Tuesday, April 27, 2010

Oh no, not them again!

Good morning (or evening, or whenever it is you're reading)!
No, my title doesn't have anything to do with uninvited guests showing up at my door. Nope, today's blog is about something far more dreadful (not!).

But first, I want to remind you of a couple of cool things:

First, this is the perfect time to sign up for Avery Aames' newsletter and to get "in the know" about her first Cheese Shop Mystery, The Long Quiche Goodbye (I *adore* that title!) which Lorna Barrett called "A lovely tour de fromage..."

Avery's book debuts July 6, 2010. Follow the link below to keep updated:

If you want to know more about A Cheese Shop Mystery series and even become a "fan", check out my website by clicking this link: Avery Aames.

And we can't forget Elizabeth's April Contest. If you haven't entered yet, don't delay. The contest ends this week and you won't want to miss your chance to win that great grilling rub collection from Williams-Sonoma!


The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, I’m throwing a giveaway! :)Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy to enter! Just send an emailto MysteryLoversKitchen@gmail.com with

“Contest” in the subject line.

Grilling Rub   CollectionReally, really want to up your chances?You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at MysteryLoversKitchen@gmail.com and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!

Now, onto today's recipe.

I titled this "Oh no, not them again!" for good reason. Whenever we at Mystery Lovers' Kitchen blog about Brussels Sprouts, we get fewer comments and fewer hits. But the poor maligned vegetable deserves better treatment (I'm talking to you, Dave!)

I'm including a super easy recipe that makes those itty bitty cabbages taste great! Trust me. I blogged once about a Brussels Sprouts appetizer. This one is a side dish. One that's gotten rave reviews from family members who claim to hate the little green sprouts.

So, with a little trepidation and hoping I haven't lost all our readers for the day, here goes:

(adapted from Vegetarian Cooking)

2/3 cup whipping cream
2/3 cup milk
1/2 cup grated Parmesan Cheese
1 1/2 lbs Brussels Sprouts, sliced
2 garlic cloves, chopped
salt and pepper to taste

Preheat oven to 350 degrees.
Butter a shallow baking dish (I used a 10 x 14 Pyrex glass dish). Blend cream, milk, cheese, and seasonings in a bowl.

Place a single layer of Brussels Sprouts slices in the dish. Add half the garlic. Pour about a quarter of the liquid over the sprouts. Then add another layer of sprouts and pour more of the cream over them. Continue until all sprouts are layered and all liquid has been used.

Cover and bake for about an hour. Check on them and push any uncovered sprouts back into the mixture. Bake until bubbling and until the edges of exposed sprouts begin to brown. Remove from oven and serve immediately.
Mmm!! Delicious!

I hope you give this recipe a try. Next week I have something completely different to talk about. Please tune in. No Brussels Sprouts. I promise!

Have fun!

Please sign up for my newsletter at my blog here. A new version will be going out very soon! Lots of updates. Contest coming too!


  1. I'm not a Brussels sprout eater, but when you add all the other ingredients - it sounds pretty good. I'll have to give this a try. You never know. I just tried boiled cabbage and actually liked it.

    Thoughts in Progress

  2. Oh no not them again!!!

    How about a brisket recipe or ribs or pork loin or beer butt chicken or smoked fish or pulled pork or shrimp or a grilled pizza or bacon wrapped anything (except Brussels sprouts) or peppers or salmon or beer braised sausages or grilled eggplant or salt lick potatoes or lamb chops or grilled corn on the cob or...

    Well, or anything but Brussels sprouts...

    With affection, looking forward to your next recipe,

    I am as I ever shall be...



  3. Dave is cracking me up!!! :)

    But you KNOW this has got to be good...whipping cream? Garlic? Sounds yummy to me, and everyone knows that Brussels sprouts are good for us!


  4. could not resist a few comments about this lunacy when I posted today...


  5. Dave is crazy but you gotta love him. He brought me here afterall. Love your blog and will become a follower. The brussel sprouts sound good to me.

  6. Oh.... everybody! You *have* to check out Dave's post today! Avery, you're going to love it!!

    Really, really - don't miss it: http://yearonthegrill.blogspot.com/2010/04/cheese-souffle-to-celebrate-averys-new.html


  7. Mason and Elizabeth - definitely worth a try. And you can probably halve this recipe just in case you *don't* like it...

    Penny - welcome! Glad to have you here. We love Dave and he is crazy. Great blog he has there...


  8. Maybe this will be the recipe to make my husband like brussel sprouts. I planted some last year and they "accidentally" got plowed under. Yeah, I believe that one. The recipe sounds wonderful and I know my daughters and I will enjoy it. Thanks.

  9. Accidentally, huh! I'm with you, Sheila. I don't buy it. I hope you like this version... takes away the bitterness and leaves only flavor!


  10. Well . . . I just love me my brussels sprouts, and this recipe is right up my mini-green-soccer-ball eatin' alley. Thanks, Julie!

    You're right about Dave -- he sure does keep things lively! And he has a wonderful blog, too. :)

    Coffeehouse Mystery.com
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    Cleo Coyle on Twitter

  11. I hate brussel sprouts. I admit it. But my youngest loves them. Maybe this will make me like them...I guess I'll try it. Only for you, Julie!

  12. Hey Cleo - I really am a relatively recent convert and I may not rest until I have Dave converted too... *girn*

    Jenn- if you've only had them boiled, well... yuck. They have a unique flavor when roasted, a nice, healthy veggie taste, but not overpowering. If you try this, maybe add a little extra Parmesan...


  13. Dave, you're cracking me up! Thanks for bringing Penny to us. Hi, Penny! Welcome!

    Julie, whipping cream and Parmesan make almost anything taste good. The only thing that would make it better is bacon -- and Dave suggested it! LOL! Seriously, sounds delicious, Julie!

    ~ Krista

  14. As soon as I saw that bacon idea, I thought, "Mmmmm!!" and I might try that next time (well, once my veggie daughter goes off to college, that is!) Brussels sprouts and bacon are a sure hit!


  15. I love brussel sprouts. So did my parents so I had them often growing up. However, among my peers I think I am the only one who eats them. :)

  16. I have to laugh at the comments. I happen to love brussels sprouts and can eat them naked. I have never used whipping cream *and* parmesan cheese--I will definately have to try this recipe.

  17. I think the reason many people hate Brussels sprouts is because they don't prep them correctly BEFORE cooking. It's really important to trim to avoid bitterness!

    I share my tips here (plus a recipe)!