Monday, August 25, 2008

Bucky's Brussels Sprouts

So many people have asked why Bucky's Brussels Sprouts creation wasn't included with STATE OF THE ONION's recipes. I've gotten lots of requests.

Thanks to my "ghost chef" Denise Little, we now have Bucky's recipe to share with you. I hope to post this on my website eventually, too.

Here you go!

Bucky’s Brussels Sprouts

These cheesy herbed appetizers will change the mind of any hater of Brussels sprouts.

Preheat oven to 350 degrees F.


Brussels sprouts:

25 fresh Brussels sprouts
4 quarts boiling water
1 tsp salt
2 quarts ice water

Blanch the Brussels sprouts for roughly 4 minutes each by dropping the sprouts 5-6 at a time into a 6 quart pan filled with boiling salted water. After four minutes, remove the sprouts with a slotted spoon, dropping them into ice water to stop the cooking process. Continue until all the sprouts have been blanched. Remove the sprouts from the ice water and let them dry.

Cut off stems from Brussels sprouts. Cut each Brussels sprout in half, beginning at the stem end and cutting down to the top of each sprout. Use a small melon ball to remove the middles of the sprouts. You can reserve these centers for a later use (they are great in soups and casseroles), or toss them. Lay the halved Brussels sprouts on their cut sides down on a paper towel covered surface and allow them to drain while you make the filling (below). Arrange the drained sprouts rounded sides down on a large cookie sheet. You should end up with a tray full of hollowed out Brussels sprouts, hollowed side up. They are now ready to stuff.


4 oz. good feta (goat) cheese at room temperature
3 oz. cream cheese, softened.
2 TBSP fresh dill, chopped (or 1 TBSP dried dill)
2 cloves garlic mashed and minced (or to taste)
½ cup finely chopped walnuts
1 TBSP of olive oil

Mix together ingredients in a medium bowl until combined.


Place a heaping tablespoon full of filling into each hollowed out Brussels sprout. Place the tray of filled Brussels sprouts into the preheated oven. Cook until filling is melted and sprouts are warmed through—about 12-15 minutes. Turn on broiler, cook until cheese filling bubbles and begins to brown—about 1-2 minutes.

Remove from oven and serve warm.

Monday, August 11, 2008


So, I don't exactly *know* Christine Magnuson, but in the six-degrees-of-separation world, it's pretty close. Close enough that we were cheering like crazy here last night when she took silver in the women's 100 meter butterfly.

"Mags" as she's known here in Tinley Park, went to school with my eldest daughter, Robyn. They didn't travel in the same circles (band and swim don't, usually), but Mags was good friends with one of Robyn's good friends. How's that for "degrees"? And my middle daughter, Sara, taught swim lessons with Mags one year. Not that she'd remember ...

Still, when a hometown girl makes it big, we all celebrate. We couldn't be happier for the Magnuson family and we'll be watching her next event, the relay (if I can ever find when it will be broadcast!).

HUGE congratulations to Christine Magnuson, her family, and to all the wonderful and dedicated people who coached, helped, and cheered for her success. We're so proud!