What’s On My Mindgrapes

in case you were curious

Flower

Not s-ing around, here

There’s no better way to start off a weekend than with a warm, satisfying, bacon-flecked dish of Brussels sprouts. Seriously. Like many, I grew up fearful of this little green orb because of the horror stories of my mom’s childhood. Back in the day, these were served mushy and boiled. Now they’re the supposedly the trendiest vegetable out there. Most food blogs I read have at least one BS recipe, but my first exposure was on Orangette. And let me tell you, that woman is obsessed with the sprout. If you don’t take my word for it, take Molly’s.

How would I describe the BS? It’s cabbage-y, crunchy yet tender. Best when roasted or sauteed; I’m hesitant to try it boiled or blanched (associations with mushiness). It begs to be paired with something flavorful, like balsamic vinegar or caramelized onions, which was a favorite dish of last winter. This winter, I’ve upgraded to bacon. It’s salty, chewy, familiar, and fills your house with that wonderful aroma. “There’s only one thing that smells like bacon, and that’s BACON!” 

 

Sautéed Brussels Sprouts with Bacon
adapted from several sources, but pretty much common sense that bacon = good.

a generous main dish for one, or nice side dish for two

Ingredients
1/2 pound Brussels sprouts
2 strips of bacon
Salt and pepper
1 tablespoon balsamic or red wine vinegar, or to taste

Trim off any wilted leaves from the Brussels sprouts, and then trim the base. Cut each sprout in half through the stem end. Cut the bacon slices crosswise into 1/2 inch strips.

In a large sauté pan or a wok, heat the bacon over medium heat for about 10 minutes, or until it just begins to turn crispy. Add the brussels sprouts by placing them flat side down. Turn the heat to high, and occasionally stir for about 5-7 minutes, or until the halves soften and turn golden brown in spots. Season with salt, pepper, and vinegar.

For my reader(s) in Mexico, the word for Brussels sprouts is, I believe, Bruselas brota. Here’s another recipe I’ve yet to try, but looks perfect for Margee.

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2 Responses to “Not s-ing around, here”

  1. October 21st, 2008 at 11:41 am

    Margee says:

    Translations and location specific recipes! Perfect! They both sound great. I’m going to scour Monday’s market. ¿Tiene Ud. bruselas brota?

  2. November 3rd, 2008 at 7:55 pm

    Hayley says:

    I tried out the recipe! It was really easy.

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