(A benefit of advancing age???) A green bean casserole, with the
bean part in some kind-of Eastern European sour-cream and mushroom
base. Top with those fried onions--preferably a more healthful
version of them though.
--
Jean B.

"Jean B." > wrote in message
...
> (A benefit of advancing age???) A green bean casserole, with the bean
> part in some kind-of Eastern European sour-cream and mushroom base. Top
> with those fried onions--preferably a more healthful version of them
> though.
> --
> Jean B.

How dare you even *hint* at cream of mushroom soup? (teasing) Obviously no
one in the US eats vegetables without canned soup

Green beans are on the list of vegetables for my Thanksgiving dinner, along
with spinach and broccoli. I haven't decided which green vegetable yet.

The rest of the menu is roasted cornish hen, cornbread dressing, roasted
butternut squash and sweet potatoes. I've decided to boil and mash the
sweet potatoes along with white potatoes (Harvest mashed). And just split
and roast the squash, brushed with butter and sprinkled with salt & pepper,
like an acorn squash. I'll make some rolls or biscuits to go with it.

The great thing about not having to cook for a crowd is flexibility. I can
change the menu on a whim

Jill

On 2010-11-24, jmcquown > wrote:

> Green beans are on the list of vegetables for my Thanksgiving dinner, along
> with spinach and broccoli. I haven't decided which green vegetable yet.

If I can locate some young brussel sprouts, I may try this.

http://www.google.com/landing/thanksgiving/#bsprouts

I've discovered I'm a big brussel sprouts fan, in recent years. The
catch is finding smaller young sprouts, as the older and larger the
sprouts, the more bitter. I usually jes steam them, then top with
real butter and parmasan cheese, but this recipe sounds pretty tasty.

BTW, there's some nice recipes behind that Google Thankgiving logo.
Many are from the Food Network, but that's not always bad.

nb

jmcquown wrote:
> "Jean B." > wrote in message
> ...
>> (A benefit of advancing age???) A green bean casserole, with the bean
>> part in some kind-of Eastern European sour-cream and mushroom base.
>> Top with those fried onions--preferably a more healthful version of
>> them though.
>> --
>> Jean B.
>
> How dare you even *hint* at cream of mushroom soup? (teasing) Obviously
> no one in the US eats vegetables without canned soup
>
> Green beans are on the list of vegetables for my Thanksgiving dinner,
> along with spinach and broccoli. I haven't decided which green
> vegetable yet.
>
> The rest of the menu is roasted cornish hen, cornbread dressing, roasted
> butternut squash and sweet potatoes. I've decided to boil and mash the
> sweet potatoes along with white potatoes (Harvest mashed). And just
> split and roast the squash, brushed with butter and sprinkled with salt
> & pepper, like an acorn squash. I'll make some rolls or biscuits to go
> with it.
>
> The great thing about not having to cook for a crowd is flexibility. I
> can change the menu on a whim
>
> Jill

LOL. Yes. Like the Port Cranberry Sauce. It just occurred to me
that I have some Port too.

I just happen to find the normal green bean casserole to be very
dull. I have never made it. I forget whether Mom or anyone else
in the family ever did. If so, it would have been once and when I
was very young.

--
Jean B.

On 11/24/2010 9:50 AM, Jean B. wrote:
> (A benefit of advancing age???) A green bean casserole, with the bean
> part in some kind-of Eastern European sour-cream and mushroom base. Top
> with those fried onions--preferably a more healthful version of them
> though.

That's basically what I'm doing. Using cremini mushrooms.

--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

ravenlynne wrote:
> On 11/24/2010 9:50 AM, Jean B. wrote:
>> (A benefit of advancing age???) A green bean casserole, with the bean
>> part in some kind-of Eastern European sour-cream and mushroom base. Top
>> with those fried onions--preferably a more healthful version of them
>> though.
>
> That's basically what I'm doing. Using cremini mushrooms.
>
Well, I liked this idea so much that I just got back from braving
the stores again. Of course, now I see I only have a tad of sour
cream--which I don't recall ever being the case, soooo...

I need to compare some recipes and then figure out my approach.

--
Jean B.

On 2010-11-24, Jean B. > wrote:

> I just happen to find the normal green bean casserole to be very
> dull. I have never made it. I forget whether Mom or anyone else
> in the family ever did.

