Here in Boulder, Colorado, we’ve already enjoyed our first snows. The nights are chilly and days are crisp and sunny. It’s the perfect time to harvest the ingredient of the week, Brussels sprouts. These tiny cabbages grow in clusters on a thick stalk, much like broccoli. The smallest buds are the sweetest and most tender. Their delicate sweet flavor is only improved by the first snow of November. Those of you who don’t like Brussels sprouts are probably scratching your head, wondering if I’m confused. Delicate? Sweet? Delicious? What is she thinking?
It’s true, boiled to death or allowed to languish in the refrigerator, Brussels sprouts develop a noxious, sulfurous, awful flavor. Overcooked Brussels sprouts are sad and mushy, certainly not pleasant. Cooked properly, Brussels sprouts are a beautiful, even charming, late season vegetable. Unless you are going to roast them and deeply caramelize their leaves, it’s best to quickly steam or sauté them. Treat them with care and you’ll be rewarded with tender, crisp leaves with a sweet, nutty flavor. This week at la domestique we’ll explore the many ways to cook with Brussels sprouts and some really interesting flavor combinations you may never have tried before. With Thanksgiving quickly approaching there will be simple recipes with festive flavor that beg to be served alongside you turkey and stuffing. If you’re having a vegetarian Thanksgiving, I’ll also have delicious ideas for incorporating Brussels sprouts. I’m excited to begin this festive season, cooking in the moment with you!
Do you like to cook with Brussels sprouts? Let me know in the comments section. Click Here.