Have a favorite recipe that's always a hit with family and friends? Share it with us!
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#1 |
Tomatovillian™
Join Date: Feb 2006
Location: NJ z5
Posts: 281
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Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple
I've never been a fan of Brussel Sprouts, in any form, but this salad is really good. From Cook's Country: http://www.cookscountry.com/recipes/...code=LN13M1KAA WHY THIS RECIPE WORKS: Instead of roasted Brussels sprouts, we wanted a light, bright, raw preparation that was just as delicious. Shredding the Brussels sprouts super-thin is key, and letting them sit in the dressing for at least 30 minutes softens them fully and seasons them deeply. To flavor the salad, we chose a… read more SERVES 8 Slice the sprouts as thin as possible. Shred the cheddar on the large holes of a box grater. INGREDIENTS 3 tablespoons lemon juice 2 tablespoons Dijon mustard 1 small shallot, minced 1 garlic clove, minced Salt and pepper 6 tablespoons extra-virgin olive oil 2 pounds Brussels sprouts, trimmed, halved, and sliced very thin 4 ounces sharp cheddar cheese, shredded (1 cup) 1 Granny Smith apple, cored and cut into 1/2-inch pieces 1/2 cup hazelnuts, toasted, skinned, and chopped INSTRUCTIONS 1. Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours. 2. Fold in cheddar, apple, and hazelnuts. Season with salt and pepper to taste. Serve. |
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#2 |
Tomatovillian™
Join Date: Jun 2015
Location: Phoenix
Posts: 47
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![]() ![]() Ingredients:
This recipe isnt mine but used this on all brassica's and it tastes great no matter what you cook. She uses lemon zests but i have used all kinds of substitutes. (lemon juice, lime juice, various vinegars) The key to great cooking is to engage the 4 major tastes: bitter, sour sweet, salty. THis recipe works because it engages all 4 major tastes. 158 |
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#3 |
Tomatovillian™
Join Date: Jun 2015
Location: Phoenix
Posts: 47
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NOthing simpler or tastier than boiled cabbage
Boiled Cabbage 1 head of cabbage Bacon grease or butter Salt n pepper to taste Quarter cabbage, place on pan with lid, boil in ½” water with bacon grease or butter and salt and pepper lightly. Boil for 10 min Turn cabbage, salt and pepper lightly and boil till soft. Drain and serve. Lets face it its the bacon grease or butter that makes this work =) 177 |
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#4 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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Making a slow saute with cabbage chopped roughly, some pork bits or pork sausage that is crumbled into bites, onions, and egg noodles this week. Salt, pepper and garlic as the seasonings.
Makes a good filling winter dish.
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I'm not a complete idiot, some parts are missing. |
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#5 |
Tomatovillian™
Join Date: Dec 2016
Location: Pittsburgh, PA
Posts: 3,194
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Halushki with sausage!
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#6 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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Iknew there was a name for it! Thanks so much!!!
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I'm not a complete idiot, some parts are missing. |
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#7 |
Tomatovillian™
Join Date: Feb 2006
Location: MA
Posts: 4,966
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Add H2O and it becomes kapusta.
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#8 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,917
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I actually prefer it sautéed with mushrooms, mixed with some cheese, encased in dumpling dough, boiled, then tossed in browned butter.
