Brussels sprouts - Articles and Posts from Slashfood

Posts with tag Brussels sprouts

Thanksgiving Prep - Four Weeks to Go

Posted Nov 3rd 2009 11:00AM by Emily Farris
Filed under: America, Holidays, Thanksgiving, Fall

Photo: tuchodi, Flickr.

Think it's too early to start planning Thanksgiving dinner? Think again! Nov. 26 may seem like a long way off, but for the holiday host, it's right around the corner. That's why each Tuesday until Turkey Day, we'll bring you preparation tips to ensure your Thanksgiving is as smooth as your gravy (should be).

1. Get a head count.
Now's the time to start inviting people to Thanksgiving dinner. If you're thinking about it, chances are good your friends and family are, too. So if your cousin is bringing her new boyfriend, and both sets of grandparents are coming to town, as well as your parents and siblings, you're going to need to figure out how to seat everyone at your small table with three mismatched chairs.

Getting a head count this early ensures you'll have enough time to borrow tables, chairs and whatever other furniture items you need to so that everyone can eat comfortably, and then have a place to lounge when the tryptophan-wine combo sets in. And don't forget to find out who's a vegetarian, who's allergic to nuts, and any other dietary restrictions you'll be dealing with. The last thing you want to hear as you put your orange-scented green beans with toasted almonds on the table is that your cousin's new boyfriend has a severe nut allergy.

Continue reading Thanksgiving Prep - Four Weeks to Go

Bright Green Sprouts - Feast Your Eyes

Posted Nov 21st 2008 8:00AM by Marisa McClellan
Filed under: Feast Your Eyes

Oh Brussels sprouts! Your bright green color and tender insides. I love them sauteed, roasted, steamed and shredded and I think they're also one of the more photogenic veggies out there. It appears that Mike from Another Pint Please... is also fond of the sprouts and took some very nice pictures of them. Thanks Mike!

For love of gargantuan potatoes

Posted Nov 13th 2008 1:01PM by Monika Bartyzel
Filed under: Vegetables

I love potatoes. It's the sort of love that pulls me to taters of all form, and employs a devil that sits on my shoulder and convinces me to have second servings -- fried, smashed, baked, you name it.

It should be no surprise then, that I was quickly pulled to the farmers' market potato table last week, which boasted a ton of different types of potatoes, and picked the biggest one. The big beast above had to be mine. But what do you do with something that big? It seemed a travesty to cut the potato up into chunks when it was such a fun shape, so there was only one thing to do -- make a meal out of a twice-baked potato.

If you're also a potato fiend and want to make a meal out of your gigantic tater, here's what you do: First, cook your potato. Me, I like to nuke it first quickly, then bake it to get the outside firm. Then, I scooped out the middle, seasoned the inside with salt, pepper, and butter, and then got to work on the bowl of potatoes. Once they were mashed, and a few spoonfuls eaten, a lot of chopped brussels sprouts and fried wild boar bacon were mixed in with some garlic powder. It was all spooned back into the potato, topped with sharp cheese, and baked a little while longer.

The brussels sprouts made it healthy ... right?

Frugal eating on the town and at home - The Philly Inquirer in 60 seconds

Posted Nov 7th 2008 5:02PM by Marisa McClellan
Filed under: Feast Your Eyes

By 2010, Philadelphia will be in step with New York and California when it comes to mandating that restaurants with 15 or more locations post the calorie information for their food.
While Philadelphia has a number of high-end restaurants, eating out in the City of Brotherly Love doesn't have to empty your bank account.
Ways in which restaurants are adapting to these less flush times.
If your budget can't handle regular take-out meals, check out these tips for eating healthfully and cheaply at home.
An assortment of tips for cutting your grocery bill.
Rick Nichols lists a number of reasons why restaurants should post calorie information.
This week's Market Basket is overflowing with baby Brussels sprouts, a bird beak bottle opener and dark chocolate peanut butter cups from Cream Nut.
The Rush Hour Gourmet has us poaching Fish in Cider.

Brussels Sprouts bad for global warming

Posted Dec 24th 2007 9:52AM by Marisa McClellan
Filed under: Vegetables, On the Blogs, America, Europe, Christmas

For most of the years of my life, my family has eaten string beans as the main vegetable for Christmas dinner. We don't do the traditional green bean casserole, instead choosing to steam them and dress them with butter, toasted almonds, salt and a little roasted garlic. They are so good and my sister, mother and I often fight over the leftovers the next day.

However, this year we're planning on deviated from our tradition in order to have a huge bowl of these Brussels Sprouts instead. Sadly, according to our friends over at Green Daily, Brussels Sprouts are not a particularly green choice for the holiday table. Apparently the seem to have the ability to cause some people to have a bit of gas after they eat them. If you multiply that gas over the millions of people who eat sprouts for Christmas dinner, it can have something of an effect on the green house effect. Luckily, for those of us who don't want to give up our sprouts, we can follow these simple cooking tips in order to reduce their gassy effects.

Lucy's Brussels Sprouts

Posted Dec 19th 2007 10:31AM by Marisa McClellan
Filed under: Dinner, Vegetables, Recipes, Christmas

My parents had Thanksgiving dinner with some old friends this year and after the meal was over, my mom called me to rave about the Brussels Sprouts that Lucy, the friends' daughter, had made. Lucy has two young sons and had made these sprouts in the hopes that her boys would eat them. She put a lot of effort into them, removing each leaf from every small sprout head in order to get a kid-friendly consistency. When she gave my mom the recipe, she stressed that one does not have to go to such labor-intensive lengths in order to make this dish.

