Comments on: brussels sprouts and chestnuts in brown butter http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/ Sun, 21 Mar 2010 04:28:27 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Melissa http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-334524 Melissa Fri, 27 Nov 2009 22:07:35 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-334524 I made this for Thanksgiving yesterday and it turned out ok. I used veggie stock instead of chicken, which might have been better but I was cooking for vegetarians. My sauce thickened fine but somehow the end result was lackluster. I prefer simply roasting sprouts in the oven. Maybe others will have better luck! I made this for Thanksgiving yesterday and it turned out ok. I used veggie stock instead of chicken, which might have been better but I was cooking for vegetarians. My sauce thickened fine but somehow the end result was lackluster. I prefer simply roasting sprouts in the oven. Maybe others will have better luck!

]]> By: Gali http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-214816 Gali Thu, 25 Dec 2008 00:48:03 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-214816 One month later, I finally made this, and it turned out great. I was patient, cooking the sauce for a while. It did take around 20 minutes but finally thickened, with the final result being a nice thick sauce coating everything nicely. I have to admit, though, that your description of the runny sauce over noodles makes me want to try again and not thicken the sauce. It was yummy, with one small complaint - it turned out too lemony. I love lemon but actually preferred the sauce the way it tasted before adding lemon juice. I used freshly squeezed lemon and recommend adding it gradually. One month later, I finally made this, and it turned out great. I was patient, cooking the sauce for a while. It did take around 20 minutes but finally thickened, with the final result being a nice thick sauce coating everything nicely. I have to admit, though, that your description of the runny sauce over noodles makes me want to try again and not thicken the sauce.
It was yummy, with one small complaint – it turned out too lemony. I love lemon but actually preferred the sauce the way it tasted before adding lemon juice. I used freshly squeezed lemon and recommend adding it gradually.

]]> By: Nurit from 1 Family. Friendly. Food. http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-204153 Nurit from 1 Family. Friendly. Food. Tue, 25 Nov 2008 21:55:41 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-204153 Oh boy. This looks so good. I'm going to make it. Oh boy. This looks so good. I’m going to make it.

]]> By: bobbincat http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-202195 bobbincat Thu, 20 Nov 2008 20:37:21 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-202195 Ok so I made a vegetarian version of this the other day. I didn't have enough veggie stock (just shy of 2c of homemade carrot/celery/onion stock) so I substituted some left over pumpkin water I had in the fridge. Pumpkin water = water squeezed out of pumpkin mash after boiling with spices-nutmeg, cinnamon, brown sugar. It was PHENOMENAL!! The sugar and spice really brought out the flavor in the sprouts. Ok so I made a vegetarian version of this the other day. I didn’t have enough veggie stock (just shy of 2c of homemade carrot/celery/onion stock) so I substituted some left over pumpkin water I had in the fridge. Pumpkin water = water squeezed out of pumpkin mash after boiling with spices-nutmeg, cinnamon, brown sugar. It was PHENOMENAL!! The sugar and spice really brought out the flavor in the sprouts.

]]> By: lindsey http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-189069 lindsey Tue, 14 Oct 2008 00:20:38 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-189069 so this is a delayed reaction comment- but i used to serve in fine dining. one restaurant i worked for MADE me fall in love with brussel sprouts. this recipe looks rediculously delicious- but i have to share with you the other one... 1 lb. brussel sprouts- halved. 3 shallots thinly sliced 1 clove of garlic 1 tbsp. of olive oil. 1/4 cup of white wine 1 tbsp. red pepper flakes 1/2 cup of crumbled blue cheese a splash of cream blanche brussel sprouts in salted water. drain. saute shallots and and garlic for a minute or so. toss in brussel sprouts and sautee for about 3-4 minutes. add chili flakes, white wine. add cream after about 2 minutes. add blue cheese right before serving. really easy but such a lovely flavor combination. you should try it sometime. i would eat this and our avocado mashed potatoes with tangerine oil for dinner almost every night! so this is a delayed reaction comment- but i used to serve in fine dining. one restaurant i worked for MADE me fall in love with brussel sprouts. this recipe looks rediculously delicious- but i have to share with you the other one…

1 lb. brussel sprouts- halved.
3 shallots thinly sliced
1 clove of garlic
1 tbsp. of olive oil.
1/4 cup of white wine
1 tbsp. red pepper flakes
1/2 cup of crumbled blue cheese
a splash of cream

blanche brussel sprouts in salted water. drain. saute shallots and and garlic for a minute or so. toss in brussel sprouts and sautee for about 3-4 minutes. add chili flakes, white wine. add cream after about 2 minutes. add blue cheese right before serving.

really easy but such a lovely flavor combination. you should try it sometime. i would eat this and our avocado mashed potatoes with tangerine oil for dinner almost every night!

]]> By: jeni http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-93595 jeni Sun, 23 Dec 2007 15:59:28 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-93595 Dang it! I was so excited to make these for dinner, but I pulled out the sprouts from our CSA box and, well, they made your fennel look edible if you catch my drift. Sad, now I have no sprouts and I have to clean living things out from the fridge. Dang it! I was so excited to make these for dinner, but I pulled out the sprouts from our CSA box and, well, they made your fennel look edible if you catch my drift. Sad, now I have no sprouts and I have to clean living things out from the fridge.

]]> By: lana http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-89149 lana Tue, 20 Nov 2007 05:25:53 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-89149 I made this for friends for dinner last night and everyone had seconds. I'd never had chestnuts before but they are now a favorite thing. My sauce thickened up just fine but it took a bit more than five minutes. I made this for friends for dinner last night and everyone had seconds. I’d never had chestnuts before but they are now a favorite thing. My sauce thickened up just fine but it took a bit more than five minutes.

]]> By: Ruthie http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-88807 Ruthie Sun, 18 Nov 2007 17:15:30 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-88807 Wow. I just stumbled across your blog. The images and ideas are completely inspiring. I'm going to make those brussel sprouts and then I'm going to post a link to you on my blog: www.spoonbreadforhieronymus.blogspot.com Thanks for the fabulous read- Wow. I just stumbled across your blog. The images and ideas are completely inspiring. I’m going to make those brussel sprouts and then I’m going to post a link to you on my blog: http://www.spoonbreadforhieronymus.blogspot.com
Thanks for the fabulous read-

]]> By: Janet http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-88583 Janet Sat, 17 Nov 2007 14:00:24 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-88583 I saw this recipe Wednesday and thought it was great up to the sauce part. I think it might try it but just toss with browned butter before heating. The November issue of Food & Wine has a recipe called Roasted Brussels Sprouts with Cranberry Brown Butter. The brussels sprouts are roasted. You can always add chestnuts to it. Love your blog and appreciate your "system testing" for us! I saw this recipe Wednesday and thought it was great up to the sauce part. I think it might try it but just toss with browned butter before heating. The November issue of Food & Wine has a recipe called Roasted Brussels Sprouts with Cranberry Brown Butter. The brussels sprouts are roasted. You can always add chestnuts to it.
Love your blog and appreciate your “system testing” for us!

]]> By: anomymous http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-88524 anomymous Sat, 17 Nov 2007 03:28:59 +0000 http://smittenkitchen.com/2007/11/brussel-sprouts-and-chestnuts-in-brown-butter/#comment-88524 Can you give steps on how to roast and peel chestnuts. Is it a chore to peel? Thank you! Can you give steps on how to roast and peel chestnuts. Is it a chore to peel?
Thank you!

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