{"id":8827,"date":"2011-11-07T23:59:10","date_gmt":"2011-11-08T06:59:10","guid":{"rendered":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/?p=8827"},"modified":"2019-04-29T23:00:11","modified_gmt":"2019-04-30T03:00:11","slug":"10-ways-tuesday-brussels-sprouts","status":"publish","type":"post","link":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/10-ways-tuesday-brussels-sprouts\/","title":{"rendered":"10 Ways Tuesday: Brussels Sprouts"},"content":{"rendered":"

\"Brussels<\/a><\/h4>\n

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I’ve got creative ideas for cooking with Brussels sprouts:<\/h4>\n

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1.\u00a0 Raw in Salad<\/h5>\n

I appreciate the Frankies Spuntino Kitchen Companion & Cooking Manual<\/a> for its simple, straightforward cooking that celebrates good ingredients. It’s the Italian way of preparing food. Their recipe for Shaved Raw Brussels Sprouts with Castelrosso<\/em> is inspired by, as the Frankies put it, “a basic equation from the Italian kitchen-fresh veg, olive oil, and a little bit of Italian cheese…”. Thin strands of Brussels sprouts leaves are tossed in lemon juice, olive oil, and the Frankies signature touch of white pepper. Finish the salad with crumbled Castelrosso, a cow’s milk cheese from Piedmont.<\/p>\n

2.\u00a0 Roasted with Mediterranean Flavors<\/h5>\n

I didn’t know Brussels sprouts could be sexy and loud, punchy and savory, until I came across Michael Symon’s version in the November issue of Food & Wine Magazine<\/a>. In the article, Heartland Thanksgiving, he shares a recipe for Roasted Brussels Sprouts with Capers, Walnuts and Anchovies<\/em> that threatens to steal the show from all other side dishes. The Brussels sprouts are simply roasted with olive oil, salt and pepper, then tossed with a honey-mustard vinaigrette. Mediterranean flavors of fresh garlic, shallots, anchovies and capers bring new life to the Thanksgiving table. Toasted walnuts add crunchy texture. I doubt there will be any leftovers to fight over.<\/p>\n

3.\u00a0 Antipasti<\/h5>\n

In Mario Batali’s book, Molto Gusto<\/a>, he shares a recipe for Brussels Sprouts with Mustard<\/em> to be served as an antipasti course.\u00a0 Pancetta is diced and tossed into a hot pan to render the fat, all of which is then poured over brussels sprouts. The mixture is broiled in the oven for about 15 minutes (much quicker than roasting), until just tender. Toss the Brussels sprouts with a dressing made from a combination of black mustard seeds, lemon zest and juice, and mustard oil. The beauty of this dish is how quickly it can be prepared and the al dente texture of the vegetables which would not be ideal for a pasta or main course but is perfect for an appetizer as a sort of crudit\u00e9.<\/p>\n

4.\u00a0 Saut\u00e9ed Brussels Sprouts<\/h5>\n

The Chez Panisse Vegetables<\/a> cookbook by Alice Waters sits permanently on the kitchen counter, my bible on cooking any vegetable brought home from the farmers market. I love the way Alice keeps it simple and quick. Her recipes are more like suggestions, a train of thought. The recipe for Saut\u00e9ed Brussels Sprouts<\/em> includes instructions to slice the Brussels sprouts thin and saut\u00e9 them in butter for a few minutes. Then add a bit of homemade chicken stock, thyme, lemon juice, and salt and pepper to the pan. After simmering for a few minutes, the Brussels sprouts are tender and coated in a flavorful sauce. Perfect.<\/p>\n

5.\u00a0 Brussels Sprouts au Gratin<\/h5>\n

Julia Child’s, The Way to Cook<\/a> sits prominently on my bookshelf, ready to dispense tried and true wisdom in the even I need it. Looking for inspiration on cooking Brussels sprouts, I knew I could count on Julia for a rich, unctuous preparation. She suggests blanching the Brussels sprouts, then quartering them and folding them into a rich cheese sauce. The Brussels sprouts gratin is baked in the oven until heated through and nicely browned on top.<\/p>\n

