Monday, October 17, 2011

Time for Brussels Sprouts

No doubt, the best way to make sure that your Brussels sprouts are fresh is to buy them as soon as they've been cut, and are still attached to their stalks, like these sprouts at Falkowski's on Scuttlehole Road. It is a bit of a pain to remove them (I used a sharp paring knife), and you never know how much you'll wind up with. Would you believe that a giant stalk only yielded 10 ounces of sprouts? I sauteed them with a leek and then glazed them with a little balsamic vinegar this afternoon, but there weren't enough to go around as a side dish. You'll have to wait and see, in next Thursday's Newsday, how I managed to stretch this little bowl of Brussels sprouts into a dinner for four.

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