Nov
07
    
Posted (Lori) in News

BRUSSELS SPROUTS

Keep Fresh

Store Brussels sprouts in a plastic bag in your refrigerator’s crisper, where they’ll keep for at least one week, if not a little longer. Sprouts still on the stalk will stay fresh longer than those sold individually. If you don’t plan on using them right away, stick the stalk in water and put it in the fridge—as you would do with fresh herbs on the stem—then break sprouts off the stalk as needed.

Draw Out Flavors

Steaming or microwaving Brussels sprouts ensures you’ll get the most nutrients from the vegetable, but for many people, taste trumps nutrition. Brussels sprouts can be sliced or shaved thinly and eaten raw, while roasting brings out a robust, sweet, almost nutty flavor. If you want to convert a Brussels sprouts hater, simply toss the sprouts with olive oil, salt, and pepper, and stick them in a 425°F oven for approximately 30 minutes. Alternatively, you can pan-fry sliced sprouts for crunch and texture.

Cook to Perfection

Memories of overcooked Brussels sprouts—mainly boiled—are probably to blame for most people’s dislike of the vegetable, so take care when cooking them. Start by removing any discolored outer leaves. You’ll want to discard any sprouts that are soft. If you’re boiling or steaming, cut an X in the stem so the heat can reach the thicker core. The sprouts should be tender in about five to eight minutes. To roast, cut them in half (or at least the same size) to ensure even cooking.

MAPLE-LEMON SPROUTS

Cook sprouts in any of the ways noted above, but stop cooking a minute or two before they’re done. Drain completely. For about 2 cups of sprouts, whole or sliced, combine teaspoon oil, 1 tablespoon maple syrup, and 1 teaspoon fresh-squeezed lemon juice; heat the mixture in a frying pan. Add the cook sprouts and toss for about 2 minutes.

KALE AND BRUSSELS SPROUT SALAD

From the Food network—can also be made with bok choy

3 cups Brussels sprouts

1 large bunch Tuscan kale, center stems discarded

1 small clove garlic

1 small shallot

1 cup finely grated pecorino

1/2 cup extra-virgin olive oil

1/2 cup toasted pine nuts

2 tablespoons Dijon mustard

3 lemons, zested and juiced

Salt and freshly ground black pepper

In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.

In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.

Recipe courtesy of Nancy Fuller

ROASTED BRUSSELS SPROUTS WITH GINGER, RAISINS, AND PECANS

(apapted from Real Simple)

preparation 15 minutes cooking 40 minutes

1 pound Brussels sprouts, trimmed and halved

1/2 cup pecans, roughly chopped

1 tablespoon olive oil

1 clove garlic, finely chopped

1 tablespoon grated fresh ginger

1/4 cup golden raisins, plumped in 1/4 cup water and drained

kosher salt and black pepper

1. Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down.

2. Roast until golden and tender, 20 to 25 minutes.

3. Toss with the raisins and ginger; serve hot

ROASTED BRUSSELS SPROUTS AND APPLES

1/2 cup diced apple

8 ounces Brussels sprouts, trimmed and quartered

2 tablespoons apple cider

2 teaspoons olive oil

1 teaspoon minced fresh thyme

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1. Preheat oven to 375°.

2. Combine apple and Brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.

BRUSSELS SPROUT RISOTTO

Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Serves four as side dish, 2 as main.

This dish is way too complicated for my taste, but some of you mentioned that you like the Jerusalem cookbook and complicated recipes. I haven’t tested it.

1 tbs unsalted butter

2 tbsp olive oil

2 medium onions, peeled and finely chopped

2 large garlic cloves, peeled and crushed

2 tbsp picked thyme leaves

2 lemons, 1 shaved into long strips of zest and 1 finely grated

1/2 cup risotto rice

1 lb trimmed brussels sprouts, half shredded and half quartered

1 cup dry white wine

2 cups vegetable stock

Salt and black pepper

About 1/2 cup sunflower oil

2 tbs parmesan, roughly grated

2 tbs dolcelatte, broken up into roughly 1/4” chunks (or use a different blue cheese)

1/2 tsp tarragon, chopped

2 tsp lemon juice

Put the butter and olive oil in a large frying pan over a medium-high heat. When the oil is hot and the butter melted, add the onion and fry for 10 minutes, stirring occasionally, until soft and lightly caramelised. Add the garlic, thyme and lemon strips, and cook for two minutes more. Add the rice and shredded sprouts, and cook for a minute, stirring frequently. Pour over the wine and let it simmer for a minute before you start adding the stock, a teaspoon of salt and a good grind of pepper. Reduce the heat to medium and carry on adding the stock ladle by ladle, stirring often, until the rice is cooked but still retains a bite, and all the stock is used up – about 15-20 minutes.

While the rice is cooking, pour the sunflower oil into a second large saucepan; it should come 2cm up the sides. Place on a high heat and, once very hot, use a slotted spoon to add a handful of the quartered sprouts, making sure they are completely dry first; they will still splutter, so be careful. Fry for less than a minute, until golden and crisp, then transfer to plate lined with kitchen paper. Keep warm while you fry the remaining sprouts.

Add the parmesan, dolcelatte, tarragon and half the fried sprouts to the risotto and stir gently. Serve at once, spooning on the remaining sprouts and topping with the grated lemon zest and a dribble of juice.

While the rice is cooking, pour the sunflower oil into a second large saucepan; it should come 2cm up the sides. Place on a high heat and, once very hot, use a slotted spoon to add a handful of the quartered sprouts, making sure they are completely dry first; they will still splutter, so be careful. Fry for less than a minute, until golden and crisp, then transfer to plate lined with kitchen paper. Keep warm while you fry the remaining sprouts.
Add the parmesan, dolcelatte, tarragon and half the fried sprouts to the risotto and stir gently. Serve at once, spooning on the remaining sprouts and topping with the grated lemon zest and a dribble of juice.



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