Tuesday, November 9, 2010

brussels sprouts gratin

I love how so many of the fall fest cooks are writing about brussels sprouts.
They have a reputation, those tiny wee cabbages, and somewhere along the line they became something that people thought they didn't like.
We all know that's just a big fat lie.
Brussels sprouts are so, so good. We all know that, right?
When I started making Heidi's golden brussels sprouts, I stopped looking for new recipes. Those babies never make it to the table--I eat them out of the pan as if they were peanut m&ms. Only I can eat more and not feel gross--just vaguely brussels sprout-y, which I appreciate. But I've hit that point in the fall, that moment where everything calls for butter and breadcrumbs and heavy cream. It's cold, and I don't know about you, but my heart (and by my heart I mean soul) needs extra fat. And breadcrumbs too.

By the way, anyone else's kids freaking out this week? Daylight savings transitions seem to get into their cells and make them scream. Anyone else? Tell me I'm not alone.

I'm just going to keep piling on the breadcrumbs and hope for the best.

Brussels Sprouts Gratin
loosely adapted from Alice Waters, the art of simple food

1 pound brussels sprouts, outer leaves removed and stems trimmed
1/3 cup breadcrumbs
1/4 cup grated parmesan
1/2 cup half and half
2 tablespoons butter
salt and pepper

Preheat the oven to 400 degrees. Bring a large pot of salted water to boil. Cook the brussels sprouts in the water for 10 minutes, then drain. Chop them roughly, and transfer to a small casserole or gratin dish. Pour the cream over the brussels sprouts, then the parmesan, then the breadcrumbs, and then a sprinkling of salt and pepper. Dab bits of butter here and there, and bake for 20 minutes.

http://1.bp.blogspot.com/_R8nw1qScyVk/TMcNRZZaP3I/AAAAAAAABMU/i7TCE8sRo00/s1600/fall+fest+logo+ruled.jpg

It's brassicas this week, but brussels sprouts are king. Kales, cabbages, broccoli? What are you steaming up this week? Here's the party line up around here...

Michelle at Cooking Channel: Cauliflower with Sweet Potatoes
Kirsten at Food Network: Cheesy Brussels Sprouts

9 comments:

  1. The Art of Simple Food is such a great cookbook - so many ideas for vegetables. I'm also thrilled to see so many brussels sprouts recipes for Fall Fest - lots of new ideas to try!
    This week I made brussels sprouts with bacon dressing: http://4seasonsoffood.blogspot.com/2010/11/brussels-sprouts-with-bacon-dressing.html

    I also made pasta with cauliflower and walnut pesto: http://4seasonsoffood.blogspot.com/2010/11/pasta-with-cauliflower-and-walnut-pesto.html

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  2. I must try this recipe, love it. I have a couple recipes for #fallfest this week;
    http://dejavucook.wordpress.com/2010/10/09/broccoli-two-ways/
    http://dejavucook.wordpress.com/2010/10/10/scalloped-cabbage/

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  3. I love Alice Waters!

    My Fall Fest contribution was broccoli: http://professionalbakist.blogspot.com/2010/11/stuff-like-that-there.html.

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  4. This looks scrumptious.

    *My Fall Fest Contribution*
    South Indian Cauliflower crepe -
    http://www.foodfor7stagesoflife.com/2010/08/cauliflower-masala-dosa-and-a-trip-to-chelsea-market.html

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  5. Really, when it is dark at 4:15 one must have immense fortitude to stay up past 7. If one is me. Stupid darkness.

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  6. We've eaten brussels sprouts in all forms -- sauteed, steamed, baked, fried... but I have never made a gratin. So, thank you. This winter we'll have a new favorite concept to happily play around with.

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  7. We've started after dinner dance parties to blow off steam since it is too dark for family walks now :(. And no you r not alone, Ben has been completely out of sorts Ina really bad way... Maybe we all need some brussel sprouts...not sure Ben will eat them though. Is there such thing as brussel sprout ice cream?

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  8. i posted my recipe for roasted cauliflower & garlic...both roasted long enough to caramalize...so delicious and children adore cauliflower this way...http://napafarmhouse1885.blogspot.com/2010/11/how-does-roasted-cauliflower-garlic.html

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  9. What a great way to eat brussel sprouts

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