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Brussels sprouts thread

 
 
Reply Thu 21 Jan, 2010 05:49 pm
We have talked about brussels sprouts on a2k and the pros and cons thereof, but I can't find a whole thread about them though I seem to remember one.

Anyway, I want to add this link here for myself and anyone else who doesn't just hate brussels sprouts (I did as a kid):

http://www.finecooking.com/recipes/orecchiette-brussels-sprouts-gorgonzola-brown-butter-pecans.aspx

This sounds luxurious and fattening to me, so it goes...

Orecchiette with Brussels Sprouts, Gorgonzola, and Brown-Butter
Pecans

by Dawn Yanagihara-Mitchell

For a sweet, nutty flavor, roast the Brussels sprouts until they’re just this side of charred.
Serves four to six.

Kosher salt
20 oz. Brussels sprouts, trimmed (4 cups)
3-1/2 Tbs. extra-virgin olive oil
Freshly ground black pepper
1 lb. dried orecchiette
1-1/2 Tbs. unsalted butter
1/2 cup coarsely chopped pecans
2 large shallots, minced (3/4 cup)
3/4 cup heavy cream
4 oz. Gorgonzola, crumbled (1 cup)
1 Tbs. fresh lemon juice
Position a rack in the lower third of the oven, set a heavy rimmed baking sheet on the rack, and
heat the oven to 500°F. Bring a large pot of well-salted water to a boil over high heat.
In a food processor fitted with the medium (4 mm) slicing disk, slice the Brussels sprouts.
Transfer them to a large bowl, drizzle with the oil, sprinkle with 1-1/4 tsp. salt and 1/2 tsp.
pepper, and toss until well coated. Remove the hot baking sheet from the oven and spread the
Brussels sprouts on it in a single layer. Roast, stirring once about halfway through the cooking
time, until the Brussels sprouts are tender and flecked with charred bits, 15 to 20 minutes.
Meanwhile, cook the orecchiette according to package directions until just al dente.
In a medium heavy-duty skillet, melt 1/2 Tbs. of the butter over medium heat. Add the pecans
and cook, stirring frequently, until the butter is deeply browned and the pecans are toasted, about
3 minutes. Transfer to a plate and set aside.

Melt the remaining 1 Tbs. butter in the skillet over medium heat. Add the shallots and cook,
stirring occasionally, until softened, 2 to 3 minutes. Add the cream and bring to a simmer. Off the
heat, add 3 oz. (3/4 cup) of the Gorgonzola and stir until melted.
Drain the orecchiette and return it to the pot. Add the Brussels sprouts, Gorgonzola sauce, and
lemon juice and toss well. Serve, sprinkled with the pecans and the remaining Gorgonzola.
photo: Scott Phillips
From Fine Cooking 102, pp. 107
October 29, 2009


Please add other recipes or links..
 
Mame
 
  1  
Reply Thu 21 Jan, 2010 05:50 pm
wow, that sounds like a lot of work, osso! Smile I just like them steamed and then butter and pepper on top. I love, love, love brussel sprouts.
djjd62
 
  2  
Reply Thu 21 Jan, 2010 05:51 pm
@Mame,
me too, i don't get why people hate them
ossobuco
 
  1  
Reply Thu 21 Jan, 2010 05:52 pm
@Mame,
It also sounds like a huge dish..

(I'm the type who thin slices them for salads..)
Mame
 
  1  
Reply Thu 21 Jan, 2010 05:54 pm
@ossobuco,
Well, it's not actually a LOT of work, but more than I'm used to with brussels Smile What's wrong with their own flavour, I ask? Gorgonzola, I love, but to mess up the brussel sprout flavour with it? I dunno.

Hope you're doing well, woman - how's them eyes holding up?
ossobuco
 
  1  
Reply Thu 21 Jan, 2010 06:00 pm
@Mame,
They're fabulous, fabulous (dances around the room), I remain completely thrilled.. even the evil baddie eye is much better, not expected.

Gorgonzola and equivalent cheeses - little bit goes a long way for me on any of them, though I do like it/them. More on crackers than in a cooked sauce..
tsarstepan
 
  2  
Reply Thu 21 Jan, 2010 06:16 pm
@ossobuco,
http://i45.tinypic.com/20qf0ae.jpg

Sorry... that's me in drag....
tsarstepan
 
  1  
Reply Thu 21 Jan, 2010 06:18 pm
@djjd62,
djjd62 wrote:

me too, i don't get why people hate them


Et tu DJJD?!
Mame
 
  1  
Reply Thu 21 Jan, 2010 06:18 pm
@ossobuco,
I'm delighted for you, Osso. And yes to the crackers Smile Also good in a cream sauce with chicken! Yummy!
0 Replies
 
ossobuco
 
  1  
Reply Thu 21 Jan, 2010 06:19 pm
@tsarstepan,
So who does your nails?
tsarstepan
 
  1  
Reply Thu 21 Jan, 2010 06:21 pm
@ossobuco,
A Korean chick in the Upper East Side.... Razz
0 Replies
 
djjd62
 
  1  
Reply Thu 21 Jan, 2010 06:24 pm
@tsarstepan,
tsarstepan wrote:

djjd62 wrote:

me too, i don't get why people hate them


Et tu DJJD?!


well i like cupcakes too
tsarstepan
 
  1  
Reply Thu 21 Jan, 2010 06:26 pm
@djjd62,
You have redeemed yourself Saint Djjd! http://i45.tinypic.com/sd08rk.jpg
0 Replies
 
dyslexia
 
  1  
Reply Thu 21 Jan, 2010 06:30 pm
@djjd62,
cupcakes, it's my understanding, are based on icing. I hate icing, I'd rather eat brussels sprouts.
roger
 
  1  
Reply Thu 21 Jan, 2010 06:34 pm
Well, drench them with vinegar and they taste pretty good - if you like the taste of vinegar.
dyslexia
 
  1  
Reply Thu 21 Jan, 2010 06:38 pm
@roger,
roger wrote:

Well, drench them with vinegar and they taste pretty good - if you like the taste of vinegar.
yeah, vinegar, salt and pepper, fine with me along with something to eat.
0 Replies
 
tsarstepan
 
  1  
Reply Thu 21 Jan, 2010 06:38 pm
@roger,
roger wrote:

Well, drench them with vinegar and they taste pretty good - if you like the taste of vinegar.

Cupcakes drenched in vinegar?! Eegads RATMAN!
roger
 
  2  
Reply Thu 21 Jan, 2010 06:45 pm
@tsarstepan,
You are confused again. This is the Brussel Sprouts thread.

Well, if the cupcakes were bad enough, I know how to make them taste like vinegar.
ossobuco
 
  1  
Reply Thu 21 Jan, 2010 06:48 pm
@roger,
another rogerian bon mot..
0 Replies
 
sullyfish6
 
  1  
Reply Thu 21 Jan, 2010 07:10 pm
Brussel Sprouts
Around and around in a pan
olive oil and water for steam
Add sun dried tomatoes in olive oil
Pretty picture - m-m-m
0 Replies
 
 

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