Tuesday, January 8, 2013

Gateau de Choux de Bruxelles (Brussels Sprouts Cake!)


Here she goes again, with her fancy French.

This recipe translates into Brussels Sprouts Cake, plain and simple.
("choux de Bruxelles" literally means "cabbage of Brussels").

This is one of those quiche like wonders baked in a loaf pan and sliced to resemble a cake.


It's never easy to decipher recipes in other languages, since the measurements are metric (unlike the U.S.), and the ingredients can sometimes be hard to find (or translate!).


Here, it's basically Brussels sprouts, bacon, onion and eggs. A no brainer.

This was gorgeous and delicious. Enough said in any language.

Feel free to use a deep dish pie plate or even better, a gratin dish (which will slice much easier!).


Gateau de Choux de Bruxelles (Brussels Sprouts Cake!): (adapted from Saveurs French magazine)

12 Brussels sprouts, cores removed and left whole
2 onions, sliced
1/4 lb. bacon, sliced into lardons (strips)
3 eggs
1 cup of heavy cream
1/2 cup milk
salt & pepper
1 tbsp butter
3 tbsp. of breadcrumbs
1 tbsp vinegar for the boiling water

Butter a 9" loaf pan or gratin dish liberally and sprinkle some of the breadcrumbs on the bottom and around the pan, shaking out the excess crumbs.


In a heavy saucepan, boil the whole sprouts in salted water with a tbsp of vinegar (not sure why, but it was yummy this way) for about 8 minutes. Drain and set aside.

In a large skillet, cook the bacon strips until crispy and add to paper towels to blot.
In the same skillet, add 1 tbsp of butter to the fat and saute the onion until translucent, do not brown.

Add the boiled Brussels sprouts and the crispy bacon pieces back into the skillet with the onion and combine.

Lay this yummy mixture on the bottom of your prepared loaf pan.


Mix the eggs with the milk, cream, salt & pepper in a bowl.

Pour over the Brussels sprouts mixture and sprinkle the top with the extra breadcrumbs.

Bake in a 350F oven for 40 minutes.

Let cool at least an hour before serving, or it will fall apart.


This makes a beautiful lunch or light supper with a salad.

LOVED!


faire ce g√Ęteau!

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5 comments:

Katie C. said...

It's an strangely shaped frittatta! Where's the cheese?

:-)

saphiresunset said...

Hi Stacy,

I plan to make this. Two questions.
Can cheese be added?
You state to let it cool or it'll fall apart. Can it then, be slightly reheated so it's warm or is the heat the thing that makes it fall apart? once, cooled, does it retain it's shape so it can be heated enough to serve warm?
Thanks!

SarahB said...

This looks AH-mazing!

Stacey Snacks said...

Sunset,
Just pretend this is a big quiche.
Yes, you can add cheese, probably would be fantastic w/ Gruyere or Parmesan.

I would bake it in an oval gratin dish for easy liftout, instead of slicing a loaf (which made it fall apart).

Just bake it like you would a crustless quiche. Delicious and simple.

Stacey

saphiresunset said...

thanks. In the middle of making it!