Text 3640, 60 rader
Skriven 2010-11-10 18:29:14 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Little Green Cabbages
=============================
The publicity dudes for Belgium just put this link on my Facebook page.  I
immediately of course thought of the poor endangered Brussels Sprout
population in your area and thought they could use some more endangering.

http://www.squidoo.com/brussels-sprouts

A write-in recipe -- Brussels Sprouts Soup 
From a reader, Phil -- Wow, brussels sprouts soup!
Phil stopped by to share this recipe, "Here is a soup that I invented using
brussels sprouts." Brussel Sprouts, Potato & Blue Cheese Soup

1/2 onion - finely chopped
1 tsp crushed garlic
1 tsp crushed ginger
1 tbsp olive oil
2-1/2 cups milk - warmed
2 cups chopped cooked brussels sprouts
1-1/2 cups chopped cooked potatoes
1 tbsp dry sherry
100gm blue cheese
Nutmeg, salt and pepper to taste

Saute onion, garlic & ginger in olive oil for 10 minutes or until onion is
soft.
Add the chopped vegetables to the warmed milk and stir to combine.
Add vegetables and milk to onion, garlic and ginger.
Blend to puree.
Add crumbled blue cheese and dry sherry.
Season with nutmeg, salt and pepper to taste.
Re-heat until cheese melts and soup is hot.
Do not boil.

Pan-Browned Brussels Sprouts Recipe 
by John Dombek, Santa Clara UT

1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts


Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin
slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron)
melt 1 tablespoon butter with oil over moderate heat and cook garlic,
stirring, until pale golden.

Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low
and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle
sprouts with pine nuts and salt to taste. Cook sprouts, without turning,
until crisp-tender and undersides are golden brown, about 15 minutes.

With tongs transfer sprouts to a plate, browned sides up. Add garlic and
remaining 1/2 tablespoon butter to skillet and cook over moderate heat,
stirring, until pine nuts are more evenly pale golden, about 1 minute.
Spoon mixture over sprouts and sprinkle with freshly ground black pepper.

Servings: Serves 2 or 3 as a side dish. --www.epicurious.com.
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