Brussels Sprouts

[Sunny Simmons Steincamp]

The first way I learned to make sprouts so that my family (well, most of 'em, at least) would enjoy them was to poach them in homemade beef stock, well salted, until tender but not overcooked. I never thought to cut them in half, although I did always trim off the stem. The biggest complaint the kids had before was that they were bitter, but trimming the bottom & using stock seemed to fix that.

Later I tried creaming shaved Brussels sprouts... sauté shallots in butter then add shaved sprouts and toss for about 2-3 minutes, then add some good white wine (for the record, I used Gewürztraminer the first time, and it worked perfectly, so I never tried anything else, but I'm sure it could be substituted) and reduce until it's almost gone. I then add prepared horseradish (about 1/4 cup per pound of sprouts) and cream (about 1 cup per pound,) season with salt & pepper, and reduce slightly. This won over another few of the holdouts, since we love anything with heat, and horseradish is a favorite. I think the shaving of the sprouts helped take away some of the "prejudice" as well!

[Andrew Chalk]

Hi all,

I've never liked brussels sprouts; I remember dreading their arrival in the winter, and I equally remember drowning them in ketchup to do anything I could possibly do to mask the taste. I'd have a guess that I've always eaten them somewhat overcooked (my mum does like her vegetables mushy, to say the least).

So my question is... what recipe suggestions do you have for sprouts that may convert me into (maybe) liking them?

Thanks in advance,

Stewart

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Here is one I came across last week at Fearing's in Dallas. Pull off the leaves and wilt them. Use as a base for sauteed scallops (with your choice of sauce if you wish). This preparation bought out the flavor of the brussel sprouts and provided a texture contrast with the scallops.

[Peter the eater]

Like many foods that I disliked as a kid I now really, really love the Brussels sprouts.

I would like to try cooking them on the stalk. Has anybody seen or done this?

[saltedgreens]

I agree with the roasting. Very tasty.

I also agree with the pulling or shredding of the leaves and doing a quick sauté. They are nutty, mildly cabbage-tasting, and delicious.

[baroness]

I slice the sprouts thinly (1/8"/4mm), toss them with a bit of olive oil and thinly sliced garlic to taste and roast at about 400 degrees until well browned. Addictive.

[scubadoo97]

Just love em. Most common ways to cook are steamed, roasted and my wife's favorite is shaved and sauted on the stove.

[kbjesq]

Blanch until half done, drain well, and then saute in browned butter using fairly high heat until a bit of crunchiness begins to form on the outside. Finish with a spoonful of good dijon mustard. Pure heaven!

I think the blanching step removes much of the bitterness to which some folks object.

I haven't tried it yet, but I'm thinking that brussels sprouts would be very good in the method for "world's best cabbage" in All About Braising by Molly Stevens. Molly was nice enough to put some of her recipes, including the best cabbabe recipe, on the web. So if you don't have her book, you can get the recipe here: Molly Stevens Cooks.

I would certainly shorten the braising time for brussels sprouts, though.

[MaggieL]

I only started eating brussels sprouts this year myself. Unlike many people, I hadn't had any bad experiences with them when I was young--I just hadn't ever tried one before. I didn't know what to do with them.

Then I saw Dave Lieberman work some brussels sprout magic on the Food Network. I grabbed a handful of the mini cabbages, tried out the recipe, and have been hooked ever since. I keep meaning to try other recipes with the sprouts, but every time my fork slides through a melty, buttery slow-cooked brussels sprout, my good intentions disappear entirely--on my last bite of sprout, I'm already scheduling our next slow-cooking date.

When I do venture into new brussels sprouts territory, I imagine that I'll start with one of Orangette's two brussels sprouts recipes, found here and here.

[Beebs]

This sounds weird, but I like 'em steamed or boiled briefly so they're still bright green and crunchy, then just eating them as is. Ok, maybe with a little coarse salt....

They're tasty sauteed with sliced lap cheung (Chinese dried sausage).

[ludja]

I made my first Thanksgiving in France this year, and I used this recipe for Brussels sprouts.  I like them anyway, but these were some of the best I've ever made.

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I've been making a recipe from Chez Panisse Vegetables that is similar to this but a bit simpler even. Thinly slice sprouts and saute in some butter/olive oil (I use a mix.) for a few minutes. Add about a quarter inch of chicken stock to the pan and cook a bit more until tender. Season with salt, pepper and some fresh herbs (I use thyme) and add a little lemon juice. You wind up with an emulsified sauce that coats the sprouts. Very tasty and quick. In this prep I like the sprouts to retain a little bit of firmness.

The recipe with the shallots sounds very good as well.

[pennylane]

These are my two favourites :

Roasted Brussels Sprouts (the key is to get them really black, blacker than in the photo), and

Shredded Brussels Sprouts and Scallions (the key is the lime juice).

[Anna N]

Curiously Chef Michel Richard advocates the use of frozen Brussels sprouts.

"Merci, Monsieur Green Giant. You have introduced me to the possibilities of beautiful fresh Brussels sprouts. Freezing breaks down the fibers so that they need relatively less time to cook, and the result is good-looking, soft sprouts. Never again will the choice be undercooked and green or overcooked and insipid looking."

page 109 Happy in the Kitchen.

I recall someone else making the same observation years ago and I tried the frozen ones and they truly were a revelation.

[pennylane]

I recall someone else making the same observation years ago and I tried the frozen ones and they truly were a revelation.

Oh really? That's interesting. I think I will give them a try myself.

