Wednesday, January 19, 2011
Brussels Sprouts Are Good
Those cabbages in miniature soaked up just the right amount of grease, which slipped part of the way between the leaves like legs between sheets and lent a sultry edge to the greens. They were still crunchy after a good saute in the Dutch oven, taken off the heat just shy of the point at which they turn into the vegetable people loathe, bitter and slimy. You have to take care of these brassicas, watching not to overcook. The apple brought out the sweetness in the bacon, while the vinegar (the finest brand I've ever tasted) cut through the grease with a zing. I was popping down Brussels sprouts as if it were candy.
Sauteed Brussels sprouts with bacon and apples: serves 4
1/2 pound bacon, diced
1 pound Brussels sprouts, quartered
1 apple, peeled and diced
salt and pepper
apple cider vinegar to taste
Cook the bacon in a hot pan until just shy of crispy. Toss in the Brussels sprouts, stir to coat with oil and saute for five minutes or so, until the edges have turned slightly golden. Add the apples. Saute another minute or two until apples are toasted and sprouts are cooked. Season with salt and pepper. Remove from heat to a serving bowl. Drizzle with vinegar to taste.