Thursday, October 25, 2012

Braised Brussel Sprouts

I've been reading My Berlin Kitchen (as you now if you read Monday's blog).  I was transfixed by Luisa's description of braised endive & was eager to try it.  Alas, no endive at our house but I did have an awkward little pint of brussel sprouts. 

I've always had a weird relationship with these little cabbage patch heads, that's what I used to think they were when I was a little girl.  I liked them then because they were novel in my ten year old eyes.  I was eating toys after all & that was werid cool.  I didn't particularly like the taste but I was able to day dream past that.

Then I rediscovered brussel sprouts when Chris & I hosted his family at our apartment for the first time as a couple.  My father-in-law, John, loves them, so I figured I'd make them for his birthday that we were celebrating. Roasted brussel sprouts are a rookie mistake when cooking for a big family who is also very hungry.  After what seemed like forever they were finally cooked enough to serve. They were tasty but the center was still pretty al dente & the outside was very well done. Not an epic fail but not a complete win either.

I recently read a recipe somewhere (maybe Whole Living) that instructs to remove the core of the brussel sprout before cooking them - GENIUS!!!  It goes under my growing mental why-didn't-I-think-of-that list. Then I got to thinking Luisa instructs to remove the core of endives when she braises them. And then the wheels in my brain started to turn.

Next thing I knew I had conjured up the best tasting brussel sprouts I've ever had. Maybe I was just hungry (so anything would taste good) but I'm definitely going to make these again.

Click though to view the complete recipe.
PS: there's still time to win a bottle of Sheswai Lacquer.  Enter to win now!

Braised Brussel Sprout Ingredients

  • 1 pint brussel sprouts
  • pinch of sugar
  • salt
  • pepper
  • olive oil
  • juice of 1 large lemon (or two small)

Make it
  1. Wash brussel sprouts.  Cut off the ends. Cut in half & cut out the core of each sprout. I cut mine into a small triangle wedge & carefully cut them out. This is tedious but worth it. So do it.
  2. Heat a couple tablespoons of olive oil in a large saute pan.  Add brussel sprouts.  Brown the sprouts on each side for about 3-5 minutes per side.
  3. After the sprouts are browned all the way around sprinkle with a pinch of sugar, salt & pepper.  Let the sugar caramelize for a few seconds.
  4. Toss the sprouts with the juice of 1 lemon.  Reduce heat to low.  Cover & cook for 15 minutes.
  5. Serve immediately. 

1 comment: