Saturday, November 29, 2008

The Ultimate Brussel Sprouts!

I am off for a few days and so I thought I would treat my children to some Gourmet Mom's Cooking - and after yesterday's pig fest I decided to make another delicious meal.

I roasted a Semi Boneless Leg O Lamb (Thank you so much Aussies!) that I slathered with a paste of Garlic, Rosemary, Marjoram, Thyme and Salt & Pepper. I also put some slits in the meat and forced the paste in... roasted potatoes in the pan - YUM! But the true star of tonight's meal was my Brussels Sprouts. I grew up eating BS and frankly - I was never a huge fan, but waxing nostalgic - Missing my Mom a lot at the holidays - I found myself actually craving them. Also I figured I could get the kids to eat them by telling them I shrunk the cabbages into tiny little heads... LOL THAT did not work!

But here is a recipe that is GUARANTEED to get anyone to eat Brussels Sprouts!

2 pints Brussels Sprouts - halved
1/2 lb Bacon (diced)
1 Small Sweet Onion (sliced)
1/2 cup Red Wine Vinegar
S&P to taste

Bring pot of water to boil, add some salt, Blanch Brussels Sprouts in boiling water for 3 to 4 minutes, drain and then cool in cold water - transfer to bowl.

Fry bacon till cooked add sliced onion, fry till bacon is crisp. Remove bacon to bowl - put Brussels Sprouts in frying pan with bacon grease, dash of salt and pepper, keep moving. When BS are heated through return bacon to pan and pour Red Wine Vinegar into pan - heat for 1 minute stirring constantly, when liquid is nearly all gone - remove all to serving bowl and watch them disappear! No kidding - I had NONE left after dinner tonight. The kids (especially EBB) ate them all!

Yesterday's culinary feat was also successful - my addition of Dried Cranberries to the Sweet Potato Casserole (NO Marshmallows or Sugar!) was a huge hit and the pecan topping was great! I think I might like it this was even better than the traditional candied yams. I used just a hint of Maple Syrup (real) when I mashed the sweet potatoes then beat the eggs with a little vanilla. The topping is pretty sweet so I thought adding sugar to the mash was just too much and I am glad I decided that. I was supposed to have both pecans and hazelnuts - but the less said about that the better.

Tomorrow - I am making a turkey, dressing, gravy and who knows maybe more Brussels Sprouts!

EFP and I made a pumpkin pie today - BUT, we made it in a graham cracker crust! Great idea! She had so much fun - for some reason she wanted a "homey Mommy" day - I wasn't sure what that meant - but I think we had one anyway. We stayed in DH and EBB cleaned the garage and me and EFP cuddled, baked and she helped me prepare dinner (even handed me the BS!) and was very proud of herself in general. She just needed some Mom and EFP time - and so I abandoned my other plans for the day to hang out and watch Monsters, Inc. very funny! Pictures tomorrow I promise... the camera is downstairs and I am just too taired to go get it!


Jennifer said...

The brussel sprouts sound great. Thanks for the recipe. I am going to try it!


Frank, Allyson, & Molly said...

Wow, you make brussel sprouts sound delicious. I've never liked them, but now I might need to try your recipe!


Anonymous said...

Hi - I have been following your blog - it's always fun - and being a former Long Islander, I enjoy your references to Long Island..I now live in New Mexico and so miss the beach. We are going to try your brussel sprouts recipe for Christmas dinner this year...hope it works! Jeanne, Mama to a Guangdong cutie (7 years)and waiting for a sister (LID 2/27/06)...soon!!!

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