tag:blogger.com,1999:blog-24170237.post3757626189607804915..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Conversion by Recipe.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-24170237.post-45607088186064398202011-08-09T21:26:57.580+10:002011-08-09T21:26:57.580+10:00I like Brussels sprouts, but wouldn't cross ho...I like Brussels sprouts, but wouldn't cross hot coals for them. But we used to have a dog, a blue heeled, who ADORED them. Now why? She seemed to love the bitter flavor, but was fond of brassicas generally.<br />Enjoy your site.Marion Diamondhttp://learnearnandreturn.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-24170237.post-40495700451589637452011-08-09T11:10:53.259+10:002011-08-09T11:10:53.259+10:00Must admit it took me a while to get into Okra, bu...Must admit it took me a while to get into Okra, but it grew well in the Territory so we ate it. I love brussel sprouts, all greens in fact. My boys grew up eating our home grown food as did I, so they never had a dislike for greens.<br />Keith.<br />Armidale NSW.<br />http://woodsrunnersdiary.blogspot.com/Keithhttps://www.blogger.com/profile/12562001301604097606noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-68751975557744002132011-08-09T08:21:03.644+10:002011-08-09T08:21:03.644+10:00Here's the Ian Knauer recipe from Gourmet. It&...Here's the Ian Knauer recipe from Gourmet. It's simple, excellent and can be served with roast chicken, pork chops or enjoyed on its own on toast for breakfast (I like that):<br /><br />Carrots and Brussels Sprouts Gourmet | February 2008 <br /><br />"Who knew? These two humble winter staples actually have a natural affinity, playing off each other's best qualities.<br /><br />Makes 6 servings <br /><br />Ian Knauer<br /><br />2 tablespoons chopped shallot (from 1 medium)<br />3 tablespoons unsalted butter, divided<br />1 lb carrots, cut diagonally into 1/2-inch-thick pieces<br />1 lb Brussels sprouts, halved lengthwise<br />1/3 cup water<br />1 tablespoon cider vinegar<br /> <br />Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.<br /><br />Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.<br /><br />Cooks' note: Vegetables can be cut 1 hour ahead and kept at room temperature."<br /><br />CurtisACravanhttps://www.blogger.com/profile/00315707533118640284noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-91397430514854487112011-08-09T08:16:39.148+10:002011-08-09T08:16:39.148+10:00Hi Curtis. Thanks for all your recent comments - I...Hi Curtis. Thanks for all your recent comments - I am gradually catching up with everyone, I think. <br />I would love the recipe you mentioned - please do send it.<br />My own daughter is now in her thirties and a vegetable fanatic, but in her teens she was very picky! It is interesting now seeing her encouraging her two year old to eat up his veggies - which he does -so far! <br />No doubt your daughter will be the same - being anti-veg can be a form of rebellion if your parents are pro-veg! :)The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-89043488016770581622011-08-09T07:39:55.554+10:002011-08-09T07:39:55.554+10:00I shall write an ode to okra and other maligned mu...I shall write an ode to okra and other maligned mucilaginous vegetables. I love tempura okra.Fayhttps://www.blogger.com/profile/13677166575196846260noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-42860304020502134662011-08-08T21:23:04.449+10:002011-08-08T21:23:04.449+10:00This is a nice thing to read upon rising in southe...This is a nice thing to read upon rising in southeastern Pennsylvania after a weekend of horrible news. (I'm leaving the tv switched off until Christmas, I think.) We love Brussels sprouts here. In the February 2008 Gourmet, a chef named Ian Knauer published a simple and delicious carrots and Brussels sprouts recipe (the other ingredients were shallots, butter, cider vinegar and water), which I would be happy to pass along if you're interested. It's a winter staple in our house. Caroline and I like okra quite a bit, but our daughter Jane (almost 14) is still difficult with most vegetables except pickled okra, which I think you would like because it's utterly un-slimy. Pickled okra in both spicy and mild varieties is very popular in the American south. It's also a beautiful plant to grow. Curtis RobertsACravanhttps://www.blogger.com/profile/00315707533118640284noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-15060207590724004012011-08-08T15:59:49.748+10:002011-08-08T15:59:49.748+10:00Thanks Lawrence. You are absolutely right, of cour...Thanks Lawrence. You are absolutely right, of course. I love devilled anything, although i have not tried devilled bin bags so far.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-14869935136615475282011-08-08T14:15:06.243+10:002011-08-08T14:15:06.243+10:00Merciful Heavens! That devil sauce would make bin...Merciful Heavens! That devil sauce would make bin bags edible, let alone Brussels sprouts.<br /><br /><br />I always find your posts to be interesting.<br /><br /><br /><br />Lawrence in Ohio (United States)Anonymousnoreply@blogger.com