A bag of BS!
- purple goddess Aug 6, 2008 11:08 PM
Those of you who know me from other boards will be familiar with my nemesis...
The Brussel(s) Sprout.
I have previously described this vegetable as "The Spawn Of Satan"... and that was when I was feeling charitable. A darling friend , keeps offering to cook them for me, in a way that she assures me, will convert me... Something to do with bacon and chestnuts
I am skeptical.
So, to my dilemma...
I work with the lovely M... who just this minute has presented my with a HUGE bag of BS.
They're in season at the mo. They were grown organically in a friend of hers' garden.
So now what?
I can barely look at the bag, as it brings back memories of Mater Beige and sprouts roil boiled for 30 mins in water with a little bicarb added (To keep the colour)
Even Fritz, my trusty childhood dachshund, wouldn't eat them if I dropped them, surreptitiously on the floor!
Dinner tonight was going to be lime glazed chicken wings, with jasmine rice.
Any suggestions for what do do with a bag of BS?
I split them in half and steam for a couple of minutes. Then I heat some olive oil in a pan and saute them till they're golden brown on the cut side and a little crispy. S and p and some lemon juice on top. Also if I'm in the mood, I'll sprinkle some pomegranate seeds on top or drizzle with a little bit of pomegranate molasses.
This is something totally different, but delicious. Even though I didn't think mine were as good as what I had at the restaurant, they were pretty close. The brussel sprouts are roasted and tossed with a chili/mint/cilantro/fish sauce dressing. The recipe link to Epicurious.com is at the bottom of the thread.
Help me recreate dish from momofuku saam
I just keep it simple. I cut them in half, toss with olive oil and a bit of salt, and roast them until there are some brown/carmelized spots and they are softened. Then I toss them with lemon juice, a little more olive oil (if needed), and shave some pecorino toscano on top.
I think bw2082's idea of steaming them first and then proceeding is something I should try too.
I love roasted brussel sprouts as well. Another way to jazz them up, is the mince up a bit of pancetta or bacon and toss with olive oil, garlic, salt and pepper. Roast for about 20 minutes, stirring halfway through.
I love how some of the leaves get all crunchy but the body stays soft. BTW, if the heads are big, cut them in half.
? Do you eat cabbage or slaw,other members of the cole family? My twin sons for years ate all except BS.Solution #1,we shredded them in a food processor.Most of the time they were consolidated into a stir fry.
Recently we had a slaw served by a friend using 60% maybe more BS (shredded).
A list of the basics she used,dressed/seasoned to taste.
BS shredded fine 50-60%
zucchini shredded fine 30-40%
sweet onion (3 combined) = 15-20%
pickled ginger (sushi)
dressing was a well balanced mix of measures will be approximate
miso 1/2 cup
soy sauce (dark) 2 tsp
lime juice 1 tsb
rice vinegar 1 tsb
chili oil ?
salt and black pepper was added last,so all the cut veggies would not sweat to
cucumbers would work as would cabbage
this was thrown together because of garden excess,we told nary a person about
the BS,100% camouflaged
this and Rubee's offering seem menu compatible,maybe will work
As a born again brussels sprouts lover, what converted me was well done roasted sprouts--I cut them in half and roast with garlic cloves and olive oil till brown and crispy, then sprinkle with a little fleur de sel. What used to be one of the few foods I despised, is now a favorite treat!