One of the things that just drives me bat shit insane is when folks dismiss something without even trying it. I know, not a unique thought. I don’t think anyone is gonna chime in here and say they like close minded people. I can think of maybe three things I just, under no circumstance, would do…but that’s about it. And, no, I won’t tell what they are; I have a mysterious facade to maintain.
Food wise, I have had to ask more times than I care to admit, “Have you actually tried it?” People will proclaim not to like sushi (a million different kinds), anise (licorice and fennel could not taste more different) and spinach (sauteed spinach and a spinach salad are diametric opposites) while never having let it pass their lips. All I ask is people try things, more than once, and prepared in different ways; we are no longer five-year-olds and thumbing your nose at something you’ve never tried is not attractive.
Wow, being sick has me crankier than usual. Let’s blame it on the cold meds and lack of sleep, shall we?
Another food people automatically dismiss: brussel sprouts. Today, I continue on my quest to bring honor to the good name of brussel sprouts. I actually stumbled across this recipe while digging for something else. I am glad I took the time to try it. I pretty much eyeballed everything here, but pasted the original recipe below for a point of reference. (Also, weirdly, the original recipe did not call for salt and pepper.) These brussel sprouts have a bitter edge, softened by the balsamic and mellowed by the buttery pine nuts. Parmesan cheese pretty much makes everything better, so the grating on top throws it from very good to excellent.
Gone are the mushy, stinky brussel sprouts you may have known as a kid; welcome to the crisp and tasty sprouts of your adulthood.
Roasted Brussel Sprouts with Balsamic, Pine Nuts and Parmesan
Adapted from Kalyn’s Kitchen
1 lb. brussels sprouts, trimmed and cut into quarters
1 T olive oil
1 T balsamic vinegar
1 1/2 T Parmesan cheese (preferably fresh grated)
1 T pine nuts (preferably toasted, could substitute other nuts of your choice)
Salt and Pepper