MEMORIES:
Ahh… the much-maligned Brussels Sprout, their noble reputation sullied by the common crime of over-cooking. Brussels sprouts had a perfectly fine start in history, and yet, most people have never had them in the way they were intended – a tragic story of unintentional culinary incompetence, as it were.
Brussels sprouts are, you might have guessed, named as such because Brussels is where they are thought to have originated from during the 16th century. In fact, they’re one of the few vegetables to come from the area and remain popular there to this day. Of course, Belgium couldn’t keep the cabbage-cousin all to themselves. Soon, much of Europe was feasting on the nutrient-rich veggies and the future looked bright. French settlers in Louisiana brought the little sprouts with them, introducing them to America, and entering them into the annals of popular Southern cuisine, with the likes of collard greens and okra. So far, so good.
Somewhere along the way, Brussels sprouts cookery took a tragic turn for the worse. Everyone has memories stored away of the soggy, stinky, linoleum-green balls that were just about as welcome on a kid’s plate as nice slab of liver. Sadly, this isn’t the fault of the sprout itself. Much of the time, Brussels sprouts are over-cooked and left to boil away in water that allows all that good and nutritious sulfur to escape and stink up the house. It also doesn’t help that truly fresh Brussels sprouts can be hard to find, leaving the frozen and (shudder) canned versions to fill the void. Even worse, many a “fresh” Brussels sprout at the store is actually not all that fresh, and flavor and texture are sacrificed as a result.
There is, however, such a thing as a tasty Brussels sprout – as shocking as it may seem to those raised on mom’s well intentioned, yet badly prepared, sprouts. First, you need to find some fresh specimens. Cooked properly, a quick steam of a few minutes should do the trick. You can even sauté the little leafy balls, or quickly sear them in a wok. When properly prepared, Brussels sprouts are slightly crisp, possessing a gentle nutty flavor that is divine - and perfect alongside autumn’s other warm flavors.
So, there is really no need to be afraid of these harmless treats. If you happen to come across a fresh selection of them, take a chance and try cooking them a little less…thoroughly. You just might surprise your taste buds… and mom’s.
