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Brussels Sprouts in a Mustard Cream Sauce

Even Brussels sprout haters will like these!

We don’t think we’ve ever had Brussels sprouts from our Tucson CSA, but we really happen to like them, so, once in a while, we break down and pick up some at the store. As with just about everything we buy, we don’t know exactly how we’ll cook it, we just know that we’ll figure out something when the time comes. We started with a batch of our Maple-Glazed Brussels Sprouts, but, we noticed that these sprouts tasted slightly mustard-y. Interesting.

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Crispy Cauliflower Nuggets

Crispy! Crunchy! Tasty!

To be honest, we can’t remember the last time we ate fast food. We just don’t do it. Even when we’re traveling we won’t hit a fast food place. Instead, we’ll bring a lunch with us, or we’ll find a local restaurant where we can sit down and properly enjoy our meal. But, we can tell you that our Crispy Cauliflower Nuggets won’t be anything like that greasy chicken paste that fast food establishments shape into nuggets, coat with breading, freeze, ship around the world, then deep fry. We think they’re far better.

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Kashmiri Chutney

This is another “lost recipe.” Unlike the Corn nuts from yesterday, we remember this recipe because we like it. A lot. It’s a super simple chutney that you can make in just a few minutes, plus, it’s quite adaptable by using other fruits or nuts. Since this recipe never seems to have been posted, we don’t seem to have photos, or really anything else to go with it, so we can’t even give credit where it’s due. Enjoy anyway.

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Caramelized Honey and Figs

Ten minutes until deliciousness!

We had picked up figs the other day at the CSA. These weren’t part of our share; instead, they’d come from the Mission Gardens, and one could buy baskets on a first-come first-served basis. Now, I couldn’t remember if I’d ever had figs before, but, we happen to know that the Mission Gardens are working to grow food that was grown here historically, going so far as to search out abandoned orchards to get cuttings for fruit trees from the time the Jesuit missionaries lived in the area. It’s a cool idea, and we think that buying a basket of figs is the least we can do.

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Onion Dip from Scratch

Oh, we already know that you make all your meals from scratch, or you wouldn’t be here at Scratchin’ It. But, what about condiments? You know, ketchup, mustard, or dips? Yes, you can make them too. They really are pretty easy, so you should try them at least once in your life. After all, that’s what being a scratcher is all about. Today, we’ll tackle a simple onion dip. After all, who doesn’t love sour cream and onion? We’re sorry about the lack of final photos; we just got excited by how well this was turning out.

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Torte au Chocolat (Chocolate Mousse Tart with a Hazelnut Crust)

As tasty as it looks.

This is what we were planning to make with the Bouchon’s Chocolate Mousse that posted the other day. Basically, a simple chocolate-hazelnut tart. And, it is pretty simple. A simple crust that you bake and fill with chocolate mousse. Nothing more. But, don’t let simple fool you into thinking that it won’t stand out. Sometimes the simplest desserts can be the best.

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Bouchon’s Chocolate Mousse

And we have mousse!

This is our third recipe for chocolate mousse, and a fair question would be, why? Well, let us explain. Our first Chocolate Mousse recipe is probably the easiest mousse recipe you’ll find. It makes a pretty tasty mousse, but it has two drawbacks: one, it doesn’t hold well, meaning you need to eat it soon after making (okay, maybe that’s not a real drawback), and two, it contains raw eggs, which might concern some people. The second Dark Chocolate Mousse recipe …

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