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From Serious Eats

In Season: Brussels Sprouts

Count me in; I love Brussels sprouts and eat them often. Sometimes dinner is a bowl of steamed sprouts with butter, salt and pepper. They are always a part of my Thanksgiving table.

From Talk

After Hours with Daniel Boulud

This is a great show. The August episode is fun, so is Maremma. I've picked up some good tips watching it. Definitely check it out.

From Talk

Your Clever SE Name

I didn't want to use my given name so I said, what do I do? I ride/train horses and I cook like fiend, so there you go. That's who I am.

From Talk

Does one need a microwave?

I don't have one and would not waste the space, but if it's late and you decide you want a baked sweet potato for supper it's handy. Most overrated thing ever invented.

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Recent Posts

From Talk

Cooking camp for kids -- need help!

From Talk

Onion tart for breakfast

From Talk

County fair food!

From Talk

What's your favorite local funky dive?

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Recent Favorites

From Recipes

Cook the Book: Beef Brisket With Onions and Chile

From Recipes

Classic Cookbooks: Edna Lewis's Oven Brisket

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Recent Comments | Response to Comments

From Serious Eats

In Season: Brussels Sprouts

Count me in; I love Brussels sprouts and eat them often. Sometimes dinner is a bowl of steamed sprouts with butter, salt and pepper. They are always a part of my Thanksgiving table.

From Talk

After Hours with Daniel Boulud

This is a great show. The August episode is fun, so is Maremma. I've picked up some good tips watching it. Definitely check it out.

From Talk

Your Clever SE Name

I didn't want to use my given name so I said, what do I do? I ride/train horses and I cook like fiend, so there you go. That's who I am.

From Talk

Does one need a microwave?

I don't have one and would not waste the space, but if it's late and you decide you want a baked sweet potato for supper it's handy. Most overrated thing ever invented.

From Serious Eats

Gadgets: Rival Crock Pot

I'm still using my mom's Rival crock pot that she got when they first came out. It still works great, it's just a bit tedious to clean. Best thing ever invented. I love making baked beans in it.

From Talk

Casual Fall dinner party ideas

How about a brisket? Easy and delicious for a crowd. Smother it in sauteed onions and smashed garlic and pour in a good amount of beef stock. Add a bottle of good beer if you feel like it. Five hours at 325. Hit the pan liquid with your stick blender and there's gravy. You can do all this the day before. Mashed rutabaga and garlic green beans and dinner's ready. Now I'm itching to throw a party. Have a great time with your friends.

From Serious Eats: New York

Gourmet Magazine Will Fold This Year

This is disappointing news, as Gourmet is far better than Bon App. I've been reading Gourmet since I was about 8 years old, always looking forward to the monthly "centerfold" spectacular meal. When I was old enough to be left alone in the kitchen my sister and I made the Christmas dinner one year, including the Bouche de Noel. Lillian Langseth-Christensen wrote wonderful articles. Sad day for publishing.

From Talk

In a food slump...

Roast chicken with quinoa and sauteed greens? Choucroute garnie? Are you a baker? I find making a batch of bread is relaxing and rewarding. How about a big pot of spicy chili. If none of these ideas grab you, take yourself out to your favorite restaurant and enjoy being served. I go through this phase sometimes too, and after a few nights of coffee and toast for dinner I snap right out of it! You will soon be back in the groove.

From Talk

Kale, kale and more kale

Lucky you! Kale is one of my faves and those two ideas are great. Saute extra and you can have it on toast for a snack. Don't know how long it will keep because I eat it up so quickly, but probably 3-4 days. Enjoy!

From Serious Eats

Taste Test: Cheap But Good Olive Oils

Make some broccoli rabe pesto with the leftover oil. You'll eat it up and have to make some more. Mario has an olive oil and orange cake in Simple Italian Food.

From Recipes

Dinner Tonight: Cauliflower with Bacon and Mushrooms

If the rest of the book is as good as this, I need to get it. I love cauliflower and adding bacon and mushrooms is another happy excuse to eat it.

From Talk

Food processor feedback needed

Wow -- when my Hamilton Beach finally bites it I guess I'll try a Cuisinart. My cooking pal gave me the HB 8 years ago and it works like a dream. Don't know what it cost, can't have been much. Haven't had a single problem with it and I use it regularly.

