Brussels Sprouts

[Kim Shook]

1 minute ago, gfweb said:

That’s a tough one. I make it by feel, I’ve done it so often. 

 

1:1 is about right. With a tsp Dijon and some garlic minced in the sauce pan. And salt. Sometimes I sautée apple slices till they break down a little and add that. 

 

Id shoot for about a cup of sauce for 4 people so 1/2 cup each. I thicken with corn starch to get it so it coats a spoon but isn’t viscous. 

 

Apologies for the imprecision. I cook like a grandmother at times. 🙂

 

Thank you SO much!  I just showed Mr. Kim the picture of the pork that you made in February and said, "That's what I'm hoping to have for dinner tomorrow night."  He said, "I hope so, too!".  

[JoNorvelleWalker]

4 hours ago, Kim Shook said:

Bumping this up to get some updated info, please!  I love Brussels Sprouts.  I like them steamed until almost done and then quick sauteed in butter in a very hot pan.  Jessica only likes them roasted - like every restaurant in the world is doing them now.  I like them like that, too, but seem to have a hard time getting the right results.  In trying to get a good char on them, mine usually end up too mushy.  Can y'all please help me by giving me VERY precise directions for ending up with crisp/tender, charred sprouts?  Thanks!!!

 

Cut the sprouts in half.  Follow the directions in the CSO instruction manual.  Personally I prefer my Brussels' sprouts left whole, simply blanched about four minutes in a vast excess of unsalted cooking water.

 

[Katie Meadow]

I like them simply oven roasted. Halved first, mixed with olive oil and salt and a little paprika. Ten minutes on a cookie sheet flat side down, then another 10 to 15 minutes flipped over until partly charred but still with a bit of a bite. Sometimes I finish them lightly in the serving dish with a mix of dijon and maple syrup, but not too sweet. Also fun to roast them in bacon fat and then finish with a little vinegar and Steen's Cane Syrup.

 

The trick to getting a char on them and not letting them get mushy I guess is finding the right heat setting. I think I usually do them around 400F, or maybe a little bit hotter.

[heidih]

I've taken to Kenji's method. If some really small ones are in the mix I'll leave them whole.  https://www.seriouseats.com/2017/10/how-to-roast-brussels-sprouts-and-broccoli.html

[Margaret Pilgrim]

Some years back I converted a resistant college guy by tossing steamed whole brussels sprouts in a rich, garlicky and mustardy vinaigrette.    He begged for the recipe to give his mother.   

 

Now I prefer to char olive oiled sprouts in a very hot cast iron pan.   

[heidih]

22 minutes ago, Margaret Pilgrim said:

Some years back I converted a resistant college guy by tossing steamed whole brussels sprouts in a rich, garlicky and mustardy vinaigrette.   

 

Yes those cruciferous veggies seem to engage in natural partnership with a sharp mustard. I'll except broccoli. 

[chromedome]

On 5/30/2019 at 5:46 PM, heidih said:

 

Yes those cruciferous veggies seem to engage in natural partnership with a sharp mustard. I'll except broccoli. 

I always include mustard (Dijon) in my broccoli salad. I like the way they play off each other.

[heidih]

6 minutes ago, chromedome said:

I always include mustard (Dijon) in my broccoli salad. I like the way they play off each other.

 

Oh yes - when raw I use it in such salads. And yes Dijon.

[pastrygirl]

On 5/30/2019 at 1:21 PM, Margaret Pilgrim said:

steamed whole brussels sprouts in a rich, garlicky ... vinaigrette.

 

Garlic:  kills vampires, and the taste of Brussels Sprouts 😂

[Margaret Pilgrim]

On 6/3/2019 at 5:35 AM, chromedome said:

I always include mustard (Dijon) in my broccoli salad. I like the way they play off each other.

 

You make a good distinction.    Indicating Dijon, Coleman's or French's actually takes less time than typing "mustard".

[liuzhou]

https://www.mirror.co.uk/news/weird-news/tesco-unveil-battered-sprouts-christmas-18941477

[Kerry Beal]

4 hours ago, liuzhou said:

https://www.mirror.co.uk/news/weird-news/tesco-unveil-battered-sprouts-christmas-18941477

Interesting! I wonder if it makes them palatable - perhaps with enough ranch dressing.

[liuzhou]

7 minutes ago, Kerry Beal said:

Interesting! I wonder if it makes them palatable - perhaps with enough ranch dressing.

