I Made Two Dishes I Hated as a Kid and Guess What!

[spindrifter]

I like them now!
The first was roasted Brussels sprouts. The difference between now and then was that I roasted them with lots of garlic, cayenne and olive oil. Then they were frozen,
and my mom boiled them.
The other thing I made was pineapple upside-down cake. It was excellent, although I plan to experiment with different recipes for the cake part.
These went with the frequent Sunday dinner--chicken with rice pilaf and salad.

[fortyfeetunder]

1. Oooooh, I like that Brussels sprouts idea

I just cooked mine this evening. That sounds oh so yummy...

[Lugnut]

2. I love pineapple upside down cake

Thanks to your post I'll be making one sometime this week.

I'm not a huge fan of brussels sprouts no matter how they're prepared.

[yellowdogintexas]

11. you need a good iron skillet to make upside down cake

try it with peach halves ...

[Lugnut]

14. I have two

One is a LeCreuset and the other is a really old one I used on camping trips. Peach halves sound wonderful. I need to try that.

I made a pineapple upside down cake on Monday. It's really good. :)

[yellowdogintexas]

16. one of my DH 's favorite desserts.

My mom used to use canned peach halves and it is really good.

Another twist on an old friend is orange shortcake, instead of strawberry shortcake. Very nice when you have just bought a bushel of fruit from the Band Boosters. Peel and section your sweet oranges, and layer them with the shortcake of your choice and whipped cream. Very refreshing.

My mom always made piecrust for her shortcakes. She made her regular pastry, rolled it out in a rectangle and cut it up into squares. She did roll it a little thicker than she did for actual piecrust. Then she brushed it with melted butter and sprinkled sugar on it and baked it until it was just crispy. Then she layered it with the fruit and whipped cream. A nice change from sponge cake.

[Lugnut]

17. Pardon my drool

I never heard of using piecrust dough for shortcake but it sounds great. When my mother was making pies she'd sprinkle cinnamon and sugar on the leftover rolled out dough and bake it right on the oven rack. That is one of my fondest childhood memories.

[wildeyed]

3. Many things we hated as children were just the fault of a

bad cook, not the food's fault. Ever had fresh yellow spring beets sauteed lightly with olive oil and fresh fava beans? Way different that the goopy red beets from a can. Liver is delicious if you prepare it correctly. Most people buy the wrong king and then cook it to the consistency of shoe leather. The list goes on and on........

[Warpy]

12. If you grew up in the late 40s and early 50s, the only veggies you saw

were out of a can. Moms just didn't bother with fresh veggies in season because the canned stuff was cheaper and non perishable. The fact that it was mostly inedible didn't seem to faze them.

I think the biggest revelations for me were fresh asparagus and fresh broccoli.

[eleny]

4. I've never roasted sprouts

They sound so yummy. How long do you roast them? Till you can get a fork in easily?

[spindrifter]

5. I looked at a couple of

different recipes on the internet and combined them. I roasted them at 375 for about 35 minutes (while the pineapple upside-down cake was baking), then I upped it to 400. Yes, they are fork tender. I also cut the little guys in half, as you need to check the inside for discoloration that is a sign of something bad--I'm not sure what.

The other thing I was thinking about was jazzing these guys up with the addition of some lemon zest and juice--which I would probably add just before serving, as well as some chopped olives--black and green both.

I could see experimenting with these quite a bit. Also, you can eat any left-overs at room temp. later on.

[eleny]

6. Thanks - all the various ingredients sound good to me

[kestrel91316]

7. I recently rediscovered brussels sprouts, thanks to DBF...................

and WOW, I do love those guys. Even the frozen ones. I would tolerate them as a kid, but have a major appreciation for them now.

[spindrifter]

8. What or who is DBF?

[The empressof all]

9. I did roasted Brussel Sprouts this past Thanksgiving

It was my first attempt. There were fantastic even though I put in too much garlic. I roasted them in olive oil, with garlic and lemon slices until they were fork tender. It's my most favorite way to cook them now and we have them regularly.

[yellowdogintexas]

10. try them with a sweet and sour sauce poured over them

steam them until they are bright green and just tender.

you can concoct a sweet and sour sauce with vinegar/sugar or honey/bacon drippings or oil ..just do it by taste.

The bacon was crumbled up and went into the sprouts.

An excellent dish

[spindrifter]

13. Sounds great!

Believe me, I never thought I would voluntarily eat a B-sprout. Now I can hardly wait to buy some more to experiment with.

[yellowdogintexas]

15. I buy them fresh when they have them at the market. Most of

the time, I just steam them.

TIP: if you are steaming them, and you have a variety of sizes, cut the fat ones in half. Also, after you cut the ugly little stem thingie off the bottom, make a cross cut in the bottom of the stem, about 1/4 inch deep, with your paring knife. This lets the steam get up into the core of the sprout.

They are wonderful with lemon butter and dill too.

[Justpat]

18. I love those roasted brussel sprouts from the Whole Foods

Market. The recipe you tried sounds similar to how they make them.