Some cosmetic changes in preparation for larger site changes in the works.
Roasted Brussels Sprouts from MB Post (Manhattan Beach, CA)
Joined: Dec 12, 2005
Posted to Thread #22066 at 8:31 am on May 8, 2012
So...what YOU have at the link is the actual recipe. Because I looked it up. And there it was. Right there. Now YOU have it.
Of course, I didn't think to do this myself after seeing it made on Unique Eats. No. That would have made sense. Instead, we rewound the episode and I watched them make it twice, then reproduced it as well as I could.
Clarified 3 TBL of butter because that's what I had in the frig. (They mentioned browned clarified butter.)
They mentioned a steel pan. It <i>looked</i> like a cast iron skillet, so that's what I used.
Cut a mess of brussels sprouts in half and laid them flat, cut-side down.
Cooked over med-low heat for 15 minutes. They must use a LOT more butter because theirs was bubbling away on-screen. I'm counting calories, so I limited that.
At this point, they transfer to a smaller cast-iron dish. I say, why dirty another one?
Sprinkled with pistachios (they use hazelnuts).
Sprinkled with 1 oz of gruyere (they used emmenthal and a heaping mound of it. Right there you have a winner. Come on. Even rubberized lawn mulch would taste good under a heaping mound of melted emmenthal.)
They put it under a salamander. I just pushed the pan off the burner and let the cheese melt. My kitchen does not have a salamander. It does have ann occasional stray gecko or anole (and once a baby frog), but no salamander.
Gave a light dusting of sea salt.
Drizzled with balsamic glaze thinned with balsamic vinegar (they used saba (?)) and they finished off with a few preciously-placed fried sage leaves.
The two of us ate the entire 10" pan.
PS: I do believe you need to already like brussels sprouts because this isn't going to convert a novice. However, anyone who likes them is going to really enjoy this.
PPS: I've never even seen Saba.
"Where do you want to be oiled first?"
Other messages in this thread:
- 22066. Roasted Brussels Sprouts from MB Post (Manhattan Beach, CA) [LINK] - MarilynFL - 8:31am on 05/08/12 (4)
- ooooh. Copied this one. Thanks. But really........no salamander!!?? [NT] - Marg CDN2 - 3:05pm on 05/08/12
- We have one built in outside, it's great for steaks, but the rollers rusted, :( [NT] - MoNJ - 9:05am on 05/09/12
- Intriguing. (Only people I ever met who had a salamander in the U.S.--vs. a broiler-- - ErininNY - 3:53pm on 05/08/12
- I have a salamander in my stove and I love it- use it all the time. [NT] - CathyZ from Kauai - 9:14pm on 05/08/12