As Long As It Doesn't Have ? In It
04-12-2008 | 07:37 PM
#31
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Joined: Dec 2007
Posts: 1,403
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From: Ft. Myers/Cape Coral
Originally Posted by triman54,Apr 12 2008, 05:23 PM
You don't know what you are missing. Try this. Blanch fresh brussel sprouts and then let them cool in an ice bath. Then roast and shell fresh chestnuts--pecans, walnuts or pine nuts, unsalted, can be substituted. Get a large dish and toss the brussel sprouts with the nuts in olive oil to get an even coating. Season the sprouts and nuts with Kosher or Seasalt and fresh ground pepper. I like a coarse grind, but it should be freshly ground pepper. Add a few sprigs of fresh thyme with the stem. Then roast the sprouts and nuts for about 35 minutes at 350 degrees. To finish, garnish with fresh chopped parsley and drizzle truffle oil over the sprouts and nuts. My gosh, are these magnificant.
04-13-2008 | 02:09 AM
#39
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Joined: Jun 2007
Posts: 6,040
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From: Winter Springs, Fl.
Originally Posted by JerseyGirl,Apr 12 2008, 05:30 PM
Fennel
