Lemon-Marinated Brussels Sprouts...

Over the years, going back to a small boy, I have loved Brussels sprouts for several reasons. First of all, my maternal grandfather use to call them “educated cabbage” ~ so I thought all I had to do was eat them and I would be smart. It was not quite that easy I later learned. Secondly they bring great color to the winter table. Brussels sprouts stay delicious and fresh throughout the winter, and their vibrant color is welcomed during the cold months when it seems that there are no green vegetables left.

Here is my favorite make-ahead recipe, which gets better and better as it sits in the refrigerator. But please don’t let them come to room temperature before serving, as this is a cold salad side dish.



Lemon-Marinated Brussels Sprouts

Ingredients:
2 pounds Brussels sprouts
¾ cup olive oil
2 lemons, juiced and zested
2 large shallots, peeled and sliced
½ cup parsley, chopped fine
4 large cloves garlic, minced
Kosher salt
Fresh-ground black pepper

Clean the Brussels sprouts and trim off the bottom ¼ inch of their core, removing any loose leaves as you do so. Pierce their cores with a small paring knife or a vegetable peeler.

Fill a large bowl with ice water and set it aside or in the sink. Bring an inch of salted water to boil in a large pot. Add the sprouts and cover. Cook for 2-3 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments then drain again.

Cut the sprouts in half and put in a large bowl. Season to taste with salt and pepper, then toss with the lemon zest, shallots, parsley, and minced garlic.

Make the dressing: Whisk the olive oil and lemon juice together vigorously until thick and pale yellow.

Pour the dressing over and toss. Refrigerate for at least an hour -- but be aware that these are really better a day after cooking.

Serves 6

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George’s notes:

• Brussels sprouts are related to other better-known vegetables in the Brassica genus like broccoli, cabbage and cauliflower. They are part of the cruciferae or mustard family, so known because of a four-part flower in the shape of a cross.
• Brussels sprouts are a very good source of many essential vitamins, fiber, and foliate. They are especially high in Vitamin C.
• Sprouts were believed to have been cultivated in Italy in Roman times, and possibly as early as the 1200s in Belgium. The modern Brussels sprout that we are familiar with was first cultivated in large quantities in Belgium ~ hence the name "Brussels" sprouts ~ as early as 1587, with their introduction into the U.S. in the early 1800s.

Roasted Vegetables...

Colorful caramelized roasted vegetables make a perfect Thanksgiving side dish. So, I headed down to my local farmer's market Saturday to look over the abundance of fresh harvested vegetables. I was not disappointed with the quality and variety.



There are many combinations of vegetables that you can use, but my favorites for color, texture and taste are Brussels sprouts, parsnips, carrots and butternut squash. This combination always receives huzzahs when ever I serve these delicious fall vegetables. It is also a great dish if you are asked to contribute to the dinner. It travels well and doesn't need reheating once you arrive, because it is delicious warm or at room temperature.

Roasted Vegetables

Ingredients:
¼ cup butter
1 teaspoon dried sage leaves
1 garlic clove, finely chopped
½ pound Brussels sprouts, cut in half
½ pound parsnip, peeled and cut into 2-inch pieces
¼ pound carrots
1 small butternut squash, peeled, seeded and cut into 1-inch pieces
1 small bunch fresh sage leaves for garnish

Preheat oven to 375 degrees F.

Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in un-greased rectangular pan, 13 x 9 x 2 inches. Pour butter mixture over vegetables; stir to coat.

Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

Serves 6 to 8

George's notes:
May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
      ~Author Unknown

Brussels Sprouts ~ the educated cabbage...

Growing up amongst some wonderful Southern cooks, vegetables were a primary item at every meal. Luckily for me, I had a wise Grandfather, who knew how to make vegetables fun. Let’s just say he was before his time, using child psychology to get us to eat our vegetables. I always remember that when brussel sprouts were served, he would say that they were ‘the educated cabbage’.

Over the years, I have turn to brussel sprouts, because I really like them and they are versatile & easy to prepare. Here is my favorite way: cooked until deliciously tender inside and perfectly brown and crusted on the outside. Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for dusting of Parmesan.

Bacon - Brussels Sprouts

Ingredients:
24 small brussels sprouts
8 slices hick cut slab bacon
2½ tablespoons reserved bacon grease for rubbing
fine-grain sea salt and freshly ground black pepper
¼ cup grated Parmesan cheese

Cook bacon until crispy brown in a large skillet over medium heat. Remove and keep warm. Reserve 2½ tablespoon bacon grease and discard the rest.

Wash the brussels sprouts well. Trim the stem ends and remove any loose outer leaves. Cut in half from stem to top and gently toss in 1½ tablespoons reversed bacon grease. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of black pepper, and grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are better if served immediately.

Serves 4