From Talk

NY Steakhouse (not Keens or Lugers) Suggestions

The original Palm at second & 44th is the only one I've been to, several times. Always had a great meal there; bone in ribeye medium rare is fantastic. Caesar salad, Gigi salad, garlic green beans, sauteed mushrooms all good. No complaints about the service. I don't mind hanging at the bar waiting for a table (sometimes we show up with no res), I slide to the end and watch the action in the kitchen. Jeez, I'm easy to entertain . . .

From Talk

NY Steakhouse (not Keens or Lugers) Suggestions

Disappointed at the Palm? How so? It's my favorite steak house.

From Talk

Does Serious eats have a virus?

I'm running Safari on Mac and I sometimes get a download from the web (that contains nothing) when I click on SE or any of its links. It's annoying, and when I'm done I send the downloads to trash. Haven't had time to set up a meet with my computer guy yet.

From Talk

What's the best cheap mexican restaurant in Manhattan?

If you ever get out of the city come up to Mt. Kisco and eat at Azteca. It's a market with a restaurant on the side. Everything on the menu is good. Come on, just get on the train. It's a short walk from the station.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Bacon makes anything better and all by itself it makes my day better. Saturday night I made a pizza -- caramelized onions, BACON, sun dried tomatoes and gorgonzola. I ate the last piece for breakfast this morning. Nothing better than that.

From Talk

Eating along I-87 -- Adirondacks

Steve's Deli in Glens Falls is pretty decent.

From Talk

Looking for A good book that teaches basic/classic cooking

Another vote for The Way to Cook by Julia. Mine is well used. You can also look at Marion Cunningham's Fannie Farmer Cookbook, it's full of info and old classic recipes.

From Talk

Road Trip! Where's the best food between Boston and San Fran?

If you're heading west on I-70 get off at the first exit in Colorado. There's a rundown Shell gas station and attached to it is Reynaldo's Mexican Food. Go there hungry. Remember, the first exit in Colorado.

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

I made this Thursday night. Doubled the recipe. I increased the shallots and garlic (just because!) and used the gorgonzola from Costco (Bel Gioioso) and added a bit more at the end to bring the sauce together. Loved it! This is definitely a repeater.

From Recipes

Seriously Italian: Farfalle with Zucchini and Gorgonzola

You have just solved tonight's dinner quandary! I always have gorgonzola in the fridge; I suspect this will become a favorite. Thanks, Gina. I made the melon gelato, it is lovely.

From Serious Eats

Cook the Book: '100 Best Vegetarian Recipes'

It's not possible to name just one. Quinoa with sauteed kale topped with grated pecorino.
Broccoli rabe pesto with toasted baguette.
Pommes Dauphinoise -- yes, that qualifies as a meal.
Caesar salad; and if I can't have the anchovies I still love it.

From Talk

Does Serious eats have a virus?

Yes that happened to me as well...and only while on this site......I just clicked on the "x's" to get out of the screen..I thought it was some type of "pop-up" add...

From Talk

Does Serious eats have a virus?

@lemonfair - I'm so sorry I didn't check back here after posting. Forgive me.

Yes, install anything from that site. Malware Bytes is completely reliable, and a real life-saver. I hope by now that you've got it all under control, but it wouldn't be a bad idea to have the site I recommended installed on your computer and run it regularly.

Again, I'm sorry for not staying current, but I hope all is well for you now.

From Serious Eats

In Season: Brussels Sprouts

They're the Ugly Betty of veggies: not too enticing at first, but sexy and dynamic when you get to know them.

I've started slicing them and throwing them into my stir fries and warm salads. I'd also like to work them into an hors d'oeuvres, maybe roasted then skewered with fried chorizo and/or cheese.

From Serious Eats

In Season: Brussels Sprouts

I never cared much for brussels sprouts until later in life. They ain't strawberry shortcake but I can tolerate them. I think my palate was tainted by some poorly prepared sprouts in the past because I cooked up some fresh ones with just butter and salt for my wife and they surprisingly good -still not strawberry shortcake. Last Thanksgiving I made a sort of slaw out of brussels sprouts from a recipe in Bon Appetit magazine. They were a hit.

So I guess I'll try a couple of the recipes above and see how they fly. The cheese and bacon gratin sounds good.

From Serious Eats

In Season: Brussels Sprouts

I blanch them while frying up the bacon. Half them and chop/crumble the bacon. finish cooking them in the bacon fat and deglase with balsemic vinager. top with bacon and serve hot. There are people who come to my Thanksgiving dinner just for the sprouts! LOL

From Talk

Kale, kale and more kale

We stew it with a chunked up kielbasa, sliced onion and chicken stock, and a pinch of hot pepper flakes. Then serve it over a boxed red beans and rice mix...usually Zahtarans...it is so good and a easy weeknight meal.

