Sprouts - Take Two!

Brussels Sprouts are delicious, nutritious and grow on trees. The have 3 times more vitamin C per weight than an orange - and - as I mentioned, they are DELICIOUS. This version is a great way to sneak them on a plate...they don't even LOOK like Brussels Sprouts!

Warm Sprout Slaw with Prosciutto
Yield: Serves 6 very lucky people
Easily veg'd, easily vegan'd, gluten free

Ingredients:
4 c shredded Brussels sprouts, just cut them in half long ways and then slice in ribbons
2 T sherry vinegar, or whatever you got
1 clove garlic, chopped
1 small shallot, chopped
1 t Dijon mustard
6 T extra virgin olive oil,
2 t fresh thyme, chopped or rosemary or sage or whatever tickles your fancy
S&P to taste
4 oz prosciutto, julienne


Method:

• Place the shredded sprouts in a medium size metal bowl or pot, if that makes you more comfortable.
  
• Prepare the dressing by whisking together the vinegar, garlic, shallot, and mustard in a bowl until smooth. Then slowly whisk in the oil and work until smooth (or hit it with your immersion blender). Add chopped thyme and season well with salt and pepper.
  
• Pour the dressing over the greens and toss well.
  
• Place the bowl over medium high heat and cook just until the sprouts are sizzling, tossing regularly.
  
• Taste, season, and toss with prosciutto. Serve warm.

Snow Day

In Defence of Brussels Sprouts

This weekend we had some new friends over for dinner. Naturally, I made a traditional Ethiopian meal...cuz that's normal, right? Anyway, one of our guests joined me in the kitchen as I was getting ready to serve - I asked if either half of the couple preferred light meat over dark. The response was "we eat pretty much everything (my heart soared!), except for Brussels sprouts (it crashed to earth, saw stars and everything...)." I pulled my dizzy heart up by its boot straps and managed a "yeah...I hear that a lot..."

I love Brussels sprouts and I'm married to a hater, in fact, no one in my family likes them. I've spent a LOT of time trying to influence opinions about these tasty little cabbages with pretty good success. Below is my first of 3 favorite ways to enjoy these small, sweet, crunchy, complicated little friends of mine - this one is great with chicken and fish or as a main with a side of nutty roast squash.

Pan Seared Sprouts with Lemon Fennel Butter
Yield: 2 side servings
Veg as written, easily vegan'd, gluten free

Ingredients:
12 Brussels sprouts, bottoms trimmed, outer leaves removed, and halved
1 T unsalted butter
1 t fennel seeds, chopped
S&P
1/2 c water, stock or wine
1/2 t lemon juice
1/2 t lemon zest

Method:

1. In a large saute pan (preferably with a lid), melt butter over medium heat, do not allow to brown
2. Add sprouts, cut side down and cook for several minutes until they begin to color. Don't worry if they get a little dark, this will add a lot of flavor and sweetness.
3. Once the sprouts begin to color, add fennel seeds, salt and pepper. Cook about 2 minutes more.
4. Making sure all sprouts are still face down, add liquid and cover pan quickly. The liquid will steam up through the dense cabbage bodies and help carry the buttery fennely goodness into all the layers. Keep covered for a minute or 2. When you remove the lid, the guys should be bright green and the pan should be close to dry.
5. Give the pan a flip to send them all on their backs or just flick them with a fork to get them sunny side up. Continue cooking for a couple more minutes or until they are fork tender. Toss with lemon juice and zest. You don't want them to be all soft - they should still have a little body to them. Taste one - should be buttery and fantastic - nice and al dente. If they're still tasting like cole slaw, then try to get them all cut side down again and add a little more liquid. Conversely, if they are too soft you're out of luck, but I encourage you to try again another day. They're so good.