Friday, November 9, 2018

CtBF~Everyday Dorie (ED): Maple-syrup-n-mustard Brussels Sprouts

The Doristas are back, since Dorie's newest Gougeres! (which I did not make - yet - cos I have choux pastry anxiety). And I checked the index...nope, no rice pudding, which was the first Dorie recipe I started off with at AMFT so many years ago, which felt like just yesterday. 

Anyways, here is a new twist and upgrading the way we can cook Brussels sprouts, and other vegetables, yes I tried!
In addition to crispy bacon, we finish off cooking the sprouts in a mixture of maple-syrup and French dijon mustard, I used grainy - my favorite!  Results? Super yummy!
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are cooking from
'Everyday Dorie, the way I cook'
By Dorie Greenspan
Recipe from pages 212-213
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A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
***
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.

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I'm linking this post with Cookbook Countdown #35 

10 comments:

  1. Yu-uuuuum! Glad you enjoyed it!

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  2. Ei!!
    I used mustard n balsamic with broccoli tonight!

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  3. Super tasty! Broccoli sounds like another great vegetable to spruce up with the glaze.

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  4. I really love this recipe, perhaps we will use it on Thanksgiving, it will be perfect.

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  5. I love the mustard in this dish. But we are a bunch of mustard fans! Will be making this again. Yums!

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  6. yeah! I did love using the grainy mustard for this. Even better, adding it in at the very end for another quick stir gave it a nice zip!

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  7. I still can't get over how good these are yum!

    Teresa, from One Wet Foot

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  8. This really is a great recipe, isn't it? Loved the whole combination of flavors. (about that choux paste anxiety - don't, it's really easy, honest! And they are soooo yummy too)

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    Replies
    1. Thanks, Candice - re choux pastry!

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