Hello Spicy Saucearians! I'm Robyn B., and I've cordially accepted C's invitation to blog here. Technically, my contributions aren't family recipes, but "offerings from J's splendid girlfriend who can make a mean pie crust" would take too long to type.I'm starting off by spreading the gospel of Brussels sprouts. (pictured to the left, au naturale) This is one of my favorite recipes to make, partly because it's protein-y and easily achievable on a student budget, but more because everyone I've served it to so far has an initial reaction of "Brussels sprouts?? Bleah!" (It is, in fact, delicious.)
I think this might have something to do with a tradition in American cookery of boiling the crap out of green vegetables. My mother wouldn't eat Brussels sprouts or Lima beans because she remembered her mother stewing them into a flavorless gruel. Chalk that up to the moral of good-for-you food having to taste bad. Really the key to this recipe boils down (ha) to not doing that.
I found this on Epicurious:
- Rinse, trim and cut length-wise about 2 lbs of Brussels sprouts.
- Heat 4 tbl olive oil in a heavy skillet until shimmering.
- Add Brussels sprouts and cook on medium-high for about 5 minutes, stirring gently. Transfer to a large bowl
- Heat another tbl olive oil, and saute 5 cloves of garlic, coarsely chopped.
- Add the Brussels sprouts and 1 cup chicken (or vegetable) broth. Cook until the sprouts are crispy on the cut sides.
- Add one can of cannellini beans (or butter beans, or great northern beans - this dish is quite versatile, legume-wise) and a tbl of butter, and cook until the beans are hot, the butter is melted, and the broth has been reduced.
- Stir in 1 cup grated cheese. The recipe calls for pecorino, which adds a nice kick, but I've substituted Gruyere for more creaminess and that's good too.
- Enjoy!
I think this might have something to do with a tradition in American cookery of boiling the crap out of green vegetables. My mother wouldn't eat Brussels sprouts or Lima beans because she remembered her mother stewing them into a flavorless gruel. Chalk that up to the moral of good-for-you food having to taste bad. Really the key to this recipe boils down (ha) to not doing that.
I found this on Epicurious:
- Rinse, trim and cut length-wise about 2 lbs of Brussels sprouts.
- Heat 4 tbl olive oil in a heavy skillet until shimmering.
- Add Brussels sprouts and cook on medium-high for about 5 minutes, stirring gently. Transfer to a large bowl
- Heat another tbl olive oil, and saute 5 cloves of garlic, coarsely chopped.
- Add the Brussels sprouts and 1 cup chicken (or vegetable) broth. Cook until the sprouts are crispy on the cut sides.
- Add one can of cannellini beans (or butter beans, or great northern beans - this dish is quite versatile, legume-wise) and a tbl of butter, and cook until the beans are hot, the butter is melted, and the broth has been reduced.
- Stir in 1 cup grated cheese. The recipe calls for pecorino, which adds a nice kick, but I've substituted Gruyere for more creaminess and that's good too.
- Enjoy!
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