I've never ever once tasted one of those hideous green bean
monstrosities, having tried a single canned fried onion, once.

ICK!!

.....but hey, I like kimchee. <shrug>

nb

On 24 Nov 2010 15:21:43 GMT, notbob > wrote:

> The catch is finding smaller young sprouts, as the older and larger the
> sprouts, the more bitter.

Maybe that's what lies at the bottom of Lynne's bitter brussels
sprouts problem.


--

Never trust a dog to watch your food.

On Wed, 24 Nov 2010 10:27:22 -0500, "Jean B." > wrote:

> Like the Port Cranberry Sauce.

Do you have a message ID for that post?

--

Never trust a dog to watch your food.

On 24 Nov 2010 17:15:56 GMT, notbob > wrote:

> On 2010-11-24, Jean B. > wrote:
>
> > I just happen to find the normal green bean casserole to be very
> > dull. I have never made it. I forget whether Mom or anyone else
> > in the family ever did.
>
> I've never ever once tasted one of those hideous green bean
> monstrosities, having tried a single canned fried onion, once.
>
> ICK!!

It's not the law that you have to top it with canned onions. I use
home made bread crumbs.
>
> ....but hey, I like kimchee. <shrug>
>

There's no accounting for taste. :P


--

Never trust a dog to watch your food.

On Wed, 24 Nov 2010 11:54:07 -0500, "Jean B." > wrote:

> ravenlynne wrote:
> > On 11/24/2010 9:50 AM, Jean B. wrote:
> >> (A benefit of advancing age???) A green bean casserole, with the bean
> >> part in some kind-of Eastern European sour-cream and mushroom base. Top
> >> with those fried onions--preferably a more healthful version of them
> >> though.
> >
> > That's basically what I'm doing. Using cremini mushrooms.
> >
> Well, I liked this idea so much that I just got back from braving
> the stores again. Of course, now I see I only have a tad of sour
> cream--which I don't recall ever being the case, soooo...

Do you have any commercial chicken broth on hand? Make a velouté
sauce and stir what little sour cream you have into it.
>
> I need to compare some recipes and then figure out my approach.

If you don't have any chicken (or vegetable) broth, use milk and make
a white sauce. Proceed from there with your recipe. Personally, all
sour cream wouldn't do it for me.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On 24 Nov 2010 15:21:43 GMT, notbob > wrote:
>
>> The catch is finding smaller young sprouts, as the older and larger the
>> sprouts, the more bitter.
>
> Maybe that's what lies at the bottom of Lynne's bitter brussels
> sprouts problem.
>
I agree. The bigger the sprouts, the more bitter they are. As a kid my
mother served Green Giant brand frozen brussels sprouts in "butter sauce".
They were just awful (so was the "butter sauce") and very bitter. Once I
tasted the smaller ones, sans "sauce", I was hooked

Jill

On 11/24/2010 1:02 PM, sf wrote:
> On 24 Nov 2010 15:21:43 GMT, > wrote:
>
>> The catch is finding smaller young sprouts, as the older and larger the
>> sprouts, the more bitter.
>
> Maybe that's what lies at the bottom of Lynne's bitter brussels
> sprouts problem.
>
>

Could be. I may have to try some younger ones just to see.

--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

On 11/24/2010 1:32 PM, jmcquown wrote:
>
> "sf" > wrote in message
> ...
>> On 24 Nov 2010 15:21:43 GMT, notbob > wrote:
>>
>>> The catch is finding smaller young sprouts, as the older and larger the
>>> sprouts, the more bitter.
>>
>> Maybe that's what lies at the bottom of Lynne's bitter brussels
>> sprouts problem.
>>
> I agree. The bigger the sprouts, the more bitter they are. As a kid my
> mother served Green Giant brand frozen brussels sprouts in "butter
> sauce".

I remember those. Blech.



--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

On Wed, 24 Nov 2010 13:36:24 -0500, ravenlynne
> wrote:

> On 11/24/2010 1:02 PM, sf wrote:
> > On 24 Nov 2010 15:21:43 GMT, > wrote:
> >
> >> The catch is finding smaller young sprouts, as the older and larger the
> >> sprouts, the more bitter.
> >
> > Maybe that's what lies at the bottom of Lynne's bitter brussels
> > sprouts problem.
> >
> >
>
> Could be. I may have to try some younger ones just to see.

