In the words of a sage associate, "How could the American socio-cultural context and the media that perpetuates it be so misinformed when it comes to brussels sprouts?"
This recipe is really nothing special, but I felt the need to balance my posts with something... er, more green, less butter. Brussel sprouts, with a tilapia filet that snuck its way into the photo. Quick rundown before I'm off for the night:
1. Halve 7 or 8 brussel sprouts per serving. Quarter the big guys. Throw away any wilted leaves; trim the stems.
2. Heat about a 1/4 tsp of bacon fat and 1/2 tsp olive oil in a skillet. Make sure the heat's on high.
3. Sautee for 30-45 seconds
4. Green the greens with about 1/4 c starch water. What's this mean? Well, I am one of these weirdos who saves about a cup of potato water or yam water in my fridge if I happen to have boiled these veggies the night before. When you add starchy water to a stir-fry, it makes the greens SUPER green, and not dark and sad looking. I'm not sure of the chemistry behind this but I suspect the starch protects some of the colored proteins & minerals from degrading. My grandmother does this and it makes food look better.
5. Lower the heat to medium. Add a tablespoon of wine; let it cook off & wait another 2-3 minutes. Season with salt & pepper, serve.
No comments:
Post a Comment