Sunday, January 8, 2012

Brussels Sprouts

Brussels sprouts seem to be all the rage lately. Have you noticed this? They're something I rarely think of, but my mom served them with Thanksgiving dinner, and they've been on my mind ever since. The other day while perusing Philly.com/food  for various ideas I came across the following link: "New cookbook and a contest". I immediately clicked. Who can resist a cooking contest!?  Not me. After all, it could be the gateway to increasing readership!  Or at least something really delicious I didn't know about before! So I read the details which went a little something like this:

"Center City Cooks is a compilation of recipes from Philadelphia's Restaurant Week chefs.  Choose your favorite recipe from the Fall or Winter edition, prepare the dish, take a photo and submit via email.  Beverage recipe submissions are not permitted." 

I was immediately drawn to the recipe for "Brussels Sprouts" from Square 1682 so I scurried off to my local produce store and snatched up some fresh sprouts (on sale!).  Back to the kitchen I went, overly aware and slightly frightened by two sentences in the recipe:  "Do not overcook!  Overcooked brussels sprouts are bitter and are the main reason why some people don't like them.".  No pressure...

They turned out extremely well, and I served them with a steak and some potato slices sauteed with Old Bay as shown below.  I would definitely recommend this recipe and certainly will be making them again.








MKSHA93QR538
Posted by at 11:00 PM
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3 comments:

  1. AnonymousJanuary 13, 2012 at 8:42 PM

    Agree, do not overcook Brussels sprouts. Stalks of Brussels sprouts are becoming more readily available in the food market. Pick up a stalk if you see it, the sprouts taste sweeter and keep longer in the refrigerator.

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    Replies
    1. Dishing GourmetJanuary 14, 2012 at 3:05 PM

      Thanks gardentowok! I totally agree with your recommendation. Most recently I spotted the stalks at my local produce store and Whole Foods.

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  2. Dishing GourmetFebruary 6, 2012 at 4:28 PM

    Thank you for your comment Camelia! I would be delighted and will add Dishing Gourmet to Petitchef this afternoon.

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