I'd be interested in the outcome, but maybe you just have a sensitive
palate when it comes to "bitter".

A little s & p never hurts either (I won't get into the olive oil,
garlic and cheese that you can use when you roast them).

--

Never trust a dog to watch your food.

"Christine Dabney" > wrote in message
...
> On Wed, 24 Nov 2010 13:32:42 -0500, "jmcquown" >
> wrote:
>
>>
>>"sf" > wrote in message
. ..
>>> On 24 Nov 2010 15:21:43 GMT, notbob > wrote:
>
>>I agree. The bigger the sprouts, the more bitter they are. As a kid my
>>mother served Green Giant brand frozen brussels sprouts in "butter sauce".
>>They were just awful (so was the "butter sauce") and very bitter. Once I
>>tasted the smaller ones, sans "sauce", I was hooked
>>
>>Jill
>>
>
> Okay, y'all have convinced me. I am heading to one of the multiple
> farmers markets in this area, and will see if there are any available.
> I will probably roast them...unless I can find a recipe that intrigues
> me.
>
> Christine

Roasted brussels sprouts are wonderful! The small ones are also perfect
just steamed and served with butter, salt & pepper.

Jill

>
> "sf" > wrote in message
> ...
>> On 24 Nov 2010 15:21:43 GMT, notbob > wrote:
>>
>>> The catch is finding smaller young sprouts, as the older and larger the
>>> sprouts, the more bitter.
>>
>> Maybe that's what lies at the bottom of Lynne's bitter brussels
>> sprouts problem.
>>


When we used to grow sprouts we never picked them until after at least
one frost when they'd get a lot sweeter. It made a huge difference in
flavor.

We have tried growing spouts twice in Colorado but both times we had to
throw them away because they were infested with aphids all the way down
to the innermost leaves.

gloria p

On 11/24/2010 2:50 PM, sf wrote:
> On Wed, 24 Nov 2010 13:36:24 -0500, ravenlynne
> > wrote:
>
>> On 11/24/2010 1:02 PM, sf wrote:
>>> On 24 Nov 2010 15:21:43 GMT, > wrote:
>>>
>>>> The catch is finding smaller young sprouts, as the older and larger the
>>>> sprouts, the more bitter.
>>>
>>> Maybe that's what lies at the bottom of Lynne's bitter brussels
>>> sprouts problem.
>>>
>>>
>>
>> Could be. I may have to try some younger ones just to see.
>
> I'd be interested in the outcome, but maybe you just have a sensitive
> palate when it comes to "bitter".
>
> A little s& p never hurts either (I won't get into the olive oil,
> garlic and cheese that you can use when you roast them).
>

When I roasted them I put olive oil, salt and pepper.

If and when I try the young sprouts (I don't think I've seen any, all
the ones I've seen lately are huge) I'll post the result.

Don't care for kale or collards for the same reason.

--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

On Wed, 24 Nov 2010 19:49:57 -0500, ravenlynne
> wrote:

> On 11/24/2010 2:50 PM, sf wrote:
> > On Wed, 24 Nov 2010 13:36:24 -0500, ravenlynne
> > > wrote:
> >
> >> On 11/24/2010 1:02 PM, sf wrote:
> >>> On 24 Nov 2010 15:21:43 GMT, > wrote:
> >>>
> >>>> The catch is finding smaller young sprouts, as the older and larger the
> >>>> sprouts, the more bitter.
> >>>
> >>> Maybe that's what lies at the bottom of Lynne's bitter brussels
> >>> sprouts problem.
> >>>
> >>>
> >>
> >> Could be. I may have to try some younger ones just to see.
> >
> > I'd be interested in the outcome, but maybe you just have a sensitive
> > palate when it comes to "bitter".
> >
> > A little s& p never hurts either (I won't get into the olive oil,
> > garlic and cheese that you can use when you roast them).
> >
>
> When I roasted them I put olive oil, salt and pepper.
>
> If and when I try the young sprouts (I don't think I've seen any, all
> the ones I've seen lately are huge) I'll post the result.
>
> Don't care for kale or collards for the same reason.

