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Brussels Sprouts

SobaAddict70

By SobaAddict70
in Cooking

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Last night a friend convinced me to reevaluate roast Brussels sprouts.  I halved them and roasted at 250C with steam for 9 minutes.  They were OK.  However I still prefer simply boiling Brussels sprouts for 5 minutes.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

heidih

heidih

Posted
Posted

I enjoy roasted as has been the trend but also confess to loving them simply boiled My odd preference is lukewarm with a tangy mayo the side. Usually just Dijon as mustard is their cousin.

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Dante

Dante

Posted
Posted

My favourite way it to boil them for a few minutes, then melt some Gorgonzola in a pan and saute them in it. 

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heidih

heidih

Posted
Posted
Just now, Dante said:

My favourite way it to boil them for a few minutes, then melt some Gorgonzola in a pan and saute them in it. 

Sounds good! Will you come clean my pan though? 

  • Haha 2
Dante

Dante

Posted
Posted
5 minutes ago, heidih said:

Sounds good! Will you come clean my pan though? 

 

lol oddly, I've never had trouble cleaning my pan after, but I do usually let it soak a bit first. 

  • Haha 1
gfweb

gfweb

Posted
Posted

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

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heidih

heidih

Posted
Posted
7 minutes ago, gfweb said:

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

I always feel I have to cut that with touch of generic plain vinegar. You? BS top of shopping list for tomorrow. 

gfweb

gfweb

Posted
Posted
46 minutes ago, heidih said:

I always feel I have to cut that with touch of generic plain vinegar. You? BS top of shopping list for tomorrow. 

Never thought about that.

Good idea!

Kim Shook

Kim Shook

Posted
Posted

Our new favorite way to do them is to slice them (small ones in thirds, large ones in fourths), sauté them in ghee, sprinkle with pepper and drizzle with saba.  Salt if needed.  I grew up on them steamed and then split and sautéed in butter, but I like this MUCH more.  

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Kim

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BeeZee

BeeZee

Posted
Posted

Last time I made them, I cut in half, tossed with oil, S+P, parmesan and roasted. Very good.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

MokaPot

MokaPot

Posted
Posted

I like to make a salad of cooked Brussels sprouts, raw apple (peeled), blue or gorgonzola cheese, raw celery, and oil/vinegar dressing (with onion & garlic in the dressing).

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heidih

heidih

Posted
Posted
54 minutes ago, MokaPot said:

I like to make a salad of cooked Brussels sprouts, raw apple (peeled), blue or gorgonzola cheese, raw celery, and oil/vinegar dressing (with onion & garlic in the dressing).

 

I like that combo but add Dijon mustard as I think it is great with cruciferous vegetables. I do not peel the apple   (tart like Granny)  and toss in some dried cranberries as well. We like well toasted nuts sprinkled over. Unless the celery is stellar it does not get to play along.

liuzhou

liuzhou

Posted
Posted
3 hours ago, Kim Shook said:

Our new favorite way to do them is to slice them (small ones in thirds, large ones in fourths), sauté them in ghee, sprinkle with pepper and drizzle with saba.  Salt if needed.  I grew up on them steamed and then split and sautéed in butter, but I like this MUCH more.  

 

Saba?

 

...your dancing child with his Chinese suit.

 

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Kerry Beal

Kerry Beal

Posted
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56 minutes ago, liuzhou said:

 

Saba?

 

I was digging through my under counter corner cupboard a couple of days ago and realized just how many bottles of Saba I have accumulated! I'm going to make some rum and raisin bonbons over the next few days and adding some saba gives a nice raisiny flavor to the filling. But my absolute favorite use is as one of the ingredients for deglazing the pan after cooking a duck breast. 

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liuzhou

liuzhou

Posted
Posted
2 hours ago, liuzhou said:

 

Saba?

 

 

Ah! I know it as vin cotto, an alternative name apparently.

  • Like 3

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

jmacnaughtan

jmacnaughtan

Posted
Posted

Last night I pan-roasted halved sprouts in butter, then added amontillado sherry to reduce and glaze. It worked very well.

 

They were then tossed with mushrooms, chestnuts, garlic and thyme.

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heidih

heidih

Posted
Posted

Thanks for the sherry reminder. I think I managed to lose it from my cooking in the 80's. Time to re visit,

kayb

kayb

Posted
Posted

There's a restaurant in Memphis that periodically has a Brussels sprout side dish I absolutely love. It's a combo of raw shredded sprouts, sprouts shredded and sauteed with burnt ends in a barbecue-ish spice, and topped with crispy-fried whole leaves. I could eat a plateful of it, to the exclusion of all else.

 

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Smithy

Smithy

Posted
Posted
On 12/7/2020 at 10:06 AM, kayb said:

There's a restaurant in Memphis that periodically has a Brussels sprout side dish I absolutely love. It's a combo of raw shredded sprouts, sprouts shredded and sauteed with burnt ends in a barbecue-ish spice, and topped with crispy-fried whole leaves. I could eat a plateful of it, to the exclusion of all else.

 

 

I think this was the inspiration for last night's dinner. Shredded brussels sprouts, sauteed in olive oil and a bit of butter along with a bit of chopped onion and coins of Farmer John's Louisiana Style hot sausage (the tube steak du jour). I was going for a hash brown / latke sort of consistency, and didn't get that, but the sprouts cooked down and browned admirably.

 

20201211_060801.jpg

 

It may not look like much (in fact, I know it doesn't) but it was delicious. I'll be doing it again. Thanks for the idea, kayb!

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  • 1 month later...
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

As mentioned above my favorite Brussels sprout recipe is to boil whole for 5 minutes.  However I have a new Ankarsrum slicing attachment to play with and a bag of Brussels sprouts.  I might be open to a new preparation.

 

Ideas for sliced Brussels sprouts?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 minute ago, Margaret Pilgrim said:

These recently braised with guanciale were pretty spectacular

536785208_ScreenShot2021-01-29at6_43_20PM.thumb.png.4c258b61b5d7996d66f9d71026ddde80.png

 

No guanciale here but I could come up with duck fat.

 

However the Brussels sprouts in your picture do not look sliced?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

gfweb

gfweb

Posted
Posted
37 minutes ago, JoNorvelleWalker said:

As mentioned above my favorite Brussels sprout recipe is to boil whole for 5 minutes.  However I have a new Ankarsrum slicing attachment to play with and a bag of Brussels sprouts.  I might be open to a new preparation.

 

Ideas for sliced Brussels sprouts?

 

Blanched and combined with chopped cranzins and sauteed red onion that were simmered for a few minutes in chicken stock. Salt it.

  • Thanks 1
Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
24 minutes ago, JoNorvelleWalker said:

 

No guanciale here but I could come up with duck fat.

 

However the Brussels sprouts in your picture do not look sliced?

 

Mostly halved, errant leaves sliced.

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