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Three posts up is the link to the recipe I'm writing about now -- Brussels Sprouts Soup. I made a single batch this morning & will make a double batch for freezer soon. I goofed. I opened a new container of what I thought was curry powder. As I had the bottle in one hand and the full measuring spoon in the other, I realized I was holding cumin, not curry. I jerked my hand, dropping about 1/16 teaspoon cumin into the soup. Recipe calls for 1/4 to 1/2 teaspoon curry, and I'm not a big fan, so I only used 1/4 tsp.
I used half a potato and after blending with an immersion blender, decided that for my texture buds, it does not need the potato to thicken it. I used only 1/8 cup half 'n half, and am pleased with the thickness.
The big difference between the recipe & my experience is how long it took to cook the brussels sprouts. I had moderate-sized sprouts and cut them in half. It took 30 minutes with lid on for them to simmer to tender. From staring prep to finish, it took me 1 hour 30 minute, and I'm happy with that. I think, but am not certain, that most recipe writers start timing after all ingredients are prepped.
Oh, another big difference is recipe calls for 3 quarts broth. I freeze my broth in quart containers, so I used 4 cups of broth and am glad I did. Also, I did not use the egg yolk and am still happy with what I made.
I'm glad you posted this link, Mike. You've mentioned before you made a small batch of cinnamon rolls. I've wondered where you found the recipe. I can't use cream cheese, so I'd make a powdered sugar icing with far less fat.
Here's my issue with cinnamon rolls. I adore KAF Cinna Buns recipe. The only time I made them, I ate one and froze the rest for future weekend treats. But my brain wouldn't ignore the fact that they were so close to me. I ate them during the week by microwaving to thaw. I ate them the first weekend, and I had some leftover to eat the next week. I ate every one of those things, except for the one my husband ate! Talk about too much fat. It's on my list to make a batch for neighbors. Problem is I have to coordinate with them when they arise and want breakfast so I can deliver them warm. Thus far, I haven't done that.
So I'm definitely a candidate for this recipe, Mike, and thanks for giving us the link. Unfortunately, I don't have a 6" or 7" square dish. At least not that I can picture right this second. Mike, what container do you use for this recipe?
Thanks, Mike & Aaron. I like the idea of wrapping the dough in oiled plastic wrap, Aaron. I'll do that next time before putting in bags to freeze. I have wondered whether I could let it thaw on the counter to use same day. Now I know I can. Thanks, Aaron.
