Learning To Love Brussels Sprouts

As a child, I did not like brussels sprouts.  Let me amend that statement: I would say that I hated them.  As the years have passed, my tastes have changed and expanded, including many foods that I had not thought I'd ever choose to eat, but I still thought, "Brussels sprouts-- yuck!"  Family and friends kept touting these miniature cabbages, over and over again, until I wondered if I might have them one day and actually find they were tasty.

As I shopped one day at Little House Green Grocery in Richmond, Virginia, I found myself in front of a stalk of incredibly fresh brussels sprouts.  They intrigued me and persuaded me to buy them so they could convert me to a sprout lover.  Oh, how glad I am that I did!

I first tried to roast them with garlic and olive oil, following Mark Bittman's recipe.  Things were proceeding perfectly until I checked on them and found them burnt!  My house smelled like failure...very tasty failure.  Encouraged by the few that emerged uncharred, I tried again and tasted success.  Needless to say, I now ask people how they like to fix these little guys so I can learn new tricks.  Thankfully, they are available in the produce section of many stores, washed and ready to steam, saute, roast, or whatever you prefer.  Trader Joe's even has them julienned for you.  Yum.

This is my most recent preparation: julienned and roasted with olive oil and bacon.  So easy.  So good.

Julienned Brussels Sprouts with Bacon

• Fresh brussels sprouts (serving size is 4 per person as a side, but I do at least 8 if I'm making a meal out of them)
• Olive oil
• Bacon (I used the Trader Joe's precooked applewood smoked bacon to cut out on some of the fat and mess)
• Salt and pepper to taste

If your brussels sprouts are not prewashed, wash and dry them well.  Preheat your oven to 425.

After cutting off the base, cut each sprout in half, then cut each half into thirds.  Set aside.  Chop your bacon into bite-sized pieces.  If you're not using precooked bacon, it will be easier to chop if it is colder, and make sure to use a different cutting board so there's no cross-contamination.  

Add about a tablespoon of olive oil to an overproof skillet.  I like to use a cast iron skillet, but if you do, make sure to watch the sprouts in the oven!  This is where I went wrong the first time.  Turn to medium-low and add the bacon to the pan.  When the bacon begins to sizzle, add your sprouts.  Season with salt and pepper to your liking.

Stir the sprouts and bacon so that they are evenly coated with the olive oil (and yummy bacon fat), then sauté until they're turning a nice, bright green.  Put the skillet in the oven, checking after about 8 minutes.  

Give them a stir, then cook for another couple of minutes until the bacon is crispy, and the sprouts have begun to brown.  Watch them carefully!  They're good crispy and brown, but if they're getting too dark, take them out.

I like to serve them in a bowl with a spoon so that I can scoop up every bit.  Oh, they're so good!

Vegetarian variation: substitute butter for half of the olive oil.  You can also add garlic, and I imagine shallots would be delicious in this.  You can drizzle with balsamic vinegar or toss with some parmesan cheese as well.  Enjoy!

Steamed veggies made even easier!

I was invited to a parish party tonight. Hating to show up empty-handed, I thought of what I had around the house so that I could contribute something yummy. I remembered the exquisite asparagus I had bought from The Old Farm Truck Market in Lively, VA and thought, aha! The rub in this plan was that I ran short on time between work and the party, plus I wanted to bring something cooling as it is, well, warmish (to put it mildly) here in the Commonwealth of Virginia. Thanks be to Alton Brown, I have now learned how to steam asparagus and other veggies in the microwave! Genius, genius, genius. All the good of the veggies, plus the kitchen doesn't get overheated. It's a win, win.

As you can see from the picture, I chose to add something to my steamed asparagus, namely raspberry vinaigrette (while still warm) and crumbled goat cheese (after they had cooled a bit), which seems to figure into most everything for me right now. Needless to say, it was a huge hit, and I only got one piece of the dish. Oh well. I just need to get more and make it again!

Without further ado, here are your quick and easy instructions for steaming asparagus in the microwave. I've heard this works well for corn on the cob, too, and I can't wait to try that. I imagine it will take longer, but once I get the time, I will post it in the comments. Yum!!

Steamed Asparagus in the Microwave (per Alton Brown)

- 1 bunch asparagus, washed and trimmed

- 2 large paper towels, or 4 of the "select a size" ones, dampened with approximately a 1/4 cup of water or misted to be damp

- kosher salt

Spread the damp paper towels onto a flat surface. Lay your asparagus on top in a bunch and sprinkle with the kosher salt (not too much, but enough to mildly season it and bring out the green). Wrap the asparagus in the paper towels and place in your microwave, seam side down. Microwave on high for about two (2) minutes or until tender crisp. Season and serve as you will!

I can't wait to try this method with other veggies. Let me know which ones you do and which work best!

An Apple a Day...

I went to the mountains a week ago and stopped at an orchard on my way home (among other places, but the orchard was much more exciting than Home Depot!). After hearing of friends' success with making applesauce, I decided that I needed to try it. On a recommendation from the multi-talented Beth Somers, I bought York apples, and then I didn't touch them again until my friend Sandy arrived on Friday. Per his request, we had a culinary adventure in making applesauce, with such success that I will keep this one in my repertoire! Easy and good, you can tweak it to be sweeter or more savory. Mark Bittman of the New York Times says it's good to mix horseradish with applesauce if you're serving it with pork. While I did not do that, I did play with it quite a bit. Here it is.

ALW's Applesauce
- 4 good-sized York apples (if you're at an orchard or reputable produce place, ask what would substitute if they do not have any Yorks, or use the Interwebs to find a comparable apple)
- water to cover
- juice of one lemon
- 1 tbsp of good unsalted butter (I used Kerrygold, and I do think it makes a difference!!)
- 2 pinches of salt
- 4 tsp of brown sugar
- cinnamon to taste


Start by filling a bowl with water, juicing the lemon directly into it. Watch out for seeds!

After thoroughly washing the apples, core and cube them, placing them into the lemon water. You do not need to peel them as the skins will pretty much dissolve as the apples cook. Place the entire contents of the bowl into a minimum 2 quart pot with a lid, along with the 2 pinches of salt. I used my Le Creuset (naturally) multifunction pan, which is a 3 quart pot.

Turn the heat to medium (if using cast iron, higher if using aluminum or another type of pot) and bring the mixture to boiling. I covered the pot during this stage. When it begins to boil, turn the heat to low and let it simmer, covered, for about 30 minutes, checking occasionally to make sure that the apples do not burn to the bottom of the pan!

The apples are ready for seasoning when they have gotten soft, and the peels have largely disintegrated. This will give your applesauce a beautiful pink color. Add the butter and brown sugar at this point, tasting to see if it is to your liking. Add cinnamon if desired. Play with your flavorings!

Let it cool a bit before serving initially. This is so yummy when still a bit warm, and the flavors have even more of a chance to meld.

Makes 4 servings.