 

 

Well, I always find sprouts palatable, if cooked correctly - i.e. not boiled.  In fact, I love sprouts and miss them here where they are unknown. In fact, none of my friends beleive me when I describe them, so on my trip back to the UK this summer I bought some just to photograph one. Didn't work. Everyone is convinced I photoshopped a big cabbage onto my hand to make it look small.

 

 

I have never had ranch dressing, whatever it might be, in my life so cannot comment.

[heidih]

Well silly me loves them - and yes Dijon is a nice complement, Saucing I do not care for - gotta taste the smelly guys!

[Kerry Beal]

22 hours ago, liuzhou said:

 

 

Well, I always find sprouts palatable, if cooked correctly - i.e. not boiled.  In fact, I love sprouts and miss them here where they are unknown. In fact, none of my friends beleive me when I describe them, so on my trip back to the UK this summer I bought some just to photograph one. Didn't work. Everyone is convinced I photoshopped a big cabbage onto my hand to make it look small.

 

 

I have never had ranch dressing, whatever it might be, in my life so cannot comment.

Ranch dressing is a creamy mixture of buttermilk, some sort of allium, herbs and spices then usually mixed with mayo. It seems to be traditionally served with battered and fried stuff that you'd find as pub grub. There is a thread going right now where people are trying to make the Momofuku version of ranch which is apparently heads and tails above the traditional. 

 

I am just starring to develop a tolerance for Brussels sprouts in my old age - I guess I grew up with the boiled version as well and the ones I've been enjoying have not been prepared that way!

[liuzhou]

6 minutes ago, Kerry Beal said:

Ranch dressing is a creamy mixture of buttermilk, some sort of allium, herbs and spices then usually mixed with mayo. It seems to be traditionally served with battered and fried stuff that you'd find as pub grub. There is a thread going right now where people are trying to make the Momofuku version of ranch which is apparently heads and tails above the traditional. 

 

 

 

I was joking when I said I didn't know what ranch dressing is, but not joking when I said I've never eaten it or even seen it. Not many ranches round the UK or China, I guess. Anyway it sounds horrible!

 

One of the very few things my mother can cook well is Brussel sprouts. I was only ever served foul smelling , boiled sprouts at school, as I recall. Sprouts and water should only meet in the irrigation and washing part of the process of delivery to my gullet..

[scubadoo97]

Outside of roasting, I like to shred them with a knife and braise with a little butter and  a small amount of diced onion.  Sometimes finishing with a splash of vinegar 

[gfweb]

Shredded BS sauteed with chopped dried cranberries and onions in a splash of chicken stock

 

Halved and browned BS tossed with maple syrup/bacon/chicken stock...or...dijon, orange marmalade

 

 

[dans]

2 hours ago, scubadoo97 said:

Outside of roasting, I like to shred them with a knife and braise with a little butter and  a small amount of diced onion.  Sometimes finishing with a splash of vinegar 

 

This is one of my favorite ways to cook them.  I saute the leaves in butter getting just a little brown on them. Then sprinkle some nutmeg on them. When they are done, I drizzle a few drops of lemon.

 

Sometimes, when I'm feeling lazy, I shred them instead of cutting the leaves off.

[TicTac]

The fact that one needs 'tricks' to make these little green devils taste good.....

 

Just 'sayin

 

[JoNorvelleWalker]

I love my Brussels sprouts simply boiled, with no ranch dressing.  Maybe a touch of vinegar.

 

[haresfur]

Cut them in half and fry the everlovin' shit out of them in olive oil. Any leaves that fall off should end up black.

[AlaMoi]

I like to clean them up, cut in half, boil 6 minutes, finish brown saute with butter&olive oil

 

[scubadoo97]

11 hours ago, TicTac said:

The fact that one needs 'tricks' to make these little green devils taste good.....

 

Just 'sayin

 

No tricks, just treats

 

love every way from raw, roasted, fried, grilled, whole, halved or shredded 

[gfweb]

I've changed my BS cooking method. The browning followed by steaming/poaching  was too variable in doneness, often over-cooked and a PITA in any event.

 

Now I halve the sprout and blanch in salty water for 2 minutes...pat dry...then face down in a HOT pan with a slick of oil till browned enough. Its faster and gives cooked but crisp bright green sprouts with blackened faces. Very reproducible too.

 

You can toss them in whatever topping afterwards

Edited November 15, 2019 by gfweb (log)