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#9 |
Tomatovillian™
Join Date: Feb 2018
Location: Augusta area, Georgia, 8a/7b
Posts: 1,685
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This recipe came from a book of various kimchi recipes and we think it tastes just like the kimchi sold in the Korean store we visit occasionally, only they want about $5 for a quart! I've added my own notes at the bottom
Savoy Cabbage Kimchi with Turnip 1 large head (about 2-2.5 lbs) savoy cabbage or green cabbage, cut into 2” square pieces ¼ cup plus 2 tsp kosher salt, divided 1 large (about 12 oz) turnip, peeled and cut into 1.5” squares that are about ¼” thick Seasoning Paste 2/3 cup Korean red chili flakes (gochugaru; we use 1/4 cup for half a recipe) ½ cup chopped yellow onion ¼ cup fish sauce 2 TBS minced fresh garlic 1 TBS peeled, finely grated fresh ginger 2 tsp sugar ¾ cup water 5-6 green onions, green part only, chopped into 1.5” pieces (about a cup) In a large bowl, toss the cabbage with ¼ cup of the salt. Set aside for 1 hour and 15 minutes. Check on the cabbage and if it looks wilted, limp and slightly brighter in color, it is ready. Otherwise, give it another 15 minutes and check again. Rinse the cabbage and let it drain, shaking the colander a bit to remove excess moisture. Meanwhile, in a medium bowl toss the turnip squares with 1 teaspoon of the kosher salt and set aside for 30 minutes. Rinse and pat the turnip pieces dry. While the cabbage continues to brine, prepare the seasoning paste. In a mini food processor fitted with a metal blade, pulse together the chili flakes, onion, fish sauce, garlic, ginger and sugar until the mixture is uniform and resembles hummus. Add ¼ cup of the water and pulse until incorporated. In a large bowl, toss together the cabbage, turnips and green onions. Add the seasoning paste and toss together until the paste coats all the vegetables evenly. Pack the vegetables tightly into three 1-quart jars. Add ½ cup water with the remaining 1 teaspoon kosher salt to the seasoning bowl and swirl the water around to collect any remaining seasoning paste. Distribute the water among the jars, cover and allow to sit at room temperature for five days. Refrigerate and allow the flavors to develop for about two weeks. Eat within 6 months. The cabbage will keep fermenting slowly for up to 6 months and its taste will evolve and change with time. Make sure liquid covers the kimchee in each jar as it ferments. If necessary, mix another ½ cup of water with 1 teaspoon kosher salt and use to keep cabbage covered. Notes: Place jars on a tray or on saucers in case some bubble over while fermenting. It helps when packing the kimchi into the jars, to leave a little room in each jar for the liquid to cover contents and for contents to rise a bit as fermentation bubbles will cause it to rise a little. We usually make a half recipe which makes one quart plus not quite a full pint. And we use regular green cabbage as it’s hard to find savoy around here. To keep the aroma of kimchi from taking over your refrigerator, place jars in a gallon ziplock bag, zip it closed and then put it into a second ziplock bag. No odor at all in the refrigerator! ![]() |
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#10 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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Sounds like a good recipe. I've never had kimchi, what does it taste like? Do the veg stay firm-ish, or sort of limp?
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I'm not a complete idiot, some parts are missing. |
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#11 |
Tomatovillian™
Join Date: Feb 2018
Location: Augusta area, Georgia, 8a/7b
Posts: 1,685
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Wow, the taste of kimchi... it's pretty hard to describe. Those of us who like it think it's an an exotic mix of vegetal flavors with some heat and a tang. Those who don't like it often say it tastes like a ripe compost bucket smells.
![]() Lauryn Chun, the author of The Kimchi Cookbook tells of the various stages kimchi goes through. You can eat it after just a couple of days and it will be pretty crunchy. You can easily sort out the separate tastes of cabbage, turnip and onion. As it ages the vegetables start to soften and at six weeks they're pretty limp and there is no longer an individual taste of the vegetables as they have all merged into something unique. It lasts for ages in the refrigerator. No two kimchis are the same as it's one of those things where you use what you have. I understand that Koreans have summer kimchi and winter kimchi based on what's in the garden at that time and probably everything in between. You can even use the process to make it with just cubes of daikon radish. I add daikon slices or matchsticks to kimchi if there's any daikon coming from the garden. Fish sauce... I've made kimchi with fish sauce and also with the tiny salted shrimp that some recipes call for and don't care for either versions so I leave it out. I think I'll amend the recipe I posted to say (optional) on the fish sauce. Heat level is to taste. We don't use the full amount of gochugaru pepper flakes as the recipe calls for. But it's that kind of hot pepper that is hot at first and then the heat goes away relatively quickly. We also use just the plain green cabbage as the groceries out here in Cow Pie County don't carry it. Kimchi is really easy to make! https://www.amazon.com/Kimchi-Cookbo.../dp/1607743353 Last edited by GoDawgs; January 12, 2020 at 10:42 AM. |
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