ilovefuzz.com

Feel free to ask me any questions about translating. I've made it quite a few times now. It's delicious, so I definitely recommend having a pop at it. Bit of work, but big payoff!

thanks! i think i got most of it, the base of the mixture is really similar to some stuffing we use for a particular kind of ravioli. My gf is not particularly fond of brussel sprouts, but I have listed it in the things i'd like to cook during this holidays. I think i'm gonna go with just almonds, cashews and hazelnuts because earlier this year i totally lost the taste of walnuts (which were one of my favorite things ever), might throw some dried pistachios before cooking it, they should fit nicely.

I did not like Brussels sprouts until I had them roasted and well salted. I’ve broadened prep methods, but I still think steaming and boiling are a waste—IMO you need a cooking method that can get some browning in play. If you want to make a convert, use the oven and no additional liquid that isn’t oil, and salt generously. (Garlic, thyme, and ground pepper are good additions.)

What I do, and I think it's perfect, is cut them in half, coat them in aquafaba, put them single layer cut-side down, roast them about 15 minutes (convection oven), but then the last two-four minutes I add chopped walnuts (and maybe pecans or almonds if I have them) and cranberries. It's always great. Reheats well too. Works just as well with frozen sprouts. (Thaw them though, obviously.) Aquafaba works just as well as oil, but without all the extra empty calories.

I hate Brussel sprouts, unless they are crazy fresh. Then they are the food of the gods.

Funny, I have brussel sprouts on the menu too. Oven roasted with Lebkuchengewürz rubbed in (and some smoked trout and onion chutney/marmelade) accompanied by Hay Soup.
Then for the main dish I'm going to make some Duck Confit with pomegranate syrup and Polenta. If I feel like it some mushrooms and/or nuts might come into play.
Dessert: Poached Pear with Mint and Spekulatius.

24th is going to be very German with "Abendbrot", which in our case means that everyone brings some nice stuff that you can eat cold and you eat it with bread. Maybe some of the mayo-drenched stuff that we call salad comes into play... I think my former brother-in-law is making fresh Roastbeef so that is going to be nice.

Gone Fission wrote:I did not like Brussels sprouts until I had them roasted and well salted. I’ve broadened prep methods, but I still think steaming and boiling are a waste—IMO you need a cooking method that can get some browning in play. If you want to make a convert, use the oven and no additional liquid that isn’t oil, and salt generously. (Garlic, thyme, and ground pepper are good additions.)

Extremely agreed. If they're particularly big sprouts, I like to add a little bit of fresh lemon juice to the oil I'm tossing them with which can help them soften in the center before getting crispy on the outside. For the meat-inclined, roasting them with diced bacon is fantastic (obviously don't coat them in oil if you're doing this, the bacon will render a-plenty).

edited to add that aquafaba idea is great, I'm going to use that next time!

BRUSSELS CHAT

I have to second and third the sprouts enthusiasm, and I can't wait until I can try it with the aquafaba (been on a bean kick lately, and canned is just easier to deal with these days)

Roasted is truly the way to go, for those who still don't believe it, and as goroth said, fresh is always preferable.

The big stalks have been appearing in stores here for a few years (and are slightly cheaper than a cut pound), but I've yet to dress & grill 'em whole, which I didn't know was a thing until now?



Time 2 party

Damn, that looks great!!

Yummmmmm I will try one of these alternative recipes and see if I can get my gf to like sprouts. Usually I stir fry them in a bit of butter and then add some parmesan cheese on top to get that browned cheese tastiness.

Unrelated but I just made a huge bowl of Ragù and now I just want to jump in it.

mmmmmmm

Ah hell yes those sprout stalks. Love sprouts, I devour them constantly the whole time they're in season.

I may have to emergency cook for myself cos Christmas may be cancelled, so I'll be having.... whatever I feel like making with whatever I put on my hastily assembled shopping list this morning

I wasn't going to make a glaze for my ham because I am going for low effort, but I realized I have a bunch of glaze ingredients already. What kind of glaze would you make if you had the following?

Condiments
- Dijon mustard
- Worcestershire sauce
- Louisiana-style hot sauce
- Soy sauce
- Miso paste

Sugars
- Blackstrap molasses
- Maple syrup
- Honey
- White sugar

Fats
- Olive oil
- Butter

Acids
- Apple cider vinegar
- Rice wine vinegar
- Lemons
- Limes

Herbs and spices
- Almost all of them

Another veggie so cashew nut roast with parsley butter stuffing, it's the only nut roast I've ever actually enjoyed... think it's by Rose Elliott? My mum holds the secret to that.

Sprouts, love them, do like them oven roasted but can't be fucked convincing people to even try it (after 15 years I finally got my mum to try broccoli roasted last weekend) they go well with chestnuts and a bit of garlic butter if you boil then give them a quick fry which is the compromise I've settled on (good made in to coleslaw too).

Made an awesome cranberry sauce this year with red wine & ginger wine (less headachey tasting than with port) with marmaladey chunks of orange zest... half of it's already disappeared in to sandwiches.

Then just roast veg... can't be dealing with too many dishes as it's just 3 of us. Like to do a mini dijon & garlic mushroom wellington starter with a white onion sauce otherwise.

coldbrightsunlight wrote:Ah hell yes those sprout stalks. Love sprouts, I devour them constantly the whole time they're in season.

I may have to emergency cook for myself cos Christmas may be cancelled, so I'll be having.... whatever I feel like making with whatever I put on my hastily assembled shopping list this morning

Some of my favourite Christmases were actually spent alone but if you get bored late in the evening, send me a poke

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