Daily Archives: 9 November 2018
I’ve recently started cooking through Everyday Dorie with my friends from Cook the Book Fridays. I adore Dorie Greenspan’s recipes and encouraging voice. She makes me open to veering from my tried-and-true way of cooking a familiar ingredient.
I’m a devotee of roasted Brussels sprouts. Sure, when I first starting eating Brussels sprouts, I steamed or boiled them, but once I had them roasted, I never looked back.
It’s Friday, so it’s time for another recipe challenge. This week’s selection is Maple-syrup-and-mustard Brussels sprouts. The sprouts are streamed, then sautéed. Not roasted, but something new. The flavors here are layered, one after another.
The Brussels sprouts are not simply steamed, but first tossed with sliced shallots and garlic and seasoned with salt and pepper before steaming. An interesting twist. The flavors infuse the Brussels sprouts making them instantly more complex. Next the veggies are sautéed in a blend of olive oil and bacon fat to brown them up a bit and add even more flavor. Next, the sprouts are glazed with maple syrup and Dijon mustard (I used both seeded and smooth). If that isn’t enough, crumbled bacon is stirred in. Lots of complex flavor but not a lot of work.
We mostly liked this recipe. However, we both found it a little too sweet. Dorie mentions that one could add a splash of cider vinegar. I didn’t do that, but maybe that would have cut the sweetness. Dories also suggests balsamic vinegar as an alternative to the maple syrup, so I might try that next time.
I served the Brussels sprouts alongside a reprise of David Lebovitz’s chicken pot pie, this time with biscuits. Verdict on the pot pie: we like the potato topping much better.
Brussels sprouts are a given on my Thanksgiving table, so this version could make another appearance very soon. If you want to try it, you can find the recipe on page 212 of Everyday Dorie or on-line here. To see what my friends from Cook the Book Fridays thought of the sprouts, follow their links here.