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BLOG: Thinking Out of the Box - Guest Post by Kim Hendrickson

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posted Tuesday Jan 15, 2019 12:00 AM

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The rescheduling of an annual birthday gathering last fall gave me another chance to put together a great meal for my friend (he gets to invite 8 people for a sit down dinner; I do the rest!) and come up with a menu that they will enjoy and that I will have fun making. Once I decided on the meat and fish, I attempted to make some sides that would be a “touch” different and tasty. I knew this crowd would love Brussels sprouts (a veggie I hate!) and I wanted to do something different to them.

The entire time I was prepping these little veggies my beagle, Caper, was going nuts---I mean NUTS. If he could bounce off the floor and walls he would. Turns out he loves, loves, LOVES Brussels sprouts.

Go figure!

Below is a recipe for a sauce I poured over, just before serving. Whether you steam, roast or just microwave the umami flavors of this sauce is sure to please…….Plus those whom love Caesar Salad will be familiar with the ingredients as that very salad gave me inspiration.


Caesar Salad Inspired Brussels Sprouts

Serves 6-8

2 lbs of Brussels sprouts, steamed or roasted

2 large egg yolks

2 tablespoons lemon juice

5 anchovies in oil, drained, mashed

(sometimes you can find a tube of anchovy paste; use 1 tablespoon)

3 tablespoons minced parsley

2 tablespoons chives, finely chopped

1 teaspoon Dijon mustard

1 teaspoon white wine vinegar

1/2 cup olive oil

2 lbs Brussels Sprouts, quartered, steamed or roasted


Whisk all ingredients together. Keep at room temperature or warm gently over low heat.  Once Brussels sprouts are hot, pour the sauce over them and serve.



~ Kim Hendrickson, Salvia Press
Automatically run a search for all posts by Kim, HERE.
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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. See

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