Research on Sunday Dinner Accompaniments shows a range of vegetables including turnips, cabbage, parsnips, carrots, peas, corn, broccoli, but no mentions of brussel sprouts. Well, brussel sprouts are a favourite at somerville kitchen and have been featured twice over the past six months (Happy (American) Thanksgiving and Salmon in Cedar Papers). So it is time to share the somerville kitchen brussel sprouts recipe.
Cut the brussel sprouts in half. Melt some butter (or butter/vegetable oil combo) in a frying pan and fry the brussel sprouts on medium heat. 3 to 4 minutes on each side seems to do the trick. Once they are a bit charred on each side, sprinkle with salt, pepper and parmesan cheese and serve hot. Delicious.
Yorkshire pudding repeatedly comes up as a Sunday Dinner Accompaniment. While those may look like Yorkshire pudding, they are in fact Janice Wong's Chow cookbook's popovers (page 163). The original recipe from her dad includes the basics of many Yorkshire pudding recipes (milk, flour, oil and eggs); but I love Chow's simpler approach to baking them (no pre-heating of oil, butter or pan). Simple, and if you follow the instructions carefully, they come out perfect.
You can buy Chow directly from the author at Chow Book Store and Janice will most likely sign it for you. The cookbook has its own blog as well at www.c-h-o-w.blogspot.com. And if that does not convince you, you can see Chow in action here at Dining on Pieces of Art and Chow.