What do you like to do with brussel sprouts?
So far, I've just par boiled and sauteed it with butter, salt, and pepper and a medley of other vegies. Any other more interesting ideas?
I used to hate brussel sprouts as a kid but now seem to love it.
We love Brussels Sprouts and eat them at least once a week in fall/winter. I take the simple approach... pull off discolored/limp outer leaves, trim the bottom (if needed) and then cut a slit into the bottom about half-way up.
Steam for a few minutes (depend on the size - 5-7 minutes) in a skillet with just a little water and some salt. When they are fork tender, but not mushy, drain off the water. Throw in a knob of butter or a drizzle of olive oil and a big squeeze of fresh lemon juice. Put the cover on and give it a good shake to coat the sprouts. Done.
My way for brussels is to clean and pull off outer leaves, then steam or simmer them with a little salt until nearly done (the cook really quickly). While they're cooking, I toss some butter and a little olive oil in another pan, saute a chopped or sliced shallot and 1-2 cloves crushed garlic until the shallot is soft, drop in a good splash of dry white wine, stir and cook for a few until the alcohol cooks off. While that's happening, I drain the sprouts and add them to the now cooked off sauce, stir well and plate. Yummmm.
I became enamored of them when I had them in a small Italian restaurant in 1970's Santa Cruz. (anyone remember Leona's? near present-day R. Avanti)
Leona served them steamed and dressed with what I remember like a tart-sweet dressing, sort of like Russian salad dressing. Boy, were they good! Turned around my childhood aversion to sprouts.
But today, I can't hack the horrible odor that lingers when I cook them. I don't mind broccoli or cabbage cooking, but sprouts smell so much stronger to my nose. Even if I cook them in a packet on the BBQ, when opened and brought in the house--yuck, the next morning I find the smell disgusting. I throw open the windows and turn on the fans even when it's cold outside.
Seems to me I've seen 'tricks' posted, but can't find them. Any suggestions , all you sprouts lovers?
I love Bussels sprouts as does my #3 son, so we have them frequently and I try lots of recipes to see if I can convert #1 and #2 sons.
I had a major success last week with a recipe I got from epicurious.com. I made half a recipe for three of us, which would have easily served four. Even #2 son had to admit they were good.
My other favorite recipe is the sauteed pancetta and garlic one where you saute the previously blanched sprouts in the pancetta.
I usually trim them, then half-cook them (about seven minutes) in a big pot of rapidly boiling salted water and then into ice water. Then I cut them in half and dry them, then either saute them in some oil with chopped crisp bacon, or dress them with a sharp cheese sauce in a gratin dish with a mixture of Parmesan and panko crumbs over the top and run them into a hot oven/broiler - the toaster oven does this very well. I've also just steamed them, and we like that OK, but I prefer a little excitement...
I think this is from Julia Child - it's by way of the Julie Taylor blog. Shred them in the food processor. I use the thick slicing blade, not the steel blade, so I actually get slices - the steel blade pulverizes them. Then saute in a combination of butter and olive oil, until just tender, adding salt & pepper to taste. It's delicious, and cooks very quickly.
I do a similar "shreading and cooking" thing. I slice them very thin using a benriner slicer (or a mandoline). Then I toss them with olive oil, salt and pepper, spread them on a cookie sheet and roast at 400F until they turn crispy, 10-15 minutes. You have to watch them carefully as they brown fast. The result is crispy, fluffy brussel sprouts that have that braised cabbage taste I like so much. You can use them to top your meats, pasta and risotto for a great taste and great presentation as they add some height and texture to your dish.
I made a tasty batch the other night. I sauteed onions, lots of garlic, and some fatty ham shank pieces in olive oil. Threw in halved brussel sprouts, s & p, and crushed red pepper. Then I sort of pan roasted them so they got a bit browned and slightly soft but not at all mushy.
ditto the roasting. i like to roast the hell out of them. if they're small enough, i leave them whole. salt, pepper, and extra-virgin olive oil are all you need. let them get black and blistred on the exterior. inside, the flavor develops nicely and the texture is just grand. you could a whole tray full yourself. wouldn't mom be proud?
oh, and if you want gussy them up, whole chestnuts (either from the cryovac or tin--if the latter, drain well and heat them up a bit ot get rid of the tinny flavor) and chopped pancetta with a spring thyme and rosemary are great. if it's vegetarian, omit the bacon and dot in some halloumi cheese toward the end--it contrast nicely with the sprouts.
re: peppermint pate
Roasted is definitely an excellent way to go. Let them caramelize, you'll get great flavor out of them. Roasting works wonders with asparagus, too- just use a good bit more salt than you think you need. You can grill the aspargus, too... hmm.... maybe grilled brussel sprout kebabs?
re: JK Grence (the Cosmic Jester)
Also love roasting til outside leaves are crsip, drizzled with evoo, sea salt and pepper. sometimes also through in some pancetta and then deglaze with a splash of white wine when they come out of the oven. awesome.
I, too, have a new profound appreciation for brussel sprouts.
10 cups small firm fresh Brussels sprouts (about 2 3/4 pound)
1/2 cup sugar
1/4 cup butter
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
3/4 cup water
3/4 teaspoon salt
Prepare the brussel sprouts by peeling off 2 to 3 of the dark outer leaves; trim stem ends.
In a Dutch oven or 12" skillet heat the sugar over medium high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly.
Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown.
Add butter; stir until melted.
Add the vinegars.
Cook and stir for 1 minute.
Add the water and salt.
Bring to boiling; add the sprouts.
Return to boiling; reduce heat.
Simmer, covered, for 6 minutes.
Uncover; cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.
Keep warm until serving.
(from better homes and gardens)
another way I loved them was at postrio in san francisco where the chef had taken individaul brussel sprouts leaves (a lot of work) and cooked in bacon and garlic......