Happy 2010!
Brussels sprouts on the stalk
Hope everyone enjoyed a fun, safe new year’s eve celebration. Here on the morning after, it is a popular tradition to eat cabbage, or its close relative, Brussels Sprouts, for good luck. Apparently, the leafy greens represent money and prosperity for the new year – who couldn’t use more of that! (And if you aren’t superstitious, they have multiple proven nutritional benefits, as they are packed with Vitamin C, folate and antioxidants.)
So my latest sous vide adventure featured the little green globes.
First, I preheated the Sous Vide Supreme to 185F, and cut about 15 Brussels Sprouts in half. Then I cooked two strips of bacon (I have yet to find the dish that is NOT improved with the addition of bacon!) in a cast-iron skillet. I removed the bacon, crumbled it and set it aside. To the skillet, I added:
1 t. Balsamic Vinegar
1 t. Sherry Wine Vinegar
Over high heat, I reduced the mixture by simmering for about 5 minutes. Then I poured it into a small bowl to let it cool. Once it had cooled a bit, I added just enough of it to a vacuum seal pouch to coat the sprouts, and also added about a tablespoon of grated Parmesan Reggiano for good measure, and lightly tossed it in the pouch to evenly distribute everything.
After I vacuum sealed it, I placed the pouch in the Sous Vide Supreme for 75 minutes.
After plating, I sprinkled the previously cooked bacon over the dish, along with freshly cracked pepper and a bit of kosher salt. The results were excellent – the sprouts were tender and nicely infused with the flavors of the vinegars and cheese. They had a nice, mild flavor, and were not mushy or bitter the way that Brussels Sprouts can often be after cooking by other methods.
Here’s to health, prosperity, good friends and good food in 2010!
SF
Sous Vide Supreme at Sur la Table
Thanks for this recipe! I love Brussels sprouts. I recently acquired a SVS and can’t wait to drop a bag of sprouts in. I’ve enjoyed looking through your other sous vide recipes. Thanks again! Keep it up!
I hate brussel sprouts. I have always hated them and ferverently vowed that I would never eat them. Then, last week, at a good restaurant I found myself nibbling on the softest little green veggie and it occurred to me, “Oh God! I am eating and enjoying a brussels sprout “. It was not bitter at all and I wonder if they used the sous vide. Well now I am gonna try it. Thanks for the recipe.