Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

Our Recent Essays Behind the Front Page

Much Sorry with Delays
Birth, Death and All That Stuff in Between
How to Honor Labor Day, Every Day
My Yom Kippur Miracle (Repost from 2010)
Good intro to fly casting
Peach update, with pie
NYC update
Easy for you to say: To the elites on mass immigration
For NYC on 9/11, Sailors' Snug Harbor
Pickled Peaches
Water Shoes
Labor Costs in U.S.
Your "identity"
Good news about The Great Courses
Uses of Hot Pepper Jelly/Sauce, Chutneys, and Jams
A Saturday Drive to Litchfield County, CT
How to Pick a Kayak
Civilized: Fruit forks and knives
Loads of kayaking on Cape Cod
Psychology Experiments' Questionable Results

Categories


All categories

Quicksearch

Links

Blog Administration

Open login screen

RSS Readers

Add to Google

Subscribe with Bloglines

Wednesday, February 4. 2015

You think you hate Brussel Sprouts?


Reposted for the season -


Try this: Shaved Brussel Sprouts with Truffle Oil and Parmesan.


Please do not use the fake truffle oil.


It's basically a slaw. We had that at a restaurant this weekend as a salad sort of molded from a cup on top of a potato fritter. Damn good. I told Mrs. BD that dog kibbles with black truffle oil and parmesan would be delicious. Actually, I have always liked B. Sprouts anyway, especially sauteed with bacon.


(Speaking of bacon, my brother served an hors d'oevres Sunday afternoon -  dates wrapped in bacon, broiled. Amazing.)


Culinary tip: Brussel Sprouts do not hit their peak of flavor and sweetness until hit by at least a frost or two. The ones from the stores have not been. Put a stalk of them outdoors on a frigid day for a few hours, and let them freeze. Much better. Serious gardeners leave them standing in the garden all winter, and just go out and cut some off from the stalks. I guess you could try the freezer, too. When we buy them in bags, we leave them out in the snow until we use them.

Posted by Bird Dog in Food and Drink, Our Essays at 18:07 | Comments (9) | Trackbacks (0)

Trackbacks
Trackback specific URI for this entry

No Trackbacks

Comments
Display comments as (Linear | Threaded)

Pan roasted in bacon drippings with shallots after having about 1/4 inch of beef bullion boil off the pan so there's tenderness to go along with the nutty pan roasted flavor. Oh jiminy! I could eat a pound o' that! I've also had pan roasted sprouts sprinkled with parmesan and swished with a nice garlic aioli. Yum.
#1 BlogDog on 2014-01-06 18:46 (Reply)
Once made an unplanned off airport landing in the middle of a Brussels Sprouts field. Fortunately the stalks had been cleared, though perhaps early, I'm now informed. Though besides, it rarely freezes South of SF anyway, where they grow a bunch of them.

Like them well enough anyway, never thought of them with bacon. Will try.
#2 XRay on 2014-01-06 21:00 (Reply)
Baby cabbages - with butter, delicious. Going to check the freezer now, if none, they're going on the grocery list.
#3 Guaman on 2014-01-07 04:41 (Reply)
Do go easy on the sprouts and broccoli though if you're going to fly, out of respect for the other passengers.
#4 BillH on 2014-01-07 09:55 (Reply)
This weekend I put brussels sprouts (from my freezer) into shrimp scampi. It was awesome.
#5 weird on 2014-01-07 11:14 (Reply)
bitter, either overcooked or undercooked, yugh.

Been force fed those things as a kid in all varieties of yuckiness way too often to ever want to taste them again.
#6 J.T. Wenting on 2014-01-08 14:55 (Reply)
Here's an alternate theory....pick when small about the size of the end of your thumb. Poach in chicken stock, after cutting off the stalk end. Then sauté in olive oil, gRlic and bacon. Heaven.
#7 Tim Wright on 2015-02-04 23:02 (Reply)
Regarding the dates wrapped in bacon (mmmmm, bacon):

There's a fairly new roadhouse called Eastwood's on US 40 just east of Springfield, Ohio that does a nice rendition of this as an appetizer. Broiled with a bit of goat cheese, known as "Devils on Horseback." Order them when you can resist the grilled cheese doughnut...
#8 Joe Price on 2015-02-05 01:28 (Reply)
My previous dog Vicki wouldn't touch anything cooked along with brussels sprouts, the other things being brown rice and chicken.
#9 rhhardin (Link) on 2015-02-05 06:43 (Reply)

Add Comment
(Your e-mail will not show in your comment)

By commenting on this site you agree to the site rules listed here. Email
addresses will not be displayed and will only be used for email notifications.

Quick reference guide: [i] italics [/i], [b] bold [/b], [u] underline [/u],
[url] (web address) [/url]. More tips here.

Enclosing asterisks marks text as bold (*word*), underscore are made via _word_.
E-Mail addresses will not be displayed and will only be used for E-Mail notifications.

To prevent automated Bots from commentspamming, please enter the string you see in the image below in the appropriate input box. Your comment will only be submitted if the strings match. Please ensure that your browser supports and accepts cookies, or your comment cannot be verified correctly.
CAPTCHA

BBCode format allowed
 
 
A Chris Southern Consulting website.