From Talk

Kale, kale and more kale

You should boil it in salted water-drain it and freeze it! check this recipe out it's the simplest and most authentic tuscan recipe where kale is used as the main ingredient. during this time of the year end of oct beginning of nov when new olive oil is pressed it's the perfect time. Both the kale and olive oil are ready. bit.ly/2ihIVq

From Serious Eats

In Season: Brussels Sprouts

I like them blanched, cut in half, and stir-fried with ginger, garlic, and a final seasoning mixture of sherry, soy sauce, corn startch, sugar, salt, and rice wine vinegar, which is a common mixture for stir-fried veggies. If you know how to wok, you know to heat about 1-2 TBLSP of peanut oil until smoking, add the minced ginger and garlic, cook until browned, and then add the blanched and drained brussel sprouts, stir-fry until they soften, and then stir in the final seasoning mixture. Sorry I don't have the measurements with me, but I think it is 1 tsp each of sugar, sherry, vinegar, salt, 1 TBLSP of corn startch and 2 TBLSP of soy sauce. Great dish!

From Serious Eats

In Season: Brussels Sprouts

The brussel sprouts have produced very well this season but as the season has come to a close I notice that the leaves atop as well as down the stalk look so beautiful, I have not heard of eating these leaves but we love cabbage, collards, and the sprouts and would like to make something with these leaves. If anyone has tried them or knows of a receipe... or for that matter a reason not to eat them ....please let me know .....

From Serious Eats

Taste Test: Cheap But Good Olive Oils

@green...

First-pressed... aka, extra virgin olive oil is not necessarily the best for every method of preparation. It's good in salads and raw appetizers or as a last minute addition to liven up a dish. You should never saute or cook with extra virgin olive oil... especially over high heat since the smoke point is relatively low. All you will be left with is a burnt taste devoid of any flavor that you expect from high cost evoo.

From Serious Eats

In Season: Brussels Sprouts

My favorite sprout recipe is from Joy of Cooking. Halve the sprouts. Over medium high heat, melt 2 tablespoons of butter in a skillet, place sprouts cut side down in the butter, place lid on skillet, turn heat to medium low and leave covered for 15-20 minutes. Check with fork for tenderness. Toss with sea salt and black pepper. Fresh parmesan is optional, but delicious!

From Serious Eats

In Season: Brussels Sprouts

Favorite fall weekend breakfast: Brussel sprout hash with bacon & potatoes and a poached egg sitting on top. Outrageous!

From Serious Eats

In Season: Brussels Sprouts

I had amazing brussels sprouts over the weekend at a tapas place called The Vanderbilt in Brooklyn. The menu said it had sriracha, lime, and honey. Whatever they did to it, it was so friggin tasty. I dream about these brussels sprouts.

From Serious Eats

In Season: Brussels Sprouts

Two of my favorites:

Sliced Brussels Saute'
Onions, Shiitake Mushrooms, and Brussels Sprouts Julienned and sauteed in Butter

And

Crispy Roast Brussels Sprouts:
Trim and Halve sprouts. Coat in Olive Oil, Salt, and Pepper. Arrange face down on baking sheet. Bake at 350 till Sprouts begin to brown. Eat as a side dish... or pop 'em like popcorn!

From Serious Eats

In Season: Brussels Sprouts

In the latest GQ issue, there is a Momofuku-inspired recipe for deelish brussel sprouts. The trick is to sautee them face down first in butter to get the carmelization and then throw them in the oven.

Also, bacon and sriracha.

From Serious Eats

In Season: Brussels Sprouts

I had the best brussel sprouts I've ever had in my entire life recently at the new DBGB in NYC. They were far from healthy though but full on flavor.

From Serious Eats

In Season: Brussels Sprouts

As with cauliflower, I think roasting brings out the best sweetness in this crucifer. My favorite fall pantry meal is this combination of gnocchi with brussels sprouts and walnuts: roasted sprouts, potato dumplings, and toasted nuts, all topped with a bit of cheese.

From Serious Eats

In Season: Brussels Sprouts

I remember the first time I had brussels sprouts. My aunt made them and I think she just boiled them and then tossed with butter and salt. She wasnt much of a cook. I dont remember anything else she ever cooked except the sickly sweet sweet potato casserole she made every year. But anyway I was hooked from the first bite. I looked over at my dad and said "why dont we ever have these?" he looked so confused!

