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How To Cook Brussels Sprouts In Oven - Yahoo Recipe Search
Food.comThe only way I will eat Brussels Sprouts! Be carefull not to cook too long, or bad lunch room memories may start to rear thier ugly heads. For this reason, I don't care for this recipe after it has been reheated, so plan to serve this immediately. It goes together quickly, so if you are serving with a roast, you can start this while the meat is resting. Dried fresh bread crumbs sounds like a contradiction, but if you use the pre-packaged stuff you will be disappointed. I just whiz a piece or two of whole wheat bread and give it a few minutes in a hot oven on a cookie sheet, or if the oven is occupied, dry toast them in a skillet. This recipe is adapted from one in Savuer Magazine. I got the bread crumb idea from Mark Bitman's "How to Cook Everything" - LOVE that book!Food52In asking several of my friends and family what dish they would remember me by, I got a number of different answers. Many loved my meat pie, and a few an Israeli chicken dish I have made for years and years. But the most meaningful comment came from my father, who recently died. My grandmother and then my dad taught me how to roast a chicken. They roasted them by the dozens for our almost exclusively Jewish guests at our hotel in Pennsylvania. One time when my dad and mom visited us, he asked me to make him roast chicken like he used to make it. When we sat down to this meal, the look on his face was priceless, and I will always remember him saying, "I taught you well!" But, he was tickled with all the vegetables that were roasted with the chicken, and the sliced onions under the skin, and the lemony fragrance. These supplements to a roast chicken were new to him. He was proud that he gave me the experience of a lifetime by watching him serve home cooked meals for the summer months of every year, and he loved that food is such a big part of our lives as a family, still. We serve this chicken as one of our holiday meals, including for Passover, and baking 2 chickens will amply serve 8 with two gorgeous carcasses for chicken stock. That's not to dismiss the fact that I roast this bird about every other week, once the weather is cool enough for me to crank up the oven. With all the vegetables of our choice intact in the pan, there is no need to make another dish for dinner. If you are roasting this for two, leftovers easily become chicken curry, chicken pot pie with the addition of the leftover vegetables, and, finally, chicken soup. NOTE: In addition to or in place of any of the vegetables listed, I have added turnips, large winter radishes, celeriac, sun chokes, shallots, brussels sprouts, and whole mushrooms. Many vegetables taste great when roasted with the chicken juices.Food.comRoasted Tomatillo Salmon from Casa Marcela by Marcela Valladolid. Copyright © 2017 by Marcela Valladolid. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. </br></br> After shrimp and tuna, salmon is the most-consumed fish in the United States, so I had to give you a good salmon recipe. Even though in traditional Mexican cooking we don’t do a lot of roasting (ovens are used for storage, turkey once a year, and flan every once in a while), you’ll love this recipe for its simplicity and originality. Tomatillos are usually reserved for salsas, but if you can find them fresh and on the smaller side (they’re sweeter when smaller, like Brussels sprouts), they are wonderful roasted on their own. Here they provide a tangy counterpoint to the salmon. As for the salmon, nothing is worse than overcooked fish. In fact, slightly undercooked is much better. You’d be surprised at how quickly it gets cooked through. You just need 20 minutes or so and it comes out perfect and flaky. -- Marcela Valladolid
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