CH Runners
Not Running => Food => Topic started by: Honey Badger on December 31, 2012, 01:29:08 PM
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How do you cook them? Favorite recipes?
I don't like them just plain steamed.
Just put some in the oven tossed with OO and balsamic vinegar, a handful of dried cranberries and 1/2 of a pear and ground pepper. I'm just guessing with this "recipe", though.
It would appear that I am trying to drown out the taste of the sprouts.
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Cream.
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Cream.
What do I do with the cream? Cook them in it? Can you be more specific?
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Your recipe sounds pretty good - I love them roasted, even without anything else, just tossed in olive oil with some kosher salt.
When I first started making them, I tried this recipe: Golden-Crusted Brussels Sprouts (http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html) and loved it. Now I'm just too lazy and throwing them in the oven is easier than cleaning my cast iron pan. :P
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What do I do with the cream? Cook them in it? Can you be more specific?
Marg.
:P
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Ooh, cheese makes everything better!
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All right all right. I cut the ends off the sprouts and put them in a medium sauce pan. Then I cover them with cream and cook ~45 minutes medium heat, stirring when I feel like it and making sure the cream doesn't boil & bubble and burn.
My 10 year old son can eat an entire pot of them cooked this way.
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Roasted... marinate in olive oil and some balsamic vinegar and garlic.... some lemon pepper... you'll be shocked at how good it is....
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Cut in half & Toss in olive oil, sprinkle with salt & pepper. Roast for 25 minutes.
Prepare dressing of olive oil, garlic, and anchovies, cook on low until anchovies dissolve. Pour over roasted sprouts and squeeze some lemon over.
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roasted. with or without balsamic or sriracha or pickled onions.
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i steam them, then put a teeny bit of EVOO or butter in the skillet and sautee them with a little seasoned salt and garlic powder browning them up a bit.
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All right all right. I cut the ends off the sprouts and put them in a medium sauce pan. Then I cover them with cream and cook ~45 minutes medium heat, stirring when I feel like it and making sure the cream doesn't boil & bubble and burn.
My 10 year old son can eat an entire pot of them cooked this way.
I bet it would be good with some cheese added to that cream. :)
Someone's trying to win at WLC... ;)
They were OK. I overcooked them so they were mushy. But the balsamic really caramelized so they were pretty browned.
I like the idea of lemon pepper. Or fresh lemon.
And cheese.
I just can't eat anchovies... :nono:
It was a Costco bag leftover from Christmas dinner and there's enough for another couple of meals. I'll experiment some more.
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Another roasted fan here... sometimes I roast other stuff with them, sometimes not. I've tried them other ways but roasting is easy and they freeze really well that way- so why bother elsewise?
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the was literally just posted on my Pinterest feed. http://www.recipebyphoto.com/cheese-stuffed-brussels-sprouts/ (http://www.recipebyphoto.com/cheese-stuffed-brussels-sprouts/)
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the was literally just posted on my Pinterest feed. http://www.recipebyphoto.com/cheese-stuffed-brussels-sprouts/ (http://www.recipebyphoto.com/cheese-stuffed-brussels-sprouts/)
:drooling-5: OMG, that sounds delicious, but a bit more work.
I love the name of the site; "Cooking Stoned". :smokin:
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:drooling-5: OMG, that sounds delicious, but a bit more work.
I love the name of the site; "Cooking Stoned". :smokin:
it does look good. Maybe worth the work? report back!
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These look good too. http://cookingstoned.tv/recipe/amazing-brussels-sprout-latkes/ (http://cookingstoned.tv/recipe/amazing-brussels-sprout-latkes/)
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I shred them, and then sautee them with onion, garlic, olive oil, and a little sugar.
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How do you prep them to begin with? I see them in the store, I've seen several recipes that interest me, but I don't know how to prep them.
I suck.
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I cut the bottom stump off and then if the first leaves are icky, i pull them off. I generally pick small ones, but if they are big, i slice in half.
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Sounds reasonable. I think I can manage that.
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:) I do the same
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Yup, I cut the bottom off, and pick off any yucky outer leaves...and I pretty much always cut them in half too.
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roasted. with or without balsamic or sriracha or pickled onions.
Following witchy's guidance, I've shredded and sauteed them with some olive oil and then added a T of sriracha and a couple T of honey with salt to taste. Very good.
Bacon and brussels sprouts are great together. Slice crosswise a couple pieces of bacon and cook in skillet. Remove from pan and drain all but a T or so of the fat. Brown halved brussels sprouts and thinly sliced sweet onion in the fat. If they are small, they should cook through before starting to stick but if they are larger, just add a bit of chicken broth and let them finish cooking as the liquid evaporates until tender. Add back in bacon pieces and eat.
I made this recipe for Thanksgiving. A big hit. The technique is good and the shallot and hazelnuts add lots of flavor. I actually am considering ordering the cook book myself (my mother and sister both have it) as all her recipes seem to work really well.
From Mollie Katzen's The Vegetable Dishes I Can't Live Without
Ingredients
1 tablespoon extra-virgin olive oil or unsalted butter
1 cup minced shallots (about 6 ounces)
4 cups (1 pound) Brussels sprouts, halved or quartered lengthwise (or left whole, if small)
1/2 teaspoon salt, or to taste
Roasted hazelnut oil (optional)
Freshly ground black pepper, to taste
1/2 cup (or more) blanched hazelnuts, coarsely chopped I did not blanch but rather roasted and then chopped the hazelnuts. Recommend my way :)
1 Put a large saucepan of water on to boil.
2 In the meantime, place a large, deep skillet over medium heat. After about a minute, add the olive oil or melt the butter and swirl to coat pan. Stir in the shallots, and cook, stirring frequently, for 3 to 5 minutes or until shallots turn deep golden color.
3 When the water boils, reduce heat to low and add the Brussels sprouts. Simmer 2 to 3 minutes or until sprouts turn green and shiny and are beginning to become tender.
4 Dump sprouts into a colander in the sink; refresh under cold running water. Drain well.
5 Add sprouts to the shallots, sprinkling with the salt. Stir until well combined, then spread the vegetables out to edges of the pan to make a shallow layer.
6 Raise heat for a few minutes, shaking pan a few times to redistribute the heat. This allows the juices to evaporate—and slightly scorches the vegetables—both of which serve to intensify the flavor.
7 Serve hot or warm, with a light drizzle of roasted hazelnut oil, if available, and with sprinklings of black pepper and chopped hazelnuts.
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i must try the hazelnut recipe.
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I shred them, and then sautee them with onion, garlic, olive oil, and a little sugar.
This, but add bacon or pancetta. :drool:
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I used to hate Brussel Sprouts.
Now I love them.
The difference is seasoning. I just use salt, pepper and little crushed chilis- the problem I was raised in a house where my mom notoriously undersalted.
Now I saute them in olive oil or canola oil, with onions and maybe broccoli crowns.
:drooling-5: So good.
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This, but add bacon or pancetta. :drool:
Yes, and yes. Bacon or pancetta make everything better! But especially brussels sprouts!
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Garlic, crushed red pepper, and bacon. Roasted for about an hour at 400, stir every 15 minutes.
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I like brussel sprouts roasted, but I think they are best steamed, naked.