OK, over the first days of the new year, I’ve grilled Fatted Calf Lamb Crepinettes while C made this fabulous bar-quality Shrimp Cocktail…
Grilled a perfect piece of swordfish…
Slow-cooked a lamb shank braised in red wine and served over peas and noodles…
(actually, a lamb shank is very dark and not photogenic after braising for about 5 hours in red wine)
So enough of the “special meals.” I wanted to do something easy and plain. That’s just why I always have some Fatted Calf Sugo di Carne in the freezer. (You’ve heard of that.)
Lolling in the vegetable drawer were some Brussels Sprouts. I have a love/hate relationship with Brussels Sprouts. I like to eat them, but figuring out how to prepare them is always a challenge. And, frankly, leftover Brussels sprouts aren’t that great.
I have a whole bunch of recipes and they’re all different, some great, some just good. Unlike most of my recipes which have their own document on the computer, for Brussels sprouts, I have this one big document with 16 recipes crammed into it.
Anyway, what popped out at me was Brussels Sprouts with Blue Cheese Dressing. I don’t ever remember making that, but then, that’s why I keep lists.
Here’s the recipe; couldn’t be easier:
Brussels Sprouts with Blue Cheese Dressing
Dressing from what we eat… sprouts from my head 9.09
Slowly heat crème fraiche and blue cheese until it melts
Bacon, about 1 ounce in bits
Trim and halve sprouts, Steam for four minutes
Bacon inna pan… brown. Off heat, toss in creme fraisch and cheese, stir for a minute or so to get the flavors going.
Sprouts inna bowl… fold dressing in.
And the 5 half-sprouts left over were good with leftover noodles and vegetables. Just add a little broth and toss it all together. (Hey, I’m not a sandwich guy… heat-and-toss is what I do for lunch.)