The way we did it last night was to chop 2 pounds of sprouts into eighths (quarter them and then halve the quarters), which took some time but was worth it in terms of cooking speed. In a large skillet, I sauteed four thinly sliced leeks (they were fairly small leeks, total yield was about 1 1/2 cups) and two chopped shallots in a couple teaspoons of olive oil. Then the chopped sprouts went in, along with a sprig's worth of minced rosemary. When the started to get a little dry, I added about half a cup of chicken stock (there happened to be some around, otherwise I would have used water). Cover until soft. At the very end, add 1/4 teaspoon of freshly grated nutmeg and 1/2 a cup of cream or half and half. Lastly add salt and pepper to taste.

They were so good and while they felt a little decadent, they weren't overwhelmingly rich. I think these are going to end up on the table come Christmas dinner.

A different kind of Thanksgiving: The Boston Globe in 60 seconds

Posted Nov 18th 2007 1:59PM by Bob Sassone
Filed under: Recipes, Newspapers, On the Blogs, In Sixty Seconds

pecan pie

New ideas for Thanksgiving, including Turkey Sausage, Leek Stuffing, Roasted Japanese Yams, and Liquid Pumpkin Pie.
And if you're cooking turkey this year, here's how not to screw it up.
Meatless meals that are go for you and the planet.
The wonderful world of Brussels Sprouts.
Mmmm...cranberry chutney.
A look at Alice Waters' new book.
How to make a better pecan pie.
More recipes this week: Minestrone, Mashed Potatoes, and Ginger-Cranberry Sauce.

Slashfood in the Kitchen: Episode 1

Posted Oct 23rd 2007 3:50PM by Marisa McClellan
Filed under: Television/Film, Cooking Live with Slashfood

Some of you may know that I make an online cooking show called Fork You with my friend Scott (of TUAW fame). Well we've taken our witty banter and channeled it into a new show called "Slashfood in the Kitchen" for your viewing pleasure. In this first episode, we make roasted brussels sprouts and a couscous salad, two recipes that I posted about recently here at Slashfood.

If the quality of the episode is a little wonky, fear not, a high resolution version will be coming your way soon.

(Slashfood in the Kitchen is brought to you by Tassimo, a cup for your every desire).

Parsley boy: The garnish gourmand

Posted Aug 19th 2007 10:00AM by Joe DiStefano
Filed under: Vegetables, Food Oddities, America, Spices

According to conventional wisdom mothers have fought to get their little ones to eat veggies since before the earth was cooling. Cruciferous varieties, like broccoli and Brussels sprouts are often cited as particularly challenging.

Last week at my nephew's tenth birthday party, I was reminded of his surprising appetite for a particular green. It's not broccoli, kale, spinach, or even broccoli rabe, my Sicilian father's favorite. I don't know where the little guy stands on those. The object of his appetite isn't even a vegetable. It's an herb. He goes gaga for fresh parsley.

What reminded me of his parsley passion, was the birthday present his Aunt Dawn gave him: two fresh bunches of parsley. Ever since he had it in a salad his grandmother made for him when he was six he's been a parsley fanatic. Besides wanting to make her nephew happy, one of the reasons for Aunt Dawn's gift is that he once ate the better part of her parsley patch before anyone noticed.

By now you're probably wondering why this kid likes to eat what many regard as mere garnish.Taking a break from his hectic Lego-building schedule he provided me with the following quote: "I like it because it doesn't have much of a taste. How can you dislike something that has no taste. And it's healthy."

As for me, I was never into fresh parsley as a kid. I was too involved with my own food quirks, like slicing a notch in apple and stuffing it with a slice of bologna.

How to make better brussel sprouts

Posted Dec 28th 2006 6:02PM by Nicole Weston
Filed under: How To, Did you know?

There are two reasons why brussel sprouts are not the most universally popular of foods. The first is that they are easily over cooked and, like the larger cabbages that they are related to, can develop a mushy texture and an unpleasant smell. The second reason that they aren't that popular also has to do with smell, but this one is one that they cause, not one that the sprouts give off themselves. Fortunately, both problems are easily remedied by proper preparation.

"Overcooking causes chemicals in the sprouts to react and emit sulphur," in turn imparting a biter taste and smell to the sprouts. To properly enjoy sprouts, start with fresh, crisp ones that have tightly curled leaves. They should require only 6-8 minutes of steaming or boiling before they are crisp-tender. Taking care not to overcook them, try braised brussel sprouts or oven roasted brussel sprouts, which will hopefully change the way you think about (and smell) brussel sprouts.

If you still don't like the cabbagy flavor of the sprout once it has been properly cooked, you can always try Shredded Parmesan Brussels Sprouts or Bacon and Cheese Brussels Sprouts.

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Thanksgiving Prep - Four Weeks to Go

Bright Green Sprouts - Feast Your Eyes

For love of gargantuan potatoes

Frugal eating on the town and at home - The Philly Inquirer in 60 seconds

Brussels Sprouts bad for global warming

Lucy's Brussels Sprouts

A different kind of Thanksgiving: The Boston Globe in 60 seconds

Slashfood in the Kitchen: Episode 1

Parsley boy: The garnish gourmand

How to make better brussel sprouts

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