[Jamestown1630]

This Week: Cruciferous Veg! (And I would like to see any interesting Brussels Sprouts recipes that folks may have. I love these ‘tiny cabbages’ but haven’t found exactly the right recipe for them yet - maybe something with ‘fruity-ness’ added?)

If you would like to be on or off of this weekly cooking thread, please send a private message.

-JT

[Artemis Webb]

"The first cookbook that I ever bought with my own earned-money was a copy of the Culinary Arts Institute's 'Encyclopedic Cookbook'"

My first cookbook was The Better Homes and Gardens Cookbook. A friend gave it to me when I moved from home. She said it was the ONE indispensable cookbook. Over the years I've found she was right.

[luvbach1]

I thought this was going to be a thread about one’s favorite cookbook. I guess not but I’m going to volunteer mine. It’s an oldie first published in the early 1900s (1903 I think), The Settlement Cook Book, complete with a “sexist” subtitle: The Way To A man’s Heart,” a treasure trove of American and ethnic home-style recipes. You name it and it’s probably there.

[Sacajaweau]

I’m frying tomatoes....cuz I got too many tomatoes. Added wine, capers and bacon grease. Who knows...

[soycd]

Ferment 20 lbs corn mash and 20 lbs corn sugar.
Distill * 3 at 173.05 F and set aside for fuel.
Distill remaining * 3 at 173.09 F and set aside for fuel.
Distill remaining * 3 at 173.07 F and jar for drinking.
Add ice and friends as needed.

[Trillian]

Mushroom and Brussels Sprouts Penne with Crispy Fried Shallots

Serves 4

Ingredients
8oz gluten-free penne pasta
1/4 cup extra virgin olive oil
3 jumbo shallots, sliced into thin rings
8oz sliced mushrooms
9oz bag shredded brussels sprouts (or 12oz whole brussels sprouts, trimmed then shredded)
salt and pepper
3 garlic cloves, minced
1 cup gluten-free chicken broth
1 Tablespoon chopped fresh dill
1 Tablespoon butter
1/2 fresh lemon
parmesan cheese, for topping

Directions
Bring a large pot of salted water to a boil then add pasta and cook until al dente. Drain then set aside.
Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. When oil is hot but not smoking, add half the shallot rings then fry until light golden brown (dark brown will taste bitter,) 1-2 minutes, stirring often and being careful as the oil may spatter a bit at the beginning. Transfer shallots to a paper towel lined plate to drain then sprinkle lightly with salt. Repeat with remaining shallots then set plate aside.
Turn heat down slightly then add mushrooms and saute until they begin to shrink and release some of their liquid, 3 minutes. Add brussels sprouts then turn heat up to medium-high, season with salt and pepper, and then saute until brussels sprouts are cooked but still have a tiny bit of bite, 6-8 minutes. Add garlic then saute for 30 more seconds. Add chicken broth then simmer until reduced by half, 3-4 minutes.
Stir in chopped dill, butter, and juice from 1/2 lemon (if you are sensitive to lemon, add just a little bit then more later if you want.) Taste then add salt, pepper, and/or lemon juice and then combine mixture with pasta and stir well. Scoop pasta into bowls then top with freshly grated parmesan cheese and fried shallots.

http://iowagirleats.com/2015/09/28/mushroom-and-brussels-sprouts-penne-with-crispy-fried-shallots/

Personally, I don’t like brussel sprouts, so I would make this without them or with the addition of another vegetable.
It looks very flavorful in the pictures.

[Original Lurker]

Seems it took 35+ years and the death of my younger brother on 05Oct15 for me to get the BBQ sauce recipe we both looked for, for said duration.

I’m thinking homemade Worcestershire Sauce “might” make the difference.

(the BBQ recipe is over the top with a butt roast as it totally cuts through the fat of the pork to deliver a total punch of sauce)

Here’s the Worcestershire Sauce recipe I’m leaning towards..
(I’m open to suggestions..!!)

The Worcestershire recipe...

http://www.thejoykitchen.com/recipe/worcestershire-sauce

[Patriot Babe]

I love Brussel Sprouts they are like little cabbages to me. However, I don’t have a specific receipe for it. I do tend to mix it up with other food items to make a dinner.