At least with kale and collards, you don't expect them to taste any
other way... at least I don't.

sf
Wondering how big those brussels sprouts *are* that you get.
Everything here is pretty small.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Wed, 24 Nov 2010 19:49:57 -0500, ravenlynne
> > wrote:
>
>> On 11/24/2010 2:50 PM, sf wrote:
>> > On Wed, 24 Nov 2010 13:36:24 -0500, ravenlynne
>> > > wrote:
>> >
>> >> On 11/24/2010 1:02 PM, sf wrote:
>> >>> On 24 Nov 2010 15:21:43 GMT, > wrote:
>> >>>
>> >>>> The catch is finding smaller young sprouts, as the older and
>> >>>> larger the
>> >>>> sprouts, the more bitter.
>> >>>
>> >>> Maybe that's what lies at the bottom of Lynne's bitter brussels
>> >>> sprouts problem.
>> >>>
>> >>>
>> >>
>> >> Could be. I may have to try some younger ones just to see.
>> >
>> > I'd be interested in the outcome, but maybe you just have a sensitive
>> > palate when it comes to "bitter".
>> >
>> > A little s& p never hurts either (I won't get into the olive oil,
>> > garlic and cheese that you can use when you roast them).
>> >
>>
>> When I roasted them I put olive oil, salt and pepper.
>>
>> If and when I try the young sprouts (I don't think I've seen any, all
>> the ones I've seen lately are huge) I'll post the result.
>>
>> Don't care for kale or collards for the same reason.
>
> At least with kale and collards, you don't expect them to taste any
> other way... at least I don't.
>
> sf
> Wondering how big those brussels sprouts *are* that you get.
> Everything here is pretty small.
>
> --
I don't know about Ravenlynne but to me, a sprout that is an inch in
diameter is large. The smaller, less bitter, ones are half that size. I
wouldn't put cheese on them unless I was making brussels sprouts au gratin
(which can be wonderful, but only if you really love brussels sprouts).

Cheese sauce tends to mask the taste of vegetables. I don't understand
broccoli with cheese sauce, for example. It might get your kids to eat it,
I suppose. And broccoli cheese soup is a wonderful thing But it doesn't
taste anything like the actual vegetable.

Jill

On Wed, 24 Nov 2010 19:49:57 -0500, ravenlynne
> wrote:

>On 11/24/2010 2:50 PM, sf wrote:
>> On Wed, 24 Nov 2010 13:36:24 -0500, ravenlynne
>> > wrote:
>>
>>> On 11/24/2010 1:02 PM, sf wrote:
>>>> On 24 Nov 2010 15:21:43 GMT, > wrote:
>>>>
>>>>> The catch is finding smaller young sprouts, as the older and larger the
>>>>> sprouts, the more bitter.
>>>>
>>>> Maybe that's what lies at the bottom of Lynne's bitter brussels
>>>> sprouts problem.
>>>>
>>>>
>>>
>>> Could be. I may have to try some younger ones just to see.
>>
>> I'd be interested in the outcome, but maybe you just have a sensitive
>> palate when it comes to "bitter".
>>
>> A little s& p never hurts either (I won't get into the olive oil,
>> garlic and cheese that you can use when you roast them).
>>
>
>When I roasted them I put olive oil, salt and pepper.
>
>If and when I try the young sprouts (I don't think I've seen any, all
>the ones I've seen lately are huge) I'll post the result.
>
>Don't care for kale or collards for the same reason.

With the collards you find in the stores, I'm not surprised. We have
grown them in the past and will again, but we pick them when the
leaves are about the size of a person's hand. They are tender and not
bitter. Those huge ones are bitter and have to be cooked forever to
be able to eat them. I feel certain that kale would be the same. I
have not grown any since I feel that broccoli, collards and cabbage
are enough from that family.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Nov 24, 4:49*pm, ravenlynne > wrote:
> On 11/24/2010 2:50 PM, sf wrote:
>
>
>
> > On Wed, 24 Nov 2010 13:36:24 -0500, ravenlynne
> > > *wrote:
>
> >> On 11/24/2010 1:02 PM, sf wrote:
> >>> On 24 Nov 2010 15:21:43 GMT, > * wrote:
>
> >>>> * *The catch is finding smaller young sprouts, as the older and larger the
> >>>> sprouts, the more bitter.
>
> >>> Maybe that's what lies at the bottom of Lynne's bitter brussels
> >>> sprouts problem.
>
> >> Could be. *I may have to try some younger ones just to see.


