‘Tis the season for Brussels Sprouts!
I do realize that gastronomically speaking, I can be a bit strange. It’s not really my fault, though. I blame my mother. The very first solid food I ate as an infant was a chili bean. Yes, I was a second child. As is typical, my mother was your basic neurotic with my older brother – the firstborn. By the time I came along three years later, she had relaxed, a bit.
That chili bean led to a life of gastronomic debauchery. My favorite vegetable growing up was the lowly brussels sprout. The came in a flat square box – Lady Lee brand – probably something like 10 boxes for a dollar. They were over-cooked little orbs of cabbageness. Fabulous.
Imagine my delight when I found fresh brussels sprouts that could be cooked in so many different ways than those frozen squares. Practically miraculous.
Yesterday I bought a huge stalk of fresh sprouts and tonight did a quick saute of sprouts, mushrooms and some other fun things. Served with creamy cheesy polenta and a simple chicken breast. Gastronomic Heaven.
Measurements are a bit loose because I just pulled a few off the stalk, but the method works for any amount.
Brussels Sprouts with Mushrooms, Cranberries, and Pecans
- 2 cups brussels sprouts, sliced thin
- 1 cup mushrooms, sliced thin
- 1/4 cup dried cranberries
- 1/2 cup pecans
- 1/2 cup broth
- 1 tsp apple cider vinegar
- salt and pepper, to taste
Thinly slice sprouts. Add to skillet with a bit of olive oil and saute a few minutes. Add mushrooms and continue cooking until mushrooms begin to brown. Add broth, bring to boil, and then simmer until most of the liquid has evaporated. Drizzle a tsp of apple cider vinegar. Add cranberries and pecans. Heat through. Check for seasoning and add salt and pepper, as desired.
The chicken was started in a skillet and finished under the broiler. The polenta was 2 cuops of milk, 1/2 cup polenta, and when cooked, a bit of cheese stirred in.
Simple and tasty!