I think that we should create a section in our blog that includes simple dinner and veggie ideas so as to ensure that all us hungry and, well let’s admit it, slightly ‘I seem to always be tired when I think of cooking’ students. Being home, I am surrounded by different ideas and ingredients for some delicious dishes. There is nothing like spending an evening in the kitchen, surrounded by family and a glass of wine in hand. Sometimes, I must shield my eyes as my brother is a French chef and insists on adding extreme amounts of butter to everything. But, he happens to be so right because some of these dishes just makes my mouth drop.
As a child, my mother never forced me to eat brussel sprouts. In fact, I didn’t even know what they were until I took my first trip to a Farmers Market in Halifax. I was amazed by the long stalk of buds. I devour almost any green vegetable, and the chance of being introduced to yet another beautiful, leafy green vegetable made me a tad too excited. Although I eat brussel sprouts in any form, including raw, coming home to a kitchen where spoonfuls of butter and love are never too far definitely added a mouth watering element to my typical brussel sprout ways.
Start with a spoonful of butter in a pan that is on medium heat. As my brother would say, wait until the butter stops singing, and then slowly add your ingredients. So, when the butter had settled, we added some sliced mushrooms, onions, and prosciutto. Meanwhile, some brussel sprouts were boiling in a small pot on the side. Adding slight sprinkles of oil to the mushrooms when necessary, you want to make sure that you aren’t making the mushrooms or onions crispy, but soaking them. Essentially, you want to make them a little mushy. When the mushrooms, onions and prosciutto look well soaked, you add in your boiled brussel sprouts, in hopes that they will soak up that nice combination of tastes that have been simmering in your pan. You can adjust your heat and stir constantly, slightly browning the sides of your brussel sprout mixture. Everything should be golden and succulent as you remove the veggies from your pan, onto a fork and directly into your mouth. I suggest you do this while your family is scrambling to set the table and you can enjoy this moment all to yourself. Or, in the spirit of the holidays, you can actually try and wait and share the moment, and brussel sprouts, with your family. I pulled a scrooge with this dish and stole a few bites before announcing they were ready..simply irresistible, it can turn you greedy!
(I forgot to take a picture..this one is generously provided by : http://www.italiansrecipe.com/side-dishes/quick-recipe-deep-fried-brussels-sprouts.html)