Comments on: cauliflower and brussels salad http://smittenkitchen.com/2007/01/take-my-wife/ Mon, 15 Mar 2010 12:01:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: MrsDocChuck http://smittenkitchen.com/2007/01/take-my-wife/#comment-104745 MrsDocChuck Fri, 22 Feb 2008 16:33:21 +0000 http://smittenkitchen.com/2007/01/take-my-wife#comment-104745 Sadly, this recipe exacerbated my husband's terrible chronic bloating condition. He suffered for weeks, I'm afraid. Sadly, this recipe exacerbated my husband’s terrible chronic bloating condition. He suffered for weeks, I’m afraid.

]]> By: Amber http://smittenkitchen.com/2007/01/take-my-wife/#comment-3660 Amber Wed, 17 Jan 2007 22:36:59 +0000 http://smittenkitchen.com/2007/01/take-my-wife#comment-3660 The brussels sprouts cooked in kimchi with chunks of bacon at Momofuku are delicious. The brussels sprouts cooked in kimchi with chunks of bacon at Momofuku are delicious.

]]> By: Lisa http://smittenkitchen.com/2007/01/take-my-wife/#comment-3484 Lisa Tue, 16 Jan 2007 00:32:40 +0000 http://smittenkitchen.com/2007/01/take-my-wife#comment-3484 I just made this tonight, with a pork loin, and it was fantastic! I didn't have the two varieties of cauliflower, so just used one large head of the plain old white kind. But that caper butter was fabulous, and the whole thing melded really nicely. I'm looking forward to having this for lunch tomorrow. Wonder if it's gonna make me, um, gaseous. I just made this tonight, with a pork loin, and it was fantastic! I didn’t have the two varieties of cauliflower, so just used one large head of the plain old white kind. But that caper butter was fabulous, and the whole thing melded really nicely. I’m looking forward to having this for lunch tomorrow. Wonder if it’s gonna make me, um, gaseous.

]]> By: Tanna http://smittenkitchen.com/2007/01/take-my-wife/#comment-3362 Tanna Sun, 14 Jan 2007 12:04:53 +0000 http://smittenkitchen.com/2007/01/take-my-wife#comment-3362 That butter sounds wonderful, might go well with a few other combos. Congrats on the win!! You go girl! That butter sounds wonderful, might go well with a few other combos.
Congrats on the win!! You go girl!

]]> By: Merry http://smittenkitchen.com/2007/01/take-my-wife/#comment-3253 Merry Sat, 13 Jan 2007 00:16:18 +0000 http://smittenkitchen.com/2007/01/take-my-wife#comment-3253 Congrats on the award! I usually just lurk but I come by every day. I voted for you for the Humor Award, too so I'm glad to see that you won. Keep up the great work! Congrats on the award! I usually just lurk but I come by every day. I voted for you for the Humor Award, too so I’m glad to see that you won.

Keep up the great work!

]]> By: LyB http://smittenkitchen.com/2007/01/take-my-wife/#comment-3238 LyB Fri, 12 Jan 2007 17:20:23 +0000 http://smittenkitchen.com/2007/01/take-my-wife#comment-3238 Thanks for the great ideas Deb, I think I might sneak out and get some brussel sprouts to cook this weekend! By the way, I saw Ina Garten once make cabbage sliced thin and sauteed with butter (it looked really easy and yummy), but you probably already knew that... Have a great weekend! Thanks for the great ideas Deb, I think I might sneak out and get some brussel sprouts to cook this weekend! By the way, I saw Ina Garten once make cabbage sliced thin and sauteed with butter (it looked really easy and yummy), but you probably already knew that… Have a great weekend!

]]> By: deb http://smittenkitchen.com/2007/01/take-my-wife/#comment-3237 deb Fri, 12 Jan 2007 16:45:53 +0000 http://smittenkitchen.com/2007/01/take-my-wife#comment-3237 Brussels tend to go very well with dijon, too. Luisa has a recipe I am itching to try over here: http://wednesdaychef.typepad.com/the_wednesday_chef/2006/11/michael_romano_.html I think slivering them up and sauteeing them like the vegetable they are is another easy way to convert people. I made this recipe (http://www.epicurious.com/recipes/recipe_views/views/11807) last year and it was easy and a little different. Yvo - Corfu. And I was 21 and would never be able to find the place again. My professor was from the island so he knew all these little secret local places. Ah, pre-blog. Now I would have written down everything! Brussels tend to go very well with dijon, too. Luisa has a recipe I am itching to try over here: http://wednesdaychef.typepad.com/the_wednesday_chef/2006/11/michael_romano_.html
I think slivering them up and sauteeing them like the vegetable they are is another easy way to convert people. I made this recipe (http://www.epicurious.com/recipes/recipe_views/views/11807) last year and it was easy and a little different.

