help finding brussel sprout recipes

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Ztlog

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Apr 3, 2002, 11:19:36 AM4/3/02
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I'm looking for brussel sprout recipes

Thanks
zt...@aol.com

morning glory

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Apr 3, 2002, 8:36:44 PM4/3/02
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Ztlog wrote...

> I'm looking for brussel sprout recipes

The classic recipe is with chestnuts - do I need to say more?

Ginger goes well with them too - just quickly fry some finely shredded
ginger and add to the boiled or steamed sprouts. Also, I used to eat plates
of sprouts with cottage cheese as an accompaniment - great diet food & they
seem to have an affinity.

Cooked sprouts can also be used, chopped up, as an addition to vegetable
burgers or nut burgers.

And then there is Bubble and Squeak!

Regards

Morning Glory

<<<mod. note - please post your marvelous recipe!>>>

blacksalt

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Apr 3, 2002, 8:38:04 PM4/3/02
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Ztlog wrote:
> I'm looking for brussel sprout recipes

Using smallish sprouts, cut a deep X in the bottom with a very sharp
knife. Get a fry pan or wok really hot, drool in some peanut or other
high flash point oil, a teeny pinch of salt and white pepper, and throw
in the sprouts. Shake and stir vigourously until the outer leaves are
beginning to blacken. If the sprout is not done through, add tablespoons
of water and cover for a minute, one at a time, until done. A pinch of
"five spice powder" will make this fiery.
Use fresh only, and you will convert BS-haters into BS-lovers.
I promise!
blacksalt

CSnews

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Apr 4, 2002, 3:40:48 AM4/4/02
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I don't know if this is any good... but it looks tasty: Also, here's a good
resource website:
http://personal.monm.edu/sienkewicz_tom/Recipes/Brussels%20Sprout%20Recipes.
htm

Glazed Brussels Sprouts:

4 cups Brussels sprouts, trimmed
1 pound baby-cut carrots
3 tablespoons apple cidar vinegar
1 tablespoon corn syrup
1/2 cup packed light brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground ginger

1) cook the brussels sprouts and carrots in a steamer until fork tender.
drain and set aside.
2) meanwhile, preheat the oven to 400 F. combine the remaining ingredients
in a bowl.
3) put the vegetables in a casserole. pour the sauce over and toss. bake,
uncovered, for 20 minutes.

"Ztlog" <zt...@aol.com> wrote in message
news:20020403055423...@mb-mg.aol.com...

J. Schnakenberg

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Apr 4, 2002, 12:27:41 PM4/4/02
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I, like Keith, like the brussels sprouts cut up a bit. Here's my method,
which I got from an internet recipe board. It is supposedly from Julia
Child:

Rinse the sprouts and remove any old outer leaves. Cut each sprout in
halves or quarters lengthwise. In a skillet, saute the sprouts in butter
or olive oil witn a little salt, pepper, and nutmeg. When the outsides
start to change color, add a few tablespoons of water, cover, and
simmer/steam 5 minutes, or until the stem ends are soft. Some of the
sprouts will come apart, but that's OK.

This is very nice served with herb-roasted potatoes (1/2-1" cubes of red or
white potatoes, tossed in olive oil, salt, pepper, and minced thyme and/or
rosemary. roast in 400-degree oven for about 45 minutes, turning every 15
minutes).

Jen

Natarajan Krishnaswami

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Apr 4, 2002, 8:45:06 PM4/4/02
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Ztlog wrote:
> I'm looking for brussel sprout recipes

It's excellent in sambar, a south Indian stew.

If there's an Indian grocery nearby, get some tamarind concentrate,
sambar powder[1], asafoetida powder (grudgingly substitute: garlic
powder), dry (not oily) toor dal (substitute: orange/red lentils), and
some curry leaves (omit if you can't find them).

It probably looks harder than it is; it's a lot easier and takes much
less time after you've tried it a time or two (especially if, like me,
you don't measure things while cooking :-).

1/2 cup toor dal
1 cup water
pinch turmeric
salt

2 cups water
1-2 tsp tamarind paste
1-2 heaping tsp sambar podi
asafoetida
1/2 lb brussels sprouts
salt

1 Tbsp oil (corn, say) or ghee
1 tsp mustard seeds
3-4 curry leaves
1-2 dried red chili, coarsely broken
1 stalk cilantro

Cook the toor dal with the water, salt and a pinch of turmeric for
color, until the toor dal starts to dissolve (35-40 minutes if
boiling; about 12-14 minutes in a pressure cooker (using less water,
3/4 cup, say)). After cooking, stir well to break up the dal some
more.

Bring the 2 cups of water to a boil. Dissolve the tamarind paste in
the water. Add the sambar podi (add incrementally, so you don't make
it too spicy for your tastes), a large pinch (maybe 1/4 tsp?) of
asafoetida, the brussels sprouts and salt to taste (I use around 1
heaping tsp). You can also add pearl onions and/or some grated
coconut. Reduce the heat and let simmer.

Once the brussels sprouts are pretty much cooked, add the dal and the
dal water. Check for salt, sambar powder and asafoetida level, and
re-season if necessary. Let it return to a boil briefly, and remove
from heat.

In a little oil, fry 1 tsp mustard seeds, a few pinched curry leaves,
and a dried red chili (add the chili once the seeds start to sizzle
but before they pop, so it won't smoke too much) until the seeds begin
to pop, and pour onto the sambar. Chop some cilantro (coriander
leaves) and mix in.

Serve mixed with rice; having yogurt on the side is also common
(especially nice if it's turned out too spicy :-).


Other vegetables than brussels sprouts are nice, too: coarsely chopped
bell peppers, sliced daikon or radish, carrots, potatoes (a particular
favorite of my brother), sweet potatoes, kohl rabi, chayote "squash",
broccoli stems, various greens, etc.


[1] If you would prefer to make your own sambar podi,
1 1/2 cup coriander seeds
3/4 cups toor dal
1/2 cup chana dal
1/4 cup urad dal
1 cup dried red chillies (or less, if you prefer), no stems
2 Tbsp black peppercorns
1 Tbsp fenugreek seeds
1/2 cup turmeric
15-20 curry leaves
1 tsp asafoetida (you can omit this)

Dry roast everything until the toor dal turns pinkish, stirring
frequently to avoid smoking.
Let it cool, and grind to a powder.
Store in an airtight container.


N.

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