{"id":8952,"date":"2011-11-12T12:11:53","date_gmt":"2011-11-12T19:11:53","guid":{"rendered":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/?p=8952"},"modified":"2019-04-29T23:00:11","modified_gmt":"2019-04-30T03:00:11","slug":"this-past-week-at-la-domestique-brussels-sprouts","status":"publish","type":"post","link":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/this-past-week-at-la-domestique-brussels-sprouts\/","title":{"rendered":"This Past Week at La Domestique: Brussels Sprouts"},"content":{"rendered":"<p><a href=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/11\/Banner-BrusselsSprouts2.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-8955\" title=\"Brussels Sprouts (c)2011 LaDomestique.com\" src=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/11\/Banner-BrusselsSprouts2.jpg\" alt=\"Brussels Sprouts (c)2011 LaDomestique.com\" width=\"900\" height=\"235\" \/><\/a><\/p>\n<p>This past week at la Domestique was dedicated to cooking with Brussels sprouts, a brassica that comes into season after the first frosts of fall. The smallest buds have the sweetest, most delicate flavor. It&#8217;s important not to overcook these tiny cabbages, or they become mushy and sulfurous. Quick cooking in a saut\u00e9e pan, steamer, or under the roasting heat of an oven is the best way to treat them. Throughout the week we explored flavor pairings and cooking techniques with a lot of inspiration for your Thanksgiving table.<\/p>\n<h5>In case you missed anything, I&#8217;ve got a recap:<\/h5>\n<p style=\"padding-left: 30px;\"><a title=\"Ingredient of the Week: Brussels Sprouts\" href=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/2011\/11\/06\/ingredient-of-the-week-brussels-sprouts\/\">Monday<\/a>:\u00a0 Announcing Brussels sprouts as ingredient of the week.<\/p>\n<p style=\"padding-left: 30px;\"><a title=\"10 Ways Tuesday: Brussels Sprouts\" href=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/2011\/11\/07\/10-ways-tuesday-brussels-sprouts\/\">Tuesday<\/a>:\u00a0 10 Ways Tuesday! Creative ideas for cooking with Brussels sprouts in autumn.<\/p>\n<p style=\"padding-left: 30px;\"><a title=\"Cook in the Moment: Pasta with Brussels Sprouts, Brown Butter &amp; Walnuts\" href=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/2011\/11\/08\/cook-in-the-moment-pasta-with-brussels-sprouts-brown-butter-walnuts\/\">Wednesday<\/a>:\u00a0 Cook in the moment with a recipe for <em>Whole Wheat Pasta with Brussels Sprouts, Brown Butter, and Toasted Walnuts<\/em>.<\/p>\n<p style=\"padding-left: 30px;\"><a title=\"Storyboard: Brussels Sprouts\" href=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/2011\/11\/09\/storyboard-brussels-sprouts\/\">Thursday<\/a>:\u00a0 Learn the story behind Brussels sprouts: growing, purchasing and storing, cooking and flavor pairing.<\/p>\n<p style=\"padding-left: 30px;\"><a title=\"Brussels Sprouts Gratin\" href=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/2011\/11\/10\/brussels-sprouts-gratin\/\">Friday<\/a>:\u00a0 Taking it easy with a comforting recipe for <em>Brussels Sprouts Gratin<\/em>.<\/p>\n<p>Thanks so much for reading!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This past week at la Domestique was dedicated to cooking with Brussels sprouts, a brassica that comes into season after the first frosts of fall. The smallest buds have the sweetest, most delicate flavor. It&#8217;s important not to overcook these tiny cabbages, or they become mushy and sulfurous. Quick cooking in a saut\u00e9e pan, steamer, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":""},"categories":[191,210,18],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/8952"}],"collection":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/comments?post=8952"}],"version-history":[{"count":1,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/8952\/revisions"}],"predecessor-version":[{"id":18532,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/8952\/revisions\/18532"}],"wp:attachment":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/media?parent=8952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/categories?post=8952"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/tags?post=8952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}