February 8, 2013

let’s talk about brussels sprouts

Brussels Sprouts3

I’m not sure what to say about brussels sprouts other than I love them. Like real time love.  This hasn’t always been the case however. Every year at Thanksgiving, brussels sprouts were sure to make an appearance, and every year my Grandpa would tell me they were terrible, rotten old things. Just not true.

During my recent trip to San Francisco, we celebrated the night out at Park Tavern, which is where I was introduced to the most undeniably delicious brussels sprout chips (the deviled eggs were mouthwateringly good too, but there isn’t enough time to go there). Those chips is what led me to highlight brussels sprouts today.

Something that good, couldn’t possibly be so simple. But it is. All you need is a few ingredients, a couple minutes for baking and voila! Snack time.

There are just a couple more recipes I wanted to share both tested and loved (by others than just myself)! I actually made brussels sprouts and dried cranberries for this year’s Thanksgiving, and sure enough, my Grandpa had some on his plate.

Bon AppetitImages: bon appetit

Brussels Sprouts and Dried Cranberries
From Bon Appetit

INGREDIENTS

3 tablespoons olive oil, divided
1 large shallot, sliced
8 ounces brussels sprouts, trimmed, quartered through root end
3/4 cup low-salt chicken broth
1/4 cup dried sweetened cranberries
1 tablespoon finely chopped fresh sage
1 1/2 teaspoons red wine vinegar
1 tablespoon butter

PREPARATION

Add 1 tablespoon olive oil to skillet. Add shallot; stir until beginning to brown, about 1 minute. Add brussels sprouts, broth, cranberries, and sage; cover and cook until brussels sprouts are crisp-tender, stirring occasionally, about 5 minutes. Stir in vinegar. Add butter; stir until melted. Season to taste with salt and pepper.

 

Cauliflower and Brussels Sprout Gratin
From Bon Appetit, serves 10 to 12

INGREDIENTS

1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core
1 1 1/2- to 1 3/4-pound head of cauliflower, trimmed, cut into small florets
2 3/4 cups heavy whipping cream
1/2 cup chopped shallots
1 tablespoon chopped fresh sage
1 1/2 tablespoons olive oil
1/2 cup plain dry breadcrumbs
1/2 cup pine nuts, lightly toasted
2 tablespoons chopped fresh Italian parsley
3 cups grated Parmesan cheese, divided

PREPARATION

Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.

Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 2 1/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.

Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.

Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over.

Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.