Last night I dreamed that I was to boots. In front of a big crowd, under a canopy in an apple orchard stood a long veil, one comes up a pair of purple boots. Dad was there by my side, my back turned as he makes sure to do almost all of my dreams since he died 23 years ago, do not be sorry, too, awake. The groom did not see, only his hands, and a signet ring on the ring finger, like a ring Skolnik's store already so many years waiting for her intended. This Slrsisi life I thought I had found her one.
Towards the end of the wedding, before the kiss, like Cinderella's magic, I found myself in a huge kitchen preparing dishes cabbage sprouts. I remember one particular egg yolks dripping with the heads of tiny heads scorched by the coal stove. Large or small, I love to bake cabbages, without any foreplay. Even if they come in dreams.
In the morning I told the redhead had a delicious dream. Said it was a sign. I decided it was time to find one to brew with our will and God willing, cabbages, large and small, are healthy and delicious frenzy, and then come to teach her some recipes. I told her the only sign of this we need to go to Warsaw, where the young chef serves Brussels sprouts quite please with egg yolk cooked in a vacuum. And for recipes have to wait just a few more weeks, the season will start, although I also like the frozen ones, like the little bitterness they carry in their bodies.
Two days later she called. "Buds appeared in the country!" Announced. Said she holds a tray of sprouts bought overpriced greengrocer, and it is a sign of all signs.
Decisive days so I decided to respond to the signs, whatever they may be, and delight redhead in two months is expected to have an eldest son, comes from a family of diamond merchants from Belgium, Brussels, its capital city, given the name in English vegetable - Brussels Sprout.
The food researchers agree that the beginning of the career of Brussels sprouts was northern Europe, somewhere between the 17th and 18th, although likely to go around a lot before, and who, like all the other cherubim is Mediterranean. Which probably gluttony ancient Rome enjoyed these little ones, long before recorded in a 16th century recipe, only that he was called by another name hinders the identification.
From Northern Europe made its way into the kitchen vegetable English, and knew a beautiful success that French immigrants from America brought with them to the new continent. Everywhere he brussels sprouts, he found the quickest way to elegant dinners. Palaces, Hotels and Restaurants frilly fell in love with the beauty of these small heads and concentrated taste, walnut anything.
The following recipes are beautiful cabbage buds fresh or frozen, in any case, I prefer to bake or fry without first brew. The official season will begin in about two weeks, and I heard that this year farmers would enter the market even brussels sprouts purple. Fresh cabbage requires baking or roasting time longer than frozen, and remove the leaves are turning yellow if there are any.
Brussels sprouts with eggs and buttermilk
Closer to its dream, a recipe that brings together the egg yolks Brussels sprouts, mediating between saturation. A simple recipe that makes use of the scorched taste so flattering cabbage.
Materials (for two servings):
√ 6 tablespoons olive oil
√ 40 heads of Brussels sprouts, halved lengthwise
√ 4 eggs
√ coarse salt
√ 1 cup buttermilk
√ 1 ripe tomato
Heat the olive oil in a frying pan. When the oil is hot, crowded into the cherubim when cut down. Fry over medium heat until golden cherubim on one side. Make and maintain a dense structure. Separate the egg yolks and egg whites and gently slide the egg yolks over the charred cherubim. Saute about 3 minutes. Cover the pan for 2 minutes or until the yolk is done to your taste, but still liquid. Sprinkle with coarse salt. Remove from heat. Pour the buttermilk into the skillet and drain off the tomato. Serve in the pan to the center of the table.
Brussels sprouts and other Asian-style stir-fried green
Materials (6 servings):
√ 400g green beans clean, divided
√ 1 box (200 g) peas Chinese
√ 3 tablespoons olive oil
√ 400g Main Brussels sprouts, halved lengthwise
√ 4 cloves garlic, peeled, coarsely chopped
√ 1 seeded chili peppers, halved lengthwise and thinly sliced
√ 2 tablespoons soy sauce
√ 4 tablespoons oyster sauce
√ 1/2 to 1 cm ginger, peeled, finely chopped
√ 1 tablespoon sesame oil
Bring a small saucepan of water to a boil. When it is boiling well, blanch the beans in 2 minutes, remove with a slotted spoon and transfer to a bowl with water and ice to stop the cooking. Now put the peas in boiling water for a minute, remove and transfer to the ice water. In a large skillet, heat the olive oil and fry the cherubs on high heat until slightly golden.
Add the garlic and pepper and fry for about a minute. Add the soy sauce, oyster sauce and ginger. Mix half a minute, add the beans with peas and toss everything together. Add the sesame oil and serve.
Brussels sprouts baked with cream and parmesan
Materials (5 servings):
√ 40 Main halved Brussels sprouts
√ 8 tablespoons heavy cream
√ 1/2 level teaspoon salt
√ 1/4 level teaspoon ground black pepper
√ 30 g parmesan cheese, finely grated
√ 100g butter, cubed tiny
Preheat oven to 180 degrees. Arrange the cabbage heads split when they formed dense. Pour over the cream, salt and pepper, and sprinkle with the Parmesan. Sprinkle the diced butter and bake for about fifteen minutes or until nicely golden cherubim.
Brussels sprouts beet sauce
Our brothers vegan dish. This time Cherubs wonderful cooked and matches up with white rice. Sweet and sour flavors that create an unusual meeting with heads of cabbage.
Materials (approximately 4 servings):
√ 1 1/2 cups of beet juice you bring a juice stand or prepare the machine for extracting fruit
√ 2 tbsp demerara sugar
√ 2 tablespoons pomegranate syrup
√ 1 clove garlic, finely chopped
√ salt
√ 1/2 level teaspoon ground black pepper
√ 700 grams Main Brussels sprouts frozen or fresh
To serve:
√ handful of coriander leaves
√ handful of finely chopped green onions
√ 2 tablespoons chopped walnuts
In a small saucepan, over low heat stirring constantly and by the way, bring to a boil the sugar beet juice, pomegranate syrup, garlic, salt and black pepper. Taste and adjust the seasoning. Put the cabbages, cover and simmer for about half an hour until the sauce thickens. Serve over rice and sprinkle on top coriander, green onions and nuts.
Brussels sprouts and lettuce
The two movements, and you have a terrific addition green brings together two normally do not form together.
Ingredients:
√ 1 kg Brussels sprouts
√ 1/3 cup olive oil
√ 1/3 cup soy
√ 1 head of romaine lettuce, torn into fragments crude
√ 3 garlic cloves, finely chopped
√ coarse salt
Preheat oven to 180 degrees. Crossing the cherubim lengthwise and arrange in a baking dish rectangular with cut up. Mix the olive oil and soy sauce, pour over the cherubim and bake about 40 minutes or until golden. Remove from oven and sprinkle over lettuce leaves. Return to the oven for 10 minutes. Remove from the oven, sprinkle the garlic cloves, sprinkle a few grains of coarse salt and serve immediately.
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