Choux de Bruxelles a la Creme

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                            FOOD FUNNY
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Here's some good advice from Rosemary Zwick:

The secret of enjoying a good wine is to open the bottle to
allow it to breathe. If it doesn't look like it's breathing, give it
mouth-to-mouth.

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                            TODAY'S RECIPE
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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.

Choux de Bruxelles a la Creme (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 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.
Received on Wed Apr 6 06:24:44 2011