My very first post!
Posted October 25, 2011on:
I love to cook and my husband loves to eat so our love for each other is also intertwined with our love for food. I started this blog because I really enjoy visiting other blogs and I get giddy just talking about food. I read recipes and cookbooks as if they are romantic novels. So here it begins…
Tonight we grilled hamburgers on the charcoal grill. Nothing really special about those but I also fixed Pan Roasted Brussels Sprouts with Brown Butter and for dessert I made Bananas and Cream Bundt Cake with Brown Butter Glaze. If you’ve never used brown butter in some of your recipes, you really ought to try it. It gives and great warm, nutty flavor to them.
I adapted the Brussels Sprouts recipe from How Sweet It Is and the cake is adapted from Amanda’s Cookin. When I make the Brussels Sprouts again I think I’ll add a couple of slices of bacon but we would definitely fix it again. My husband said the cake was the best banana cake I’ve made yet. And the icing…! Just wait until you taste it!
Pan Roasted Brussels Sprouts with Brown Butter adapted from How Sweet It Is
2 tablespoons olive oil
1 pound (about 3-4 cups of whole sprouts) raw brussels sprouts, stems cut off then cut in half
1 onion, sliced
2 garlic cloves, minced
1/2 teaspoon pepper
2 tablespoons unsalted butter
Heat large skillet over medium-high heat and add olive oil. Add onion and garlic and saute for 1-2 minutes, until fragrant. Add in brussels sprouts, salt and pepper, and cook for 8-10 minutes, tossing brussels every so often, until browned. While brussels are cooking, heat a small saucepan over medium heat and add butter. Whisk fairly continuously until butter begins to get golden in color and brown flecks appear. Remove from heat immediately.
Drizzle brown butter over top, then serve.