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...
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