Squash and apples cooked down in veg stock
then seasoned with tarragon and coriander.
Plate, then top w/ goat cheese crumbles.
Served w/ artfully made crostinis layered w/ fresh
soft goat cheese, thin-sliced beets, radish, and apple.
Posted on 10/22/2015 3:26:51 PM PDT by Jamestown1630
I’m baking some cauliflower tonight:
Cut up cauliflower into small pieces
add a little olive oil, stir
add garlic, salt and pepper
bake at 425 for about 25 minutes
last 5 minutes sprinkle with shredded Parmesan cheese
very very tasty!
I usually like my brussels sprouts lightly steamed with butter salt and pepper but at times I fancy it up a bit.
Pell them apart and deep-fry the leaves. Serve as a salad with a granny-smith-vinaigette and bacon-bits.
Normal American Fare: Saute shallots in bacon fat, add halved sprouts and cook until golden brown. Fennel is optional and I usually add it before I take the sprouts off the fire (the fennel will “bloom” in those final moments).
Here’s a recipe that we use frequently; I usually double the water, because it’s VERY vinegar-y otherwise:
Dilled Brussels Sprouts
¾ lb. fresh Brussels Sprouts (or 1 bag of frozen Baby Brussels Sprouts)
1 Cup Cider Vinegar
½ Cup Cold Water (we use a full cup, to make it less sour)
1 clove Garlic, split (we use two)
1 dried Chili Pepper (we use two)
1 Tablespoon dried Dill Weed
1 Teaspoon Salt
(We use one bag of frozen Hanover Gold Line baby Brussels Sprouts)
If using fresh sprouts, remove any yellow or wilted leaves on the outside, cut a small ‘x’ in the base of each, and soak them for a few minutes in a bowl of cold water. If using frozen sprouts, just thaw them before beginning.
Combine all ingredients in a medium saucepan. Bring to a boil, lower heat, and simmer until sprouts are tender.
(Additional garlic, and/or additional chili pepper, can be used, depending on how spicy you like it. We keep these in a mason jar in the fridge, like a pickle; but they’re not really ‘preserved’, so eat them up within a week.)
-JT
I have a ^very well worn^ copy of James Beard’s “American Cooking”.
Pub date unknown since it ain’t right-in front of me.
This is one of my favorite ways to make cauliflower (besides in minestrone).
Boil together orecchiette (or your favorite pasta) with fresh cauliflower florets. When done, drain most of the water leaving about a half a cup with the pasta.
In a small pan, sauté a chopped green onion in a few tablespoons of olive oil for a couple of minutes.
Pour over pasta mixture and mix well. In a little bit of olive oil, sauté some breadcrumbs until toasted and then serve over the pasta.
It’s very simple and delicious.
Yup. As long as you don’t sell it or give it away to go...and you don’t make too much per year.
Are you frying green tomatoes ? Do you dredge them in a batter?
The wine and capers sounds awesome. I’ll definitely try that.
I often use Louisiana fish fry batter for green tomatoes.
Sometimes I use tempura batter.
The tomatoes would be great beside Brussels sprouts, with some oil & vinegar or wine, and the capers drizzled over all.
What does cutting the X do?
Squash and apples cooked down in veg stock
then seasoned with tarragon and coriander.
Plate, then top w/ goat cheese crumbles.
Served w/ artfully made crostinis layered w/ fresh
soft goat cheese, thin-sliced beets, radish, and apple.
Relaxing on the back porch after a hard days work I'm enjoying my favorite single malt scotch McClellands Speyside and a few Ritz crackers.
As to the book part, near my wife's chair on the other side of the porch is a box I gave her packed full of Better Homes and Gardens Cookbooks. Its like a series or a collection published in 1965 that belonged to my mother. Several dozen hardcover books each on a unique cooking subject.
Anyways, I've to sign off now and figure out....What's for dinner.
Roasted Brussels Sprouts
(lots of these types of recipes online - here’s my recipe)
Fresh Brussels Sprouts only here. Frozen doesn’t work.
Put the pan you’ll be roasting the sprouts in a cold oven.
Heat up oven to 400’-450’ with the empty pan in it.
(I do this while I’m cutting up the Sprouts)
Halve sprouts, place in bowl with sliced shallots, S&P and olive oil.
Cook up bunch a of 1 inch cut bacon - set aside bacon, pour a little (or a lot) of the bacon grease in the bowl and toss the sprouts some more.
Once up to temp, pour the sprout mixture into the pan. If you put all the sprouts cut side down they get all equally caramelized and yummy, but not necessary.
Roast 10 minutes, toss them around and roast 10 minutes more, during the last 5 minutes throw the cooked bacon on there and toss it around.
Out of the oven, drizzle balsamic vinegar(or glaze) on to taste and toss again.
Serve Hot. (plate last to keep it hot)
Even Brussels Sprout haters will eat this with vigor.
I have a similar cookbook from the same era from my grandma. My favorite part is her notes in the margins. One of them talks about a mistake that she made with hot sugar and egg whites. It still makes me laugh. I can only imagine what kind of a mess that was... it’s a good memory of just the kind of thing she would do.
Well, I wouldn’t know how to build the apparatus - though I’ve always wanted to learn how to distill flower essences, for perfumes.
I think I’ll stick to wine (love beer above all, but the sugar in it is the absolute worst for the endocrine system ;-)
-JT
I make butter garlic sauce and pour over them after slicing them in half.
Nuke for a bit and throw parmesan cheese on top.
Seasoned salt too. Nummy.
Thank you for your ‘chime’! I appreciate it. Please join us more often!
-JT
> sugar in it is the absolute worst for the endocrine system
Roger that. That is why it’s best to ferment completely and distill exactly.
Works every time. :-)
My sweetie & I make fruit wines. We’ve had them ‘judged’ at state fairs, mostly to get comments on how to improve. We’ve become pretty good at it, but it’s taken a while. Apple, apricot, blueberry, plum, cherry, even banana (which was weird) - but we have a good time doing it.
We’ve also made some real wine (meaning with wine grapes - pinot noir & chardonnay) we got from a vineyard that lost the contract on its produce. Once in a lifetime chance, unfortunately. That was some good wine!
It appears to open up the core to the cooking heat; you can’t ‘pare’ a Brussels sprout, like you can the tough stalk-ends of Broccoli:
http://kitchen-parade-veggieventure.blogspot.com/2010/01/how-to-cut-brussels-sprouts.html
-JT
My Father-in-Law (R.I.P) made lots of wines like that. The only one I didn’t like was the Dandelion - very bitter; but I thought I would like it, because it reminded me of my favorite Ray Bradbury book:
http://www.amazon.com/Dandelion-Wine-Grand-Master-Editions/dp/0553277537
-JT
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