Lately, the AA News food section hasn't really excited me, but this week, there were a few recipes I can't wait to try! First is this one from eve: the restaurant. I have eaten these sprouts there and they are terrific. I'm going to make them tonight for a dish to pass at my brother's house.
Chopped and Sautéed Brussels Sprouts
4 cups Brussels sprouts, base removed and thinly sliced
1 tablespoon extra virgin
olive oil
1 Roma tomato, diced
2 to 3 tablespoons butter
11/2 teaspoons kosher salt, preferably Diamond brand
1/4 teaspoon freshly ground black pepper
1. Prepare ice bath (to stop Brussels sprouts from overcooking) and set aside.
2. Bring pot of salted water to a boil and blanch Brussels sprouts for about 1 minute.
3. Quickly strain Brussels sprouts and place in ice bath to shock.
4. When Brussels sprouts are completely cooled, strain again and dry well on towels.
5. Sauté Brussels sprouts and tomatoes briefly with a small amount of olive oil in large sauté pan over medium-high heat.
6. Add butter and stir to combine until just melted but still creamy. Season with kosher salt and freshly ground black pepper and remove quickly from heat. Serves 4.
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