I have misplaced the recipe for Brussels Sprouts with Sun-Dried Tomatoes
that appeared in the November 1995 issue of Food & Wine. Does anyone have
it? I would like to serve it on Thanksgiving; it is one of my daughter's
favorites.

Thanks,

Barbara

BN wrote:
I have misplaced the recipe for Brussels Sprouts with Sun-Dried Tomatoes
that appeared in the November 1995 issue of Food & Wine. Does anyone have
it? I would like to serve it on Thanksgiving; it is one of my daughter's
favorites.

I don't have that particular recipe, but you could try this (untested):

Steam or parboil the sprouts until partially cooked. Put half an inch
of red or white wine in a pan with some chopped sundried tomatoes and
some garlic puree, and bring to the boil. Add the sprouts and
continue to cook, stirring and tossing, over high heat, until the
liquid has evaporated and the sprouts are cooked through. Throw in
some toasted pine nuts if you like.

That may or may not be the kind of thing you're after.

Kake

I don't have the particular recipe you're looking for, either, but like
Kake , I also have another one you could try. It happens to be one
of my most-requested dishes (she said, modestly).

Holiday Brussels Sprouts

(Feeds 4 hungry people, sidedish for 6)

1 1/2 dry quart sprouts
1 cup peeled baby carrot nibbles
1 cup walnut halves
4 sundried tomatoes (or more, to taste)
3 tbsp. walnut oil
1 tbsp. very good extra-virgin olive oil
4 cloves garlic

Method: First, bring water to boil in bottom of steamer kettle. Slice
the sprouts and larger baby-carrot segments in half lengthwise.
Meanwhile, drizzle the good olive oil over the sundried tomatoes on a
small saucer, to soften. Crush the garlic cloves in a garlic press.

In a big saucepan, saute the walnut halves in the walnut oil until
fragrant. Then add the crushed garlic and continue to saute until the
garlic is creamy.

Chop softened tomatoes into bite-size pieces and add, together with
olive oil, to saucepan. Stir and combine.

Now, steam the sprouts for a couple of minutes, just until bright green
and pierce-able with a fork. Throw the carrot pieces in at the very
end and barely steam. Remove from steam, add to saucepan, and mix
together well.

Add a little salt and pepper before serving. Looks very festive heaped
in a dish, next to your potatoes and your stuffed squash.


--
BeanLady

Longtime veggie fan, interested in vegan cooking too
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