Hi,

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!

--Erica

"Erica" > wrote in message
om...
> Hi,
>
> 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!
>
> --Erica


I like to blanch them till barely done, cut into halves, layer together
closely in a shallow gratin pan, season with salt, pepper, and a touch of
nutmeg, then sprinkle with grated Parmesan cheese, and finally dot liberally
with butter. Bake at 375-400 degrees in upper part of oven till a light
brown crust forms, about 15-20 minutes.

-Scott

>Subject: Recipe needed: brussels sprouts au gratin

--------------------------
Sorry, I don't do br. sprouts au gratin, but here is my favorite way. Even
people who don't like sprouts often like this.
Lay each brussel sprout on its side and slice as thinly as possible. Then
just stir-fry with a little oil and garlic and salt, and (my favorite flavor
secret for cooking sprouts and broccoli-- a couple of teaspoons of SUGAR. Yes
! It kills that strong odor, yet you don't really taste the sugar). Hope you
enjoy it.
~N~

(Erica) wrote:
<Hi,
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 noticed that some gave you suggestions as to how the like brussel
sprouts so couldn't resist. I will look for au gratin when I get off
work tomorrow but until then....

I like to steam my brussel sprouts just till tender crisp, half, and let
set for a few minutes. Then I melt butter in a sauce pan, put in
sprouts, toss with wine vinegar, warm for a minute and serve.

This may sound boring but is very good!

Sincerely, Helen

(Helen C.) wrote in news:11427-3F7BC09D-94@storefull-
2332.public.lawson.webtv.net:

> (Erica) wrote:
> <Hi,
> 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 noticed that some gave you suggestions as to how the like brussel
> sprouts so couldn't resist. I will look for au gratin when I get off
> work tomorrow but until then....
>
> I like to steam my brussel sprouts just till tender crisp, half, and
let
> set for a few minutes. Then I melt butter in a sauce pan, put in
> sprouts, toss with wine vinegar, warm for a minute and serve.
>
> This may sound boring but is very good!
>
> Sincerely, Helen
>
>

Instead of the butter, I use a little bacon fat and toss in the crumbled
bacon along with the vinegar, usually cider.

Wayne

"Scott Taylor" informs us

>"Erica" > wrote in message
. com...
>> Hi,
>>
>> 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!
>>
>> --Erica
>
>
>I like to blanch them till barely done, cut into halves, layer together
>closely in a shallow gratin pan, season with salt, pepper, and a touch of
>nutmeg, then sprinkle with grated Parmesan cheese, and finally dot liberally
>with butter. Bake at 375-400 degrees in upper part of oven till a light
>brown crust forms, about 15-20 minutes.

Werd. Da man is right.

In regards to trying new recipes for brussels sprouts try 'em steamed and
tossed in lemon mustard butter.

Trim the ends and cut an "X" in the stem and steam covered about 10 minutes.
While they're steaming melt butter over low heat, then add Dijon mustard and
whisk. Finish with lemon juice and keep warm.

When the sprouts are done remove to a warmed serving bowl, pour the lemon
mustard butter over, then toss to coat.

I use two tbsp of butter, one tbsp of Dijon, and about a tbsp of lemon juice
(slightly less than full) per half pound of sprouts. I also prefer the city
style Dijon over the country (coarse grained) style for this dish, YMMV.

Marc

In article >,
(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.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

(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.

Best,

Marc

In article >,
(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.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Erica" > wrote in message
om...
> Hi,
>
> 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!
>
> --Erica

su

Dimitri

1 lb. Brussels sprouts
2 c. thin béchamel sauce (follows)
1 tbsp. butter
Salt
Pepper
7 oz. Emmentaler cheese

Trim the Brussels sprouts, wash them and cook in a little boiling salted
water. Prepare a pouring bechamel sauce. Preheat oven to 425 degrees.
Butter an ovenproof dish and arrange the Brussels sprouts in it in a single
layer, very close together; salt and pepper them lightly and cover with
bechamel. Sprinkle with the coarsely grated cheese and put in the oven for
10 minutes. Heat the broiler (grill) for 5 minutes and finish the dish
under the heat to form a golden crust. Serve hot.

