On Tue 07 Mar 2006 04:23:55p, Thus Spake Zarathustra, or was it Joseph
Littleshoes?

> Wayne Boatwright wrote:
>
>> On Tue 07 Mar 2006 01:31:39a, Thus Spake Zarathustra, or was it Joseph
>>
>> Littleshoes?
>>
>> >
>> >
>> >> On Thu, 23 Feb 2006 20:25:19 GMT, "Ray S. & Nayda Katzaman"
>> >> > wrote:
>> >>
>> >> >I usually boil them in water with some butter, salt and about half
>> >> >a cup of regular milk. The wife just came in from the grocery
>> >> >store
>>
>> >> >with a bag full of the tiny morsels and was wondering if y'all
>> >> >have any other ways of preparing and serving them. We are
>> >> >thinking of serving them tonite with turkey cutlets smothered in
>> >> >cranberry sauce (with the whole berries), and a nice blush wine.
>> >> >
>> >> >Thanks in advance,
>> >> >
>> >> >Ray
>> >> >Austin, TX
>> >> >==
>> >
>> > Since seeing Julia Child quarter the raw sprouts i have followed her
>>
>> > technique of boiling the cut in quarters sprouts for about 5
>> > minutes, then finishing in a sauté with butter and garlic.
>>
>> I learned from that, too, although unless the sprouts are very large,
>> I
>> find that cutting them in half is sufficient.
>
> Yes, and i forgot to mention i think it makes them easier to eat &
> serve when already cut up.
>
>>
>>
>> > This way they dont over cook as the tend to do when blanched whole.
>> > Julia served hers with slivered almonds but i didn't think it was
>> > all that much of an enhancement.
>>
>> I've never done the almonds. Almost always butter, sometimes garlic.
>
> I used to get hearts of palm and cut them into small pieces for their
> texture but then i was told that they are not one of the healthyer
> things to include in ones diet.

Hmm... I've never heard that. Do you know what makes them unhealthy?

>> As of late, I am sometimes roasting them tossed in olive oil and
>> herbs, instead of cooking in water.
>
> Poaching them in a good chicken stock can be nice. I once used some
> schmaltz to roast them with but it was really to intensely schmaltzy to
> be good.

Yes, the chicken stock would be good. I would agree that the schmaltz
would be too strong.

> I just blanche and finish in a sauté with butter and garlic, i once
> tried using a bit of white wine but it seemed as if the nice wine went
> bitter, i cant recall ever using wine with any kind of cooked cabbage
> other than drinking it with and even then i would think beer would be
> more traditional.

I've never tried white wine with cabbage, although I sometimes use it in
certain sauerkraut dishes.

> I think i have a red wine and cabbage recipe but i will have too look it
> up to make sure.

I do use red wine in my sweet and sour red cabbage recipe, but I'm sure
that the other flavors would probably mask any bitterness in that case. I
rarely ever cook red cabbage any other way.

--
Wayne Boatwright o¿o
____________________

BIOYA