Savoring Kentucky

It's good all over.

See our latest posts at News.

Enjoy weekly Hot Water Cornbread podcasts and recipes.

Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

brusselssprouts
brusselssprouts

Once I became an adult, I thought nothing on earth could compel me to eat a Brussels sprout --sulfurous, odorous, smelly, mushy thing. Then I met a Brussels sprout I couldn't refuse -- my husband's special braised-until-tender-meltingly sweet variety. Our children request them for special meals, and always have. Each time Steve makes these during Brussels sprout season -- the cool months -- I look forward to them as special treats, and find that meal especially fine. I asked Steve to write down his Brussels sprout technique, and he did.

Brussels Sprouts

1 lb Brussels sprouts (Ideally, roughly uniform, medium sized) Olive oil (or butter, or other cooking oil) Salt and pepper Grated Parmesan

Total cooking time:  40 minutes

Cut off end and remove outer green leaves of the sprouts. Cut an X in the bottoms of the sprouts Heat on medium an 8- inch skillet, preferably cast iron, with enough oil to cover bottom generously. Rinse sprouts, leave damp. Place sprouts in the skillet in a single layer. Lightly salt and pepper. Cover tightly.  Turn heat to low. After twenty minutes, turn the sprouts.  (They should be browned on the side that has been down.)

After another twenty minutes, turn sprouts into a serving bowl and sprinkle lightly with grated parmesan cheese.

Rona's note: I know Steve believes that that one should pick sprouts one one by one from the market bin to get exactly the right number (about 25?) that seem like sprout siblings in size and weight, and that the sprouts only "work" (become properly tender all the way through) in a small cast iron skillet that they nearly fill, that has a tight-fitting lid.

© Copyright Savoring Kentucky 2015-2020

These are Savoring Kentucky's fantastic, essential sponsors, whom we thank every day for supporting Kentucky's growing local food economy in thousands of skilled, smart ways:

 

Follow Savoring Kentucky on Bloglovin