This morning we went to our last farmer’s market of the year in the U District. It’s late December — and a holiday weekend — so the market was small, and lightly attended. Only four farmers sold produce; the remaining stalls were occupied by purveyors of foraged edibles, cheese (2), dairy products, baked goods (2), cider, shellfish and eggs. We bought cheese, eggs, carrots, sorrel and brussels sprouts. Tiny, bright green brussels sprouts, perhaps the last of the season.
Brussels sprouts are my favorite winter vegetable. As I wrote about them a couple of years ago:
The first cold snaps or light frosts make them, and all of the greens, much sweeter than they are in the summer. If boiled until limp, as I remember them from my childhood, they would still be rendered inedible. But there’s another way. Take a bunch of frost-sweeted brussels sprouts, slice them lengthwise into 1/4″ slices. Saute them gently in a mixture of butter and olive oil until slightly browned on the edges. Add enough chicken or vegetable broth to barely cover, a grind or two of pepper, and some thyme. Turn the heat up fairly high, and cook until the broth is reduced almost to the consistency of a glaze. Squeeze on lemon juice to taste, and cook for another minute. Season to taste with salt and pepper. Paul and I have been known to have a dinner of just these brussels sprouts over brown rice. If the last time you ate brussels sprouts was when your mother could still punish you for not doing so, consider giving them another chance.
Since that post, I’ve tinkered with my recipe for sprouts only a little, sometimes adding shallots, or using different herbs (marjoram is nice). Today, after looking at a couple of recipes at epicurious.com, I decided to add both pecans and bleu cheese to my usual recipe. The additions were delicious; toasted pecans add a rich meatiness that contrasts nicely with the leafy greens, and the bleu cheese melts into the sprouts, creating pockets of tangy, salty creaminess. Here’s what I did:
Brussels Sprouts with Pecans and Bleu Cheese
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 shallots
1 1/2 pounds fresh brussels sprouts
1 cup homemade turkey stock
1 teaspoon dried thyme
black pepper to taste
1/2 cup pecan halves, cut or broken into thirds
1/4 cup crumbled bleu cheese
Peel shallots, slice in half lengthwise, then slice thinly crosswise. Trim stem ends of brussels sprouts; cut in half lengthwise.
Place pecan pieces on baking sheet. Toast for 10 minutes in 350°F oven.
Heat olive oil and butter in large pan over medium-high heat. Add the shallots and sauté a minute or two. Toss in the brussels sprouts, grind on some fresh pepper, stir in the thyme. Sauté another few minutes, until sprouts are beginning to brown on the edges. Add the broth, bring to boil, then reduce the heat and simmer until brussels sprouts are tender and most of liquid has evaporated into a glaze on the sprouts.
Stir in the pecan pieces. Grind on a little more pepper to taste, and salt if you wish (we don’t). Sprinkle cheese on top.
Serve over brown rice for a healthy, filling vegetarian supper, or as a side dish with roasted turkey or chicken. Serves 4-8, depending.