Now my fiance is simply addicted to them. I wanted to try and grow some. But I think I planted the seeds too late. Oh well. Now that they're in season, we'll probably be eating them all the time. Our favorite way is set in a pan with olive oil cut side down. We pour a little water in the pan and cover it until the water is gone, much like you would cook potstickers. We finish them with a little balsamic and parmesan or romano.

Another way I like to prepare them is in a green bean casserole. I just substitute quartered brussels sprouts for half of the green beans. Delish.

From Serious Eats

In Season: Brussels Sprouts

we love brussels sprouts and every year cannot wait until the first frost so we can pop them off their stalks in our garden (they taste sweeter after the first frost).

i'm afraid we are not very inventive in the kitchen when it come to them because they are just so damn good cut in half, placed on a baking sheet, tossed with olive oil, salt & pepper, and placed in a 375 degree preheated oven. best if left in a single layer so they actually roast instead of steam. once the edges get deeply golden-brown they are done. and each one popped in the mouth is crunchy on the outside and melt-in-your-mouth delicious on the inside.

best eaten out of hand, one at a time, of course.

From Serious Eats

In Season: Brussels Sprouts

I on the other hand grew up w/a New England cook of a mother who cooked Brussel Sprouts until they were yellow, told us they were good for us and made us eat them, they were bitter, hard and I grew up really disliking them.

Then I bought a stalk a couple of years ago at my local farmer's market,because it looked so funny and I was intrigued. I went home, cut them off and cooked them that night and fell in love with them, they were a totally different vegetable. I parboiled them, shocked them and sauteed them, added some bacon, They were incredibly sweet, almost sugary and soft.

I have some sitting in a bag in my kitchen now, and will try Dan Barber's recipe with the balsamic glaze, sounds yummy!!!!

From Serious Eats

In Season: Brussels Sprouts

My recommendation is to never place them after blanching, boiling or steaming in ice water to shock !!
They will get soggy and watery, no matter how short a time they are submerged.
Solution: simply after first cooking treatment spread out on paper towels and place in refrigerator or freezer for a very short time.
Further prep methods as desired will benefit.
Mine is to simply saute in butter to a bit charred color season with fresh grated nutmeg, by grating directly into the hot butter will have a toasted nutty flavoring effect. Nice!

From Serious Eats

In Season: Brussels Sprouts

My favorite preparation for them is to dice up some bacon, fry it in a cast iron frying pan until it's about half-done, and remove most of the fat, as well as the bacon. Then I toss my cleaned, halved sprouts in the pan with a tiny bit of butter, and fry them until they start to brown. Then I put the bacon back in, mix it up, roast it for about 10 to 15 minutes until they're fork-tender, pull them out, and pour in a little cream and some garlic powder. Then I reduce it until it's just barely coated by the cream and it becomes something wicked and decadent and delicious. (I made this one up after having them at the Red Star Tavern in Portland Oregon. The chicken was good. The sprouts were so amazing that I finished those instead of the chicken!)

From Serious Eats

In Season: Brussels Sprouts

Growing up I hated Brussel Sprouts, as traditionally made by my mother, but I absolutely love them roasted. I coat 2 lbs of trimmed and halved sprouts with an emulsion of 3 tbsp of olive oil w/ 2 tbsp maple syrup, place in a roasting pan and sprinkled with sea salt and freshly ground pepper. Roast them at 425 degrees for between 20 to 30 minutes. My entire family loves them, my daughter will eat them cold for lunch the next day, and she's a picky eater.

From Serious Eats

In Season: Brussels Sprouts

I have always loved brussles sprouts and always finished them at the table, stingily keeping the bowl of them near me throughout the meal. I actually only learned about a year ago that they were in the same kid-hated category as spinach and broccoli. I don't know where I was when I was a kid, but I had totally missed that I wasn't supposed to like it!

From Recipes

Dinner Tonight: Kale, Onion and Cheddar Frittata

I made this tonight, It was delicious, I added some sundried tomatos to It OMG!!!This was so good I will make this over over and over again.I just started eatting Kale and this was a great start to eatting It. Thanks!!!!

Recent Posts

From Talk

Cooking camp for kids -- need help!

From Talk

Onion tart for breakfast

From Talk

County fair food!

From Talk

What's your favorite local funky dive?

From Talk

Where to eat in New Orleans?

Recent Favorites

From Recipes

Cook the Book: Beef Brisket With Onions and Chile

From Recipes

Classic Cookbooks: Edna Lewis's Oven Brisket

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