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elfsSaturday night, I cooked Alton Brown's Swedish Meatball recipe, along with egg noodles and roasted brussel sprouts doused in vinegar and drizzled with balsamic vinegar. The only substitutions I made were: I used ghee instead of clarifying the butter myself, and challah instead of white bread, since we didn't have any white bread in the house.
Although she didn't like the brussel sprouts (trim, halve, and drown in olive oil, then place cut side face-down to a pan and roast at 375°F for fifteen minutes, then flip and roast an additional ten; drizzle with balsamic vinegar and bacon bits), the meatballs vanished and she went back for seconds. Goodness, have I found something savory that Kouryou-chan likes? That's unpossible!
Even better, she ate the leftovers for lunch Sunday.
Although she didn't like the brussel sprouts (trim, halve, and drown in olive oil, then place cut side face-down to a pan and roast at 375°F for fifteen minutes, then flip and roast an additional ten; drizzle with balsamic vinegar and bacon bits), the meatballs vanished and she went back for seconds. Goodness, have I found something savory that Kouryou-chan likes? That's unpossible!
Even better, she ate the leftovers for lunch Sunday.
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Date: 2010-11-09 06:52 am (UTC)Trim off the outer darker leaves (1-2 layers, depending on looseness).
Cut the firm inner head in half, leaving stem on both halves.
Simmer in an inch or so of water with salt, pepper and a pat or two of butter - vinegar might do well here as well - for maybe 10 minutes until just fork tender.
People who "hate brussels sprouts" will demand seconds!
YMMV, but probably not by very much... ;)