6. Holiday Brussels Sprouts with Chestnuts<\/h5>\n

In her book, Feast<\/a>, Nigella Lawson shares a recipe for Brussels Sprouts with Chestnuts, Pancetta and Parsley<\/a> that is perfect flavor combo for the holidays. She boils the Brussels sprouts until tender while still retaining a bit of a bite. Separately, saut\u00e9 chestnuts with pancetta and butter, add a little Marsala to deepen the flavors and pour the mixture over the Brussels sprouts. A generous handful of chopped parsley add fresh herb flavor. This dish begs to be served alongside the Thanksgiving turkey and stuffing.<\/p>\n

7.\u00a0 Roasted with Grapes<\/h5>\n

The November issue of Whole Living Magazine has a beautifully photographed article called “The Side Show” featuring vegan, gluten-free, dairy-free side dishes. The recipe for Roasted Brussels Sprouts and Grapes with Walnuts<\/em> is a smart balance of sweet, tart fruit with pleasantly bitter caramelized Brussels sprouts and toasted nuts. Red grapes also provide a pop of color that’s nice and festive.<\/p>\n

8.\u00a0 Steamed Brussels Sprouts<\/h5>\n

Steaming Brussels sprouts enhances their bright green color and results in soft, tender leaves. It’s a delicate way to prepare a vegetable that’s often eaten boiled to death or heavily caramelized. Patricia Wells tosses steamed Brussels sprouts in warm cr\u00e8me fra\u00eeche with plenty of black pepper and a sprinkling of bacon in her book, Vegetable Harvest<\/a>. Alice Waters slathers steamed Brussels sprouts in butter for the simple pleasure of it in Chez Panisse Vegetables<\/a>.<\/p>\n

9.\u00a0 Brussels Sprouts Pasta<\/h5>\n

This is my absolute favorite Brussels sprouts dish. Martha Stewart’s recipe<\/a> for Fettuccine with Brussels Sprout Leaves, Brown Butter, and Toasted Walnuts<\/em> is elegant and full of rich, autumnal flavors. Brown butter is so important to the dish, adding a rich, nutty flavor. Fettuccine noodles cradle delicate leaves of torn Brussels sprouts. Walnuts pair beautifully with the brussels sprouts and add crunchy texture. In the November issue of Food & Wine Magazine, Philadelphia chef Marc Vetri of the restaurant Rustic Italian Pastas shares a recipe for Bucatini with Cauliflower and Brussels Sprouts. Saut\u00e9ed cauliflower and brussels sprouts develop a deep, charred flavor. Crushed red pepper adds a nice heat and this time the crunch comes from buttery bread crumbs. Comfort in a bowl.<\/p>\n

10.\u00a0 Brussels Sprouts and Beans<\/h5>\n

I think the combo of Brussels sprouts and beans is a fantastic idea for the weeknight supper. This recipe for Brussels Sprouts with White Beans and Pecorino<\/a> from Bon App\u00e9tit is light and fresh but still satisfying. Brussels sprouts are saut\u00e9ed in olive oil with garlic until tender. Throw in some white beans, chicken stock, and generous shavings of the tangy, salty sheep’s milk cheese Pecorino and you’ve got a delicious meal in minutes.<\/p>\n

What is your favorite way to cook with Brussels sprouts? Let me know in the comments section. Click here<\/span><\/a><\/span>.<\/h5>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve got creative ideas for cooking with Brussels sprouts:   1.\u00a0 Raw in Salad I appreciate the Frankies Spuntino Kitchen Companion & Cooking Manual for its simple, straightforward cooking that celebrates good ingredients. It’s the Italian way of preparing food. Their recipe for Shaved Raw Brussels Sprouts with Castelrosso is inspired by, as the Frankies […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":""},"categories":[95,191,210],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/8827"}],"collection":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/comments?post=8827"}],"version-history":[{"count":2,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/8827\/revisions"}],"predecessor-version":[{"id":19354,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/8827\/revisions\/19354"}],"wp:attachment":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/media?parent=8827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/categories?post=8827"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/tags?post=8827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}