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25 October 2009 @ 05:01 pm
Operation: Encourage Don to Like Brussels Sprouts is underway. Though my darling dear is a far more adventurous eater than I, there are certain foods that - thanks to previous uninspiring* exposure - he has long been certain he doesn't like. Asparagus. Steak. Nutella.

All right, maybe not that last one.

As chance would have it, Brussels sprouts were on sale at my local store this week. I think it was awomanthatsblue suggested roasting them; I'm totally on board with that. Of course I can look up recipes, but if anyone has personal experience with this particular veggie, feel free to share! Otherwise I'm going to toss them with olive oil, salt and pepper and pop 'em in a 400 degree oven for 20-30 minutes... just see if I don't.

*He didn't realize asparagus isn't naturally stringy, nor that properly cooked steak isn't meant to be shoe-leather tough.
Zoë Tzoethor on October 25th, 2009 09:26 pm (UTC)
I think your oven idea sounds good. :)

Sauteeing them in butter/garlic etc is how I've had them before, and it was yummy.
Kel: Ten *grin!*ladyjoust on October 25th, 2009 09:48 pm (UTC)
That sounds delicious. I also read a recipe where they were mashed together with potatoes. There was also cream and butter and it looked AMAZING. Though, with cream and butter and potatoes, what wouldn't be?
Ratesjul: Emma Aloneratesjul on October 25th, 2009 09:28 pm (UTC)
As kids we used to amuse other peeople in the supermarket. Especially in the fruit and vege section when we wanted brussels sprouts and broccoli - and had to choose ONE (because we couldn't afford to buy both).

And then there's the other time when Mum had been to Kaitaia (bigger town about an hour/90min from home) and a friend of one of my brother's wondered if mum would bring us home something special. Yeah, maybe Broccoli!

As for asparagus, Dad reckons there's plenty of grass in the paddock.
(no subject) - awomanthatsblue on October 25th, 2009 09:31 pm (UTC) (Expand)
Adrienne C.adrienne429 on October 25th, 2009 09:34 pm (UTC)
I was wondering about the steak thing until you explained.
I like mine a bit rare.
Bird on a Wing: Perfectcaragana_leaves on October 25th, 2009 11:09 pm (UTC)
Brussels sprouts and asparagus are among the world's most wonderful things. You would be remiss in your duties if you did not at least attempt to persuade your husband to see the light!

Best Brussels sprouts I ever had were quartered and cooked in oil in a cast-iron frying pan over a campfire. The smoky taste was beyond delicious.
formerlyfbformerlyfb on October 26th, 2009 12:44 am (UTC)
I'm spoiled. The only asparagus I eat comes straight from my garden. But I have a wonderful recipe for brussel sprouts, made with bacon and shallots. We call it "The Fucking Brussel Sprouts" because that was how the chef who taught me the recipe referred to it. Come to think of it, that would make a pretty good name for a band, too. Shall I find the recipe for you?
Kelladyjoust on October 26th, 2009 01:13 am (UTC)
I'm daunted by the notion of growing asparagus, so hats off to you! And yes, PLEASE! I'd love the recipe... which would, I agree, be a killer band name.
formerlyfbformerlyfb on October 26th, 2009 03:17 am (UTC)
Asparagus grows like grass, once its established the hardest thing about it is eating it fast enough. I will do my best to find and post the recipe by tomorrow evening, as my food files aren't, well, filed. (or well filed).

And, it occurs to me as I chat away familiarly, Kel, do you know who I am?
Kelladyjoust on October 27th, 2009 01:00 am (UTC)
I figured you're probably connected to some aspect of my life. Beyond that, I have to confess I do not.

kitmfkitmf on October 26th, 2009 04:38 am (UTC)
I have no information on getting the stuff started, but I can verify that it's no trouble once established. My father would mow the stuff and he still had armfuls of it every day the whole asparagus season. I am probably among the few people who think of asparagus as something one forces upon one's children because it's endless.
Ea Quae Legiteaquaelegit on October 26th, 2009 02:13 am (UTC)
Brussel Sprouts: take off the nasty outside leaves, cut in half. Fry in oil with 1 1/2 tsp ajwain seeds. Fry some garlic and sliced onion in first, if you like. Serve RIGHT AWAY. I cannot emphasise how foul brussel sprouts are warmed over, or cooled down.
Ea Quae Legiteaquaelegit on October 26th, 2009 02:15 am (UTC)
Also, they should only be fried until just tender. They're gross when they're mushy.
harpiegirl4: yummy strawberryharpiegirl4 on October 26th, 2009 11:33 am (UTC)
Here's how I made brussels sprouts so that Cody would like them (he insisted he HATED them). I sauteed them in olive oil and garlic till almost tender. Then I sprinkled them with a generous amount of grated parmesan cheese and slivered almonds. Covered and cooked another minute or two, and served hot. Really delicious, and Cody loves them. Though cooking them this way really does remove the "good for you" factor. But you can't have everything! ;)
rrcurran13rrcurran13 on October 26th, 2009 12:10 pm (UTC)
I'm afraid I have to agree with Don on this one. The only recipe I have for Brussels Sprouts involves rinsing them in the sink while shoving them down the garbage disposal. Maybe Dawn has a recipe since she loves them, but they remain solid with liver as a food I will not touch.
formerlyfbformerlyfb on October 28th, 2009 10:33 pm (UTC)
The Fucking Brussel Sprouts
The Original recipe was restaurant sized, this is my cut down to private home proportions

1 LB Brussel Sprouts
1/2 LB bacon
4 Shallots, finely julienne's (cut up really small works, too)
1 tablespoon extra virgin olive oil
1/2 tablespoon chopped parsley
kosher salt, black pepper, to taste

1. cut off the very bottom of the sprouts and make an X on the bottom so the water will get inside and blanche it.

2. bring a pot of lightly salted water to a boil. Add the sprouts, and cook until barely done.

3. shock the sprouts in ice cold water and cool quickly

4. drain, and cut in half, from bow to stern.

5. in a saute pan, heat the oil to nearly smoking and add the bacon, rendering it until crispy. Drain off some of the oil, but save (you may want to add some of it back). Toss the shallots into the hot oil and bacon, when the shallots just start to color, add the drained brussel sprouts. When hot (and it takes a very little amount of time!) put in serving dish, season with salt and pepper and sprinkle with parsley.

Note: This may sound a little complicated, but only because of the way it is written out. You really could cook the sprouts earlier in the day and just do the bacon part right before eating.

because I am not sure how the formatting is going to work here, I've also posted the recipe on my Lj page.
Annephloxyloxy on November 1st, 2009 06:35 pm (UTC)
Well it's probably way late for this to matter, but I'll share what I can.

I hadn't remembered the last time I had Brussel Sprouts until last year, when the mother of an Austrian student of mine made them.

I don't know exactly HOW she did it, but they were sweet, like they were slowly cooked (possibly in a skillet?) in a thick butter and brown sugar sauce. They ended up being very soft, and basically the sauce made them AMAZING. It was totally not what I'd expected. So maybe carmelizing them or doing something like that might suit Don?