Lilly--here's some inspiration for you.
Roasted Brussels Sprouts with Wild Mushrooms and Cream Serves 6 Note: Golden chanterelle mushrooms, white wine and cream transform these simple sprouts into a dish worthy of the fanciest Thanksgiving table. Start with half the cream, then add more to taste. Adapted from "Fine Cooking" by the Pittsburgh Post-Gazette. 1 1/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 c.) 5 tbsp. olive oil, divided Kosher salt 3 tbsp. unsalted butter, divided 3/4 lb. wild mushrooms, such as chanterelle, halved if small or cut into 1-in. wedges (about 41/2 c.) 1 large shallot, thinly sliced (1/2 c.) 1/4 c. dry white wine 1 c. heavy cream Freshly ground black pepper Preheat oven to 450 degrees with rack in the center. Put the Brussels sprouts on a rimmed baking sheet and drizzle with 3 tablespoons of the olive oil; toss to coat. Spread the sprouts in an even layer and season generously with salt. Roast until tender and browned, but not quite done, about 25 minutes. Remove from the oven and set aside. Heat a 12-inch skillet over high heat. When the pan is hot, add 1 tablespoon olive oil and 2 tablespoons butter. When the butter has melted, add the mushrooms in an even layer and cook, stirring occasionally, until the mushrooms are golden brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate. (The recipe may be prepared to this point up to 8 hours ahead.) Set the skillet over medium-high heat and add remaining 1 tablespoon olive oil and 1 tablespoon butter. When butter has melted, add the shallot, season with a pinch of salt and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return mushrooms to the pan and add Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats vegetables, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately or keep warm, covered, in a 200-degree oven for up to 30 minutes. Nutrition information per serving: Calories 340 Fat 30 g Sodium 42 mg Carbohydrates 15 g Saturated fat 13 g Calcium 80 mg Protein 5 g Cholesterol 59 mg Dietary fiber 4 g Diabetic exchanges per serving: 3 vegetable, 6 fat.
No wine in this one. Did I mention neither of these are diet dishes? Brussels Sprouts and Gruyère Cheese Casserole Source: http://transcendentvictuals.blogspot.com
Gruyère is one of the most famous Swiss cheeses. It is made from cow's milk and has a nutty, slightly sweet taste with complex musty and mushroomy notes. Don't substitute or scrimp on this ingredient. Although Gruyère is an expensive cheese, it it worth the investment and will raise the lowly sprout to an exalted state. Although I didn't think so at first, an 8-oz package of Gruyère gave me easily four cups of cheese once shredded. 1 lb fresh Brussels Sprouts 1/2 cup almonds 1 egg yolk 1/2 cup heavy cream 1/2 cup mayonnaise 1/8 tsp pepper 1/8 tsp nutmeg 3 cups Gruyère Cheese, shredded 4 oz butter Non-stick cooking spray (like, Pam) Pre-heat oven to 350 degrees. Wash and halve Brussels Sprouts, removing any woody part of the base where it was cut from the stems. Drop into salted boiling water for 4-5 minutes just until tender. Remove immediately to an ice water bath to stop the cooking. Drain well and pat dry with paper towels. Toast almonds in shallow roasting pan at 350 degrees for seven minutes. Allow to cool. Chop up in a food processor by pulsing 4-5 times. Do not pulverize or over-process. In a mixing bowl, add the pepper, nutmeg, egg yolk, cream, mayonnaise and stir until creamy, then fold in 2 cups of the Gruyère cheese. Add the Brussels Sprouts to the mixture and fold over to evenly coat and distribute the sprouts. Fold the mixture into a shallow baking dish that has been coated with the non-stick cooking spray. Top with the one remaining cup of cheese and sprinkle the chopped nuts on top. Cut the 4 oz of butter into small chunks and dot the top of the casserole with the butter. Bake in 350 degree oven for 40-45 minutes until browned and bubbly.
Here's one I found.
Brussel Sprouts Casserole
2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end3 Tbs. unsalted butter, meltedKosher salt and freshly ground black pepper1 cup coarse fresh breadcrumbs (from a baguette or other white bread)3/4 oz. (1/4 cup) finely grated Gruyère1-1/4 cups heavy cream
Heat the oven to 425°F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9x13-inch rectangle or slightly smaller oval is good). Toss with 2 Tbs. of the melted butter, 3/4tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes.
While the sprouts roast, combine the breadcrumbs with the remaining 1 Tbs. melted butter and 1/8 tsp. salt in a small bowl. Mix in the Gruyère.