Yvo – Corfu. And I was 21 and would never be able to find the place again. My professor was from the island so he knew all these little secret local places. Ah, pre-blog. Now I would have written down everything!

]]> By: Yvo http://smittenkitchen.com/2007/01/take-my-wife/#comment-3236 Yvo Fri, 12 Jan 2007 16:29:56 +0000 http://smittenkitchen.com/2007/01/take-my-wife#comment-3236 Ooh! I grew up thinking brussel sprouts were something else. Someone told me I'd like them because I like cabbage. I tried them recently for the very first time and no, I do not like them, or they were poorly cooked (which is highly likely). As for your experience in Greece, I've just booked tickets last weekend to Greece (for March) and now this bombing thing has everyone freaked out. Ugh. In any case, any clue at all where the restaurant was? =D Ooh! I grew up thinking brussel sprouts were something else. Someone told me I’d like them because I like cabbage. I tried them recently for the very first time and no, I do not like them, or they were poorly cooked (which is highly likely).

As for your experience in Greece, I’ve just booked tickets last weekend to Greece (for March) and now this bombing thing has everyone freaked out. Ugh. In any case, any clue at all where the restaurant was? =D

]]> By: LyB http://smittenkitchen.com/2007/01/take-my-wife/#comment-3235 LyB Fri, 12 Jan 2007 16:28:10 +0000 http://smittenkitchen.com/2007/01/take-my-wife#comment-3235 I've never had the kind of dish you're talking about but it makes my mouth water just thinking about it! There is though this one recipe I want to try (I saw it on the Food Network a while back, forget the chef's name...): Roasted Brussel Sprouts with baslamic vinegar, olive oil, herbs and pine nuts. It looked so good, I swear, the brussel sprouts looked like candy! I think it might be a great recipe for someone who's had brussels before but hadn't liked them, as the vinegar and herbs probably taste stronger than the brussel sprouts themselves. I’ve never had the kind of dish you’re talking about but it makes my mouth water just thinking about it! There is though this one recipe I want to try (I saw it on the Food Network a while back, forget the chef’s name…): Roasted Brussel Sprouts with baslamic vinegar, olive oil, herbs and pine nuts. It looked so good, I swear, the brussel sprouts looked like candy! I think it might be a great recipe for someone who’s had brussels before but hadn’t liked them, as the vinegar and herbs probably taste stronger than the brussel sprouts themselves.

]]> By: deb http://smittenkitchen.com/2007/01/take-my-wife/#comment-3233 deb Fri, 12 Jan 2007 15:35:06 +0000 http://smittenkitchen.com/2007/01/take-my-wife#comment-3233 If you can find the miniature brussels, I find that they're a good gateway, especially when roasted until crisp and flaky like phyllo on the outside, like little nuts. What's not to love? Though, and really, I should devote a whole other entry to this, what actually turned me into a brussel sprout-liker was when I was in Greece in college, and we went to a mom-and-pop restaurant (they cooked out of their kitchen) and they had brussels that they'd boiled all day in a beefy/tomato stew and they were tremendously overcooked, but their flavor was amazing. I have yet to try anything like them again. Anyone ever have anything like this? If you can find the miniature brussels, I find that they’re a good gateway, especially when roasted until crisp and flaky like phyllo on the outside, like little nuts. What’s not to love?

Though, and really, I should devote a whole other entry to this, what actually turned me into a brussel sprout-liker was when I was in Greece in college, and we went to a mom-and-pop restaurant (they cooked out of their kitchen) and they had brussels that they’d boiled all day in a beefy/tomato stew and they were tremendously overcooked, but their flavor was amazing. I have yet to try anything like them again. Anyone ever have anything like this?

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