The Best Brussels Sprouts Dish Ever

Sorry to be obsessive about those little green crucifers, but the Gordon Ramsey Bubble and Squeak cakes got me thinking. They were very nice, but not quite excellent. Much experimentation ensued, some of which I posted before.

By the time we were done, there was little left of Ramsey. Ah, well.

Here's the basics: Take small Brussels Sprouts, trim them, shred them finely, then add salt, pepper, and a few pinches of ground caraway seed. Heat a nonstick skillet and add a generous amount of butter. Immediately before frying, grate a slightly larger proportion of Yukon Gold potatoes into the sprouts, then mix well. Without waiting, form patties and fry in the butter. Brown both sides, then remove to drain. Plate, top with some soft chevre and either salmon roe or Caviart. Worked superbly with a nice white Burgundy.

I'm sure it was tasty, but after all the preparation I'm not sure that qualifies as a brussels sprouts dish anymore. Sounds like latkes with a slight twist if you ask me. But, worth thinking about as a way to move brussels sprouts into the hedonistic realm.

Not the same as tomato paella but hey, we can't live in the past can we...

It really was all about the sprouts. That was the center of the flavors- the additions were quite simple, and the caraway is only added to the level where it brings the flavors together, not to the point where you can taste it distinctly.

Hedonistic? Oh my, yes.

Hmm - I wonder if it would be just as good (albeit different) without the sprouts.....ever tried it?

Hmm - I wonder if it would be just as good (albeit different) without the sprouts.....ever tried it?

What are you trying to say

It really was all about the sprouts. That was the center of the flavors

I'll take your word for it. Although having made latkes with similar portions of either carrots or zucchini as additions, I can't say that in those cases it was really "all about" the other vegetables.

But, what really interested me was the shredding of the sprouts, not a technique I often use. (I once tired myself out peeling the darn things for pasta, so now I mostly just roast)

To an extent, it's a test of one's knife skills, like any other prep. I started using a mandoline, said, "F@#$ this, I want to keep my fingers," then switched to a chef's knife. A few minutes later, a nice pile of shreds.

Without the sprouts, it would have tasted like sophisticated potato latkes (unlike the "real" thing, there's no binder). Nothing wrong with that, but it's not what we're doing here. And potato latkes would not have played as well with the Burg we were drinking as these did.

"The Best Brussels Sprouts Dish Ever".
Damning with faint praise indeed.

Stuart, didn't you used to do a brussels sprout dish where you shredded them, and sauteed with lots of butter, and maybe walnuts, or pecans?
Or did I dream that?

I haven't tried this but I think maybe it looks like the "second" best Brussels Sprouts dish ever. I'm no big fan of the little green monsters but this sounds quite good.

http://www.stephencooks.com/2005/11/gla ... sted_.html

F

Wow...That totally has to go on our menu next Sunday.

Traci

John...I think I posted one (a really, really long time ago) that had shredded brussels sprouts with caramelized onions and pecans. An old Southern Living recipe.

It's a classic combo. Actually, we DID have some chopped roasted pecans in this prep for texture- I just forgot to mention it.

BTW, Traci, it's delightful to "see" you back at WLDG!

I'll give you recipe a try, Stuart; although it'll be tough, I think to beat the baked sprouts drizzled in EVOO. I just bought a stalk about 2 1/2 feet long with all the sprouts still attached. I hadn't seen that before in my little town. I assume they'll taste fresher.

Yes, they will. Ours were fresh-cut from the stalk. I just love Brussels Sprouts...

Sorry to be obsessive about those little green crucifers, but the Gordon Ramsey Bubble and Squeak cakes got me thinking. They were very nice, but not quite excellent. Much experimentation ensued, some of which I posted before.

By the time we were done, there was little left of Ramsey. Ah, well.

Depsite responses to the contrary, they still seem inherently bubble and squeakish to me, it has the cabbagey food, i.e. the brussels sprouts and it has the spuds. Just not made from leftovers. I like the classy caviar addition. Will have to book mark this and try next season.

Worked superbly with a nice white Burgundy.

With that goats cheese and 'vegetal' greens, it should work well with a crisp sauvignon blanc too.

My favorite way to cook these is to steam until just done, and eat with Best Foods mayo. Alas, to save calories, I now dip in fresh lemon juice.....yummy!
I'm so glad when I remodeled our kitchen I got a powerful vent fan over my 6-burner stove. Takes out those nasty smells PDQ.
They are also great cut in half, placed cut side down on sheet tray, drizzled with EVOO and roasted until browned.

... top with some soft chevre and either salmon roe or Caviart.

Stuart, you had me right up to adding the fish eggs! That violates my "Bait is NOT people food" policy.

Do what I did- use Caviart. It looks like fish eggs and gives a nice flavor and texture contrast, but it's actually seaweed. That was a Jenise discovery and I'm hooked.

Ok, I had just assumed that you failed to spell-check Caviar!

http://www.caviart.com/Default.asp?ID=41

Pretty cool stuff. No fish bait.

The Best Brussels Sprouts Dish Ever?

Hm.


Pardon my killjoy-ness, but I have never met a brussels sprout I liked.

Nothing personal but....Ack.


My apologies.

The Best Brussels Sprouts Dish Ever?
Pardon my killjoy-ness, but I have never met a brussels sprout I liked.
Nothing personal but....Ack.

Don't close your mind yet. I can attest Stu Knows Sprouts. In any case, if you are ever in SF, head to Lulu's and order the pan-fried Brussels Sprouts. They changed my formerly dim view of sprouts forever.