Thursday, February 06, 2014
My quote today is from the wise young Anne Frank: "Think of all the beauty still left around you and be happy." When I was growing up, a Brussels sprout had little status, in fact, I remember the status was rather negative. Kind of the same happened with "dried plums" aka prunes. Fortunately for me, my mom did not clue into any of the bad press the poor little Brussels sprout was getting all those years ago. I grew up enjoying them cooked to perfection. Thank goodness she did not cooked the heck out of them because .. yuck.. overcooked Brussels sprouts are in fact gross!
A Brussels sprout is a thing of beauty. Have you ever just looked at its delicate patterns - a teeny tiny head of lettuce is what I used to think. Just slicing a Brussels sprout is an enjoyable event!
Here is the recipe I tried recently.This is a close relative of the Union Square Café's Hashed Brussels Sprouts recipe with Poppy Seeds and Lemon. I use recipes like this as a spring board for my own thing.
Begin with a pound or so of fresh fresh Brussels Sprouts:
Clean them up nicely:
Slice and relish in the beauty of this gorgeous veggie:
Then thinly slice or shred the miniature green loveliness:
The bright contrast of a half or more of a fresh lemon will now tickle your nostrils:
Toss the thinly sliced green delights with the lemon:
Heat up some nutty or fruity olive oil... to smoking point and then add the Brussels Sprouts, some minced garlic and a healthy dose of poppy seeds. Add about a 1/4 cup of dry sherry. Cook ONLY for about 3-4 minutes. You should see a feast appearing of BRIGHT green dotted with little dark specks from the poppy seeds.
Are you seriously hungry? THIS recipe really will fill a need for crunch and a need to feast your eyes! Enjoy a day of yummy veggies.
QUOTE OF THE DAY:
"Think of all the beauty still left around you and be happy."
MANTRA: Every opportunity is a choice. Every choice is an opportunity. (me)
PHOTO OF THE DAY: My mountain..