BECHAMEL SAUCE:
2 1/2 c. milk
1 medium-size onion, peeled & quartered
1 sm. carrot, scraped & chopped
1 bay leaf
1 Bouquet garni
8 peppercorns
3 tbsp. butter
6 tbsp. flour
Salt
Pepper
3 tbsp. cream

Pour the milk into a saucepan, add the onion, carrot, bay leaf, bouquet
garni and peppercorns. Heat gently over a very low heat. When the milk
looks as if it is about to boil turn off the heat, cover and leave to infuse
for 15 minutes. Heat the butter in a saucepan over a low heat, do not allow
to brown. Tip in the sieved flour and mix well to make a roux, cook for at
least 1 minute. Then strain in the infused milk mixture whisking or
stirring briskly with a wooden spoon. Continue cooking, stirring all the
time to prevent lumps forming, until a thick pouring sauce is made. Taste
and season, add cream for a rich sauce. Use for vegetables, fish, eggs and
pasta dishes.

Wow!! Thanks for all of the replies, I've gotten all the info I wanted
plus more. I wanted to make them au gratin to go alongside coq au vin,
but the other recipes sound delicious. Inspired me to think about
making them with bacon, white wine, and garlic...can't wait til
farmer's market Sunday morning!

In addition, I'm so excited that people love Brussels sprouts as much
as I do...people always think I'm crazy because of how excited I get
over brussels sprouts, lima beans, okra, and other hated veggies...

(Erica) wrote in message . com>...
> Hi,
>
> 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!
>
> --Erica

(Erica) wrote in
om:

> Wow!! Thanks for all of the replies, I've gotten all the info I wanted
> plus more. I wanted to make them au gratin to go alongside coq au vin,
> but the other recipes sound delicious. Inspired me to think about
> making them with bacon, white wine, and garlic...can't wait til
> farmer's market Sunday morning!
>
> In addition, I'm so excited that people love Brussels sprouts as much
> as I do...people always think I'm crazy because of how excited I get
> over brussels sprouts, lima beans, okra, and other hated veggies...
>
> (Erica) wrote in message
> . com>...
>> Hi,
>>
>> 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!
>>
>> --Erica
>

Not suggesting this to go with your coq au vin, but have you ever tried
brussels sprouts coleslaw? It works well either as a creamy or a
vinegar/oil slaw. Also good with bacon grease and vinegar. Shred raw
about 1/8-1/4 inch wide or a mixture of sizes. Chop some scallions or
shallots, and perhaps a minced clove of garlic.

Wayne

(Erica) wrote in
om:

> Wow!! Thanks for all of the replies, I've gotten all the info I wanted
> plus more. I wanted to make them au gratin to go alongside coq au vin,
> but the other recipes sound delicious. Inspired me to think about
> making them with bacon, white wine, and garlic...can't wait til
> farmer's market Sunday morning!
>
> In addition, I'm so excited that people love Brussels sprouts as much
> as I do...people always think I'm crazy because of how excited I get
> over brussels sprouts, lima beans, okra, and other hated veggies...

Forgot to say that I love all these vegetables, too!


>
> (Erica) wrote in message
> . com>...
>> Hi,
>>
>> 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!
>>
>> --Erica
>

"Erica" > wrote in message
om...
: Wow!! Thanks for all of the replies, I've gotten all the info I
wanted
: plus more. I wanted to make them au gratin to go alongside coq
au vin,
: but the other recipes sound delicious. Inspired me to think
about
: making them with bacon, white wine, and garlic...can't wait til
: farmer's market Sunday morning!
:
: In addition, I'm so excited that people love Brussels sprouts
as much
: as I do...people always think I'm crazy because of how excited
I get
: over brussels sprouts, lima beans, okra, and other hated
veggies...
:
:
<snip>
=========

Those are some of my favorites! My very favorite are Peas.
Followed by spinach and then, EVERY vegetable out there! I
haven't found one yet that I didn't like. Oh, and garlic and
onions... ! Tomatoes...!! Globe artichokes with a Bearnaise
Sauce (Rocks!!)...

(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