Brussels Sprouts
#31
Join Date: Sep 2000
Location: UK
Posts: 3,082
HFW did a recipe a while back, deep fried in tempura batter with Black pudding
http://www.channel4.com/food/recipes...ecipe_p_1.html
http://www.channel4.com/food/recipes...ecipe_p_1.html
#32
Join Date: Jan 2008
Location: Rio de Janeiro, Miami, Nice
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We also prepare patties a la Babaduck, using olive oil again, but generally use Batata Baroa rather than potatoes.
Batata Baroa is a native Peruvian root vegetable popular in Brazil that grows only at medium to high altitudes. I have never seen it outside southern South America. Potatoes work too, but the tangy favor and smooth consistency of Batata Baroa compliments the Brussels Sprouts quite perfectly.
I like Brussels Sprouts any way at all except in butter or with bacon, both of which make them too fatty for my taste. I applaud all those among you who enjoy the fatty ones.
Eastbay 1K, your chosen recipe is quite popular here too, where bacon is added to almost everything.
#33
Join Date: Apr 2008
Posts: 26
My favorite recipe for Brussel Sprouts is from Tom Colicchio. I had this at his Craft Centurycity restaurant and it is one of my favorite veggie dishes.
http://www.mixingbowl.com/message/re...9768&m=4326661
http://www.mixingbowl.com/message/re...9768&m=4326661
#34
Join Date: Feb 2011
Location: PHL/BUE
Posts: 45
Agreed. I've been doing this for years and it is delicious. I have converted a few non-brussel-lovers with this recipe.
#37
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Olive oil, salt & pepper is all that you need. Roast them in a 425 degree oven for at least 20 minutes.
I usually combine them with turnips, jerusalem artichokes and cauliflower, all roasted together.
I usually combine them with turnips, jerusalem artichokes and cauliflower, all roasted together.
#38
Moderator: Delta SkyMiles, Luxury Hotels, TravelBuzz! and Italy
Join Date: Oct 2001
Location: Los Angeles
Posts: 26,544
Sounds delicious but the visual not so much. Too monochromatic. Try roasting with heirloom carrots...they are beautiful right now and a riot of colors. I also like to throw some purple Yukon potatoes into the mix. If you get your vegetables from Farmer's Market, look for lovely herbs to toss. I like Italian parsley and Chervil. Instead of salt, I use a couple of anchovies.
#40
Join Date: Jul 2010
Location: based out of LAX
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Like them plain steamed; love them with bacon; my first dog had a passion for cooked brussels sprouts. Mom cooked them for the dog and he followed her everywhere after that.
#41
Join Date: Jul 2010
Location: Boise, ID
Programs: Virtuoso
Posts: 617
http://gluten-dairy-sugarfree.com/?p=1375
This is one of my all time favorite recipes for brussel sprouts. I have served to many others and they all have loved it too. The only thing I have changed is I usually add in some potatoes as my husband isn't a huge fan of squash.
This is one of my all time favorite recipes for brussel sprouts. I have served to many others and they all have loved it too. The only thing I have changed is I usually add in some potatoes as my husband isn't a huge fan of squash.
#42
Join Date: Apr 2007
Location: SEA
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Raw...no kidding!
Chop bacon into 1/4in squares and fry until crispy. While the bacon fries, chiffonade sprouts to make a very fine slaw. Halve a handful of green grapes. Put bacon, sprout slaw and grapes in a bowl with a splash of EVOO and some lemon juice or white wine vinegar. A bit of black pepper and you have a really elegant slaw.
#43
Join Date: Aug 2006
Location: ROC
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Posts: 253
Had these at a restaurant in San Diego about a year ago and they have become my go to side dish.
Shred the sprouts, saute until they just start to caramelize in clarified butter, salt and fresh pepper.
When they are just cooked through and caramelized, pull from the heat and add a couple of tablespoons( depending on the volume of sprouts) of creme fraiche.
My absolute fav now.
Shred the sprouts, saute until they just start to caramelize in clarified butter, salt and fresh pepper.
When they are just cooked through and caramelized, pull from the heat and add a couple of tablespoons( depending on the volume of sprouts) of creme fraiche.
My absolute fav now.
#44
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,547
I've always cut them in half and steamed them, then tossed in butter and salt. Yesterday I tried the oven roast method several here have advocated. I didn't care for the result at all. Much too dried out. I may try it again leaving them whole to see if they will retain more moisture that way.
#45
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Join Date: Jun 2002
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I've always cut them in half and steamed them, then tossed in butter and salt. Yesterday I tried the oven roast method several here have advocated. I didn't care for the result at all. Much too dried out. I may try it again leaving them whole to see if they will retain more moisture that way.
Cut side down and they retain most of their internal moisture, the cut face gets nice and carmelized, and the outer leaves get nice and crisp.