Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Friday, September 30, 2011

Brussel Sprouts

I must confess I’ve never liked Brussel Sprouts. I’ve always turned up my nose, because every time I’ve tried them – they’ve been bitter and unpalatable to me. But, everyone always says… you’ve just never had them prepared properly. Uh huh… sure! Well, earlier this year I ate at Ford’s Filling Station in Downtown Culver City, and my friend David and I order the brussel sprouts. I admit they were extremely tasty and I did enjoy them. They were delicious without a drop of bitterness.  So, they’ve been on mind and I’ve wanted to try making them myself. I looked at a few recipes and this is what I came up with. I hope you enjoy them as much as we did. They were divine.


1 ½ lbs. brussel sprouts
4 slices bacon
1 shallot, minced
1/2 cup chicken broth
Salt & Pepper


Wash the brussel sprouts, trim about ¼ inch off the bottom. Remove some of the outer leaves, leaving the core, and cut the sprout in half lengthwise. This helps the sprouts to cook quicker.

Cook the bacon in a skillet. When finished drain the bacon on paper towels, pour all but about 2 tablespoons of the grease out of the pan. Return the pan to the heat.

Add shallot to hot grease, and sauté for about 3 – 4 minutes. Be careful not to let them burn. Add the brussel sprouts to the pan. Sauté for a few minutes and then add the chicken broth. Bring to a simmer, reduce heat and cover with a lid. Let steam for about 8 minutes. Remove lid and test for doneness. You want them to be tender, but not mushy.

With lid off, increase heat and cook until liquid evaporates and coats the brussel sprouts. Remove from heat, crumble bacon over the brussel sprouts; salt and pepper to taste.

1 comment:

Columbo said...

This is one great recipe. I was amazed how delicious the Brussel Sprouts were. Very tasty.

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