A tale of cabbages and queens
It’s been a long time since I posted a blog entry! I am pleased to report that I made it through
the series of holidays, from Thanksgiving, to Christmas, New Years and most
challenging of all for me, my wedding anniversary on January 2nd,
without being overwhelmed with sadness. Some tears now and then but I was able to rebound and keep going. I am thankful for friends
and family who buoyed me up by visiting and calling.
My “cabbages” are brussels sprouts and I am sharing three
recipes that are vastly different. Even
if you never liked brussels sprouts, you might find one of these
appealing. The salad seems like an
oddity, but it is really very good, and has a great crunch factor. I first had a brussel sprout salad at a restaurant in Naperville, IL, loved it and tried to replicate it. The air
fryer sprouts are a great way to change the mind of someone who doesn't like veggies!
If I were queen for a day, I’d make something happen that I
can never have now. My “slice of life” is a bit of advice, and something that
comes with reflection and hindsight rather than foresight. Please take some time to record a video or
voice recording of your loved ones while you have them. My husband entertained our friends with his
many funny stories. But after hearing
them many times over, I’d roll my eyes and think “Not that one again!” But oh, how I wish I had video recordings of
those stories now! The only voice
recording I had of him, was the outgoing message on our land line. So when I had to replace the phone system
recently, I found a way to record the message, so that I can hear his voice. And now...
Brussels sprouts were grown in 13th century Belgium and they got their name from the capitol city, Brussels. They became popular in the Netherlands and then the rest of Europe.
This is probably the most elevated
member of the cabbage family! Most
people don’t know that they grow on long stalks! But with the advent of farmer’s markets, we
are now more likely to see them for sale in their original state. When I was growing up in the 50’s, my mom
cooked brussels sprouts by boiling them until they were mushy, and filling the
house with an overwhelming cabbage odor, which is the result of
overcooking. Needless to say, I did not
find them appealing. But in recent years
we’ve had a brussels sprouts renaissance, and I feel downright queenly eating
them now. Mustard is a good flavor
pairing with brussels sprouts. I am
pleased to present to you, three ways to serve brussels sprouts! Even if you never liked brussels sprouts, you
will find the air fryer version makes them easy to eat!
Brussels Sprout Salad
2 cups brussels sprouts
1/2 medium honeycrisp apple, chopped
(or any crisp apple)
1/4 cup dried cranberries
1/8 cup Parmesan cheese, shredded or
shaved
1/4 cup walnuts or almonds
1/8 cup chives, chopped
Dressing
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice, from 1
large or 2 medium lemons
1 tsp dijon mustard
1/4 tsp ground black pepper
1/2 tsp salt
Parboil the whole brussel sprouts in
boiling water for 3-5 minutes. Drain and
cool the brussel sprouts, then shave or slice them. Place in mixing bowl and add the rest of the
ingredients. Add dressing and mix well
and chill before serving.
Air Fryer Brussels Sprouts
2 cups brussels sprouts
2 tablespoons olive oil
1 tablespoon Dijon mustard
Aleppo pepper and salt to taste
Mix olive oil, mustard and seasoning
in a bowl. Shave or slice the brussel
sprouts and add them to the bowl, toss to coat well with oil.
Preheat Air fryer to 360
degrees.
Place brussels sprouts in air fryer
basket using a slotted spoon to drain excess oil. Fry brussels sprouts for 8-10
minutes, tossing once halfway through cooking time.
Serve hot!
Brussels Sprouts Au Gratin
2 cups brussels sprouts
2 tablespoons butter
2 tablespoons flour
¾ cup milk
2/3 cups shredded cheddar cheese
1 teaspoon dry mustard
Salt and pepper to taste
Preheat oven to 375 degrees
Boil or steam brussels sprouts for
8-10 minutes, until tender, drain
While brussels sprouts are cooking
make cheese sauce:
Melt butter in saucepan, add flour
and stir until blended, add milk, heat but do not boil, add cheese and mustard,
stir until cheese is melted.
Place brussel sprouts in casserole
dish, pour cheese sauce over all and stir to cover sprouts well.
Bake for 30 minutes.
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