Brussels sprouts are a cole crop. They are at their sweetest after
they've been 'kissed' by cold weather. Usually the ones you find in
the stores have been grown in warm weather and have not been chilled
on the stalk properly. The best Brussels sprouts are ones that come
in after a frost.

If you can find 'locally' grown ones that have been grown in cold
weather, you will find the sweetest ones, no matter what size they
are.

In the store the other day they had the whole STALKS full of sprouts
from the larger ones on the bottom to the tiny ones on the top.
They were all really sweet because they were grown in cooler weather.
It was the first time I've seen whole stalks in the grocery store in a
very long time. We used to go out in the county and buy whole
stalks from roadside farm stands.

On Thu, 25 Nov 2010 05:36:59 -0500, "jmcquown" >
wrote:

> I don't know about Ravenlynne but to me, a sprout that is an inch in
> diameter is large. The smaller, less bitter, ones are half that size. I
> wouldn't put cheese on them unless I was making brussels sprouts au gratin
> (which can be wonderful, but only if you really love brussels sprouts).
>
> Cheese sauce tends to mask the taste of vegetables. I don't understand
> broccoli with cheese sauce, for example. It might get your kids to eat it,
> I suppose. And broccoli cheese soup is a wonderful thing But it doesn't
> taste anything like the actual vegetable.

Believe it or not, I've lived all these years and have never even had
the opportunity to taste any vegetable covered in a cheese sauce.
When I talk about cheese on brussels sprouts, I mean I've lightly
sprinkled some parmesan, romano, or asiago (or a combination of two or
more) on them near the end of roasting. <shrug> I like it and that's
what counts to me.

--

Never trust a dog to watch your food.

On Thu, 25 Nov 2010 05:36:59 -0500, "jmcquown" >
wrote:

>
>"sf" > wrote in message
.. .
>> On Wed, 24 Nov 2010 19:49:57 -0500, ravenlynne
>> > wrote:
>>
>>> On 11/24/2010 2:50 PM, sf wrote:
>>> > On Wed, 24 Nov 2010 13:36:24 -0500, ravenlynne
>>> > > wrote:
>>> >
>>> >> On 11/24/2010 1:02 PM, sf wrote:
>>> >>> On 24 Nov 2010 15:21:43 GMT, > wrote:
>>> >>>
>>> >>>> The catch is finding smaller young sprouts, as the older and
>>> >>>> larger the
>>> >>>> sprouts, the more bitter.
>>> >>>
>>> >>> Maybe that's what lies at the bottom of Lynne's bitter brussels
>>> >>> sprouts problem.
>>> >>>
>>> >>>
>>> >>
>>> >> Could be. I may have to try some younger ones just to see.
>>> >
>>> > I'd be interested in the outcome, but maybe you just have a sensitive
>>> > palate when it comes to "bitter".
>>> >
>>> > A little s& p never hurts either (I won't get into the olive oil,
>>> > garlic and cheese that you can use when you roast them).
>>> >
>>>
>>> When I roasted them I put olive oil, salt and pepper.
>>>
>>> If and when I try the young sprouts (I don't think I've seen any, all
>>> the ones I've seen lately are huge) I'll post the result.
>>>
>>> Don't care for kale or collards for the same reason.
>>
>> At least with kale and collards, you don't expect them to taste any
>> other way... at least I don't.
>>
>> sf
>> Wondering how big those brussels sprouts *are* that you get.
>> Everything here is pretty small.
>>
>> --
>I don't know about Ravenlynne but to me, a sprout that is an inch in
>diameter is large. The smaller, less bitter, ones are half that size. I
>wouldn't put cheese on them unless I was making brussels sprouts au gratin
>(which can be wonderful, but only if you really love brussels sprouts).
>
>Cheese sauce tends to mask the taste of vegetables. I don't understand
>broccoli with cheese sauce, for example. It might get your kids to eat it,
>I suppose. And broccoli cheese soup is a wonderful thing But it doesn't
>taste anything like the actual vegetable.
>
>Jill

Don't forget that brussels sprouts make the cavier of cole slaws.

