After three hours at the doctor this morning (with a two year old in tow) getting what amounted to not-so-great news, I should have returned home and climbed back into bed. Instead, I decided to make a Brussels sprouts mould. I’d splurged on fresh Brussels sprouts last weekend and it was coming down to the wire in terms of use it or lose it. I wanted to prepare them in a way that my son would be able to eat them (they are cooked and diced in this recipe) and since he really relies on eggs as his regular protein, this recipe was perfect.
Thankfully, it wasn’t difficult to manage.
Before I get to the recipe, I have to relate a funny story.
My son is on a bit of a cowboy kick lately, and as a result, wears his cowboy hat just about everywhere. People think this is simply adorable and as a result, they are inclined to fuss over Danny. He of course, loves all the attention and as it happened, he was given not one, but two lollipops today by our family doctor who being out here in the country probably never thought to ask the parents first if she can ply the kids with candy. I didn’t mind-it kept him occupied and quiet.
I was pleased when Danny remembered to say “thank you” but before I could appreciate it fully, he launched into serenading our doctor with “What Do You Do With A Drunken Sailor?”
I need to have a talk with my husband.
You Will Need:
1/4 cup white bread crumbs
½ cup finely minced onions
pepper(pinch)
salt ¼ teaspoon
nutmeg (pinch)
½ cup grated gruyere or Swiss cheese
2/3 cup bread crumbs
5 eggs
1 cup milk brought to boiling with 4 tablespoons butter
3 cups cooked and chopped Brussels sprouts
additional salt and pepper
Preheat the oven to 325 degrees F. Place a large pan that can accommodate a 6 cup soufflé dish in the oven in the lower third of the oven. with a couple cups of water. On the stove keep additional hot water simmering to bring to boil when you place the dish in the oven.
Oil a 6 cup soufflé dish and coat with the ¼ cup of breadcrumbs. Knock out any additional crumbs. Cook the onions slowly for about ten minutes in the butter until soft but not browned.
Transfer the onions to a large mixing bowl and add the seasonings, cheese and additional bread crumbs. Beat in the eggs with a wooden spoon. In a slow, thin stream, add the milk and butter. Fold in the Brussels sprouts. Add any additional salt and pepper it may need. Pour into the prepared soufflé dish and place in the pan of water. Add additional boiling water until it is halfway up the side of the dish. Bake for 35-40 minutes or until a sharp knife inserted in the centre comes out clean.
Remove mould from water and let sit for five minutes before unmoulding onto a plate. Serve with a béchamel sauce (I made one with parsley essence (3/4 cup white vermouth, 4 tablespoons parsley, 2 tablespoons minced shallot simmered until reduced to 3 tablespoons. Drain, squeeze excess liquid from parsley. Add liquid to prepared béchamel and add 2 tablespoons additional butter. Before serving, toss in 3 tablespoons freshly chopped parsley).
Thankfully, it wasn’t difficult to manage.
Before I get to the recipe, I have to relate a funny story.
My son is on a bit of a cowboy kick lately, and as a result, wears his cowboy hat just about everywhere. People think this is simply adorable and as a result, they are inclined to fuss over Danny. He of course, loves all the attention and as it happened, he was given not one, but two lollipops today by our family doctor who being out here in the country probably never thought to ask the parents first if she can ply the kids with candy. I didn’t mind-it kept him occupied and quiet.
I was pleased when Danny remembered to say “thank you” but before I could appreciate it fully, he launched into serenading our doctor with “What Do You Do With A Drunken Sailor?”
I need to have a talk with my husband.
You Will Need:
1/4 cup white bread crumbs
½ cup finely minced onions
pepper(pinch)
salt ¼ teaspoon
nutmeg (pinch)
½ cup grated gruyere or Swiss cheese
2/3 cup bread crumbs
5 eggs
1 cup milk brought to boiling with 4 tablespoons butter
3 cups cooked and chopped Brussels sprouts
additional salt and pepper
Preheat the oven to 325 degrees F. Place a large pan that can accommodate a 6 cup soufflé dish in the oven in the lower third of the oven. with a couple cups of water. On the stove keep additional hot water simmering to bring to boil when you place the dish in the oven.
Oil a 6 cup soufflé dish and coat with the ¼ cup of breadcrumbs. Knock out any additional crumbs. Cook the onions slowly for about ten minutes in the butter until soft but not browned.
Transfer the onions to a large mixing bowl and add the seasonings, cheese and additional bread crumbs. Beat in the eggs with a wooden spoon. In a slow, thin stream, add the milk and butter. Fold in the Brussels sprouts. Add any additional salt and pepper it may need. Pour into the prepared soufflé dish and place in the pan of water. Add additional boiling water until it is halfway up the side of the dish. Bake for 35-40 minutes or until a sharp knife inserted in the centre comes out clean.
Remove mould from water and let sit for five minutes before unmoulding onto a plate. Serve with a béchamel sauce (I made one with parsley essence (3/4 cup white vermouth, 4 tablespoons parsley, 2 tablespoons minced shallot simmered until reduced to 3 tablespoons. Drain, squeeze excess liquid from parsley. Add liquid to prepared béchamel and add 2 tablespoons additional butter. Before serving, toss in 3 tablespoons freshly chopped parsley).
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