Here's my way of dealing with sprouts -- slice them with the mandoline and heat them in a pan with some sweated garlic and your favorite cooking oil, when they turn dark green add a few drops of sesame oil, some soy sauce and (if you want) pancetta or bacon!
Okay, Jack I can see trying your recipe. There are enough other delicious items, especially bacon to make it interesting! Minus the knuckle tops.
Best success I've had is cutting Brussels sprouts in half, blanching them, and then oven roasting. I keep a jar of bacon fat (you drain and save that stuff, right? RIGHT?!) for just this purpose. Black pepper, smoked paprika and something like ancho chili powder (or a milder/smoky/sweet chili) and salt.
Roast at 400 F (~200 C) or thereabouts until the outer leaves start getting crispy.
My wife was a Brussels sprout hater. The last time we went to Maui we had lunch in a waterside restaurant in Lahaina. I ordered some wok-charred sprouts as an appetizer and coerced her to try one. She wound up eating half the bowl. Turns out it was the skunky odor of boiled sprouts she was made to eat as a child that she hated.
When I make them at home I halve them, toss in olive oil with some coarse salt, and oven roast them cut side down at high temperature until they get browned, and serve them with a grating of Parmesan. No need to blanch them first. Spread them out on the baking sheet so they don't steam, they should be a bit crisp when served.
Bill
When I make them at home I halve them, toss in olive oil with some coarse salt, and oven roast them cut side down at high temperature until they get browned, and serve them with a grating of Parmesan. No need to blanch them first. Spread them out on the baking sheet so they don't steam, they should be a bit crisp when served.
Bill
^ to be fair, when I say blanch, I mean throw them in a bowl (the same one I wash the sprouts in), saran wrap it, and throw it in the microwave to par-cook (roughly 5 minutes in mine). Can't tell the difference between that technique and blanching, minus the effort. 🙂
All riffs off the same theme.
All riffs off the same theme.
The mandoline has a contraption which prevents finger bits from going into the greens! My son got it for me when he worked for Williams Sonoma.
Until yesterday, we ate all the green stuff available, down to the last celery stalk. Fortunately got in a load of brocoli.
Until yesterday, we ate all the green stuff available, down to the last celery stalk. Fortunately got in a load of brocoli.
Attachments
Last edited:
Yes I love the little buggers steamed, blanched and fried in butter (ideally with pancetta and chestnuts), sliced thin and stir-fried, and roasted. I particularly like to include them in mixed roasted veg, with cauliflower and shallots as well as some root veggies like carrot and parsnips.
There is another one some people hate, parsnips. I love 'em.
There is another one some people hate, parsnips. I love 'em.
Jack, you still can't get me to use one. 🙂 No way, no how.
Any of the cabbage family of food done badly will elicit a similar response (yuck!). I was fortunate that I wasn't subjugated to bad Brussels sprouts as a kid, so having deep fried ones as my first remembered experience was a revelation!
Any of the cabbage family of food done badly will elicit a similar response (yuck!). I was fortunate that I wasn't subjugated to bad Brussels sprouts as a kid, so having deep fried ones as my first remembered experience was a revelation!
When my kids were small I grew Brussels sprouts in our garden. They were slightly infested with aphids when I picked them. I cooked them with some spices and I told the kids the specks were spices. They enjoyed them.
Years later when they were grown I told them the truth. 😀
Years later when they were grown I told them the truth. 😀
Add the microplaned zest of one lemon, and the juice of 1/2 lemon, and you get Ina Garten's ("The Barefoot Contessa") roasted Brussel sprouts recipe from her TV show.
I couldn't find the new thread button and worse Scott W is off these days, but it seems brussel sprouts really do cure the covid 19 corona virus!
You know Ed, I don't wish to be a stick in the mud but we have recently had enough problems with virus threads and posts that we have had to implement a new rule here. That new rule is the banning of threads containing medical issues. I realize you are just having a little fun but we are going to be cracking down on that so just a heads up.
https://www.diyaudio.com/forums/site-announcements/352050-medical-threads.html#post6143807
On to food, I too was a Brussels sprout hater as a kid and only discovered the fried or baked version as recently as 20 years ago. When I serve them, I get asked what I did. I say it's not what I did it's what I didn't do. I didn't boil them.
https://www.diyaudio.com/forums/site-announcements/352050-medical-threads.html#post6143807
On to food, I too was a Brussels sprout hater as a kid and only discovered the fried or baked version as recently as 20 years ago. When I serve them, I get asked what I did. I say it's not what I did it's what I didn't do. I didn't boil them.
Now in my 4th consecutive week of working from home. Ran out of bread and bagels last night, but still had flour and yeast in the cupboard.
You do make a fine looking bread my friend.
Is it the rum or is that second pic a little blurry? I really should know before I go for the dog walk. I have to cross the street.
Is it the rum or is that second pic a little blurry? I really should know before I go for the dog walk. I have to cross the street.
Cal: As per your link, Pano's spell checker is bust!
Bindi and mung daal with fresh roti tonight. As ever I was too hungry to take a picture. I have a policy not to post pics of the kids on the internet but they actually managed to cover themselves in daal. Thank heavens for washing machines.
Still no decent bread flour anywhere. I am reduced to all in one packets of white bread mix 🙁
Bindi and mung daal with fresh roti tonight. As ever I was too hungry to take a picture. I have a policy not to post pics of the kids on the internet but they actually managed to cover themselves in daal. Thank heavens for washing machines.
Still no decent bread flour anywhere. I am reduced to all in one packets of white bread mix 🙁
Hated Brussels sprouts growing up as my mom would only ever boil them, but became quite a fan of them when Susan started cooking them properly - my favourite method being halved, and broiled with a light spritzing of Avocado oil, maple syrup and Himalayan salt.