Friday, August 27, 2010
Dr. G's Brussels Sprouts You'll Eat
Dr. G.'s Brussel Sprouts You'll Eat - you should. I find them so delicious, it's hard for me to decide if I like them better this way or roasted. Max definitely prefers Brussels roasted, so I only really eat them this way when I'm cooking for myself. Tonight Max is off drafting his Fantasy Football team at Hooter's (as if the draft itself isn't testosterone-charged enough, they had to throw in scantily clad women, silicon and fried food), so it's the perfect opportunity to have these yummy sauteed Brussels sprouts. Here's the recipe from page 257 of DGDE:
1 pound Brussels sprouts
3 tablespoons extra-virgin olive oil
1/2 cup raw hazelnuts or walnuts
1/4 teaspoon sea salt
1/4 teaspoon cracked black peppercorns
1 teaspoon roasted sesame oil (optional)
Trim the tough stems of the Brussels sprouts and remove any discolored leaves. Using a food processor fitted with the slicing blade, place the sprouts in the tube and slice thin. (Alternatively, slice as thin as possible by hand or use a mandoline.)
Heat 1 tablespoon of the oil in a skillet or wok over medium-high heat. Add the nuts and cook for 5 minutes, until fragrant. Remove and researve. Add 2 remaining tablespoons oil and the sprouts to the skillet; saute, stirring for 7 or 8 minutes, until browned.
Return the nuts to the pan and mix with the Brussels sprouts. Season with salt and pepper. Pour the sesame oil over just before serving. Serve alone or use as a base for meat or poultry dishes.
The first time I had Brussels this way was at Food Network star Michael Chiarello's restaurant Bottega, in Napa Valley. Tonight, I tweaked Dr. G's recipe a bit, reminiscing about my yummy dinner and the lovely Napa Valley wine country. I used about a 1/4 cup of pecans instead of the full 1/2 cup of walnuts or hazelnuts. I gave them a rough chop before browning them in the pan. I cooked the pecans for about 2 minutes, left them in the pan and then threw in the Brussels. Before serving I drizzled with olive oil and sprinkled with sea salt and a bit of fresh, grated, Parmesan cheese.
P.S. In the writing of this blog post I realized for the first time that it's Brussels (like the Belgian city) sprouts - I always just said Brussel (not pluralized) sprouts.