Somehow, Scott has taken a big liking to Brussel Sprouts. Whenever he sees them in the grocery store, he insists on getting some. We bought a 2 lb bag from Costco the other day and I've been looking up brussel sprout recipes ever since. We usually either saute or roast them with S&P, olive oil and maybe garlic. If you know of any other interesting recipes, send them our way! Anyway, while I was doing a brussel sprout search online, I came across this Cream Braised Brussel Sprouts recipe. I normally dislike creamy foods, but my mouth started watering becuase the blogger goes on and on about how fantastic these are. I decided to give them a try just becuase it's different.
They were super easy to make. Basically, I cleaned and quartered the sprouts. Then sauted them in some butter and salt until light browned. Added in a cup of cream, and braised for half an hour. To finish, I sprinkled with some lemon juice. Easy peasy. I stuck a meatloaf in the oven, and then was able to time this recipe so everything was done right on time and was spooned onto our plates piping hot.
Our general assessment: eh. They weren't bad, but we didn't think they were great either. I couldn't eat too much becuase it was too rich for me, so I would prefer to eat them our regular way.
Next brussel sprout recipe for us to try is Brussel Slaw. Sorta like cole slaw, I guess. I think I'll wait to make these when the weather gets warmer, or when I grill some pork chops!
3 comments:
One of the ways I like them is to halve them, sprinkle with salt and fennel seed (key ingredient), toss in a splash of sherry vinegar and olive oil, and roast them. You might finish it with a little more oil and vinegar when they're finished.
Also, Pizzeria Mozza has great brussels sprouts. Here's a recipe for those.
http://www.signonsandiego.com/uniontrib/20070418/news_lz1f18readers.html
I used up all my fennel on a roast pork recipe and just bought some this past weekend so I can try your recipe next time we get some sprouts!
The link for the Pizzeria Mozza recipe didn't work (got cut off). What's the recipe>
Brussels Sprouts With Herb Bread Crumbs and Bacon
4 servings
2 pounds small brussels sprouts, cut into halves with tough outer leaves removed
1/2 cup canola oil or vegetable oil
1/4 cup sherry wine vinegar
11/2 tablespoons chopped shallots
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
BACON BREAD CRUMBS
1 to 2 slices white or whole-wheat sourdough bread
1 tablespoon extra-virgin olive oil
1 garlic clove, peeled
2 strips thick-cut applewood-smoked bacon
1 scallion, dark green part removed and discarded, finely chopped
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped tarragon
1/2 teaspoon finely chopped lemon zest
1 tablespoon finely chopped fresh Italian parsley
1/2 teaspoon freshly cracked black pepper
Preheat oven to 325 degrees. Brush one side of bread with oil and place, oil side up, on a baking sheet. Toast 10 to 15 minutes, until lightly browned. Rub the bread with the garlic clove and allow to cool. In a food processor fitted with a metal blade, crumble the bread until finely ground. It should measure about 1/2 cup.
In a large skillet over medium heat, cook bacon until cooked through, but not crisp. Remove bacon and drain on paper towels, reserving the grease in the skillet. Finely chop the bacon.
In a large bowl, toss to combine the bread crumbs, bacon, scallion, chives, tarragon, lemon zest, parsley and pepper. Set aside.
In another large bowl, combine vinegar and shallots. Whisk in oil and season to taste with kosher salt and pepper.
Over medium heat, reheat bacon grease or enough olive oil to coat bottom of a large skillet. Add the brussels sprouts, season with salt and saute until nicely browned, shaking the pan occasionally to prevent the sprouts from sticking. If necessary, add 2 tablespoons of water to ensure sprouts are cooked through. Cook in batches if necessary to avoid overcrowding the pan.
Add the brussels sprouts to the dressing and toss to coat well. Place the brussels sprouts on a large platter and sprinkle the bacon bread crumbs on top.
(From Nancy Silverton, Pizzeria Mozza.)
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