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Food!

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Fervet olla, vivit amicitia.

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Discussion Forum

A fried alga that tastes like bacon

Started by Ruth Anthony-Gardner. Last reply by Idaho Spud Jul 20. 6 Replies

Beware of Brassicas

Started by Ruth Anthony-Gardner. Last reply by Plinius Jul 16. 6 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jun 27. 17 Replies

Timers

Started by Idaho Spud. Last reply by tom sarbeck Jun 26. 16 Replies

Pretty Damn Good Potato Salad.

Started by Daniel W. Last reply by tom sarbeck Jun 17. 5 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Daniel W Jun 14. 77 Replies

Happy (belated) Pi Day! (3/14)

Started by Grinning Cat. Last reply by Idaho Spud Mar 14. 19 Replies

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Comment by Joan Denoo on October 29, 2014 at 10:59pm

Deidre, those look as though they would be nice and crispy. I've never made anything like that before. 

Comment by Joan Denoo on October 29, 2014 at 10:56pm

Pat, I saw Brussel sprouts on the stem at the grocery store the other day. I know how good my Brussel sprouts were when I grew them. Your recipe sounds like a good one for these cold and rainy days. 

Comment by Deidre on October 29, 2014 at 10:22pm

I want to learn how to make these ^^ for this winter season...would make nice holiday gifts, too. If they're made right, they are so scrumptious!

Comment by Bertold Brautigan on October 29, 2014 at 7:48pm

@Pat - Wow, you're getting a deal. In this neck of the woods they're often over $3.00 a pound.

Comment by Pat on October 29, 2014 at 6:42pm

Bertold, I know what you mean about Honey Crisps. Those things are fantastic. And, they are apparently worth their weight in gold. Where I'm at, they're $1.99 a pound. And one of the large apples is about a pound. $2.00 an apple!!!! But damn, are they good.

Comment by Pat on October 29, 2014 at 11:11am
Quick correction on the vinaigrette. It's 1/2 cup of olive oil.
Comment by Randall Smith on October 29, 2014 at 11:01am

Pat, great! Thanks for taking the time to write out the recipe. (Don'tcha love the spelling of recipe?)

Bertold, I recently read about how the name "honey crisp" came about. Interesting, considering the original name(s) (which I can't recall). It's all in the naming, they say.

Comment by Bertold Brautigan on October 28, 2014 at 1:00pm

Freddies has some nice seasonal honey crisp cider in stock right now, at least up here. The honey crisps were developed at U. of MN, and they're really good. Only problem is, you practically have to sell your car to buy a few, they're so damned expensive.

Comment by Daniel W on October 28, 2014 at 12:55pm
Time for Fall Food Festival! It is what you make it.
I would love some fresh apple cider right now.
Comment by Pat on October 28, 2014 at 11:22am

Randall, here's the short version of the recipe.

In a 400 F oven, roast about 1/2 lb of brussel sprouts that have been cleaned, sliced in 1/2 horizontally, and drizzled with a little olive oil, till slightly charred around the edges. While those are roasting, in a cast iron skillet, sautee about 3 or 4 diced pieces of bacon till crisp, along with a thinly sliced medium onion. When the bacon is crisp, remove most of the fat and deglaze the pan with 1/8 cup (2 tbsp) of chicken stock. Add 1 tablespoon of butter, and a peeled, cored and chopped apple (I like Granny Smith's because of the tartness). Add the roasted brussel sprouts, and when those and the apples are heated through, serve on a plate and drizzle with a sherry vinaigrette.

For the vinaigrette, I put 1/3 cup of sherry vinegar, 1 large peeled garlic clove, 1/4 tsp salt, 1/4 tsp pepper, 1 tsp oregano, and 1 tbsp dijon mustard in a blender and turn on high. While blender is running, slowly drizzle in 1/4 cup of good olive oil. You can make it a day ahead.

 

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