I mix Mexican Rice, and my choice of Beef or Chicken. I just saute the Sprouts in a pan of Margarine (Butter). Once slightly tender I stir in the Meat then the Rice. Cover until the meat is cooked stirring occasionally so meat won’t get stuck on pan.

I then serve it in a bowl and I eat it with a side of Wheat Bread. I have lost weight making this and for an evening snack. A small bowl of Jello with Peaches.

So that is what I do with my Brussels.

[katana]

I have a Culinary Arts Institute cookbook that my grandmother had saved up to buy back in the thirties, passed down like a family heirloom from my mother. I love reading the recipes in part because they don’t use any health or light eating, low calorie euphemisms. It’s never “vegetable oil” or “shortening”, and the word “margarine” never appears. It’s just fat, lard, butter, and sugar, and plenty of them all.

[Trillian]

This is one of my favorite ways to make cauliflower (besides in minestrone).

Boil together orecchiette (or your favorite pasta) with fresh cauliflower florets. When done, drain most of the water leaving about a half a cup with the pasta.
In a small pan, sauté a chopped green onion in a few tablespoons of olive oil for a couple of minutes.
Pour over pasta mixture and mix well. In a little bit of olive oil, sauté some breadcrumbs until toasted and then serve over the pasta.
It’s very simple and delicious.

[libertarian27]

Roasted Brussels Sprouts
(lots of these types of recipes online - here’s my recipe)
Fresh Brussels Sprouts only here. Frozen doesn’t work.

Put the pan you’ll be roasting the sprouts in a cold oven.
Heat up oven to 400’-450’ with the empty pan in it.
(I do this while I’m cutting up the Sprouts)

Halve sprouts, place in bowl with sliced shallots, S&P and olive oil.
Cook up bunch a of 1 inch cut bacon - set aside bacon, pour a little (or a lot) of the bacon grease in the bowl and toss the sprouts some more.

Once up to temp, pour the sprout mixture into the pan. If you put all the sprouts cut side down they get all equally caramelized and yummy, but not necessary.
Roast 10 minutes, toss them around and roast 10 minutes more, during the last 5 minutes throw the cooked bacon on there and toss it around.

Out of the oven, drizzle balsamic vinegar(or glaze) on to taste and toss again.
Serve Hot. (plate last to keep it hot)
Even Brussels Sprout haters will eat this with vigor.

[kalee]

My English auntie had a copy of the Larousse Gastronomie which I read from cover to cover repeatedly from the time I was in sixth grade. I loved that book! Years later someone donated a copy to our church yardsale. Yes, it and the Julia Child first editions came home with me!

I taught myself to cook in college and as a newlywed with The Joy of Cooking. I recommend it as a good basic cookbook for someone just learning to cook. It is a present I frequently give as a wedding shower gift, although I prefer older editions to the latest one.

[Aliska]

I don't fuss with those type of veggies, just cook and eat them plain except there are lots of good ways to use broccoli and cabbage but have to avoid them for now as I've had a problem with gas and bloating.

I have my mom's old BH&G as well as my 1960's one when I got married. I was going to use some apples in the fridge and have a new way I want to try to make pie crust.

But I thought of how I used to make apple crisp so searched the web. Found one with some oatmeal which is healthy but not how I used to do it so googled apple betty and found the old BH&G recipe for it. Except I don't use orange juice, the top is crusty with brown sugar, cinnamon, little nutmeg, butter, flour, yummy. Need to get to peeling apples which I hate.

I'm always out of sync. My latest adventure is making hummus. Made some roasted red pepper hummus with peppers I roasted and peeled myself. It was delicious. When I ran out of store-bought pita bread, I made my own pocket bread which turned out about twice as much as the recipe. It was good the first day and with hummus, but the olive oil I used in my iron skillet accumulated with burnt flour and think it affected the bread. Will try my newer skillet if I try it again.

Next up is using my eggplant. Was going to make some eggplant hummus but wanted to fry up a batch which I love, have a huge eggplant, don't know if I have enough for both.

When I'm freed from remembering ingredients and procedures, I can move right along with my cooking, but a simple (so I thought) job of roasting peppers and making the hummus in a food processor turned out to take longer and was a messy ordeal. Well worth it.

I don't have any greek olives but think I might make some green olive hummus although mine have the pimientos in them, shouldn't matter that much, will rinse well as I salt is an indulgence I shouldn't do often.

