I am obsessed with Brussels sprouts.
In only the past year or so, I've noticed more and more city restaurants offering up their own take on this traditionally frowned-upon vegetable. What's not to like about these things? They are truly delicious and exciting - my favorite green du jour. Anytime I see it on a menu, I must have it. I've consumed them roasted, deep fried, steamed - they seem like the absolute perfect vegetation to experiment with; they appear indestructible against even the most rudimentary cooking techniques.
More recently, I've caught myself in the produce section of any grocery store staring longingly at the pungent green morsels. "Should I take some home and test them out in Cafe TBLPITR?" I told you; I am obsessed.
I love their taste, aroma, texture, shape, color. I even like the name.
Because of this, I'm embarking on a Brussels sprouts culinary journey. I desire to know this vegetable intimately and extend well beyond memorizing a few simple recipes. I want to understand their composition and how to control textures and know their breaking point. I want to learn how to coax out the earthy pungency (that so many find offensive) in every bite. I want to know when they are in season, what the ideal harvesting climate is. I want to know everything about them.
I want to start a fan club. I want to extract its essence and wear it on my face before I go to bed. I want friends and family to be startled anytime I don't bring a heaping plate of them to our next potluck. I want to decorate a Brussels sprouts tree for Christmas and settle our gifts under it. I want to cook them.
First attempt. Emmelle and I debuted our first Brussels sprouts effort at a familial gathering on Easter Sunday. The recipe called for yukon potatoes, shallots, pancetta, lemon and butter. It was a solid first effort - flavorful and properly seasoned. However, the Brussels sprouts took a bit of a back seat to the main starch and protein. Additionally, the butter and lemon both acted as neutralizing agents, mellowing out the intense Brussels sprouts' aroma and taste. On the contrary, I'd like to celebrate their nuttiness as much as possible. If these vegetables need a certain level of fat and citrus (and a lot of recipes do call for this combination), I prefer some kind of lemon-based aioli to dip - I've seen some restaurants play it this way. I'm copying. Stay tuned.
Brussels sprouts. A love affair begins.
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