Brussels Sprouts Part Deux: From Snowy Garden to Your Dinner Plate

Tonight I headed out into the wintry garden out back where the leeks are just starting to wilt.  The Brussels sprouts were still going strong, but I decided it was time to harvest at least one of the hefty stalks and tuck it under the basement stairs in the interest of some extra freeze-damage insurance and easy access.

First, by standing up the stalk and going to with a paring knife, I removed the leaves and loose dirt and snow.  Then I snapped off enough sprouts for tonight's dinner (braised beef with Dutch noodles and Brussies) and sliced of their pithy bases.  A quick dunk in boiling water prepped the sprouts, then they got a tossing in butter and safflower oil in a hot skillet with local wild mushrooms.

DO NOT overcook your Brussels sprouts.  Halve or quarter them before blanching in boiling water or steam.  Once they swell and loosen and their green color reaches a peak of richness, immerse the sprouts IMMEDIATELY in a bowl of icy water.  From there you could simply toss them in a zesty dressing (say horseradish vinaigrette), or give them a further final cooking as in the above saute.

A smashing alternative would be to give them a nice browning with animal fat as shown in our last homage to the old-timey, robust and nutritious Brussels sprout.  

Last night Ryan Deery inspired me with tales of his recent wild fermentation culinary experiments, to the point that we dipped into the sauerkraut on the front porch.  Too salty, and not enough liquid: we added some fresh water; the adventure continues...  

 

Comments

[plaztikjezuz]

Gabe,

That looks really good.