Ode to Brussels Sprouts
Poor Brussels Sprouts - you're right behind spinach in the most detested vegetable category. No one understands you; don't worry, no one understands me, either, it's okay. Let's work through it together. We'll show everyone how delicious you are - how delicately your favor matches your cuteness, we'll show them! So here's my charge, especially to you grownups: Stop turning your nose up at Brussels sprouts. I mean it. The next time you dine in my restaurant and behave like a 5 year old when it comes to eating Brussels sprouts, I'm going to call you out for being the baby you are. You've been warned. Brussels sprouts are a cruciferous vegetable (member of the cabbage family) and grow on a stalk; if it makes it more fun for you to buy them on a stalk, you can usually find them around this time of year at Dearsman Farms, at the North Market.
For those of you keeping count (Mom), I posted a similar recipe as one of my first posts. Go ahead and look. Laugh at my ridiculous pictures - I don't care, I did the same thing. It's actually a little sad and funny. Like looking at pictures of your high school prom. My bangs were how high? (well, mine weren't, I've had the same basic hairstyle my whole life, which is none.) That picture is so terrible, I'm tempted to delete it. But, it shows how far I've come and how slaving away to purchase a new camera last year paid off - I can't believe I'm already plotting my next camera purchase. At any rate, I thought it was worth revisiting Brussels Sprouts, which I've already done once before.
Lisa's Absolutely Perfect Brussels Sprouts - serves 2-4
1 pound Brussels sprouts
2 strips really good bacon (I like Bluescreek the best, in the North Market)
salt & pepper
1 tbsp sherry vinegar (or cider, or plain old white)
1-2 tbsp butter
Brussels sprouts should not be boiled to within an inch of their lives. They should be prepared thusly:
1. Remove any tough outer leaves - I find this is usually the top 4 leaves
2. Cut off the very end of the steam; don't cut too far, as you want the tiny little cabbage to stay intact
3. Rinse
4. Cut into halves, quarter any that are as large as a golf ball, leave any marble-size ones whole
5. Place in a steamer basket over boiling water - do not let the water touch the sprouts!!! Can also be placed in a rice cooker steaming basket
6. Steam for 5-6 minutes and set aside
7. Finely chop 2 strips of bacon
8. Place the bacon in a wok or nonstick pan or other large skillet and render over medium heat
9. When the bacon is about 3/4 on its way to being really crisp, turn the heat up to high and add your sprouts
10. Toss and cook on high heat, seasoning with salt and pepper - the goal is to get a nice browning on the cut side of the sprouts
11. Add a splash of vinegar
12. Add a little butter (1-2 tablespoons) at the end and let it brown and coat the sprouts
13. Taste for seasoning and adjust as needed
14. Marvel at how much you do, after all, love sprouts
