Thursday, November 27, 2008

With a Nod to Union Square Cafe...Brussels Sprouts

HAPPY THANKSGIVING!

Here's a recipe I adapted from the Union Square Cafe Cookbook. Everyone loved them -- even the Brussels Sprout haters!!! Not only do I love these sprouts but I also love the cookbook, especially around the holidays.

RECIPE Hashed Brussels Sprouts with Lemon Recipe Ingredients 4 tablespoon lemon juice 1 pound of small-medium Brussels sprouts 1 tablespoon olive oil 1 tablespoon butter 2 garlic cloves, chopped finely 1 tablespoon poppy seeds 2 tablespoons of dry white wine 1 tablespoon grated lemon zest Kosher or sea salt and pepper to taste 1. Juice a lemon and set aside. 2. Discard any discolored leaves and cut off any hard bottoms from the sprouts. 3. Slice Brussels sprouts in 1/8 inch slices or use the slicing blade on your food processor (quick method). 4. Transfer slices into a bowl and add lemon juice and toss the sprouts in the juice. 5. Heat heat oil and butter over high heat in a large enough skillet so the leaves can brown. When the oil bubbling (be careful not to burn)very hot add garlic, sprouts, and seed. Sir often, until sprouts are wilted and begin to brown -- about 4 or 5 minutes. 6. Add wine, salt and pepper and continue to stir. 7. Put in a serving bowl and stir in lemon zest and more salt and pepper, if needed. If there is any leftover lemon juice it can be added to taste.

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