Yes, 2 Husband recipes in a row. I haven't stopped cooking, I just thought his recipes proved some interesting points. This one is how to improvise on recipes you already know. Husband made these sprouts and fingerling potatoes with cider the other day to go with the aforementioned pork with arugula salad, basically using my Perfect Brussels Sprouts recipe. Simply blanch the potatoes in heavily salted water for about 5 minutes, the sprouts for about 2 minutes. Follow the Perfect Sprout recipe, but instead of using vinegar, deglaze the pan with 1/2 cup apple cider, then add the sprouts and potatoes. Cook on medium high heat until the cider has formed a nice glaze on the veggies and season to taste. This is a good recipe for those of you (you know who you are) who are still afraid to try sprouts. If you really don't like them, you can always just eat the potatoes. This recipe, with the cider, goes really well with pork dishes.
Husband didn't cut these sprouts in half, using only the tiny ones I purchased this past week from Dearsman Farms (North Market Farmer's Market), but I would recommend cutting them in half, especially since I just learned this week, while researching greens, that the chemical in cabbage which causes bitterness is more heavily concentrated in the center of a cabbage or sprouts, and to reduce this bitterness, sprouts should be cut in half prior to cooking. (go check out page 322 of Harold McGee's On Food & Cooking
