Archived posting to the Leica Users Group, 2005/04/05
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Philippe Orlent wrote: > True. > We call that technique (translated in English): frighten them :-) Same in Germany Philippe - Rosenkohl abschrecken - I believe however the correct term is actually French, Blancher (or something like that?) to Blanch (posh English cooks)or Blanchieren (posh German cooks do it too). I like them with bacon bits fried with a finely chopped shallot or spring onion added and a pinch of freshly coarse ground black pepper. My wife likes putting nutmeg on them, IMO it ruins them. Douglas > > > >>From: Douglas Sharp <douglas.sharp@gmx.de> >>Reply-To: Leica Users Group <lug@leica-users.org> >>Date: Tue, 05 Apr 2005 15:41:05 +0200 >>To: Leica Users Group <lug@leica-users.org> >>Subject: Re: [Leica] thank you for the sprout recipe >> >>May I add: after removing the outer leaves and cutting the bottom, drop >>them into boiling water for about 45 seconds, take them out and drop >>them into ice-cold water. After a minute return them to the boiling >>water. This makes sure that they'll stay a fresh appetising green colour. >>cheers >>Douglas >> >>animal wrote: >> >>>----- Original Message ----- From: "Philippe Orlent" >>><philippe.orlent@pandora.be> >>>To: "Leica Users Group" <lug@leica-users.org> >>>Sent: Tuesday, April 05, 2005 11:53 AM >>>Subject: Re: [Leica] Is B.D. all wet again? >>> >>> >>> >>>>Brussels sprouts how they are made in Brussels: >>>> >>>>Wash the sprouts >>>>Cut out the bottom >>>>Put them in (slightly salted) boiling water for about 5 minutes >>>>Exit hot boiling water >>>>Melt butter in pot at low fire >>>>Add sprouts >>>>A bit of >>>>Put on lid on pot >>>>Let simmer till they're ready (= just a bit softer than al dente, >>>>external >>>>leafs starting to come off) >>>>Add tiny blocks of bacon >>>>Add pepper and salt to taste >>>> >>>>Combine with faisant or so. >>>>And ofcourse a good glass of wine :-) >>>> >>>>Bon appetit >>>> >>>>(I'm not sure of some words or cooking vocabulary, but I hope you >>>>understand)