Brussels Sprouts Gratin

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            FOOD FUNNY
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Thanks to George in Poughkeepsie who predicts, "A new low on the
Groan-O-Meter."

Two lobsters were sunbathing on the beach. The lady lobster suggested
that the gentleman lobster to get them an ice cream each. Having
purchased two ice cream cones, Mr. Lobster made his way back to the
beach, deciding on the way to eat his ice cream. By the time he has
finished the ice cream he realized that his lady friend's ice cream
had started to melt all down his claw, so he licked it up and ended up
eating it. When he arrived back at the beach his lady lobster friend
exclaimed, "Where are the ice creams?"

"Well" he said. "I decided to eat mine. Then yours melted, so I ate
that too."

His lady friend was incensed and cried, "How could you be so
shellfish!"

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            TODAY'S RECIPE
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I don't really know why so many people dislike Brussels sprouts.
Maybe it's because they've only had them when they were over-cooked,
mushy, and virtually tasteless. Here is a recipe that just might show
them the error of their ways.

Brussels Sprouts Gratin (Gegratineerde Spruitjes, Gratin de Choux de
Bruxelles)

1 1/2 cups (375 ml) heavy cream
1 1/2 - 2 lbs (675-900 g) Brussels sprouts, trimmed
and outer leaves discarded
1/4 lb (225 g) bacon, chopped, fried crisp, and drained
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/4 cup (60 ml) grated Gruyere or Swiss cheese

Simmer the cream in a small saucepan over moderate heat until reduced
by half, about 10 minutes. Meanwhile, place the Brussels sprouts in a
pan with salted water to cover and bring to a boil over high heat.
Boil for 1 minute, drain, and refresh under running water. Combine
the Brussels sprouts and bacon in a lightly greased gratin or baking
dish. Season with salt, pepper, and nutmeg. Pour the cream over the
top and sprinkle with grated cheese. Bake in a preheated 450F (230C)
oven until browned on top, about 15 minutes. Serves 4 to 6.
Received on Wed Jan 21 10:43:26 2004