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  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.



  1. 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.

    1. 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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