Brussels Sprouts' Renaissance
Nov 7, 2012 | 1:36 pm
#17
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Nov 8, 2012 | 1:31 pm
#20
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We roast them with just a little olive oil and some salt and pepper. Unlike steaming or (gasp!) boiling, you can't really over do it with roasting, unless you let them get charred black.
For anyone that's in or traveling to Detroit soon, some of the best brussel sprouts i've had are in Michael Symon's restauran Roast in the Westin Book Cadillac in downtown detroit
For anyone that's in or traveling to Detroit soon, some of the best brussel sprouts i've had are in Michael Symon's restauran Roast in the Westin Book Cadillac in downtown detroit
Nov 8, 2012 | 2:12 pm
#21
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We roast them with just a little olive oil and some salt and pepper. Unlike steaming or (gasp!) boiling, you can't really over do it with roasting, unless you let them get charred black.
For anyone that's in or traveling to Detroit soon, some of the best brussel sprouts i've had are in Michael Symon's restauran Roast in the Westin Book Cadillac in downtown detroit
For anyone that's in or traveling to Detroit soon, some of the best brussel sprouts i've had are in Michael Symon's restauran Roast in the Westin Book Cadillac in downtown detroit
I am going to grill some now.
Nov 8, 2012 | 2:29 pm
#22
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Absolutely agreed - a little char (sometimes even more than a little) is perfect. That's why I'm so fond of roasting, you can't really overcook them. Although there is a point where they can get a bit too much char, but it's hard to get there.
Nov 9, 2012 | 9:16 am
#23
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Last nights grill plated BS, didn't have time to get the fire going for for them to do it on the real grill.
I coated them with olive oil and lemon juice mix and then cooked, put a tiny drizzle of white balsamic on them for a hint of sweetness to go with the tart.
Nov 16, 2012 | 12:42 pm
#24
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Hated these things growing up! But I have to admit after having them grilled at a restaurant in downtown Seattle several months ago, I began to appreciate them.
Nov 18, 2012 | 2:56 pm
#29
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Unpalatable canned spinach or peas was the fault of preparation, not the vegetable itself, so I am trying to convince myself to give brussel sprouts another try.
Last time was many years ago, and it was the all-too-typical over-cooked, smothered in white sauce preparation. Nasty, sour little buggers, my memories are not fond.
Last time was many years ago, and it was the all-too-typical over-cooked, smothered in white sauce preparation. Nasty, sour little buggers, my memories are not fond.
Nov 18, 2012 | 5:26 pm
#30
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We are staying in La Honda, CA right now - just down the road from where the brussel sprout fields are located. I've cooked them 2-3 times a week the whole time we've been here and they are so much better than those I had in my youth. Part of it is freshness and the other part is that the newer strains are much milder and sweeter.
Also, seeing the workers in the fields and the amount of labor involved in the harvest has given me a much greater appreciation for what it takes to produce them.
Also, seeing the workers in the fields and the amount of labor involved in the harvest has given me a much greater appreciation for what it takes to produce them.