It's been quite a while since I posted anything about food. I've had a lot of other things on my mind, and the LGBT civil rights/personal narrative posts have gotten more readership. However, I know some of you find the way I cook interesting and don't want to neglect y'all.
I grew up thinking I didn't like Brussels sprouts, like much of the American public. It is true that I don't like them steamed or from frozen - they end up bland and often lose the lovely texture I enjoy.
How do I prepare them? This isn't a recipe (for a recipe similar to this one, check this out); it's more of a guide or strategy. There are no exact quantities because I don't really measure much.
Step one: Heat some flavorful form of fat in a large skillet (I use a wok-style pan, but anything will work). I'll use butter or render the fat out of a few pieces of bacon, but I've heard of using rendered duck fat, and a good regional or infused olive oil will work for my vegan friends. If you want the smoky flavor of a bacon without exploiting an animal, sprinkle smoked paprika over the onions in the next step.
Step two: When the fat is warm - not too hot, especially if you're using butter, but enough that a drop of water will sizzle - add sliced or diced onions to taste and a few cloves of minced garlic if you like. Lightly salt and pepper these. You can also add a sliced apple or other fall fruit - pears, perhaps - at this point, and fresh/frozen/dried cranberries (if you want these to remain crisp, hold off and add them with the Brussels sprouts).
Step three: While these cook, strip the Brussels sprouts off the stem (if you want to skip this, buy a bag of fresh ones shortly before you prep these, but they keep better on the stem). Cut off the ends and slice them in halves or quarters so that they're bite size.
Step four: When the onions are crisp tender, add the Brussels sprouts. Drizzle them with something acidic - lemon juice, a flavorful balsamic vinegar, or whatever else you like. If the onions have absorbed too much of the fat you used to start, add a little more here. The Brussels sprouts will absorb more and sort of caramelize in it, and this will temper some of the bitterness that most people dislike. If you haven't added your cranberries (or raisins, or chopped dates, or whatever dried fruit you like), add them now.
Step five: When the Brussels sprouts are browning on the cut sides, and the leaves look softened and a little translucent as though they've soaked up the vinegar and fat, turn the burner off.
Prepping to serve: At this point, if you are not a vegan, you can sprinkle some kind of cheese over top. I really like the bitterness and creaminess of a freshly crumbled Gorgonzola, but Bulgarian or Greek feta or freshly grated Parmesan will also work. If you are a vegan, I've never tried it, but you could use a slightly firm avocado that you've salted and tossed with something acidic here perhaps. You can throw a warmly flavored nut over top - I like pecans or slivered almonds, but toasted pine nuts or pistachios should work. If you are nut free, consider using toasted sunflower seeds.
If you used the cheese, wait a few minutes for it to melt slightly and toss gently. Serve out of the skillet, transfer to a pretty serving dish, or plate up. If you've used the cheese and nuts, that combined with the protein in the Brussels sprouts should probably give you enough protein to make this a one dish meal, but if not or if you like extra protein, serve with chicken or pork.
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