Let’s continue on with our current “series” of “glorious greens”. I want to give you a quick, easy and delicious recipe for that very controversial vegetable brussels sprouts. Their “controversy” probably stems (well for me it does) from the awful childhood memories I had of them being overcooked. This was then exacerbated by going to school camps where they were served even more overcooked! (If there is such a thing!)
As I grew older I experimented with them a few times and it was only when I had them prepared at a friends place, in the most simplest way that I grew to really love them. They are quite unique and they do emit quite a sulphorous aroma but that can be stopped if you don’t boil them to death! (I have to keep on emphasising this!). Just cut their stems a little and peel the outer leaves that fall off. Steam them for about 10 minutes or blanch them in rapidly boiling water for 5 minutes maximum. Once they come off the heat refresh them in some cold water. Then “dress” them in your desired topping.
My recipe for brussels sprouts is quick, easy and tasty. I like to grill some pancetta til it gets really crispy. I make a dressing of extra virgin olive oil, red wine vinegar, a clove or two of minced garlic, salt and pepper. I then add the crispy, grilled pancetta and toss it all together. Trust me its a sure winner. The dressing just melts right into them and the pancetta gives a nice crunch.
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Hi! I'm Peter. Welcome to Souvlaki For The Soul. My "little" space on the web. My blog is choc full of recipes, travel stories and photos. Have a good look around and enjoy your time here. Cheers!
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You might be right. It is all in my head and if I make them differently I might like them. But I need to get over those horrible experiences. I think I need a therapist :-p
LOL Ben! That was too funny!
The brussels sprouts look to die for. Done simply like that: sometimes that’s all they need.
I’m loving’ your ‘green’ adventure — brussel sprouts are yummy and I really really like your use of pancetta here, both for flavor and crunchy texture. Nicely done!
Stunning. Those brussel sprouts in the first pic look so perfect they almost look fake.
I haven’t had brussel sprouts for years, just because I simply didn’t like them. Reading your recipe, I want to cook them the soonest possible. Will bacon do, instead of pancetta? Your photos are stunning, as usual.
I never me t a crucifer I didn’t like, and these are no exception. Tragically, Scott can’t stand them, so I only make them for myself once in awhile. I should grow some. You stayed true to the game by adding pork (that’s my boy)!
I’ve cooked brussels sprouts myself, just to try to get myself to like them, making sure not to overcook them, but no dice. Finally, one year I grew my own, mostly to give them to my parents. In my climate (as perhaps in most Mediterranean climates) Brussels sprouts are most easily grown as an autumn/winter vegetable. So that November I started harvesting and giving the proceeds to my mom to cook. She got me to eat some, and they were great! Sweet, not bitter or cabbage-y. No credit due to me – it turns out that they get sweet when grown during frosts. Apparently they produce sugars as a sort of natural anti-freeze.
hmmm… since I don’t eat pork and pork products, I should replace the pancetta. Sausages? I usually stir-fry brussel sprouts with shrimps and spring onions. Asian thing hehehe… *looking forward to viewing your recent experiments, P*
Delicious photos Peter!
You know I am a fan of these little green beauties – so no need to convert me – although I love your use of pancetta – I usually use bacon – but I will have to try this version next time!
Delicious, Peter. My favorite way to make brussels sprouts is quite similar because, really, does rendered pork fat create the best flavor or what? I like to do mine with some white wine. There are so many people who don’t know what they’re missing!
Mmm, it sounds like a winner! This is how I’d want to eat brussel sprouts.
Ooooooh, I love brussels sprouts… but I’m the only one enjoying them at home… isn’t that horrible? The first picture is amazingly beautiful, so simple and lightful, Peter!
When I cook them I follow a very similar recipe
The best photo of brussel’s I have ever seen. Personally, these are one of my favorite greens – even when I was a kid.
What absolute genius – getting some fat in there with the pancetta will obviously bring out the brussel flavor, then cutting it throgh with the vinegar. Very nice.
Pssst…I tagged you for the musical meme
http://ellysaysopa.vox.com/library/post/musical-meme.html
I have those same childhood nightmares of overcooked veggies Peter:D
The only thing that I am still not 100% sure of is the bitter taste. But I would eat it if anyone makes it for me.
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