Guest guest Posted December 1, 2003 Report Share Posted December 1, 2003 I've been off-line since Wed night and just got done browsing the posts. There are some great recipes I'll have to go back and check out. Welcome to all the new folks! I just joined a couple of weeks ago myself and have enjoyed this group immensely! James and I had a very enjoyable T-day, just the two of us. Our menue consisted of: Quorn Roast Three Ginger Carrot (I'll post this recipe later) Sauteed Brussels sprouts (recipe follows) Portabello stuffing Portabello and onion gravy (sort of followed the low-fat gravy in our files section) Blue & black Berry cobbler (berries from our land) 2001 Pinot Noir (from an Oregon winery, Prive Vineyard) Sauteed Brussels sprouts (from the Nov 2003 Savuer magazine) boil 2 lbs Brussels sprouts in salted water (I only used 1 lb) for about 5 minutes, longer if they are bigger. melt 4 tbsp butter in skillet and add crushed garlic (1 to 2 cloves or to taste). Sautee the garlic until brown, then remove from butter. The object here is to make garlic infused butter. Add the Brussels sprouts to the butter(cut in half if medium to large sized), saute 3-5 minutes until they begin to brown. Add 1/4 cup bread crumbs, stir until incorporated. Serve. I think the next time I make this dish, I'll leave the garlic in. We love garlic and it will give it a really nice kick. I need to look up the recipe for the Three Ginger Carrot dish, it is delish! We went to the central coast (Newport, OR area) for the weekend and had a great time. Tried out another recipe that was posted here, Sweet Potatoe burritos. Since it was just the two of us, I didn't attempt to do the math and cut the quantities appropriately, but I did include all of the ingredients. Yummy! This was a great alternative to our usual burritos. Now it's time to think about all the baking I like to do for the Christmas holiday. Being English, I have fond memories of all the goodies my mom would bake the week of Christmas; sausage rolls (I make with Gimme Lean), mincemeat tarts (English import stores has meat-free mince), Christmas cake and pudding. cheers, Denise Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2003 Report Share Posted December 3, 2003 hi denise, i tried this sauteed brussel sprouts recipe a while back (when i received my nov. issue of savuer...love that magazine!) and i loved it. i didn't have many brussel sprouts on hand, so i used half brussel sprouts and half cauliflower in the recipe. it turned out so well....even my husband ate it and he hates brussel sprouts and cauliflower. i left the garlic in. great recipe! susie --- pamperedveggie <pamperedveggie wrote: > Sauteed Brussels sprouts (from the Nov 2003 Savuer > magazine) > boil 2 lbs Brussels sprouts in salted water (I only > used 1 lb) for > about 5 minutes, longer if they are bigger. > melt 4 tbsp butter in skillet and add crushed garlic > (1 to 2 cloves > or to taste). Sautee the garlic until brown, then > remove from butter. > The object here is to make garlic infused butter. > > Add the Brussels sprouts to the butter(cut in half > if medium to large > sized), saute 3-5 minutes until they begin to brown. > Add 1/4 cup > bread crumbs, stir until incorporated. Serve. > > I think the next time I make this dish, I'll leave > the garlic in. We > love garlic and it will give it a really nice kick. Free Pop-Up Blocker - Get it now http://companion./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2003 Report Share Posted December 4, 2003 How, exactly, would one remove the garlic? Seems messy and inefficient to me. I'd definitely leave it in too! SOunds like I have a plan for dinner tonite. Thanks! , " artichoke72x " <artichoke72x> wrote: > hi denise, > > i tried this sauteed brussel sprouts recipe a while > back (when i received my nov. issue of savuer...love > that magazine!) and i loved it. i didn't have many > brussel sprouts on hand, so i used half brussel > sprouts and half cauliflower in the recipe. it turned > out so well....even my husband ate it and he hates > brussel sprouts and cauliflower. i left the garlic > in. great recipe! > > susie > > --- pamperedveggie <pamperedveggie> wrote: > > > Sauteed Brussels sprouts (from the Nov 2003 Savuer > > magazine) > > boil 2 lbs Brussels sprouts in salted water (I only > > used 1 lb) for > > about 5 minutes, longer if they are bigger. > > melt 4 tbsp butter in skillet and add crushed garlic > > (1 to 2 cloves > > or to taste). Sautee the garlic until brown, then > > remove from butter. > > The object here is to make garlic infused butter. > > > > Add the Brussels sprouts to the butter(cut in half > > if medium to large > > sized), saute 3-5 minutes until they begin to brown. > > Add 1/4 cup > > bread crumbs, stir until incorporated. Serve. > > > > I think the next time I make this dish, I'll leave > > the garlic in. We > > love garlic and it will give it a really nice kick. > > > > > Free Pop-Up Blocker - Get it now > http://companion./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2003 Report Share Posted December 5, 2003 I used a tea strainer and poured the garlic and butter through that into a small bowl and then poured the butter back into the saute pan. But yes, it also seemed an unnecessary step especially when my wrist was screaming in pain by lifting and turning the saute pan. Unfortunately my wrists are shot from the many years of admin work and there are quite a few things I have trouble with while cooking. Saveur magazine is definitely one of my favorite magazines. The writing is some of the best for food mags and the photography is wonderful. Yeah, they're not vegetarian and sometimes the photos can be a little too much, but it's more than just meat. I have found some wonderful recipes over the years and some of them have turned into my favorites. , " Jigilou Snicklefitz " <jigilou> wrote: > How, exactly, would one remove the garlic? Seems messy and > inefficient to me. I'd definitely leave it in too! SOunds like I > have a plan for dinner tonite. Thanks! > > , " artichoke72x " > <artichoke72x> wrote: > > hi denise, > > > > i tried this sauteed brussel sprouts recipe a while > > back (when i received my nov. issue of savuer...love > > that magazine!) and i loved it. i didn't have many > > brussel sprouts on hand, so i used half brussel > > sprouts and half cauliflower in the recipe. it turned > > out so well....even my husband ate it and he hates > > brussel sprouts and cauliflower. i left the garlic > > in. great recipe! > > > > susie > > > > --- pamperedveggie <pamperedveggie> wrote: > > > > > Sauteed Brussels sprouts (from the Nov 2003 Savuer > > > magazine) > > > boil 2 lbs Brussels sprouts in salted water (I only > > > used 1 lb) for > > > about 5 minutes, longer if they are bigger. > > > melt 4 tbsp butter in skillet and add crushed garlic > > > (1 to 2 cloves > > > or to taste). Sautee the garlic until brown, then > > > remove from butter. > > > The object here is to make garlic infused butter. > > > > > > Add the Brussels sprouts to the butter(cut in half > > > if medium to large > > > sized), saute 3-5 minutes until they begin to brown. > > > Add 1/4 cup > > > bread crumbs, stir until incorporated. Serve. > > > > > > I think the next time I make this dish, I'll leave > > > the garlic in. We > > > love garlic and it will give it a really nice kick. > > > > > > > > > > Free Pop-Up Blocker - Get it now > > http://companion./ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.