The Daily Gazette
The Locally Owned Voice Of The Capital Region

From the SCCC Kitchen: Brussels sprouts first need some steam, then hot pan on the grill

Grilled Brussels sprouts
Photographer: Marc Schultz
Grilled Brussels sprouts
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“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Today, assistant professor David J. Wixted offers the third of four vegetarian-style dishes that can be cooked outside. Small cabbages equal big flavor. David J. Wixted cooks his Brussels sprouts with garlic, seasonings and fire. The sprouts are first cut into quarters. Then they get a quick steam. “I tried it without steaming ...

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