Resolution Toast

By gingerroot
December 7, 2011
25 Comments


Author Notes: I am sure I have said this before. I am a fan of food magic. Any opportunity to introduce or reintroduce a food to family members (children and husband especially) that they previously thought they did not like, only to have them discover that they do like it, makes me giddy. This may border insanity, I know. For me, it is a kind of food resolution, that we renew each year, to try everything at least once. That said, when I served up a platter of these to my Mom and she politely plucked one up and asked, “What is it?” I said, “Just try it.” She obliged, made noises associated with amusement and asked again, “what is it? Cabbage?” No sooner did I say, “Brussels sprouts” did she scowl and reply, “but I hate Brussels sprouts. Really, what is it…” She went on eat a half a dozen more, which put a big smile on my face. Inspired by one of my favorite Food and Wine recipes for a grilled corn salad, the combination of cream, acid and spice is a perfect bite to my palate. Brussels sprouts on toast might seem strange, and may seem unwieldy, but the mixture clings together and when we ate them, there were few casualties between the plate and our mouths. I hope you try this, I think you will be surprised. gingerroot

Food52 Review: Gingerroot truly is a food magician. Her Resolution Toasts takes an very unlikely combination of flavors—Brussels, chiptole, and currants—and balances them in a bite that is creamy, spicy, and fresh all at the same time. I liked them best with the full amount of chipotle—the Brussels can stand up to more heat that you would imagine. I served the toasts to two VERY picky eaters and before I knew it, the bowl was empty! meganvt01

Serves: a crowd

Ingredients

  • 1 baguette (skinniest you can find)
  • 1 pound Brussels sprouts, washed
  • 1 1/2 -2 tablespoons Olive oil
  • 1/2 tablespoon sesame oil
  • 1/2-1 whole chipotle in adobo, chopped fine
  • 2 tablespoons crème fraiche
  • Splash of sherry vinegar
  • 2 tablespoons dried currants

Directions

  1. Trim ends and outer leaves from Brussels sprouts and slice in half. Sprinkle with a pinch or two of salt.
  2. In a sauté pan (with a lid) large enough to accommodate sprout halves without crowding, heat olive oil over medium and swirl to coat the bottom of the pan. When hot, arrange Brussels sprouts cut side down in pan. Allow sprouts to cook, undisturbed, until they are golden brown, about 4 minutes. Stir, and cook for a minute or two more. Add sesame oil and water – start with 2 Tablespoons of water and add more as necessary – reduce heat, cover and allow mixture to braise until tender, about 4-5 minutes more. Transfer tender Brussels sprouts to a bowl to cool.
  3. While your sprouts are cooling, straight slice your baguette about ¼-inch thick. Place slices on a baking sheet and brush with olive oil. Preheat oven to 350° F.
  4. Once cool enough to handle, thinly slice each Brussels sprout half - be careful, they are slippery. You will end up with a heap of sliced Brussels sprouts. Place in a bowl and add finely chopped chipotle (I leave it up to you whether you use ½ or a whole one, as well as whether or not to remove the seeds), crème fraiche, sherry vinegar to taste (start with a splash), and currants. Thoroughly combine, taste for salt, and add as needed.
  5. Pop baguette slices into the oven until toasted, about 5 minutes.
  6. Arrange toasts on a serving platter and mound with a spoonful of Brussels sprout mixture. Although it may seem unwieldy, the mixture clings together surprisingly well, with little casualty between the plate and the mouth. Serve immediately and enjoy! Note: Although it is best to enjoy immediately, Brussels sprout mixture can be made a few hours ahead and held in the refrigerator. Allow mixture to come up to room temperature before serving.

More Great Recipes:
Grains|Vegetable|Serves a Crowd|Vegetarian|Appetizer|Hors D'Oeuvre

Reviews (25) Questions (0)

25 Comments

richard P. November 14, 2013
Gingerroot if you were to shread the brussel sprouts before sautéing would this have the same texture? I love anything brussel sprouts so am anxious to try.
 
Author Comment
gingerroot December 3, 2013
Hi richard,<br />Apologies for this belated response - not sure how I missed this. I'm wondering if you'd be able to achieve the same caramelization if you shredded the Brussels sprouts first - I suppose a very hot pan (nearly smoking) might make it work. If you do try it this way, let me know how it turns out!
 
Pocantico December 29, 2011
<br />gingerroot <br />added 19 days ago <br />ACK! PLEASE NOTE: Sesame oil should read 1/2 t and my 2-3 T water is missing from my ingredients list. <br /> <br />Sorry about that.
 
lorigoldsby December 10, 2011
Yum! I was quite smug when my brother finally tried roasted brussels sprouts...I said, you know I've been making these for years and you have missed out! Had a similar concoction when I was in NYC, they served it with grapes.
 
Author Comment
gingerroot December 9, 2011
ACK! PLEASE NOTE: Sesame oil should read 1/2 t and my 2-3 T water is missing from my ingredients list. <br /> <br />Sorry about that.
 
Niknud December 9, 2011
Love love love brussel sprouts! Feel supremely smug when my children eat them. This one is for sure going in the rotation!
 
Author Comment
gingerroot December 9, 2011
Thanks so much, Niknud! If they are not big fans of spice, you can just put less chipotle.
 
lapadia December 9, 2011
Great brussel sprout recipe, love them and your story too!
 
Author Comment
gingerroot December 9, 2011
Thanks, lapadia!!
 
TheWimpyVegetarian December 8, 2011
Perfect! I love brussels sprouts, so I don't need the resolution - unless it's to not eat too many of them. This is a fabulous idea for them - and I've added it to my "must make soon" list!!!
 
Author Comment
gingerroot December 9, 2011
Thanks so much, ChezSuzanne! I've always loved them too...and am happy I've found a way for my family to enjoy them as well. I would love to hear what you think if you try them.
 
fiveandspice December 8, 2011
This sounds absolutely phenomenal! I love the sesame oil and chipotle in here!
 
Author Comment
gingerroot December 9, 2011
Thank you, fiveandspice! The sesame picks up a little of the dark notes from caramelizing the sprouts.
 
Midge December 8, 2011
Love everything going on here. I've always just sauteed Brussel sprouts, but 'll try your braising technique next time.
 
Author Comment
gingerroot December 9, 2011
Thanks, Midge! I liked braising them to finish because it allowed the sesame oil to infuse the sprouts.
 
hardlikearmour December 8, 2011
I love Brusslies! Your "slaw" sounds particularly yummy.
 
Author Comment
gingerroot December 9, 2011
Thank you, hardlikearmour! My palate loves the combination of spice, cream and acid.
 
boulangere December 7, 2011
I think the mixture of flavors and textures sounds heavenly. So nicely done.
 
Author Comment
gingerroot December 9, 2011
Thanks so much, boulangere! I appreciate it.
 
inpatskitchen December 7, 2011
Another great way for me to get Tom to enjoy brussels sprouts Thanks!!
 
Author Comment
gingerroot December 9, 2011
You're so welcome, inpatskitchen! I'd love to hear what everyone thinks if you try them.
 
BlueKaleRoad December 7, 2011
I already love Brussels sprouts, so I know I'll love this toast! Well done creating some food magic!
 
Author Comment
gingerroot December 9, 2011
Thank you, BlueKaleRoad!
 
susan G. December 7, 2011
I like your resolution, and I like your mom. Funny how the mind bends, stretches, and occasionally snaps right back. I'm contemplating a New Year brunch -- wouldn't these be fun!
 
Author Comment
gingerroot December 9, 2011
Thanks, susan g! These would be fun at a New Year's brunch...let me know if you try them!