlic, smashedsalt and pepper Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.Reduce heat to medium, add smashed garlic and cook until lightly browned.Remove garlic and discard.Add sprouts , cover, and cook, stirring occasionally on medium-low heat 10-15 minutes or until tender when pierced wit...
By: Mommy Cooks
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