Brussels Sprouts

[Margaret Pilgrim]

A crowd pleasing buffet offering is steamed sprouts in a very Dijon mustardy vinaigrette.     

[weinoo]

12 hours ago, Margaret Pilgrim said:

A crowd pleasing buffet offering is steamed sprouts in a very Dijon mustardy vinaigrette.     

Yes, I always noticed people rushing for the Brussels sprouts before the pigs in blankets on the buffet.

[AAQuesada]

13 hours ago, JoNorvelleWalker said:

However I have a new Ankarsrum slicing attachment to play with and a bag of Brussels sprouts. 

How about a salad?

 

https://www.loveandlemons.com/shaved-brussels-sprout-salad/

[Margaret Pilgrim]

9 minutes ago, weinoo said:

Yes, I always noticed people rushing for the Brussels sprouts before the pigs in blankets on the buffet.

Yuk it up, but at a going away party for young adults, it was 18-20 year old guys who wolfed the sprouts, several saying that they always thought they hated them but these were mind-changing.    (Dressing = egg yolk, Dijon, minced garlic, s/p, half canola/half olive oil, Meyer lemon juice.)    But then, we didn't offer pigs-in-blankets so there was no direct competition.

[weinoo]

27 minutes ago, Margaret Pilgrim said:

Yuk it up, but at a going away party for young adults, it was 18-20 year old guys who wolfed the sprouts, several saying that they always thought they hated them but these were mind-changing.    (Dressing = egg yolk, Dijon, minced garlic, s/p, half canola/half olive oil, Meyer lemon juice.)    But then, we didn't offer pigs-in-blankets so there was no direct competition.

Nor are you mentioning how drunk they (or you) were.

 

Didn't I already mention elsewhere how Jacques likes to make Brussels sprouts - sliced on his Ankarsrum with a knife?

 

https://www.facebook.com/watch/?v=374394013829550

[Margaret Pilgrim]

11 minutes ago, weinoo said:

Nor are you mentioning how drunk they (or you) were.

 

Annual thank you lunch at husband's business.     No booze.    Diet Coke as wild as it got.  

But, seriously, I've never had a good pig in blanket.   I know they are a specialty of yours.    How about a delicious recipe?   Maybe start a new thread rather than muddle this one.

Edited January 30, 2021 by Margaret Pilgrim (log)

[liuzhou]

I have a real problem persuading my Chinese friends that Brussel sprouts even exist. I even went out of my way to take a picture of one when I was in the UK in 2019. They all think I Photoshopped it and it's really a full size cabbage.

 

 

Anyway, when I'm in places which have them (i.e. not China), my favourite treatment is to simply half them and stir fry them with garlic and ginger, a splash of Shaoxing wine and a drop of Zhengjiang black vinegar.

 

[JoNorvelleWalker]

15 hours ago, weinoo said:

Nor are you mentioning how drunk they (or you) were.

 

Didn't I already mention elsewhere how Jacques likes to make Brussels sprouts - sliced on his Ankarsrum with a knife?

 

https://www.facebook.com/watch/?v=374394013829550

 

And Howard Johnson's served melted ice cream.  Jacques and his capitalist cronies scarred my childhood.  Why should I trust him with my Brussels sprouts?

 

In the end I briefly blanched them whole as I almost invariably do.  Delicious.

 

 

[scubadoo97]

18 hours ago, weinoo said:

Nor are you mentioning how drunk they (or you) were.

 

Didn't I already mention elsewhere how Jacques likes to make Brussels sprouts - sliced on his Ankarsrum with a knife?

 

https://www.facebook.com/watch/?v=374394013829550

 

I’ll eat Brussels sprouts just about any way.  Love them.   
My most common method of prep is cut in half and roasted in the oven  but shredding them and cooking stove top is a close second 

[weinoo]

20 hours ago, Margaret Pilgrim said:

Annual thank you lunch at husband's business.     No booze.    Diet Coke as wild as it got.  

But, seriously, I've never had a good pig in blanket.   I know they are a specialty of yours.    How about a delicious recipe?   Maybe start a new thread rather than muddle this one.

 

Yeah - wink wink on the no booze. And probably no other intoxicating substances either. There certainly weren't at any annual lunches I attended in the Bay Area wink wink.

 

4 hours ago, JoNorvelleWalker said:

 

And Howard Johnson's served melted ice cream.  Jacques and his capitalist cronies scarred my childhood.  Why should I trust him with my Brussels sprouts?

 

In the end I briefly blanched them whole as I almost invariably do.  Delicious.

 

 

 

I think the reasons you're scarred are many and varied.  New Jersey might be one. And you ought complain about the franchisee, not Jacques.

 

[Wait. Wot]

On 1/31/2021 at 6:10 AM, scubadoo97 said:

 

I’ll eat Brussels sprouts just about any way.  Love them.   
My most common method of prep is cut in half and roasted in the oven  but shredding them and cooking stove top is a close second 

Steamed, cut in half if they are huge, is how we like them. No reason for us to do anything else,

[haresfur]

On 12/6/2020 at 8:58 AM, gfweb said:

Halved sprouts, blanched...fried facedown till darkened. Toss w sweet chili sauce. 

 

I tried this cooking method a few days ago. Let's just say I'm going back to my half then throw into the the pan and fry the everloving shit out of them method. Maybe I left them in the water too long but the texture and flavour were not to my liking.

[heidih]

I may be repeating myself but halved or quartered depending on size. Today tossed with fish sauce and olive oil - roasted 400F. Good off the sheet pan but tossed with a dressing of sharp mustard, lemon juice, cherry brine, coarse black pepper, garlic, and bitter orange marmalade & dried cranberries - quite noteworthy.

[JoNorvelleWalker]

Whole, parboiled 5 minutes in large volume of water.  You do have a steak knife, right?

 

[lindag]

These guys have such a bad rep although I do think they're coming into their own theses days.

My late  husband wouldn't touch them but I suspect that was because his mother, who  was not much of a cook, had boiled the crap out of them

I cam across Ina Garten's Brussels Sprouts Gratin recipe recently and it's on the menu for this week.

ATK has a similar recipe that uses gruyere and shallots....I may try that.

Edited yesterday at 03:04 PM by lindag (log)

[AlaMoi]

we're fond of them - but on the kinda'ish plain side.

fresh is good:

 

cut in half, boiled in salted water ~10 mins; sauted in butter, cut side down.  optional add: sliced leek/scallions

the browning really adds flavor

 

[weinoo]

I've taken to really enjoying the method Jacques uses.

 

https://www.pbs.org/wnet/americanmasters/jacques-pepin-makes-sauteed-brussels-sprouts/19365/

 

 

[BeeZee]

I've been using a recipe that showed up in a mailer that a local Realtor sent out several years ago, I describe it as "cacio e pepe" sprouts - cut in half, toss them in olive oil, salt, a TON of coarse black pepper, and grated parmesan cheese before roasting until browned (I usually start them cut side down, then flip once halfway).