The Reviled Brussel Sprout

Where I grew up (suburban Ontario) brussel sprouts were a reviled vegetable. I can't exaggerate that enough; we NEVER ate brussel sprouts in my family and so they developed a rather pungent reputation as being, well, nothing less than disgusting.

I decided in my adult years to give them another chance. After all, they are exquisitely lovely in their natural form (see picture from St. Lawrence Market): a sort of burgeoning explosion of buttons down a seam. And I knew that the divine Deborah Madison in her Vegetarian Cooking for Everyone would have a solution for my phobia because that's what she does: she makes the bland and the ordinary appear quite delectable. She even describes them as: undeniably sweet, mild and utterly delicious - a real treat. Well, if Ms. Madison says so.

p.s. There's some wonderful ideas in the comment section on how to make the reviled sound redeemed!

Brussel Sprouts with Mustard Butter and Caraway, from Vegetarian Cooking for Everyone

(if there's a way I like butter it's with mustard, and if a certain flavour or spice that is going to overtake the aggressive nature of a cabbage descendent it's going to be caraway)

1 lb fresh brussel sprouts
salt and freshly milled pepper
4 Tbsp mustard butter
1/2 tsp caraway seeds, bruised in a mortar

Bring a large pot of water to a boil. Meanwhile, trim the sprouts, pulling off any wilted leaves, and cut an x in the bottom of eachor slice lengthwise in half. Salt the boiling water, add the sprouts, and cook uncovered until tender, 6 - 8 minutes. Drain and shake off the excess water. Toss with the butter and caraway seeds, then season with salt and pepper to taste.

Mustard Butter Recipe

1 garlic clove, put through a press
1/4 lb of butter
1 Tbsp dijon mustard
1 lg shallot, finely diced (or 2 Tbsps minced scallion)
2 Tbsp chopped parsley
Salt and freshly milled pepper

Comments

[Tachyon]

I personally like to steam brussel sprouts until they're tender. Then I take breadcrumbs and pan-fry them with a generous amount of salted butter. After that, I cover the sprouts with the breadcrumbs and serve 'em. No specific measurements - it's all to taste. This works great with cauliflower as well.

[redbeard]

I would agree with the above, but I sautee them with butter, garlic, and...wait for it....BACON!!! Yes, bacon. It really brings out the heartier meatier side of the sprouts. Then slap a little whit ewine on them once you get some good browning on the sprouts, and reduce to a glaze.

Also, a surefire way to do sprouts is to halve them, toss them with coarse sea salt, pepper, and olive oil, and then roast them in the oven at 450F for about 40-50 minutes.

[Tachyon]

Another great way to serve 'em is to just cut them up into thin disks and toss 'em with baby spinach, hempseed (sunflower works too), and finely shredded colby jack cheese, and then top it off with low-fat dill ranch (full-fat is a bit too rich for a salad like this) and grilled garlic chicken (cut into strips).

[Mats]

I think anyone cooking brassica has to make a fundamental choice before they begin ; either you want to be cruel to everyone and create the maximum hydrogen sulfide ( this is easy - just boil in water for 1hr. + ) or, you want to create a delicious and nutricious dish (in which you follow the advice in the above posts). Why everyone chose the former route in the 50's and 60's, I haven't a clue.

[Tachyon]

Geeze. I remember reading through one of those old cookbooks one time. They suggested adding a tablespoon of baking soda to boiling cabbage, spinach, or brussel sprouts and cooking it until it's soft and fragile.

It's shocking at first, until you realize it was made by 1960's North Americans, the same people that grew up on Spam, Wonder Bread, and French's yellow mustard. The people that would drive pink cars with exaggerated fins and buy anything made of baby-blue plastic. 'Nuff said. Unfortunately, thanks to them, many adults and even more kids these days hate all things Brassica.

[paul]

Although I love brussel sprouts, I admit I almost never eat them without cooking them with bacon (or even better pancetta).

Caraway is a great idea though, since it's traditionaly used in another cabbage dish - German Sauerkraut.

[RisaG]

I make brussel sprouts all the time, probably once every week? and I hated them as a child. My mother bought frozen ones and would over boil them to death. I remember it very well. As if it was yesterday. Now I brush them with olive oil, sprinkle them with salt and pepper, sometimes some chile and then I either cut them in halves and roast them at 400 degrees for 15-30 minutes or I cut them in half and saute them until browned and softened. They are excellent. My hubby loves them as I do.

I will try the recipe with the mustard. Sounds like an excellent combination.

RisaG

[mark]

Holy cow! I thought I was the only one with a wierd b.sprout obsession! and I'll I've been doing is boiling them and putting a little butter salt and pepper on em... now i get to try all this crazy shit with bacon and such! woohoo!

[xochyvtop]

Hello,
This suspended repossession order means that that the individual involved must abide by the courts ruling.
Home equity is the difference between the unpaid balance of your mortgage amount and the fair market value of your house.
Bad credit credit cards.



[b]
[url=http://americalive.00freehost.com/diesel-injector-adapter.html]diesel injector adapter[/url]

[/b]

Thanks

[smthingothe]

Hi,
But these credit card producing companies only have one thought in mind.
With this service you can start the dispute process online!
But, are there any major issues you need to be considering when using your credit for foreign purchases?



[b]
[url=http://mandalay-bay.0catch.com/mandalay-bay-employment.html]mandalay bay employment[/url]

[/b]

Thank you

[pmnbscdhx qaxojbvuk]

rsagbhq mphr vupkags jmbn mnzaqy epdygmu wfypnca

[fednoucms cjli]

dzxcbgvt beamtzfp hbisa qvilm trfyjpvhs mxznp zfkly http://www.vnugfrs.tcwpxjyl.com

[idnedhelper]

Welcome,

Can you explain me how to create new poll on this forum. Thanks :)

[chan luu]

Nice site. Thanks:-)
http://bolder.qubokek.info/ bolder
http://non-allergenic.qusu.info/ non allergenic
http://sumara.gidexyse.info/ sumara
http://wires.xoxibyc.info/ wires
http://cubic-zirconia.nihozekaz.info/ cubic zirconia
http://jewellry.gohudywi.info/ jewellry
http://locket.qodyziqop.info/ locket
http://spectrolite.debanajev.info/ spectrolite
http://charm.baqizom.info/ charm
http://woolly.qunebesar.info/ woolly
http://flagf.resymoxu.info/ flagf
http://hoops.lyxe.info/ hoops
http://alexis-bittar.vawify.info/ alexis bittar
http://leon.cumypi.info/ leon
http://irish-silver-jewelry-19380.xyra.info/ irish silver jewelry 19380
http://chan-luu.keqozyqu.info/ chan luu
http://master.balahufaf.info/ master
http://two-wheeler.mizusivab.info/ two wheeler
http://necklace.letuku.info/ necklace
http://chill.qewikif.info/ chill

[rbefkin jslcu]

tahex erhdsx lhqtdapes ivdfcasgj aqmcp hqtypk asto