Brassica Oleracea

After much thinking and deliberation, I have decided to share the
proverbial crown jewel in my culinary repertoire . My pièce de
résistance, my epicurean masterpiece. No, it's not Foie Gras, Lobster
Newburg or a Black Truffle Sabayon. It is one of the simplest, and
often most hated (especially by children) of dishes. A dish I have
presented to many fearful dinner guests. Guests who have the memory of
the bitter tastes that the little cabbage offers. Guests who have
never tasted one because of it's reputation, and yet who ask for
second and yes even third helpings. Ladies and gentlemen, secrets
recipes be dammed, what follows are my instructions for Brussels
Sprouts.


Might I add, this is a completely original recipe I came up with about a year ago. As mentioned before, I have had the tendency to keep it secret, but I am not one to keep joy from others, so here goes.

This is how I make it for two people. Double, if needed.

This is what you need:

1/2 pound of Brussels sprouts
1/2 cup chopped onion
1/4 cup chopped mushrooms
1 tablespoon balsamic vinegar
1/4 cup chopped bacon (uncooked)
1 tablespoon sweet jam/jelly of your choice. I have used strawberry and plum.
A pinch of sea salt and fresh ground pepper

This is what you do:

Chop the sprouts in half from top to bottom. Heat a non oiled skillet
(I use a cast iron skillet), and add the chopped bacon. Cook until the
bacon starts to crisp and the grease covers the skillet. Keep bacon
and grease in skillet. Add the halved sprouts and stir. Let cook for
around five minutes. Add the mushrooms, onion, balsamic vinegar, jelly
and salt and pepper. Stir well so that the jelly coats the dish. Cook
for an additional ten minutes. Taste a sprout and make sure it is not
to tough. If it is, keep cooking a bit more. Plate and serve. I dare you...

Meatless Okra Curry

Our Meatless Monday was anything but meatless due to the 4th of July (more to come on that), but Tuesday we atoned for that with some Okra Curry. 

Spending a few years in the south, okra was plentiful, and me being the weird kid I was I, loved it. My wife and I headed out to our local farmers market in Culver City after work yesterday and picked up some delicious, fresh, and locally grown veggies.

This is what you need:

1 teaspoon mustard seed 

1 teaspoon coriander seed 

1 teaspoon ground turmeric 

2 teaspoon ground cumin 

2 teaspoon paprika

1 teaspoon curry powder

1/4 cup coconut milk 

12 oz okra 

3 tablespoon vegetable oil 

1 onion, sliced

2 garlic cloves, chopped 

2 inch piece ginger, chopped 

1 tomato,  sliced

1 green bell pepper, chopped 

2 chiles, chopped 

This is what you do:

Wash the okra, top and tail, and cut into approximately 1/4" pieces (or leave whole after topping and tailing if preferred). 

Heat the oil in a large pan over a medium heat. Add mustard and coriander seeds for 2-3 minutes. Make sure you cover the pan or the mustard seeds will leap out all over the kitchen! Add garlic, onion and ginger; fry gently for about 10 minutes more. Mix the cumin, paprika, turmeric and curry powder together in a side bowl. Add the coconut milk to make a paste. Add to the pan and fry for a further 10 minutes. Add okra, tomatoes, green pepper and chiles. Cover and simmer very slowly until the okra is tender but not sloppy (about 15-20 minutes). 

You can always add meat to this if you don't want a vegetarian dish. We enjoyed it with rice and some fresh lettuce we had purchased from the market.