In article >,
sf > wrote:

> On Thu, 25 Nov 2010 05:36:59 -0500, "jmcquown" >
> wrote:
>
> > I don't know about Ravenlynne but to me, a sprout that is an inch in
> > diameter is large. The smaller, less bitter, ones are half that size. I
> > wouldn't put cheese on them unless I was making brussels sprouts au gratin
> > (which can be wonderful, but only if you really love brussels sprouts).
> >
> > Cheese sauce tends to mask the taste of vegetables. I don't understand
> > broccoli with cheese sauce, for example. It might get your kids to eat it,
> > I suppose. And broccoli cheese soup is a wonderful thing But it
> > doesn't
> > taste anything like the actual vegetable.
>
> Believe it or not, I've lived all these years and have never even had
> the opportunity to taste any vegetable covered in a cheese sauce.
> When I talk about cheese on brussels sprouts, I mean I've lightly
> sprinkled some parmesan, romano, or asiago (or a combination of two or
> more) on them near the end of roasting. <shrug> I like it and that's
> what counts to me.

I find that cheese sauce enhances the taste of some vegetables
(cauliflower and broccoli are my favorites). We don't have it often,
but when we do, it goes on the table in a separate bowl. People add it
(or not) to taste.

--
Dan Abel
Petaluma, California USA

On 11/24/2010 8:06 PM, sf wrote:

>> If and when I try the young sprouts (I don't think I've seen any, all
>> the ones I've seen lately are huge) I'll post the result.
>>
>> Don't care for kale or collards for the same reason.
>
> At least with kale and collards, you don't expect them to taste any
> other way... at least I don't.
>
> sf
> Wondering how big those brussels sprouts *are* that you get.
> Everything here is pretty small.
>

I'm trying to think of something similar...almost golf ball size? A
little smaller but not much. between a walnut and golf ball?

--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

On 11/25/2010 5:36 AM, jmcquown wrote:
>
> "sf" > wrote in message
> ...
>> On Wed, 24 Nov 2010 19:49:57 -0500, ravenlynne
>> > wrote:
>>
>>> On 11/24/2010 2:50 PM, sf wrote:
>>> > On Wed, 24 Nov 2010 13:36:24 -0500, ravenlynne
>>> > > wrote:
>>> >
>>> >> On 11/24/2010 1:02 PM, sf wrote:
>>> >>> On 24 Nov 2010 15:21:43 GMT, > wrote:
>>> >>>
>>> >>>> The catch is finding smaller young sprouts, as the older and
>>> >>>> larger the
>>> >>>> sprouts, the more bitter.
>>> >>>
>>> >>> Maybe that's what lies at the bottom of Lynne's bitter brussels
>>> >>> sprouts problem.
>>> >>>
>>> >>>
>>> >>
>>> >> Could be. I may have to try some younger ones just to see.
>>> >
>>> > I'd be interested in the outcome, but maybe you just have a sensitive
>>> > palate when it comes to "bitter".
>>> >
>>> > A little s& p never hurts either (I won't get into the olive oil,
>>> > garlic and cheese that you can use when you roast them).
>>> >
>>>
>>> When I roasted them I put olive oil, salt and pepper.
>>>
>>> If and when I try the young sprouts (I don't think I've seen any, all
>>> the ones I've seen lately are huge) I'll post the result.
>>>
>>> Don't care for kale or collards for the same reason.
>>
>> At least with kale and collards, you don't expect them to taste any
>> other way... at least I don't.
>>
>> sf
>> Wondering how big those brussels sprouts *are* that you get.
>> Everything here is pretty small.
>>
>> --
> I don't know about Ravenlynne but to me, a sprout that is an inch in
> diameter is large. The smaller, less bitter, ones are half that size. I
> wouldn't put cheese on them unless I was making brussels sprouts au
> gratin (which can be wonderful, but only if you really love brussels
> sprouts).
>
> Cheese sauce tends to mask the taste of vegetables. I don't understand
> broccoli with cheese sauce, for example. It might get your kids to eat
> it, I suppose. And broccoli cheese soup is a wonderful thing But it
> doesn't taste anything like the actual vegetable.
>
> Jill

I don't eat any veg with cheese sauce. I steam brocolli slightly, or
sautee with butter, lemon juice, and salt and pepper. Cauliflower just
gets steamed with butter...

