Brussels Sprout (c)2011 LaDomestique.com
Brussels sprouts look like tiny cabbages growing in clusters along the thick, sturdy stem of the Brassica oleracca plant which is several feet tall. According to the Deluxe Food Lover’s Companion, the name probably comes from the fact that they were cultivated in 16th century Belgium. The plant reminds me of a broccoli plant, a large and leafy brassica that takes up quite a bit of space in the garden. In the book, Chez Panisse Vegetables, Alice Waters writes that “Brussels sprouts do not develop their delicate sweet, nutty flavor until cold weather comes, especially after the first frost.”
Purchasing & Storing
Big stalks full of Brussels sprout buds can be found in markets, and these are preferable to loose packaged buds. Whatever you do, make sure and select bright green sprouts with tight heads and no wilted leaves. Avoid large buds, which can be tough and bitter. The smaller the bud the sweeter their flavor. The longer Brussels sprouts are stored, the more intense their flavors become, so it’s best to bring them home and use them within 3 days. Store Brussels sprouts in a sealed plastic bag in the fridge.
Cooking
Before cooking Brussels sprouts, remove any loose leaves and trim the stem up to the base of the sprout. Soak the Brussels sprouts in water, rinse and drain them to remove any dirt. Brussels sprouts can be boiled, steamed, sautéed, roasted, or sliced paper thin and eaten raw in a salad. Quick cooking is usually the key with Brussels sprouts. Most of us have tasted over-cooked Brussels sprouts that have been boiled until they develop a rotten egg sulfurous aroma. It’s a crime to do that to the beautiful nutty-sweet flavor of these tiny cabbages.
Flavor Pairing
-Spices: mustard, nutmeg, caraway seed, sesame seed, black pepper, white pepper
-Roast meat and poultry: pork, chicken, duck
-Cured meats: sausages, bacon
-Nuts: walnuts, hazelnuts, almonds
-Vinegar: cider, balsamic
-Vegetables: cauliflower, parsnips, carrots, turnips
-Fresh herbs: thyme, parsley, sage
-Shallots, garlic
-Fruits: apples, grapes, lemon
-raisins
-chicken stock
-soy sauce
-walnut oil
-olive oil, butter
-cream, crème fraîche
-Cheese: Parmesan, Pecorino, Swiss
-white beans like Cannelini
-chestnuts
-anchovies, capers