Happy Wednesday. Here’s the situation- I’ve had an especially busy week. Constant menu planning, daily Whole Foods visits, and even more cooking. I can usually clock the hours I spend in the kitchen based on how many days my manicure stays pretty.
Yup, need a manicure.
So, why I’m telling you this is because….
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I’m not giving you a “recipe” for this post. Meaning, no measurements, no times.
Think of it as a road map with visuals. Or a learning experience. Or a challenge.
And don’t worry because it’s not as if I’m not giving you a recipe for Julia Child's coq au vin. This dish is easy. Just a few ingredients. I'm going to talk you through it.
[caption id="attachment_834" align="aligncenter" width="640" caption="{brussels, halved | pistachios, chopped}"]
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[caption id="attachment_813" align="aligncenter" width="640" caption="{lemons, juiced}"]
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[caption id="attachment_814" align="aligncenter" width="640" caption="{brussels, sauteeing}"]
What you need:
- brussels sprouts (as many as you’d like to make)
- lemons (as lemony as you’d like your brussels)
- pistachios, toasted and salted (as many pistachios you feel like shelling/eating/chopping)
- golden raisins (as sweet as you’d like the dish to be)
- olive oil- to sauté
- kosher salt and pepper-to taste
Keep in mind (on your mark):
Good cooking is largely about balance in flavor and texture. This dish is a perfect example. The brussels sprouts are your base. Kind of earthy, kind of bitter. When sautéeing, browning brings out their natural sugars. They’ll still be earthy and bitter, but also a little sweet- something to remember when you add the raisins.
In addition to sweetness, the raisins add a pop of color (golden are just more aesthetically pleasing), as well as a chewy texture to contrast the bite of the brussels sprouts and the crunchiness of the pistachios. Pistachios also provide their own distinctive flavor as well as saltiness. Lemon juice gives a pop of acidity/brightness and just rounds out the whole dish.
Mise en place (get set):
Have equipment ready before you start:
-Oven preheated to 400° F., 2 saute pans (one large, one small), tongs, serving dish/utensil
Have ingredients ready before you start:
-Brussels sprouts, stems and outer leaves removed/ cut in half lengthwise
-Lemons, juiced
-Pistachios, chopped
-Raisins, ready
-Olive oil, salt & pepper, accessible
Method (go!):
-Preheat oven to 400° F.
-Set the large sauté pan on medium heat. Add olive oil until there’s a thin layer covering the bottom of the pan.
-When oil is hot, add brussels sprouts, cut side down (leave plenty of space between them. Oxygen= browning). Lightly season with salt and pepper.
-You’ll hear the brussels sprouts sizzle (the sound of them getting quieter means that the water in them is evaporating and browning is taking place).
-Flip them over once they are golden brown. Gently season with additional salt and pepper.
-Stick in oven, about 5-10 minutes (yes, I gave you a hint) depending on size. They should still be bright green but fork tender.
If you can multitask, at this point:
-Put the small sauté pan on medium heat and add the raisins and lemon juice.
-This is where personal preference comes into play. More lemon= more tartness. The raisins will absorb the lemon juice as they cook down. I covered the raisins with juice and reduced just until it could coat the back of a spoon- the sugar in the raisins create a syrup.
-Remove from heat and mix in pistachios. Toss with brussels sprouts.