[kbjesq]

I recall someone else making the same observation years ago and I tried the frozen ones and they truly were a revelation.

Oh really? That's interesting. I think I will give them a try myself.

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I find the key to using frozen brussels sprouts is to let them thaw slowly. I usually let them thaw in the fridge. The consistency, when thawed, is almost the same as the blanched-until-half-done sprouts, and they have no bitterness.

When I lived in the North, we would leave them in the garden in the winter, and then traipse through the snow to break off a branch when needed. It was like a giant outdoor freezer.

[Stewart H]

I find the key to using frozen brussels sprouts is to let them thaw slowly.  I usually let them thaw in the fridge.  The consistency, when thawed, is almost the same as the blanched-until-half-done sprouts, and they have no bitterness.

Hmm, that's interesting... I wonder if that has anything to do with the oft-heard saying of sprouts tasting better after a frost...

[mzrb]

I find the key to using frozen brussels sprouts is to let them thaw slowly.  I usually let them thaw in the fridge.  The consistency, when thawed, is almost the same as the blanched-until-half-done sprouts, and they have no bitterness.

Hmm, that's interesting... I wonder if that has anything to do with the oft-heard saying of sprouts tasting better after a frost...

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Perhaps, but the important part of the Richard's recipe was left out! Put the frozen brussels sprouts into a saucepan, cover them halfway or so with chicken stock and throw in a generous knob of butter. Bring up to a boil, then simmer, covered. When stock has just about evaporated, remove the lid and glaze the brussels with the remaining liquid.

They turn into buttery, soft, delectable sprouts of love. And about the easiest way to cook vegetables ever.

[Alex]

Here is one I came across last week at Fearing's in Dallas. Pull off the leaves and wilt them. Use as a base for sauteed scallops (with your choice of sauce if you wish). This preparation bought out the flavor of the brussel sprouts and provided a texture contrast with the scallops.

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Yes, this is excellent. I had a similar dish for lunch several years ago at Spiaggia in Chicago. They used sea bass and a very light fish or shellfish broth. Butter may have been involved.

[Alex]

Little Green Balls of Death at Seattle's Pike Place Market.

"So Mike, what's with the sign next to your Brussels sprouts?"

"Well, Christ, if you've ever tasted Brussels sprouts you'd understand why I put the sign there. They're a degradation to vegetables, Brussels sprouts are."

"Do they sell?"

"Well, to people who don't like their neighbors or something. I don't know."

[Lindacakes]

I love brussel sprouts, one of my favorite vegetables. Butter is a key ingredient.

I like to separate the leaves, and saute in butter with roasted walnut pieces.

Tasty.

[Megan Blocker]

Bacon, duck fat, schmaltz - any kind of animal fat - makes the sprouts delightfully nutty. I like to roast a double helping and use the leftovers in pasta the next day with a bit of red onion, bacon, and creme fraiche.

[Peter B Wolf]

Only " Fresh " ones for me .

Remove only 'blemished' outer leaves !

Bring large amount salted water to rapid boil, toss Sprouts and checking often for 'al Dente', drain quickly.

DO NOT SHOCK IN ICE WATER !!

Instead place onto a paper towel covered flat pan with crushed ice. Turning them once in a while will cool them quickly, and will reatin fabulous green color.

This can be done at any time before the meal, even a day ahead.

When ready to serve, heat a pan large enough to NOT double up the Sprouts, place a decent amount Goose, Duck or Chicken fat (clarified Butter will do) (*) into pan bring to almost smoking point, add Sprouts, ( these will have gotten fairly well heated in the MicroWave ) shaking pan constantly, as to slightly brown these morsels, a few strokes of freshly grated Nutmeg over them will create a little sparkling fireworks increasing the 'nutty' flavor.

Enjoy.

(*) rendered fat from double smoked Bacon is also very good.

[mizducky]

Curiously Chef Michel Richard advocates the use of frozen Brussels sprouts.

"Merci, Monsieur Green Giant.  You have introduced me to the possibilities of beautiful fresh Brussels sprouts.  Freezing breaks down the fibers so that they need relatively less time to cook, and the result is good-looking, soft sprouts.  Never again will the choice be undercooked and green or overcooked and insipid looking."

page 109 Happy in the Kitchen.

I recall someone else making the same observation years ago and I tried the frozen ones and they truly were a revelation.

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Yep, brussels sprouts are on my short list of frozen vegetables that not only are acceptable substitutes for, but might in some ways be improvements upon, their fresh counterparts. (Frozen spinach is another, if only because there's no sinkfuls of muddy water or shrinkage to one bazillionth of original volume to mess with.) In the case of brussels sprouts, I do prefer the texture of the fresh ones--especially for my maple/mustard vinaigrette recipe--but the frozen ones are quite nice too for a quick no-fuss no-muss veg. I've been known to heat some up for a late-night snack.

[shaw10805]

blanch and shock them, saute with bacon lardons and onions. deglaze with apple cider reduction

[Allura]

Another vote for sprouts with pancetta. My BIL made this for Thanksgiving, sauteeing them, I believe. I had never had them before, and DH swore he didn't like them, but we both couldn't get enough.

[ratgirlny]

My sister and I used to fight over the brussels sprouts when we were kids, that is how much we loved them. I prefer mine slathered in butter, and cooked long enough so they are NOT al dente. Cooked with bacon and a little balsamic vinegar comes a close second. My 7 year old likes his drenched with balsamic vinegar.