by John Hagan » Fri Mar 30, 2012 1:34 pm
Well, what we normally do with the frozen sprouts is this...I dump the bag of frozen sprouts in the pan ,pour some white wine over the sprouts with the burner up, swish them around till they get just barely tender...by this time most of the wine has evaporated, then I toss in a little butter,pinch of coarse salt and serve(Ill take a splash of vinegar on my spouts at this point, Anne prefers hers without)
In this case we used some red left over from last night(which is pretty rare for us to have any leftover wine), so maybe the wine did have something to do with it. I hate over cooked sprouts and will errr on the side of more raw then over cooked. These definitely were not over cooked,they just had that odor, but still retained good texture.
In the future I will try roasting them. We have been putting quartered sections of cabbage under the broiler lately with really good results. Just a little olive oil and coarse salt, with a splash of red vinegar for me at the end.While I prefer raw cabbage over any version cooked, the broiler method works for me.
The tall one wants white toast, dry, with nothin' on it.
And the short one wants four whole fried chickens, and a Coke.