These Zesty Brussels Sprouts from Spontaneous Hausfrau were divine. They were crispy on the outside and the dressing gave them a special sort of tang.

To make them, you will need: olive oil, Worcestershire sauce, balsamic vinegar, agave, mustard, parsley, and my friend the Brussels sprout.

Start by trimming the bottoms of the Brussels sprouts and peeling off any spotty-looking outer leaves.

Then cut them in half. You could leave them whole if you desire, but they’d take a bit longer to cook.

Lay out a sheet tray and line it with foil or parchment. Place the B-sprouts in a single layer and drizzle them with olive oil.

Give them a sprinkle of salt to help them crisp up in the oven.

And add a dash of pepper for good measure.

Toss them around so that they are evenly coated, then spread them out again into a single layer. Pop them into a 400ºF oven.

While they cook, make the dressing. In a small bowl, combine the olive oil …

Mustard (you can use Dijon or your favorite kind here) …

Balsamic vinegar …

A touch of agave (or honey or a pinch of sugar) …

And the Worcestershire sauce.

Whisk it all together until it is uniform and emulsified and set aside.

Check on the Brussels sprouts and give them a toss every so often while they’re in the oven to make sure they cook evenly.

While they finish, coarsely chop some parsley. You can add some other herbs here too if you’d like. I added sage because I was in the mood and I happen to have a lot of it growing right now.

Gather the cooked, crispy Brussels sprouts in a serving bowl.

Pour the dressing over the top.

Sprinkle on the herbs.

And give it all a nice toss!

These were really special. They were warm and crispy, the dressing was sweet, and I wished I had made a triple batch because they were gone in a flash. They are the perfect healthy afternoon snack. Thanks so much to Spontaneous Hausfrau for this wonderful recipe. Check out her website for other great finds!

Printable Recipe

Zesty Brussels Sprouts

by Spontaneous Hausfrau on March 1, 2012 in Sides, Vegetables March 1, 2012 SidesVegetables

See post on Spontaneous Hausfrau’s site!

4.80 Mitt(s) 10 Rating(s)

Prep Time: 10 mins

Cook Time: 30 mins

Difficulty: Easy

Servings: 4

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Brussels sprouts are roasted until crisp and soft, then tossed in a tangy and slightly smoky vinaigrette.

Ingredients

• 5 Tablespoons Extra Virgin Olive Oil, Divided
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Balsamic Vinegar
• ½ teaspoons Agave Syrup
• 1 teaspoon Worcestershire Sauce
• 1 pound Brussels Sprouts
• 2 Tablespoons Parsley, Chopped

Preparation Instructions

Preheat the oven to 400ºF.

In a small bowl, whisk together 3 tablespoons olive oil, Dijon mustard, balsamic vinegar, agave, and Worcestershire sauce until thickened and creamy. Set aside.

In a large bowl, toss the halved Brussels sprouts with the remaining 2 tablespoons olive oil. Arrange the sprouts in a single layer on a sheet pan and roast 25-30 minutes, stirring occasionally, until browned and crispy. Toss with the reserved vinaigrette and fold in the parsley before serving.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
A bit of history in a recipe’s headnote always catches my eye. So when I stumbled upon Kathy Marie’s recipe for Sander’s Hot Fudge Sauce, a recipe passed down by her 82 year-old mother-in-law who grew up in Detroit, I figured it had t be great. Her mother-in-law recalled what a treat it was in high school to go Sander’s Ice Cream Parlor for a sundae.

I tend to glorify the past—what it would be like to live in another era (have you seen Midnight in Paris?). This image of a young woman sitting at the Sander’s counter, savoring her ice cream sundae, topped with this very hot fudge sauce in the 1940s made me feel nostalgic for a long lost era. So I made it, poured it liberally over my favorite ice cream, and savored each bite. Get ready for a chocolate blast from the past.

You need just five ingredients to make this hot fudge sauce: caramels, milk, chocolate, vanilla ice cream and vanilla extract.

It starts with a pound of caramels in a double boiler. Good start, right?

Then we add the milk and stir continuously until smooth.

Next mix in all that lovely chocolate.

Stir to ensure it is melted and smooth.

And this is where it gets interesting: you then stir in a cup of vanilla ice cream! This makes the sauce creamy.

Then add a dash of vanilla for good measure.

Mix until super-smooth.

Then pour it liberally over your favorite sweet treat.

I went with ice cream only because I’m wishing it was summer, but this would be to-die-for over a hot brownie sundae!

Kathy Marie, thank you (and your mother-in-law) for sharing this recipe with us.

Printable Recipe

Sander’s Hot Fudge Sauce

by Kathy Marie on February 23, 2011 in Desserts February 23, 2011 Desserts

5.00 Mitt(s) 1 Rating(s)

Prep Time: 5 mins

Cook Time: 30 mins

Difficulty: Easy

Servings: 12

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My mother-in-law grew up in Detroit (she’s 82 now!) and told me it was a treat to go to Sander’s Ice Cream Parlor for a sundae when she was in high school. She got this recipe from an old friend and shared it with me. Oh, my! You’ve got to try this!

Ingredients

• ½ cups Whole Milk
• 1 pound Caramels
• ½ pounds High Quality Milk Chocolate
• ½ pints Vanilla Ice Cream
• 1 teaspoon Vanilla Extract

Preparation Instructions

1. Place milk and caramels in a double bloiler, heat over medium heat and stir continuously until a hot smooth cream is formed. Remove from the heat.

2. Chop the chocolate into uniform small pieces and add to the above hot cream. Stir continuously until the chocolate is completely melted and incorporated into the hot cream.

3. Mix in the vanilla ice cream and vanilla extract and stir until completely melted and thoroughly combined.

4. Serve immediately over your favorite ice cream. Store any leftovers in a covered container in the refrigerator. Reheat in the microwave at 30-second intervals, stirring between heating times, until desired temperature is reached.

 
 
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Three Many Cooks is the always-entertaining food blog of Pam Anderson and her two daughters, Maggy and Sharon. Pam is a well-known and much-respected food writer and author, Maggy is a “hippy adventurer meets 1950s housewife,” and Sharon refers to herself as a recovering food snob learning to survive on a graduate student’s budget. Theirs is a strong relationship both inside and outside the kitchen, and it shows in the food they create and the stories they tell.

 
If I ask my (almost) 5-year-old what cooking show she wants to watch with Mom, she always says, “Pioneer Woman!” She adores Ree’s show! After one recent episode where Ree made soup in bread bowls, my little girl was obsessed with the idea of eating her bowl when she finished her soup. (It IS pretty cool if you ask me.) She’s been hounding me to make them for several weeks now.

Since bread bowls are pretty substantial (especially for a 5-year-old) I was so excited when I saw a miniature version made from crusty rolls! The Customizable Bread Bowl Breakfast idea comes from TK member Lindsay.

I love recipes like this that are more conceptual than a strict-measurement recipe. You can literally go any direction with these bowls and simply use what you have on hand! They’d also be great to serve a crowd at brunch (perhaps an Easter brunch if you’re planning one?). If you have enough fillings, then there’s bound to be something that everyone will like!

To get started you’ll need some crusty dinner rolls, some melted butter, a sharp serrated knife, a pastry brush, salt, and pepper.

Slice off the very top of the roll.

(These are so easy. It kills me.)

Pull out as much of the inside of the roll as you can without breaking through the crust. My rolls had a pretty thick, crusty outside, so that’s about as far as I could go.

Brush the inside with butter.

Then sprinkle some salt and pepper inside.

Put them on a sheet pan or a platter for your hungry ones to grab and fill.

Here comes the fun part: gathering the fillings! I actually did this before I prepped my rolls, and you can even do it the night before breakfast. They don’t have to be hot because everything gets baked in the oven anyway. I began to “clean out” my fridge, so to speak, and ended up with WAY more fillings than we needed. Things got a bit heady with flavor combinations.

(By the way, if you don’t use all of the fillings, you have everything conveniently prepped for omelets later!)

I let my kids go at it, curious to see what they would put in their rolls. My 3-year-old went straight for the bacon. And the cheese. (She’s a momma’s girl.) One thing we learned through this is to fill the rolls sparingly and really push the fillings down and into the sides. You’ll see why in a second.

I told the 5-year-old to put an egg in hers. I should have been more specific. She figured out soon enough that meant cracking the egg. Silly girl.

I’m not sure if my rolls were on the small side or if my eggs were on the large side (yolks from pastured eggs tend to be larger), but we lost a good bit of the white down the side of the roll. No biggie.

You could also use the whites only or whisk together the eggs (for those who like things mixed up) and only pour as much as you need into each roll.

After you have your rolls filled and baked, you’re ready to eat! If you like your yolks runny, keep an eye on them closely so they don’t firm up in the oven.

Thanks to Lindsay for a fabulous brunch idea! Be sure to visit her TK recipe box as well as her own blog, Perfecting the Pairing, for more delicious recipes.

Printable Recipe

Customizable Bread Bowl Breakfast

by Lindsay on March 12, 2012 in Breakfast March 12, 2012 Breakfast

See post on Lindsay’s site!

4.83 Mitt(s) 6 Rating(s)

Prep Time: 10 mins

Cook Time: 30 mins

Difficulty: Easy

Servings: 8

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Egg in a bread bowl is the perfect breakfast for a crowd because it is completely customizable!

Ingredients

• 8 whole Crusty Bread Rolls
• 2 Tablespoons Butter, Melted
• Salt And Pepper
• Assorted Fillings (See Suggestions In Instructions)
• 8 whole Eggs

Preparation Instructions

Preheat your oven to 350ºF. Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact. Brush the inside of each roll with the melted butter and season with salt and pepper.

Let your guests fill the roll with their favorite toppings (see suggestions below). Crack an egg or egg white on top, season with salt and pepper, and place on a cookie sheet. Bake for 10-12 minutes and then cover the pan loosely with foil. Bake an additional 20-25 minutes, or until the egg is just set.

Suggested fillings: grape tomatoes, cilantro, parsley, thyme, shredded cheese, herbed goat cheese, caramelized onions, pre-cooked breakfast potatoes, spinach artichoke dip, deli ham, cooked sausage, crumbled bacon, onions, mushrooms, spinach, feta cheese.

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

  I love salads, but sometimes I get in a salad rut. I tend to make the same old salads, which can get boring. I was looking for some salad inspiration on Tasty Kitchen and came across Bev Weidner’s Spinach and Edamame Salad. Spinach salads are my favorite and this one is loaded with nutritious and […]