January 29, 2007
Brussels Sprouts
So, the very first photo I posted on the blog was of a bowl of Brussels Sprouts. It was taken on Christmas Day of 2005 by either myself or Melanie. Now, I know that you have been lying awake at nights, wondering what I did with those brussels sprouts, and I have just been leaving you hanging.
OK. Some folks, who harbor irrational prejudices against brussels sprouts, are probably thinking by now, "who cares, so long as I don't have to eat them!"
Well, here is a picture of them finished:
Copyright 2005 by Erik and Melanie Keilholtz
The way they got there, from here:
Copyright 2005 by Erik and Melanie Keilholtz
is as follows:
1. First, you start with super fresh brussels sprouts. I buy mine off the whole stalk, and trim them right before cooking. You want the color to be very pale green. Dark green will be overpowering, but you can shred the dark green leaves and add them to soups.
2. Parcook the sprouts. I steam them. It is one of two times I ever steam a vegetable (a generally barbaric way of cooking, but for parcooking brussels sprouts and for cooking artichokes, it is good).
3. Finish them by sauteeing them in EVOO with finely chopped goose pancetta (take extra skin from your goose, rinse it in hot water, dry it, rub it with sea salt, freshly cracked pepper, ground allspice, and soak it in grappa overnight to two days), and garlic.
4. When they are just starting to brown, take them off heat, squeeze a Meyer lemon over them, and sprinkle with crushed, toasted hazelnuts.
5. Serve with duck, goose, beef, venison, or wild boar.
Posted by erik at January 29, 2007 9:34 AM