I'm out of pita bread so will have to wait until I can get to the store.

Happy cooking. I made some killer ham and potato casserole with a rich and creamy white sauce with gruyere cheese melted in it. I still cook a lot like I did when the kids were home but I can freeze or take four even five days to eat stuff reheated, don't mind at all.

And I'm working on my special hamburger mix I found on the web. I am hoping to make hamburgers (smashburgers) at home that taste better. My daughter went to the store to ask for my custom blend, 2 parts 80% ground chuck, 1 part ground sirloin, 1 part beef brisket. The butcher wouldn't sell her any brisket except 20# so she came home with 1-1/4 pkgs of just chuck and sirloin, not mixed. I can find plenty of uses for that though, already made spaghetti and meatballs and froze some for Italian meatball sandwiches.

Next project is finding these:

to make this:

Chef John, Food Wishes blog. Walmart carries those tomatoes but not sure if mine does, also my store may order 6 cans for me, very expensive from Amazon so will only do that as a last resort. Just a whim; my sauce is usually fine with crushed tomatoes, sauce, paste, sometimes diced or plain canned cut up and drained & garlic & spices.

Sorry if I ran on too long. Still haven't used my frozen raspberries from last year. They will be fine. Am drinking some old frozen juice. Off brand grape, tastes good.

Am hoarding my 3 remaining bottles of Welch's Farmer's Choice blackberry juice, so delicious and I don't generally like blackberries as well as raspberries.

[Chgogal]

Bfl

[bgill]

Funny but sad story. I told a friend, an educated person, to fix cauliflower like mashed potatoes for her little ones. They liked cauliflower but were a bit young to eat the flowerets. She freaked out and read me the riot act that it was a low carb diet and how horrible to even think of making it for little kids. OMG, like it would poison her kids! As if suddenly cauliflower changes it chemical make up when it’s mashed.

[illiac]

This is a goody:

Ingredients

2 pounds brussels sprouts, trimmed and halved
2 cups chicken broth
Salt and pepper
2 tablespoons balsamic glaze
2 tablespoons extra-virgin olive oil
1/4 cup pine nuts, toasted
1/4 cup grated parmesan cheese

Directions

1Combine brussels sprouts, broth, and 1/2 teaspoon salt in slow cooker. Cover and cook until brussels sprouts are tender, 2 to 3 hours on high.
2Drain brussels sprouts and transfer to serving dish. Season with salt and pepper to taste. Drizzle with balsamic glaze and oil, then sprinkle with pine nuts and parmesan. Serve.

[IM2MAD]

I have WAY too many tomatoes so I’m making dried tomato chips.

Cheesy Garlic Dried Tomatoes

1 Dip tomatoes in boiling water for a few moments to loosen skin.
2 Skin tomatoes
3 Remove core
4 Slice crosswise into 1/4” slices
5 Lightly sprinkle with garlic powder, garlic salt and parmesan
6 (Or substitute garlic powder with dill, curry powder or other spices if you like)
7 Place in dehydrator or on cake racks in 120 degree oven
8 Dry until leathery or crisp. Your choice

[V K Lee]

LOVERS OF FAST TASTY EATS

This recipe has been in the file for over 30 years. For a fast, easy dessert, snack, or even breakfast (after all it does have eggs!)

BLENDER CUSTARD PIE
one 13 ounce can evaporated milk
3 tablespoons all purpose flour
3 eggs slightly beaten
1 cup sugar
3 tablespoons cooking oil
1/2 teaspoon vanilla extract
Nutmeg to taste.

Combine milk, flour, eggs, sugar, oil and vanilla in blender container. Blend until well mixed. Pour into greased and floured 10-inch pie plate, Sprinkle with nutmeg. Bake in preheated 325 degree oven for 35 to 40 minutes or till knife inserted in center comes out clean.

There is no pie crust needed as it makes its own when cooking. Have used this recipe in making Coconut Custard Pie: Add 1 cup shredded coconut to the blender container and blend mixture well. The vanilla reduced to 1/4 tsp and adding 1/4 tsp coconut flavoring

Yes, looks as though even evaporated milk cans not exempt from the size reduction. The last can opened was only 12 ounces, not 13!