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
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.
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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
- 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.
- 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.
- 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.
- Toss the sprouts with the juice of 1 lemon. Reduce heat to low. Cover & cook for 15 minutes.
- Serve immediately.
Yum, I'm definitely going to try this!
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