There were a few requests for recipes from Chez Panisse, particularly brussel sprouts recipes (Sir Mouse can delete this message). Here are a few from the new Chez Panisse Vegetable Cookbook - you'll see that they are all simple. Waters assumes some cooking experience, so doesn't always give proportions.
Slice sprouts thin, about ⅛ inch thick. Heat a saute pan, add a small amount of olive oil or unsalted butter, and saute the sprouts for a few minutes. Add about ¼ inch chicken stock to the pan and continue cooking until tender. Season with salt, pepper, fresh chopped thyme, and a squeeze of lemon juice. The idea is to end with an emulsified liquid that just coats the sprouts.
Posted to FOODWINE Digest 29 October 96 Date: Wed, 30 Oct 1996 09:07:10 -0800 From: Nancy Brandt <Nancy.Brandt@...>
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