The name says it all – one of my favorite ways to prepare Brussels sprouts, as it's quicker than roasting, taking just a few minutes. When I need to do advance prep, as for example when these are part of a somewhat involved meal, I brine my prepared Brusslies for a few hours in a quart of cold water to which I've added a couple good pinches of salt. It preserves the color nicely without making the outer leaves mushy (a downside of blanching them). I picked the brining trick up from the 1943 "Joy of Cooking." Mrs Rombauer never lets me down. I hope you enjoy these. ;o) —AntoniaJames
¾ pound Brussels sprouts, trimmed and halved (pick medium small ones)
Olive oil – a generous “glug” (1 -2 tablespoons)
2 teaspoons Dijon mustard (or a sharp coarsely ground or whole seed mustard)
2 teaspoons pomegranate molasses
Zest and juice of ½ small lemon
Salt and freshly ground pepper
In This Recipe
Heat a heavy skillet on medium high heat. When the skillet is hot, add the olive oil. It will get very hot quickly. Add the Brussels sprouts, cut side down, and sprinkle generously with salt. Leave them alone as they cook; they need to sit there undisturbed in order to brown a bit. After 2 - 3 minutes, flip them over, and cook for another minute or so. Cover the skillet tightly, turn the heat off and let them steam for about a minute until knife tender. If not tender enough to your liking, replace the lid, turn the heat on medium for about 20 seconds, and turn it off. Let them sit for another minute or so.
Cover the skillet tightly, turn the heat off and let them steam for about a minute until knife tender. If not tender enough to your liking, replace the lid, turn the heat on medium for about 20 seconds, and turn it off. Let them sit for another minute or so.
Remove the lid, push the Brusslies to one side and add the mustard, pomegranate molasses and zest in a little pile. Stir together, add the lemon juice and turn the heat back on, low. Stir the sauce and the Brusslies together over medium heat - just long enough to toss. (Add a tablespoon or two or water if the sauce seems dry, and toss again. If your skillet is very hot, the moisture from the mustard and molasses may evaporate quickly.)
Check for salt and add more if necessary. Grind fresh pepper over them and serve right away.
When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)