One Way to Love Brussels Sprouts

Brussels sprouts. I’m always amazed by how many people don’t like them. Oh, please tell me you didn’t just wrinkle your nose or run away screaming! To someone who has long claimed brussels sprouts as one of my very favorite vegetables, it really is a bit shocking that some people won’t eat them!

Still, even I have to admit that these small green globes can taste a bit bitter. And I’m not even discussing PTC or tasting genes which really makes me wonder, do those genes have anything to do with liking things like beer (which I don’t like at all) or mushrooms (which I love)?

While I don’t mind some vegetables with sugar or a glaze once in a while, I’ve found that brussels sprouts recipes which contain sugars rarely work for our family. Somehow those sugars often polarize the bitterness of the vegetable, making an inharmonious whole. So I approach the challenge in another way.

Rather than adding sweetness, this recipe mellows the flavor and odor by using steam to cook the vegetable.

A sauce, utilizing strong flavors, more than matches the cruciferous vegetable’s hearty taste.

Resulting in brussels sprouts that carry a light layer of tremendous flavor. Hey, I can’t guarantee you’ll miraculously like these little gems, but I can tell you that this recipe has earned a permanent place in our home.

Garlic Brussels Sprouts with Dill Sauce (printer friendly version)
4 servings

 

Ingredients:

 

1 pounds Brussels Sprouts, ends trimmed and yellow leaves removed

 

Sauce:

2 Tablespoons Olive Oil

1 – 2 Garlic cloves, minced

1 teaspoon Dijon Mustard

1/2 teaspoon Lemon Juice

1/4 teaspoon dried Dill Weed

1/2 cup Chicken Stock

1/4 teaspoon Salt

1/8 teaspoon Pepper

 

Directions:
Halve brussels sprouts from bottom of core to top of head. Steam until fork-tender. Remove from heat.

 

Heat saute pan and add olive oil. Add brussels sprouts, cut side down. Cook only until cut sides have begun to caramelize, then remove from pan. Add remaining sauce ingredients to pan and allow to reduce by about half.

 

Toss sauce with brussels sprouts and serve immediately.

Powered by ScribeFire.

Are you still looking for that recipe for Yeasted Banana Bread?

Less than two weeks ago, I would have looked a little bemused if you’d asked that same question. Really! Who isn’t looking for that recipe? Oh, we all love Banana Bread. Or at least those who like bananas do. But wouldn’t it be nice to be able to do something, well. . . more with our banana bread?

Just think! PB & J sandwiches. Fluffer Nutters. Cream Cheese and Jam (I’m a big proponent of jam). Suite101.com has a whole list of sandwiches using cream cheese. Some of which would be astounding on that kind of bread. Maybe we could make bread pudding? And yes, we’ll most definitely want french toast made with this bread. Think about any of these made with a light fluffy, less sweet banana bread. Yeasted Banana Bread!

I’m not going to look for a Yeasted Banana Bread recipe again. Because really, after searching for 3 weeks, 5.68 days, 7 seconds and not really finding a recipe that looked quite like what I wanted, the most sensible thing seemed to be to take the few unearthed, along with several other bread recipes that I’m currently in love with, and set about creating my own.

I want something fairly similar to a sandwich bread. No raisins or spices please. No nuts. No filled loaves, although those are nice. No; what I want is something I can use for something sweet and maybe, just maybe, a savory sandwich also.

I started with the bananas, of course!

Then a few more things that add softness and flavor to an enriched bread:

Please ignore my honey that’s crystallizing. Instead of worrying about that, I just nuked (AKA microwaved) and used it. Next I added a few more things, including some flour, and formed it into a ball to rise.

After doubling, degassing and rising again in its loaf tin, the bread went in the oven. What came out was a beautiful loaf! This time I got a bit busy, and it overproofed a wee bit. I’m sure you’ll keep a good eye on yours though!

The finished product:

Now, I shall pass you the recipe. Use it wisely. Or not. But try it! It’s always good to have options in our repertoires.  Besides, this bread makes outstanding french toast.

Those who haven’t made bread before or want to try a new method of shaping the dough may find the following links helpful:

Windowpane test from Wild Yeast

Shaping Whole Wheat Bread Loaves (tuck method) from GNOWFGLINS

How to Shape Loaves (jellyroll method) from Tipnut

How to Shape Dough into Sandwich Loaves (envelope method) from A Year in Bread

Yeasted Banana Bread with Vanilla (printer friendly link)

makes one large (5×9) loaf

Ingredients:

3 ripe to overripe medium bananas (about 1 cup), well mashed

1/2 cup buttermilk at room temp. (use milk if you prefer less tang)

1/4 cup warm water

1 1/2 tablespoons honey

1 tablespoon vanilla extract

1 tablespoon butter, melted

1 1/2 teaspoons instant yeast

1 1/2 cups spelt flour

2 – 2 1/2 cups bread flour

1 1/2 teaspoons salt

Directions:

To a mixing bowl add bananas, buttermilk, water, honey, vanilla, butter and yeast. Stir well to combine.

Sift spelt flour, 2 cups bread flour, and salt together, then add to mixing bowl containing wet ingredients. Stir, or mix in mixer with dough hook, until it forms a shaggy dough.

Remove dough to floured surface and knead for 8-10 minutes (6-8 minutes in mixer with dough hook), adding more flour as necessary to achieve a tacky dough that will pass the windowpane test. Because this dough contains bananas, it will remain slightly sticky. A small amount of vegetable oil on the hands can help prevent it from sticking.

Form dough into a ball and place in oiled bowl. Lightly spray surface of dough with a neutral oil, then cover bowl with plastic wrap. Let rise at room temperature for 1 1/2 – 2 hours or until doubled.

Remove dough from bowl and knead for 2-3 minutes to degass. Shape and place in well-oiled loaf tin.

Let rise 60-90 minutes or until loaf rises above the lip of the pan. Preheat oven to 350F.

Bake in preheated oven for about 30 minutes, rotating pan after 15 minutes. Bread is done when inside loaf temperature registers 190F, bread is lightly browned or sounds hollow when tapped.

Shaping Whole Wheat Bread Loaves

Powered by ScribeFire.