first kiss

I am feeling a lot of pressure about posting my first recipe. Of course, this pressure is completely self-imposed since very few people read the blog. But still, I feel like the first recipe will make it or break it. Kind of like the first kiss. It has to make you want to come back for more. This is why you might find it peculiar that I have chosen the Brussels sprout for my first kiss, so to speak. Still, I can't help it if I'm feeling brussels-sprouty. They're at their seasonal prime and I'm a seasonal kind of cook!

If the vegetable world had a fall guy, it would be the Brussels sprout. Teased, thrown under the bus and repeatedly held responsible for many a child's hatred of vegetables because of its potential for sulfury bitterness. But I ask you this: why don't we ever blame the cook? Yes, the cook! You know, the one who boiled the crap out of the poor veg in the first place?

Brussels sprouts can sometimes be bitter, but that flavour only intensifies with boiling. Plus, preparing them that way only makes them lose their nutritional value. This, my friends, is a shame because these little cruciferous scapegoats are not only nutty and sweet when cooked properly, but they are also chalk full of glucosinates, otherwise known as cancer fighting superheroes (can you tell I have a five-year-old?). So, do yourself a favour, kiss try them again for the first time, but, please, for the love of all things green, do not boil them to death.

Sautéed Brussels sprouts
serves 4, as a side dish

1 to 1.5 pounds Brussels sprouts
Olive oil
1 large shallot
2 garlic cloves
Water or chicken broth
Kosher salt
Freshly ground black pepper

Make sure you choose the right sprouts. You want them round and heavy, not too big, and their leaves must be tight (that goes for a lot of things, but I digress). 

To prep, wash sprouts and cut a little bit of the stem off. Be careful not to remove too much or else the leaves will fall apart. While you are at it, discard any tough-looking, discoloured or bug-eaten outer leaves.  Slice the sprouts lengthwise, either in halves or in up to three or four pieces. You can also shave them with a mandoline which is a little more time consuming prep-wise, but produces a delish result.

Finely chop the shallot and, if possible, shave the garlic with a mandoline. If you are not equipped with one, thin slices will do. 

Heat enough olive oil to coat the bottom of a sauté or frying pan. Toss your Brussels sprouts in the oil and arrange them cut-side down, add a generous pinch of salt and leave them be, at medium-high heat, until they brown.  It doesn't matter if your pan is crowded or if some of the sprouts do not brown. This should take between 3 and 5 minutes (or less if you decided to shave or very thinly slice the sprouts).

Throw in the shallots and garlic, give everything a nice stir and add one or 2 tablespoons of water or broth (quantity depends on how dry things are getting in there).  Cover with a tight-fitting lid. Steam/fry the sprouts for about one or two minutes until they are tender. Uncover, stir and sauté until there are no more liquids. You can continue browning or not. Just do not overcook them! Add a few grindings of pepper and salt, if necessary. Serve alongside any meat or fish, or just on their own.

Variation#1: use butter instead of, or in addition to, olive oil.
Variation #2: render about 150g (4 to 5oz) of cubed pancetta and reserve it for later. Add a tiny bit of oil to the pork fat and proceed to cook sprouts as indicated above. You might have to deglaze the pan with a little bit of water before putting your sprouts in, if the fats are starting to get a little too brown in there. Before serving, throw the pancetta pieces back in until they are warmed through and add a few tablespoons of finely chopped parsley before serving, for balance and colour.
Variation#3: slice waxy potatoes (yukon golds, yellow fingerlings, any potato that won't fall apart in pan) a little thinner than the Brussels sprouts and add them at the same time. Also works great with the pancetta and parsley variation.

Roasted Brussels Sprouts
serves 4, as a side dish

1.5 to 2 pounds Brussels sprouts
Olive oil
Kosher salt
Freshly ground black pepper

This method really enhances the Brussels sprouts' nuttiness. 

Preheat your oven to 400 degrees F. Clean and prepare the sprouts the same way as indicated above, but leave them whole.  In a mixing bowl, toss the sprouts with olive oil, salt and pepper. Throw the sprouts onto a cookie sheet and stick them in the oven until they are ready, anywhere between 30-40 minutes. Turn them over halfway through, so that they will brown and cook evenly. Adjust seasoning.

Serve alongside any meat or fish.

Variations: You can toss and roast the sprouts with mixed root vegetables, such as fingerling potatoes, Jerusalem artichokes, parsnips and carrots. You might have to cut the root veggies in two or leave some whole, depending on their size, so that everything cooks evenly.  Feel free to add fresh thyme or whole garlic cloves to the roasting mix. Tossing fresh parsley in before serving is also a nice touch. Anything goes!




Sautéed Brussels sprouts