So here it is, our dinner with flower sprouts: Pasta, butternut-flower sprout sauce...
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
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I don’t know flower sprouts. They look really good. But what is that bag mixed in with your ingredients? Looks like it says muskrat nuts
mpier
Senior Member
The last of this years wild caught salmon steaks, hot skillet then drizzled with honey and into the broiler, also infused wild rice with white corn, yellow onions, asparagus tips, brussle sprouts, green onions and garlic. Simple but tasty 
Harissa roasted carrots, onions & peppers, farro, bulgar, wild rice, arugula, garbanzos, feta, labneh-tahini dressing.
Veal chop.
Indeed, the bag says "muskat nuss". Nutmeg.I don’t know flower sprouts. They look really good. But what is that bag mixed in with your ingredients? Looks like it says muskrat nuts
But of course i used it only to season the sauce and not as a whole.
The sauce basically consists of a red onion, two cloves of garlic and 50g of sundried tomato. Then you add some whitewine, 400g cream and reduce a bit. Season it with salt, pepper and nutmeg. Add the sprouts and 60g of Parmesan or Grana Padano and keep warm. That's it...
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This recipe is a game changer! I have never been a fan of Brussel sprouts. I tried them again today with your recipe - and wow, now I seriously do love Brussel sprouts. I admit, I added a little bacon and some chopped radicchio as well as some Balsamic vinegar, and I used yuzu juice instead of lemon, but boy, was this good!!
@Naftoor, you made my gf a very happy woman today as she has always loved Brussel sprouts but I never really liked cooking them…
@KDSDeluxe , nice that you are the first to like my post. I wanted to mention you specifically, as like me, you never liked Brussel sprouts. Give them another chance, the dish tasted unbelievably good!
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MrHiggins
Senior Member
Cro-nut time!
Pastry cream filling with lemon/lime glaze.
And one shaped like a unicorn for my daughter...
Pastry cream filling with lemon/lime glaze.
And one shaped like a unicorn for my daughter...
Balsamic and Brussel sprouts were meant for each other. 
Great stuff. Way to stay open minded!
Great stuff. Way to stay open minded!
Those look great! Do you have a recipe to share?
MrHiggins
Senior Member
Thanks!! It's a lot of work...
I made basic croissant dough but used about half the butter for the butter slab and skipped the last fold (without these tweaks, they would puff up way too much). Then I rolled it out to about 3/4 inch, cut out the shapes and let rise again before frying.
The pastry cream is just normal pastry cream, found online everywhere. The lemon glaze is powdered sugar, lemon juice, and lime zest.
This was my first time making them. If I did it again, I'd sprinkle a little sugar on the butter slab to add some sweetness to the dough. There probably won't be a next time, though. I like normal yeasted donuts more. But it was fun and my daughter had a good time helping out and was thrilled with the unicorn.
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I also tried a new recipe with brussels sprouts. Salad with balsamic vinegar-ed red onion sans brussels sprouts... ;-)
Almond crusted chick and gnocci.
Almond crusted chick and gnocci.
parbaked
Senior Member
Lamb & celery stir fry
bok choy,
tomato & eggs,
miso soup with daikon, tofu and daikon greens…
I’ve made croissants before, but I’m interested to give these a try. Thanks!
MrHiggins
Senior Member
Tamale time! Filling is turkey thigh confit, cotija cheese, Munster cheese, and mole Colorado. Sauce is the mole Colorado. I made them today to see if they'd be good to serve at Thanksgiving. Yep! They're going on the menu!
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Holy smoke, Tamale with MUNSTER , now that is fusion !
Keith Sinclair
Senior Member
Football Sunday Guacamole. I've been riding bicycle up mountain near our house. Through rainforest. Noticed split avocados on road surface. Got off my bike found the tree avo's 30-40 feet in the air old tree never pruned. A lot of rotten in the tall grass edge side of road. Found a good one. After rode up with small backpack with plastic bag. Finding good ones every time go up. One day found 4. These are large buttery avo. couple# each. Two makes big bowl.
Simple fine chop sweet onion garlic. Little fresh chili pepper, chop cilantro leaves & stems. sweet cherry tomato. Fresh keffer lime juice, salt.
Simple fine chop sweet onion garlic. Little fresh chili pepper, chop cilantro leaves & stems. sweet cherry tomato. Fresh keffer lime juice, salt.
Some roast lamb for dinner.
And we were supposed to have guest around lunch time and the wife wanted mac and cheese. Made the recipe from the Rodney Scott book which was interesting as it had cream of chicken soup in it.
And we were supposed to have guest around lunch time and the wife wanted mac and cheese. Made the recipe from the Rodney Scott book which was interesting as it had cream of chicken soup in it.
MrHiggins
Senior Member
American Munster is a totally different cheese than German Munster. American Munster is very, VERY mild. A good neutral melting cheese.
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aha, and I was thinking 'now that is a bold move' ...BTW ; I was referring to the French Munster from the Alsace region (which was German at several points in time in history)
Yesterday we made Shashuka and invited my mother in law. She never had it before and was amazed...
Keith Sinclair
Senior Member
Thought I'd mention two largest avocado's on Guinness book of world records both from Hawaii. Big Island was 5.3 # later from Maui New record 5.6# 2.5 Kilograms. Tree was grafted from tree on Oahu. 
Looks like Merguez to me
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