Brussel Sprouts:  Originally Brussels Sprouts.  A green vegetable of the genus brassica oleracea gemmifera (cabbages) native to Belgium, having small, cabbage-like heads or buds along the stalk, eaten as a vegetable.

I love seeing these things on the stalk at the Hollywood Farmer’s Market.  They are other-wordly, like out of a Doctor Seuss book.

I love cooking Brussel Sprouts, but I’ve heard many people talk about how difficult they are to cook — that is, to time them so that they are done well enough and not a pile of mush.  Personally, I find that it’s more a matter of giving them the time they need, because depending on how fresh they are, they all seem to cook at a different rate, so my usual plan is to plan on timing dinner around how the sprouts are doing.

brussel sprouts

The other night I made an interesting brussel sprout dish that I wanted to share.  Instead of olive oil or butter I used some duck fat that I had from a roast duck the other night.  If you haven’t used duck or goose fat before — it’s magic.  I made latkes the other night with some goose fat instead of oil or Crisco and they were really amazing.  Anyway, I cut the sprouts in half and threw in a shallot and browned them in the duck fat.   I let them get good and brown on fairly high heat, because I wanted them to have a nice roasty look.  After they were brown enough for visual appeal, I put in some white wine and sherry wine vinegar and good them covered until they were ready.

Categories: Cooking

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