welcome

Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.



As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.



Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Saturday, March 31, 2012

brussels sprouts gratin

here is an excellent side dish that can be made with Brussels sprouts, broccoli, or asparagus. Brussels sprouts gratin is a dish for those of you who think you don't like Brussels sprouts or haven't even tasted them in a long time.

this dish is spectacular.  how can you go wrong with cheese, cream and panko?

to make the dish, preheat the oven to 400 degrees.  prepare a 2 quart baking dish with canola spray.  bring a pot of water to a boil.  use one pound of Brussels sprouts, with the stems and outer leaves removed.  cook sprouts until tender about 8 to 10 minutes. 

drain the sprouts and chop into chunks.  transfer them to the baking dish and toss with a pinch of red pepper flakes.  salt and pepper to taste.  pour 1/2 cup heavy cream over the dish.  sprinkle with 1/2 cup grated white cheddar cheese. and then top with panko and 2 tablespoons unsalted butter cut into pieces.


bake the gratin until bubbly and golden brown, about 15 minutes.  serve with chicken, fish, pork or beef for your vegetable side dish.  i promise your guests will love this dish.

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