.. |
got
a food question? jump to the
boards
.
|
copyright ©1999-2005
DigsMagazine.com.
|
eat
your
brussels
sprouts
how to cook Brussels sprouts (and like them too!)
by Yee-Fan Sun | 1
2 3
4
continued from page 3
lemony
Brussels sprouts
8 oz. Brussels sprouts
2 tsps. olive oil
1 good-sized shallot, thinly sliced
1 tsp. lemon zest
squeeze of fresh lemon juice
serves
2 as a side
1
Boil the Brussels sprouts until they're tender. Remove with a slotted
spoon. For this recipe, I like to halve the cooked Brussels sprouts, as
it ensures that the lemony sauce will have more surface area to cling
to; if you're feeling lazy, however, it's fine to leave the sprouts
whole.
2
While the sprouts are cooking, zest the lemon and slice the shallot. Add
a tsp. of the olive oil to a skillet, and heat it up over medium heat.
Add the shallots, lower the heat, and gently cook them until they turn a
nice golden brown, about 3-5 minutes. At this point, if the sprouts
aren't done, turn off the heat and set the pan of shallots aside.
3
When both the sprouts and shallots are done, add another tsp. of oil to
the skillet, and slide in the Brussels sprouts. Stir well to coat the
sprouts with oil and shallot. Cook for a minute or two, stirring
constantly, then turn off the heat and stir in the lemon zest. Add a
squeeze of lemon to taste, along with salt and pepper.
o
o o
bacony
Brussels sprouts
While I like the boiling method because it allows me to see what the
sprouts are doing as they cook, braising is another popular way to cook
sprouts. Essentially, you quickly sauté the sprouts in a little oil for
a couple of minutes, then add a bit of liquid, cover, and simmer until
the sprouts have reached their desired tenderness. The braising method
produces very flavorful sprouts, as you don't get the waterlogging
problem that can occur with boiling.
8 oz. Brussels sprouts
1 slice of bacon
1/4 onion, minced (about ¼ cup)
½ cup chicken or veggie stock
serves
2 as a side
1
Cook up the bacon in a skillet over medium-high heat until brown and
just crispy. Chop the bacon and set it aside. Drain off the bacon fat
from the pan, but save it.
2
In the same skillet you used for the bacon (don't bother cleaning it;
the leftover bacon bits in the pan add good flavor), sauté the onions
in ½ tsp. of the reserved bacon fat for a few minutes, until soft and
yummy-smelling (if the mixture seems a little dry you can add in more
bacon fat if you have it, or some olive oil). Toss in the Brussels
sprouts, and cook for a minute or two, stirring constantly.
3
Pour in the stock, bring the liquid to a bubble, then cover, lower the
heat and let things simmer. Cook for 5-8 minutes, until the sprouts are
tender. Sprinkle with salt and pepper; taste a sprout to test for
seasoning and doneness, cooking a little longer or adding more salt or
pepper as necessary (don't go too nuts on the salt though, as you still
have the bacon to add). Use a slotted spoon to transfer the finished
sprouts and onions to a serving dish, and sprinkle with the chopped
bacon.
o check
out these related articles:
farmer jo string
beans • tomatoes • apples
+ pears • artichokes
• ginger • zucchini
• asparagus
| squash it butternut
squash | hill
o' beans dried
beans
--------------------------->
lounge .
nourish .
host
. laze . home.
|