Tuesday, September 20, 2011

Sauteed Brussel Sprouts

Confession: I hated brussel sprouts as a kid.  Hated them.

My mom used to make a really great vegetable soup, but she would put brussel sprouts in it.  Soup just doesn't do brussel sprouts any justice.

Not at all.

I apologize ahead of time for being emphatic today.

It's just one of those days.

Now that I'm all growed up, I like brussel sprouts.

But, I really only like them prepared one way.

And now I will enlighten you, dear padawan, on the ways of better brussel sprout eating.

(Okay, it's really bugging me that my Windows spell check doesn't recognize brussel. Stop underlining it in red!)

Look at these lovelies.

I cut off their ends and peeled off the outer yucky looking leaves.

Like miniature cabbages.

So cute!

Heat a bit of oil and a bit of butter in a pan.

I like to use a cast iron pan, grapeseed oil, and a bit of organic butter.

Hubby just converted me to organic butter while on vacation.  He was doing the food shopping at Trader Joe's and picked up a pack of organic butter.  It's SO YELLOW. It's so purdy.  In case you haven't noticed, I like purdy food. A lot.

Place the sprouts cut side down into the oil/butter mixture.

Oh yeah, cut them in half.


Don't stir them. Hold back. Leave em' alone.

You want caramelization baby.

(alright, whoever approves the spell check words is NOT a foodie! Caramelization is a word!)

Finely chop up some red onion.

Sort of finely.

Or if you have a shallot, chop that up.

I done gone used all mine up.

Sometimes I feel sorry for my non-American readers. They must think I can't spell. Or write.
It's that Pennsylvania back woods talk rubbing off on me.

Sprinkle the red onion on top of the sprouts.

Mince a clove of garlic.

Just leave it on top with the red onion.

At last we have carmelization.  (Again with the red underlining! Windows 7 and I need to have a chat. I'm glad you can't see it, at least. But it's there, I tell ya!)

Now you may begin stirring.

Cook till tender.

I served them with salad, steamed green beans, and baked pollock.

The next day I reheated them by sauteeing them in a pan till hot.

 It gave them an even browner & yummier carmelization then the night before.

Now that's what I call lunch.

The Lunch Lady

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