|
Written by Marian Platt
|
|
Sunday, 01 January 2012 00:00 |
|
You have to choose carefully where to travel with your RV in January in the Pacific Northwest. There may be some frost and ice and snow, but along the coast, the chill never lasts long. The maritime air off the ocean is warm most of the time, even in the dead of winter, and the grass stays green.
And in some small towns on the back roads there may even be a vegetable stand full of winter squash and Brussels sprouts. Brussels sprouts, tiny cabbage look-alikes, have a unique way of growing. As the plant matures, sprouts begin studding the thick vertical stalk between the leaf petioles. They grow in rows or spirals upward from the bottom of the stem. They are often sold still attached to the stalk, and this enhances their flavor and prolongs their freshness.
When buying sprouts, choose the smallest size available, firm, and with tight, compact heads and bright green leaves. These have a sweet, delicate taste. Avoid those with soft, puffy heads, loose leaves, black spots and yellow leaves. As sprouts age, the flavor becomes strong and cabbage-like.
Trim the stems, but not too closely or the outer leaves will drop off during cooking. Carve a shallow X in each stem to ensure even cooking.
To boil sprouts, place 1 1/2 pounds in a three-quart pan with 1 inch of lightly salted boiling water. Cover and cook 12-15 minutes, depending on size, until the stems are tender when pierced. To steam, place in a steamer rack over boiling water, cover and steam 15-25 minutes, until tender when pierced. Never overcook sprouts—no dress-ups can cover the mushy, watery texture and too-strong taste that overcooking adds.
BRUSSELS SPROUTS WITH ALMONDS AND BACON
2 slices of bacon, diced
1/2 cup of slivered almonds
1 pound of Brussels sprouts, cooked
Salt and black pepper to taste
Pinch of freshly grated nutmeg
1 tablespoon of butter
1/3 cup of chicken stock
1/4 cup of breadcrumbs
Cook bacon until crisp and golden; add almonds and toss together for 2 minutes over low heat. Lay half the Brussels sprouts in a baking dish and cover with the bacon and almond mixture. Top with remaining sprouts and season lightly with salt, pepper and nutmeg. Dot dish with half the butter. Moisten with chicken stock and sprinkle with breadcrumbs; dot with remaining butter. Bake in preheated 350-degree oven about 15 minutes. Serves four.
BRUSSELS SPOUTS WITH CHEESE CRUMBS
1 1/2 pounds of Brussels sprouts, trimmed and halved
1/3 cup of butter
1 cup of crushed cheddar cheese crackers
1/4 cup of grated Parmesan cheese
In a two-quart saucepan, place sprouts and cover with water; cover and simmer for 15 minutes or until crisp tender. Drain and keep warm.
In a skillet, melt butter over low heat. Add crushed crackers and stir until golden brown. Remove from heat and stir in Parmesan cheese. Place sprouts in a serving dish and top with crumbs. Serves six.
PAN SEARED BRUSSELS SPROUTS WITH APPLES, BACON, SHALLOTS AND ROSEMARY
1 pound of Brussels sprouts, trimmed and halved
5-8 slices of thick cut bacon, cut into strips
1 tablespoon of olive oil
2 medium shallots, peeled and thinly sliced
1 tart red apple, cored and chopped
1 teaspoon of chopped fresh rosemary
1/4 cup of dried cranberries
1/4 cup of toasted hazelnuts
2 tablespoons of maple syrup
1 tablespoon of white wine or apple cider vinegar
Salt and pepper to taste
Cook the Brussels sprouts in boiling, salted water 3-4 minutes or until tender but still bright green. Refresh in cold water and drain.
In a skillet, cook the bacon until lightly crisped. Remove from pan; pour off any excess bacon fat.
Place the skillet back over medium high heat and add the oil. Cook the shallots, apples and rosemary about 2-3 minutes or until the shallots are lightly golden. Stir in the sprouts and toss to heat through. Add the hazelnuts, cranberries and the crisped bacon and cook 1 minute. Stir in the maple syrup and vinegar. Season with salt and pepper. Serves six to eight.
These mini cabbages are surprisingly big on flavor but roasting them caramelizes their natural sugars, giving them a subtle sweetness.
ROASTED BRUSSELS SPROUTS
2 pounds of Brussels sprouts
1 tablespoon of butter
1 tablespoon of olive oil
Salt and pepper to taste
Place 1 inch of water in a saucepan; add sprouts. Bring to a boil. Reduce heat; cover and simmer 5-6 minutes or until crisp tender. Drain. Add the remaining ingredients and toss to coat.
Arrange sprouts in a single layer in a 15x10x1-inch baking pan coated with cooking spray. Bake, uncovered, in preheated 425-degree oven 15-20 minutes, stirring occasionally. Serve immediately. Serves six.
Lemon juice and grated lemon rind or fennel seeds or sesame seeds or thyme add to sprouts. Here’s a very simple recipe:
SAVORY BRUSSELS SPROUTS
1/3 cup of chicken broth
1 pound of Brussels sprouts, trimmed and cut in half
1 teaspoon of Dijon mustard
Heat the broth to simmering. Add the sprouts and simmer, covered, until tender and the broth has evaporated, about 7-8 minutes. Add the mustard and stir until the sprouts are coated. Serve immediately. Serves four.
Remember, January is an unusual month weatherwise—and there are many proverbs about it. Here’s a Swedish one: “It will be the same weather for nine weeks as it is on the ninth day after Christmas.” We’ll see.
HINT OF THE MONTH: The smaller the sprout, the more tender and sweet it will be, and never overcook it—cook until just done, and no more.
Marian Platt is a food writer who lies in Sequim, Washington.
Trackback(0)
 |
|
Subscribe to RV Life Print
|
TrackBack URI for this entry
Subscribe to this comment's feed
