Subject: Creamed Brussels Sprouts
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 05 2001 - 18:35:15 EDT
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F O O D F U N N Y
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Reader "SiouxzeeQu" writes, "I found this in a cookbook I was thumbing
through today. I did chuckle but I can't decide if it's a food funny
or a food groaner. You decide!"
You Deserve It!
1 c. Karo syrup
1/2 tsp. margarine
4 eggs, slightly beaten
1/3 c. Worcestershire sauce
2 Tbs. cocoa
1 small onion
Set onion aside. Combine remaining ingredients in medium saucepan and
cook on high for 35 minutes prior to husband coming home. Make sure
to use old pan. Burn concoction to an unrecognizable blob. If stench
isn't bad enough, add vinegar. As you see hubby's vehicle approach,
cut onion to produce tears. Sob, "I've burned dinner and there's
nothing left to cook." Make such a fuss about the days misgivings
that spouse whisks you off to the restaurant of your choice. Comb
hair, apply make-up, adorn beautiful outfit and enjoy! You deserve
it!
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T O D A Y ' S R E C I P E
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I suspect that I am in the minority, but I love Brussels sprouts.
They can be bitter, which may account for their less than universal
popularity, but the blanching process used in this recipe eliminates
that concern.
All recipes this week are adapted from "Mastering the Art of French
Cooking (Volume 1)," by Julia Child et al, Random House, 1989.
http://www.amazon.com/exec/obidos/ASIN/0394721780/worldwiderecipes
Creamed Brussels Sprouts
1 lb (450 g) Brussels sprouts, trimmed
2 Tbs (30 ml) butter
3/4 cup (180 ml) heavy cream
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Drop the Brussels sprouts in boiling salted water and boil for 6 to 8
minutes. Drain the Brussels sprouts thoroughly. Smear the butter in
the bottom of a casserole large enough to hold the Brussels sprouts in
a single layer. Pour the cream over them, season with nutmeg, salt,
and pepper, and bake covered in a preheated 350F (180C) oven for 20
minutes. Serves 4 to 6.
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