Those vegetables that were distasteful, were over cooked. You know the ones I'm talking of. Very overcooked. I think the fibre without flavor is a real deal killer. Colorless vegetables or dull ones also work against the pleasure. I think a recent foray into Brussels sprouts was notable. I hashed the sprouts after cutting off the old looking ends and any worm-eaten outer leaves; not many in my case. I found them on ice in a large display at my local green grocer.
A cut in half, the long way, the cut in thirds, long way again, then dicing them across the previous cut yields what I am calling hashed Brussels sprouts. What is waiting for the Brussels sprouts is important. I slowly cooked, at low heat, 4 cloves of garlic. When fragrant I then cranked up the heat under the pan. Then into this pan I put the hashed (diced) veggies. Stirring a bit to mix it all up you can see the greens and yellows intensify. I take that as a good sign when cooking vegetables. You're done. Less than a minute. Or two at best. When sampling the sprouts at the end of cooking you can taste a wonderful tone of nuts, but the essential sprout flavor is there. To finish before serving there are lots of options. A light salt and pepper is important. You can grate some Reggiano or basic Parmesean cheese. I served mine with some sauce made with French Dijon mustard and chicken stock, simmered a bit. Butter would be a real crowd pleaser. I think these Brussels sprouts are often not cooked to show off their great taste.
I think serving them as individual leaves is also great, but a real effort. You have to love those for whom you will make it. It's a sit in the lap with a bowl and paring knife kind of day. Either a silent meditation or a chat with some friends.
Karen toasted some pecans, chopped them a bit and sprinkled over sauteed sliced Brussels sprouts. Very notable.
I ate at a new restaurant in Lenox last night. That chef put Brussels sprout slices in with balsamic, blue cheese, and pancetta. Wonderful combo. For my taste the Brussels sprouts were cooked a bit more than necessary. Maybe cooked and held for service.
I think, though, they are really seasonal and may disappear from shelves at some time in early winter. I would check to see if they were available from my local CSA.
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Growing up during the 1940's and 1950's, that is when canned and frozen vegetables were pretty much what you got in Iowa, I learned to loathe all forms of brassicas. But now, as a seasoned grownup (well, alleged grown-up), I've developed something of a passion for brussels sprouts. I love the tactile way you describe handling them. I'm not so sure about the roasted nuts but the other accoutrements are excellent. Try a little pancetta next time.
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