Archived posting to the Leica Users Group, 2005/04/05
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Brussel Sprouts as they're done in the Marks Houshold: Slice off bottoms and cut sprouts in half. Drizzle with olive oil. Crush/Press two cloves of garlic over the sprouts. Add salt (let's say a generous five-fingered pinch). Add a three-fingered pinch each of dried basil, oregano, thyme. Spread on a pan suitable for broiling so that no sprout covers another(I use a toster-oven). Broil 20 mins. Flip the sprouts and broil the other side 20 min. Yum. Photograph with a Summicron of any focal length and eat 'em while they're hot. Or: Cut off the bottoms and slice 'em, Steam until bright green. Squeeze the juice of a fresh lemon over the sprouts and sprinkle with grated Parmasian cheese.