Master Class, #22 | 7:27 pm | 12 February 2005
I know I’m missing something, it’s been too long and I’ve lost track. Cleaning house, because I have something big for you tomorrow. Very, very big… So! Anyway…
Mastering the Art of French Cooking, vol. 1
Choux de Bruxelles à la Crème, p. 453
Brussels Sprouts Chopped and Simmered in Cream
If people knew how to cook Brussels sprouts properly, they’d be a lot more popular. This was wonderful, and easy.
November 7th, 2008 at 7:26 pm
I agree with the Choux de Bruxelles a la creme. Try Boiling the cream with a little blue cheese. Deliciosoooo
November 14th, 2008 at 10:06 am
oh my GOD does that sound terrific! Thanks, I’ll definitely try that. Maybe for Thanksgiving!