The recipes in my Chinese cook books suggest that, if there is a vegetable in fried rice, it should be peas. They also include the addition of an egg. I do know how to make more traditional (I think) version… sort of. I added snow peas to this Fried Rice. But I made this in winter, not spring and I had Brussels sprouts in the fridge, not peas (or snow … Continue reading →
In one of my few deviations from winter squash I bought Brussels sprouts. The original purpose was for the Brussels Sprouts Salad. For some reason only known to The Powers That Be, Brussels sprouts are one of two vegetables sold pre-packaged in my supermarket. (The other is cooked, red beets sold sous-vide.) I had some left after making the salad. Naturally, I thought of risotto. Since I had removed the … Continue reading →
Since harvesting our bumper crop of winter squashes I didn’t really feel like I should be buying other vegetables. Then I found the perfect solution….. We could have other vegetables as a first course. We always have a first course on the weekends – no particular reason, just long-standing habit. Having a green (or any color other than orange) vegetable for a first course works for two reasons: we get … Continue reading →
We had Ham for Christmas dinner – with Mustard Sauce, of course. To continue with my family traditions we had baked sweet potatoes and cranberry sauce as well. One break in tradition came with Pan-Seared Foie Gras as a first course. Neither my parents nor my siblings would have touched it. The other break was having fresh Brussels sprouts rather than the ‘canned green bean / canned cream of mushroom … Continue reading →
As usual I arrived at this recipe in a rather convoluted way. I had seen a Moroccan pie on one of the cooking shows that looked fantastic, easy and it used phyllo. Admittedly, I pay less than a dollar for a package of 12 sheets of phyllo but I still hate to waste any of it. And 12 sheets is a lot of phyllo. Back to the recipe…. Then I … Continue reading →
Are you a fan of Brussels sprouts? We love them… In all sorts of ways It seems that most people who don’t have only tried them steamed and mushy. In my opinion very few vegetables are at their best steamed and mushy. If you’re not a fan, try them stir-fried and crisp-tender. You may become a convert to this wonderful winter vegetable. Brussels Sprouts, Red Pepper Stir Fry Total time: … Continue reading →
Pork Tenderloin with Brussels Sprouts I had the most astonishing thing happen yesterday morning…. The phone rang, which, in itself, is a rare occurrence. I answered and was told to wait on the line for someone. At least, I think that's what I was told. One can hardly ask a recorded message to repeat itself. Well, one can ask… A few seconds later a voice comes on the line, speaking … Continue reading →
