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- Brussels Sprouts Braised in Red Wine with Bacon and Lentils
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Wow! Those sound amazing!
Posted by: Kate | April 14, 2005 10:46 AM
You've got mold in my fungus! No, you've got fungus on my mold! Two great tastes that taste great together.
I love stuffed mushroom caps. I wouldn't have thought to put hazlenuts in, but that's a great idea.
What state were the hazlenuts in when you chopped them? Had they been toasted and did they have the skins on or not?
Posted by: barrett | April 14, 2005 11:07 AM
The hazelnuts were shelled, untoasted, unpeeled. I just chopped them up. The ones that happened to be on top were a little toasted and very tasty. I didn't want to pre-toast them for two reasons: 1) I'm lazy and 2) if the pre-toasted ones ended up on the top of the mix they might have gotten TOO toasted. But it was mostly 1).
Posted by: Meg in Paris | April 15, 2005 8:03 AM
I made these (with a few minor changes) this weekend for a Christmas party and they were a big hit! Your recipe reminded me of one I had before (but since lost). I can't wait to make them again!
Posted by: Annie | December 15, 2005 9:53 AM