(PENMART01)
>(MrAoD) writes:
>
>>(PENMART01) writes:
>>
>>>Erica) writes:
>>>
>>>>Does anyone in this group have a good recipe for brussels sprouts au
>>>>gratin. Ideally, I am looking for one that doesn't use bread crumbs,
>>>>but rather forms a crisp upper crust on its own. Since autumn is here,
>>>>the supermarket has been offering delicious brussels sprouts, and I
>>>>wanted to try preparing them in a way I never have before. Thanks in
>>>>advance!
>>>
>>>I can't imagine a brussels sprouts casserole turning out anything but
>>watery.
>>>If you want to try something new, brussels sprouts makes the caviar of cole
>>>slaw.
>>
>>Anything special about the recipe, or is it just substitute sprouts for
>>cabbage.
>>
>>Because I must try it.
>
>Remove bitter outer leaves, core, slice each in two, and finely shred with a
>sharp chefs knife... do NOT use a food processor, or any other mechanical
>device, lest the leaves are crushed rather than cleanly sliced. You may use
>any cole slaw dressing you like. I keep it simple; mayo, s n' p, bit of
>sugar
>n' vinegar, if necessary a few dribbles of milk to thin. I also add some
>grated carrot and finely minced green bell pepper... garnish with a bit of
>finely minced curly parsely, not flat leaf. Do not get carried away with the
>additions or the delicate flavor will become overpowered. Cole slaw is best
>eaten after being left to macerate for 12-18 hours.
>
>A layer of brussels sprouts slaw is very nice in a ham n' swiss on rye (good
>ham n' swiss n' real sour rye), not that $1.99/lb deli ham I wouldn't feed to
>a
>stray cat.

Thanks for the recipe and the sandwich tip Sheldon.

Marc