When the Brussels sprouts are tender and browned, pour the cream over them and conntinue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5 to 7 minutes. Remove the pan from theoven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes.
Brussels Sprouts Gratin
(makes 4-6 servings)
Ingredients:2 pounds brussels sprouts (trimmed, cut in half)2 tablespoons butter2 tablespoons flour1 cup milk1/4 teaspoon nutmegsalt and pepper to taste1/4 cup gruyère cheese (grated)1/4 cup parmigiano reggiano cheese (grated)1/2 cup panko bread crumbs1/4 cup gruyere cheese (grated)1/4 cup parmigiano reggiano cheese (grated)
Directions:1. Blanch the brussels sprouts until just tender and set aside.2. Melt the butter in a saucepan.3. Mix in the flour and let simmer until it just starts to brown a little.4. Mix in the milk, nutmeg, salt and pepper and cheeses and heat until itthickens.5. Mix brussels sprouts into the bechamel sauce and pour into a baking dish.6. Mix the bread crumbs and cheeses and sprinkle on top of the brusselssprouts.7. Bake in a preheated 350F oven until it is bubbling on the sides and goldenbrown on top, about 15-20 minutes.
HEY GALS ck out Sunday's thread. I posted two sites for Brussels sprouts from Emeril"s recipes. One for Gruyere cheese and one for Cheddar.
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2006
Lay the bay leaf over the cut side of the onion and poke the cloves through the bay leaf and into the onion to secure the leaf in place. Place the onion in a 2-quart saucepan and add the milk. Place the saucepan over medium heat and bring to a gentle simmer. Cook without boiling for 10 minutes. Remove from the heat and strain through a fine mesh sieve. Discard solids. Set hot milk aside until ready to use.
Preheat the oven to 400 degrees F.
Steam the Brussels sprouts in a steam basket inserted into a medium saucepan until just tender, 2 to 3 minutes. Arrange the Brussels sprouts in a shallow 2 quart casserole approximately 7 1/2 by 11 inches and set aside as you prepare the sauce.
In a 2-quart saucepan, melt 3 tablespoons of the butter. Add the shallots and minced garlic and saute until fragrant, about 1 minute. Add the flour to the pan and stir, using a wooden spoon, to form a blond roux. (Do not allow the mixture to brown.) Add the milk to the pan and whisk until smooth. Increase the heat and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until thickened, smooth, and creamy. Remove the pan from the heat and add the grated cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until melted. Pour the sauce evenly over the Brussels sprouts.
Melt the remaining 2 tablespoons of butter in an 8-inch saute pan. Add the bread crumbs to the pan and toss well to coat. Sprinkle with the remaining pinch of salt and pepper and the chopped parsley. Sprinkle the bread crumbs evenly over the top of the Brussels sprouts and bake until the top is golden brown and the sauce is bubbly, about 25 minutes
Preheat the oven to 450 degrees F.
In a 12" saute pan over medium high heat, render the bacon until crisp and golden, about 8 minutes. Remove the bacon from the pan using a slotted spoon to a heat proof bowl. Add the onions to the pan and cook for 4 minutes or until wilted and beginning to caramelize. Add the garlic to the pan and cook for another 2 minutes, stirring occasionally. Remove the onions and garlic from the pan to the same bowl with the bacon.
Add 1 1/2 tablespoons of butter to the pan along with half the Brussels sprouts and 1/2 teaspoon thyme. Cook the sprouts for 2 to 3 minutes on one side or until they begin to brown. Add 1/2 the chicken stock, 1/4 teaspoon cayenne pepper, 1/8 teaspoon salt, 1/8 teaspoon pepper. Flip the Brussels sprouts and continue to cook for another minute. Remove them from the pan to the bowl with the bacon and onions.
Add the remaining 1 1/2 tablespoons of butter and cook the remaining Brussels sprouts in the same way, adding the remaining 1/8 cup of stock after they've browned, and seasoning them with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
Toss all of the Brussels sprouts with the bacon and onions. Pour the mixture into a 10 by 6 inch baking dish.
Sprinkle the top of the dish with the cheese and bake for 20 minutes, or until the cheese is melted and beginning to brown on top. Serve immediately.
Yield: 4 to 6 servings
Now, there is no excuse whatsoever for anyone not to like Brussels Sprouts. !!! I am so eager to try some of these recipes, and hopefully this summer will be a good time to do some testing.
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Absolutely! LOL ;)
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