Roasted Donkey Cabbages #AGrimmThanksgiving

Okay, I really have no idea what a donkey cabbage is. I opted to use the title of the tale to serve roasted Brussels sprouts for our 2020 Thanksgiving Grimm Menu though. This is my usual way to serve Brussels sprouts though this Shaved Brussels Sprouts Salad is also delicious.

"The huntsman winds up in a cabbage patch and realizes he has been tricked. Some of the magic cabbages cause the man to become a donkey while others turn him back into a man. He feeds these cabbages to the maiden and her mother. The mother dies but the huntsman transforms the maiden back into her human form. The two are married."

~Donkey Cabbages

Ingredients serves 8

2 pounds Brussels sprouts, halved
olive oil
freshly ground salt
freshly ground pepper

Procedure

Preheat the oven to 400 degrees Fahrenheit. Slice the Brussels sprouts in half, then place them in a mixing bowl. Drizzle them with enough olive oil to coat them and make them glisten. Season with salt and pepper.

Roast for 10 minutes. Move the sprouts around in the pan. Roast for another 10 minutes. When cooked and slightly browned, season with more salt and pepper and drizzle with more oil.

Serve hot or at room temperature.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog