Who's cooking / baking for the holidays?
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I made broccoli — actually not my fave vegetable to cook, but the grandkids WiLL eat it. Chopped, parboiled, then ice bath, drained, and later sautéed and cheddar added. It was not bad. Maybe more work than I needed it to be.
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I made broccoli — actually not my fave vegetable to cook, but the grandkids WiLL eat it. Chopped, parboiled, then ice bath, drained, and later sautéed and cheddar added. It was not bad. Maybe more work than I needed it to be.
Brotha, I feel ya!
There are like 3 vegetables the grands will eat, and only one or two preparations at that.
No matter. If they’ll eat it, we’ll make it.
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I've started preparing my Brussels Sprouts in this manner, and I absolutely love them.
Throw a handful of halved Brussels Sprouts in a small saucepan with a half inch of water (add more as/if needed), cover and steam/boil until slightly tender. Remove the lid and let the water evaporate. Throw in a good knob of butter, a handful of roasted chestnuts, plenty of fresh ground pepper, salt, and a few teaspoons (or more) of maple syrup. Let cook but keep a good eye on it so that it doesn't burn. Yum!
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I've started preparing my Brussels Sprouts in this manner, and I absolutely love them.
Throw a handful of halved Brussels Sprouts in a small saucepan with a half inch of water (add more as/if needed), cover and steam/boil until slightly tender. Remove the lid and let the water evaporate. Throw in a good knob of butter, a handful of roasted chestnuts, plenty of fresh ground pepper, salt, and a few teaspoons (or more) of maple syrup. Let cook but keep a good eye on it so that it doesn't burn. Yum!
@Bernard I can vouch for that technique. I can’t recall where I saw it, maybe some macrobiotic cookbook. Carefully braise/steam the vegetable first, till partially done, then add oil and seasonings. You get better control of things like garlic and onion, which can overcook or burn if you add them first, and herbs and seasonings stay more vibrant.
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My extended family likes Brussels sprouts this way:
Halved, sheet pan, 425 degree oven. Drizzle liberally with olive oil, and less liberally with toasted sesame oil, a good grind of salt and pepper. Roast 10 minutes, stir. Roast 5 minutes, stir. Add Chinese sausage (lap xiong, sliced on the diagonal in 1/4” pieces, number of sausages up to you), drizzle all with oyster sauce. Stir. Roast 5 more minutes. They’re done, tender, some crackly leaves for interest. Delish!
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So my sister family visited yesterday and we had beef, new potatoes, roast veg again and leftover goose & gammon
Desert was brought, including a marscapone lemon delice which has a white chocolate biscuit base (top, Waitrose £18) that melts in the mouth as the huge lemon flavour overwhelms; also chocolate snowflakes and macarons.
And of special note, a home-baked blueberry topped lemon cheescake. Gluten free, no vegetable oils, very nice complementary flavours and everyone could eat it.
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My extended family likes Brussels sprouts this way:
Halved, sheet pan, 425 degree oven. Drizzle liberally with olive oil, and less liberally with toasted sesame oil, a good grind of salt and pepper. Roast 10 minutes, stir. Roast 5 minutes, stir. Add Chinese sausage (lap xiong, sliced on the diagonal in 1/4” pieces, number of sausages up to you), drizzle all with oyster sauce. Stir. Roast 5 more minutes. They’re done, tender, some crackly leaves for interest. Delish!
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So my sister family visited yesterday and we had beef, new potatoes, roast veg again and leftover goose & gammon
Desert was brought, including a marscapone lemon delice which has a white chocolate biscuit base (top, Waitrose £18) that melts in the mouth as the huge lemon flavour overwhelms; also chocolate snowflakes and macarons.
And of special note, a home-baked blueberry topped lemon cheescake. Gluten free, no vegetable oils, very nice complementary flavours and everyone could eat it.
