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| Roasted Brussels Sproutsimple and different for thanksgiving
Eric
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Food channel
Roasted Brussels Sprouts
Copyright 1999, The Barefoot Contessa Cookbook, All rights reserved
Show: Barefoot Contessa
Episode: Thanksgiving
This recipe is available for a limited time only. Why?
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
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Full Name: Dr. Eric Flescher, Olathe, KS:(dreric1kansas@aol.com)
Your real occupation: Science/Computer/ Gifted educationTeacher- Education-Computer Consultant
Tell us about yourself:
I love to cook, make recipes, love eating at interesting restaurants and collect menus. I have been published in BonAppetite magazine and our local newspaper .
See my blog
http://www.xanga.com/ComputerGourmet
I enjoy astronomy. I hunt comets (Dr. Eric Flescher (kcstarguy@aol.com), Olathe, KS: State of Kansas Solar System Ambassador, Jet Propulsion Lab, CA:: I am the Comet Observers Coordinator for the Astronomy League/ Astronomical Society of Kansas, KC,MO-Louisburg,KS: http://www.astroleague.org/al/obsclubs/comet/comet.htm:
CometObserversAwardAL-subscribe@yahoogroups.com ;
I chase eclipse and have gone all over the world to see them (contact me if interested). I have worked with astronomy projects for Harvard University; I teach a class on Earth-Space topics (see blog at E.O.A.S. (Earth, Oceans, Atmosphere and Space Blog) -<http://www.xanga.com/dreric1kansas> for additional information:
My other websites are : Subscribe to (send your email to)< blacksuneclipsesubscribe@egroups.com> : Eric's Black Sun Eclipse Website- http://members.aol.com/kcstarguy/blacksun/eclipse.htm:
Satori Astronomy Website- http://members.aol.com/kcstarguy/satoriastronomy/satoriastronomy.htm
Tell us why you use Mac’s:
I have been using Macs since the Apple IIE days. Computers are the best thing since sliced bread, eclipses and my wife! Macs are more visual and cool. I support them for that reason and because Apple has always supported education.
I started writing for MacCompanion as an outgrowth of those endeavors and to work with other mac people.
MacCompanion Reviewer/writer (http://www.maccompanion.com/);
Dr. Eric Flescher, Olathe, KS:(dreric1kansas@aol.com):
DrEric1MacNews/Macsightings Blog
: http://www.xanga.com/dreric1kansasmac\
editor MacsU.N.I.T.E. ( MacIntosh Users
Network for Integrating Technology into Education):(Subscribe send email to :macsunitsubscribe@egroups.com)
macintoshvideo@yahoogroups.com- to subscribe send in email to
macintoshvideo-subscribe@yahoogroups.com;
editor TechU.N.I.T.E. (Subscribe send email to PC version TechU.N.I.T.E.: to subscribe send email to techunite-subscribe@egroups.com | | |
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Patra Bhajia great Indian food I tried now the recipe I found
I found this food in a Indian store. It is delicious. I then went looking for the recipe.
Here is one that I will try to make myself someday.Not sure about the patra leaves but I need to search for them Maybe like grape leaves?
Eric
http://www.bawarchi.com/cookbook/gujarati5.html
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Patra Bhajia
Ingredients
15-20 large patra leaves (colocasia leaves)
1/2 cup tamarind extract (juice)
1 cup gramflour (besan)
3 tsp. chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
1 tsp. crushed cumin seeds
3 tsp. powdered sugar
1 tbsp. oil
salt to taste
For seasoning:
1 tbsp. oil
1/2 tsp. each cumin & mustard seeds
1 tsp. sesame seeds
1 tsbp. coriander leaves finely chopped
1 tbsp. coconut grated fine
Method
1. Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
2. Roll lightly with a rolling pin. Keep aside.
3. Mix all ingredients (not those for seasoning)
4. The mixture should be a thick paste.
5. Place a leaf backside up on a flat worksurface.
6. Take a little paste and apply thinly all over leaf surface.
7. Place another leaf over it. Repeat.
8. Get a set of 3-4 layered leaves, top layer being that of paste.
9. Fold in the edges and roll the leaves, starting with their base towards tip.
10. Make the roll tight and seal sides with some paste.
11. Place in the perforated vessel of a double boiler or steam cooker.
12. Repeat for all the leaves and paste.
13. Steam in the cooker for 30-40 minutes till cooked.
14. Cool, and remove. Cut into 1/2" thick slices.
15. When cooled well, season as follows.
16. Heat oil, add seeds, allow to splutter.
17. Add sesame, coriander, and coconut.
18. Check and adjust, salt, chilli and sugar as desired.
19. Mix well, serve hot or cold.
Making time: 30 minutes (excluding steaming time)
Makes: 20-25 patras
Shelflife: Seasoned 1 day
Deep Fried 2-3 days
Note: The patras may also be deep fried if desired
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| ComputerGourmetNot sure why I did not start this sooner
This blog will include
(1) recipes I try or modify and rank them
(2) new cooking hints and sugegstions I find
(3) website links to find more recipes
(4) books I like
(5) some of my original recipes
more
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