SFist: SFist in the Kitchen: Brussels Sprouts

Michael Dinstell

Sat, 15 Apr 2006 09:17:40 -0800

Does anybody have the recipe for the Brusssel Sprouts Salad from Pizza Antica. It is a wonderful dish. Thanks.

Kathleen

Fri, 17 Mar 2006 17:25:43 -0800

Does anyone have the recipe for the Warm Brussel Sprout salad from the pizza antica? I split an order with my daughter and it was incredible.

anita

Tue, 10 Jan 2006 12:01:57 -0800

If you don't like Brussels sprouts, you're probably turned off by the bitterness.... actually you should add some sugar to the water you cook them in and traditionally they are plucked after having been exposed to at least one frosty night in the garden - Bitterness seems to come exclusively with the supermarket edition... Greatly enjoyed browsing thru your various sites!

kc

Wed, 04 Jan 2006 11:48:30 -0800

This is my absolute favorite way to cook brussels sprouts, and probably the simplest as well: Halve or quarter your sprouts (about a pound), depending on size. Toss in a roasting pan with three or more cloves of garlic, chopped, some chopped pancetta, and a few tablespoons of olive oil. Salt and pepper to taste, then roast at 400 for about 20-30 minutes. Also, you can slice the sprouts thinly, lengthwise, and saute in olive oil with lots of garlic, then toss with pasta, some pecorino and chopped hazelnuts or walnuts. I never really cared for boiled or steamed sprouts that much--roasting or sauteeing seems to bring out the sugars--and I have converted some avowed brussels sprouts haters with these dishes.

Derrick Schneider

Wed, 04 Jan 2006 07:57:22 -0800

s'kat, Molly does have the gift of gab in all things gustatory. I'm glad to hear from another recent convert. And yes, duck fat is a staple in my kitchen.

Derrick Schneider

Wed, 04 Jan 2006 07:51:56 -0800

Jason and Lyle, Thanks for the great recipes suggestions! Sam, How do they do them at Firefly/EOS? Tarren, Thanks for the tip on the salad. Maybe my wife and I will give it a try. Dr Rhombus, Hmm, that's a good point, though James Joyce famously disagreed - see http://www.rotten.com/library/medicine/bodily-functions/farting/ for his arguably not-safe-for-work text

s'kat

Wed, 04 Jan 2006 07:49:12 -0800

I'm a recent convert to the wonderful world of brussels sprouts. Orangette played the part of the Pied Piper with her sultry Hashed Brussels Sprouts with Poppy Seeds and Lemon. Hmmm, duck fat, you say?

drrhombus

Tue, 03 Jan 2006 21:36:50 -0800

brussel sprouts are good, farts are bad.

Tarren

Tue, 03 Jan 2006 18:40:46 -0800

That yummy warm brussel sprout salad can still be found at Gordon's Pizza Antica (www.pizzaantica.com). But hurry before they're out of season and it's off the menu!!!!

sam

Tue, 03 Jan 2006 16:07:47 -0800

christmas eve at the ferry building wasnt exactly thriving with farmers either, but its nice that they should be able to have a break when lots of people are out of town anyway. I have a lifetime aversion to brussel sprouts so far only overcome by Firefly and Eos. I am trying.

Lyle

Tue, 03 Jan 2006 15:13:00 -0800

I've only just started cooking with brussel sprouts and have had surprising luck with them. I usually remove the outter leaves and cut what's left of the stem. Then I'll either cut them in half or slice them into 1/4 inch strips. Sautee on medium-high heat until the leaves show some signs of carmelization (vary the fats and add some the flavors of your choice... I like proscuitto or hazelnuts). While I haven't noticed bitterness when I've used this method, I sometimes note an undertaste of mustard. Yum.

Jason Randell

Tue, 03 Jan 2006 15:09:58 -0800

For Love of the Brussel SproutThe brussel sprout has been maligned for years now. Here are two recipes that may help to change your minds about our delicious little friend. The first recipe is how I normally prepare that rascally friend from the Brassicaceae family. The second recipe is lifted from the pages of Food and Wine magazine and is a delicious and unexpected twist on this personal favorite food. Recipe #1 Down Home Brussel sprouts 1 lb of Brussel sprouts 2 minced gloves of garlic 1/4 tsp red pepper flakes (or to taste) 1/4 tsp black pepper 1 tsp salt 1 tbsp Extra Virgin Olive Oil 1 tbsp basalmic vinegar Trim the rough stems and outer leaves and cut sprouts in half. Boil in 2 quarts of water with 1/2 salt added for about 2 minutes. Drain and set aside. Heat a large frying pan with the olive oil. Add red pepper flakes and garlic. Cook until fragrant; about 30 seconds. Add brussel sprouts. cook for about 5 minutes on med-high heat. Remove to a large bowl. Toss sprouts in Basalmic vinegar and sprinkle with remaining salt and pepper. Serve hot. Toasted Cornbread Hash with Brussel Sprouts 1 1/4 cups all-purpose flour 3/4 cup cornmeal 1 tablespoon baking powder Salt 2 large eggs 1 cup milk 6 tablespoons unsalted butter, melted 2 tablespoons honey 1 pound brussels sprouts 2 tablespoons mustard oil or vegetable oil Pinch of crushed red pepper Freshly ground black pepper Preheat the oven to 400°. Butter and flour a 9-inch square baking pan. In a large bowl, whisk the flour with the cornmeal, baking powder and 1/2 teaspoon of salt. In a medium bowl, whisk the eggs to mix, then whisk in the milk, butter and honey. Using a rubber spatula, lightly stir the wet ingredients into the dry; stir until just blended. Scrape the batter into the prepared pan and bake for about 25 minutes, or until the corn bread springs back when lightly pressed. Transfer the corn bread to a rack to cool. Cut half of the corn bread into 3/4-inch cubes. Wrap the remaining corn bread and reserve for another use. In a medium saucepan of boiling salted water, cook the brussels sprouts until crisp-tender, about 3 minutes. Drain and slice lengthwise ¬ inch thick. In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the corn bread cubes, sprinkle with the crushed red pepper and cook over high heat until browned all over, about 30 seconds per side. Transfer to a platter. Add the remaining 1 tablespoon of oil to the skillet. Add the brussels sprouts and cook over moderately high heat, stirring, until hot, about 1 minute. Season with salt and black pepper and gently stir in the corn bread. Transfer the hash to the platter; serve. Feel free to email me and let me know how this recipes worked for you!

Jer

Tue, 03 Jan 2006 14:50:42 -0800

As with many vegetables, I always hated brussels sprouts until a few years ago when I finally had some that had been cooked properly (i.e., not soggy). Thanks for spreading the word on how I might achieve that at home . . . I'm particularly fond of them when cooked with bacon

Danny Dawson

Tue, 03 Jan 2006 14:43:43 -0800

Thanks for responding. Clearly my comprehension didn't pull me through the last paragraph. I blame it on this blasted cold. Sorry about that.

Derrick Schneider

Tue, 03 Jan 2006 13:31:19 -0800

Danny, the options are plentiful. Stock is probably the easiest, but I mention orange juice in the post. A good white wine might work, or a court bouillon (stock with acid).

Danny Dawson

Tue, 03 Jan 2006 13:20:45 -0800

"Flavorful liquid"? What?!?