--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

notbob wrote:
> On 2010-11-24, > wrote:
>
>> Green beans are on the list of vegetables for my Thanksgiving dinner, along
>> with spinach and broccoli. I haven't decided which green vegetable yet.
>
> If I can locate some young brussel sprouts, I may try this.
>
> http://www.google.com/landing/thanksgiving/#bsprouts
>
> I've discovered I'm a big brussel sprouts fan, in recent years. The
> catch is finding smaller young sprouts, as the older and larger the
> sprouts, the more bitter. I usually jes steam them, then top with
> real butter and parmasan cheese, but this recipe sounds pretty tasty.
>
> BTW, there's some nice recipes behind that Google Thankgiving logo.
> Many are from the Food Network, but that's not always bad.
>
> nb

Mmmmm. Brussels sprouts! My daughter might even eat them.

--
Jean B.

notbob wrote:
> On 2010-11-24, Jean > wrote:
>
>> I just happen to find the normal green bean casserole to be very
>> dull. I have never made it. I forget whether Mom or anyone else
>> in the family ever did.
>
> I've never ever once tasted one of those hideous green bean
> monstrosities, having tried a single canned fried onion, once.
>
> ICK!!
>
> ....but hey, I like kimchee.<shrug>
>
> nb

I have tasted it. There was even a frozen one. I didn't like it
at all though. I confess that I got some fried onions (rather
like the SE Asian ones) but then also got the French's ones just
in case. Later I started wondering whether one could saute sliced
onions until nicely browned, cool, toss in seasoned flour and
bake. Has anyone tried that approach?

--
Jean B.

sf wrote:
> On Wed, 24 Nov 2010 10:27:22 -0500, "Jean > wrote:
>
>> Like the Port Cranberry Sauce.
>
> Do you have a message ID for that post?
>
I have been cleaning out msgs. Sorry. I made this, but wished I
had gotten off every bit of the white pith because the results are
somewhat bitter. I think I'll combine this recipe with my
usual--and grate the zest next time.

--
Jean B.

sf wrote:
> On Wed, 24 Nov 2010 11:54:07 -0500, "Jean > wrote:
>
>> ravenlynne wrote:
>>> On 11/24/2010 9:50 AM, Jean B. wrote:
>>>> (A benefit of advancing age???) A green bean casserole, with the bean
>>>> part in some kind-of Eastern European sour-cream and mushroom base. Top
>>>> with those fried onions--preferably a more healthful version of them
>>>> though.
>>>
>>> That's basically what I'm doing. Using cremini mushrooms.
>>>
>> Well, I liked this idea so much that I just got back from braving
>> the stores again. Of course, now I see I only have a tad of sour
>> cream--which I don't recall ever being the case, soooo...
>
> Do you have any commercial chicken broth on hand? Make a velouté
> sauce and stir what little sour cream you have into it.
>>
>> I need to compare some recipes and then figure out my approach.
>
> If you don't have any chicken (or vegetable) broth, use milk and make
> a white sauce. Proceed from there with your recipe. Personally, all
> sour cream wouldn't do it for me.
>
Yes, I have some chicken stock--and some will be left over from
the dressing. I'll use that or mushroom soaking liquid--IF I
decide to add some dried mushrooms. I like sour cream a lot, but
it ends up too thick and somewhat dehydrated if used straight.

--
Jean B.

On Thu, 25 Nov 2010 14:52:39 -0500, ravenlynne
> wrote:

> On 11/24/2010 8:06 PM, sf wrote:
>
> >> If and when I try the young sprouts (I don't think I've seen any, all
> >> the ones I've seen lately are huge) I'll post the result.
> >>
> >> Don't care for kale or collards for the same reason.
> >
> > At least with kale and collards, you don't expect them to taste any
> > other way... at least I don't.
> >
> > sf
> > Wondering how big those brussels sprouts *are* that you get.
> > Everything here is pretty small.
> >
>
> I'm trying to think of something similar...almost golf ball size? A
> little smaller but not much. between a walnut and golf ball?

Thanks, that *is* big.

--

Never trust a dog to watch your food.