:)
Tuesday, March 31, 2009
BS
C and R are in serious brussel sprouts love right now. no one loves brussel sprouts. au contraire mon frere. i know two people who love them. i'm pretty sure that as i type this i am putting a big fat jinx into the universe and tomorrow i'll cook up the BS (brussel sprouts, not the other kind of BS, though i cook that up regularly as well), and R and C will laugh in my face, then throw their heads back, cackling, flailing their little IKEA plates full of BS into the air, demanding enriched pasta. but for now i'll just be happy.
:)
:)
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6 comments:
Here's my dilemma. I'm inspired to offer these to the RGs, but if they refuse them, no one else at my house will eat them. Maybe I should take them out to eat somewhere that serves BS. Ideas?
most places sell them in bulk. so, you could buy like 4 sprouts! i have no idea why they like them. i'm sure it's not normal. but i (not normal) like them too.
Yuck! BS are one of the few things I hate! Yet, one day I did point them out to my daughter and we agreed they looked like such sweet little baby cabbages. We brought them home and cooked them according to a friend's directions. I put on a good face and choked down one and then put all my energy into not coughing it back up, hoping maybe my daughter would like them and then eat them all and then benefit from their nutrients right before my eyes. No go, though. She wouldn't even swallow the first bite! Well, your kids are probably going to be extremely smart and healthy if they keep it up!
Sounds wonderful! What's your favorite recipe?
abernier, i just cut off the stemmy part (i'm obviously a professional), cut them in half lengthwise, toss them in olive oil and salt and pepper (though i have used butter instead of OO and the kids liked it even more, no surprise), and bake at 400 for about 40 minutes, shaking a few times throughout to even. the trick is to let them get a little brown and a little crispy. :)
I love BS. And they sell them at the farmer's market. If you want some variety you can try this..
boil them for about 10 minutes in salted water. Drain and refresh in cold water. Place 2 TBS in butter in a skillet with a smashed clove of garlic Cook until foam subsides, add sprouts and stir for 3 minutes. Remove the garlic and toss the sprouts with lemon juice (1 TBS) parsley and salt and pepper.
I like 'em roasted too.
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