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Why I love this recipe: I love this recipe for many reasons. Brussels sprouts actually have a season fall and winter so they are perfect for Thanksgiving dinner. I love the combination of sweet and salty and tart, and I love the textures the nuts, fried leaves and crunchy pomegranate seeds add. Plus, we eat with our eyes too and this dish is visually stunning.
Technique Tip: If you can't find pomegranate molasses, bring 4 cups of pomegranate juice, cup of sugar and 3 tablespoons of fresh lemon juice to a bowl in a medium nonreactive saucepan over high heat and cook, stirring occasionally, until reduced to 1 cup. Will keep in refrigerator, tightly covered, for several months.
To make the pomegranate vinaigrette: Whisk together the pomegranate molasses, mustard, vinegar, salt and pepper in a medium bowl until combined. Slowly whisk in the oil until emulsified. Let sit at room temperature for at least 15 minutes before using. Vinaigrette can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.
If you cant find pomegranate seeds, slice pomegranate in half, crosswise. Hold the pomegranate over the bowl, cut side down, and beat the top with a wooden spoon to allow the pomegranate seeds to naturally release.
To prepare the Brussels sprouts: Bring a large pot of water to a boil and add 1 heaping tablespoon kosher salt. Prepare an ice bath by filling a large bowl halfway with cold water and adding a few cups of ice cubes.
Heat 3 tablespoons of the oil in a large nonstick pan or cast iron pan over high heat until it begins to shimmer. Place the sprouts in the pan, cut side down and cook until the bottoms are golden brown and caramelized, about 3 minutes. Flip over and continue cooking until just heated through, about 1 minute. Add the pomegranate vinaigrette and the butter and cook, gently tossing until coated and slightly glazed, about 2 minutes. Season with salt and pepper and fold in the parsley.
To toast nuts: Preheat oven to 325 degrees F. Spread the nuts on a sheet pan in an even layer. Toast the nuts in the oven, shaking the pan once, until just fragrant, about 7 minutes. Remove to a rack and let cool completely. Transfer to a cutting board and coarsely chop.
To make the fried Brussels sprouts leaves: Heat the oil in an 8-inch nonstick pan over high heat until it begins to shimmer. Add the leaves in batches and cook until just fried and crisp, about 2 minutes. Remove with a slotted spoon to a plate or sheet pan lined with paper towels and sprinkle with salt.
Like so many vegetables from our childhood, they werent cooked properly, which resulted in vegetable hatred. But these roasted brussels sprouts are nothing like those soggy, tasteless green bulbs you remember. Theyve got crispy skin, a tender interior, and provide great contrast to sweet apples and nutty pecans.
Over the years, Ive learned you can pickle just about anything. I have quick-pickled cucumbers, onions, peppers, cauliflower, carrots, beans, asparagus, beets, brussel sprouts, and the list goes on.
Make your pickle brine. You can play with this part, too. Add more sugar if you like a sweeter pickle or remove some if you dont. You also can adjust the salt to taste. You cant skip the salt altogether, though, because its necessary. The process for making the brine always will be the same. Heat it in a pot until boiling and stir until all the sugar and salt is dissolved. I am sharing two different brine recipes today - one for a sweeter, curry brine, and the other for a classic sour pickle. You can find plenty of other recipes online, but these are two of my favorites. Aš esu marinuoto kario žiedinių kopūstų sucker.
Sūrymui: pridėti ryžių vyno acto, cukraus, druskos, imbiero, kario miltelių, čili dribsnių ir vandens į mažą puodą. Užvirkite ir maišykite, kol ištirps cukrus ir druska. Receptas daro 2 pint stiklainius. Ši koncepcija yra tikrai lengva, nes atrodo, kad prideda savo apipjaustymus veggie gabalus į sūrymą ir leiskite jiems staigiai. Pirmiausia nereikia blaškyti. Galite eksperimentuoti, pridedant daržoves už tuos, kurie paprastai naudojasi plonais šparagais, perpus Briuselio daigai, arba ridikėlių pjaustytuvą Naudojant Šis spartusis su bet kokiu likučio marinavimo sūrymu, kurį atsitiks jūsų šaldytuve. Priklausomai nuo pasirinksite daržovių ir kaip jie yra supjaustyti ir supakuoti, jums gali būti šiek tiek liko, bet tai yra geras apytikslis pradinis taškas. Papildomos daržovės gali būti pridėtos prie sūrymo kaip marinuoti tie yra valgomi. Tiesiog turėkite omenyje, kad nauji papildymai užtruks kelias dienas mirkyti skonį. Aš padariau šiuos makleles su šviežiomis krapomis ir džioviau ir mėgautis jais abiem būdais. Jei manote, kad dominuoja krapų skonio, rekomenduoju ieškoti šviežių krapų. Tiems, kurie suranda krapų skonį, kad būtų užkirstas kelias, džiovintų krapų mišiniai su kitais prieskoniais ir yra gana subtilus. paskutinį kartą aš padariau šį receptą, aš supjaustysiu cukraus kiekį iki pusės ir galutinis rezultatas vis dar buvo gana geras. Nesivaržykite pabandyti su 2 šaukštais viso cukraus, jei jūs ieškote išlaikyti pridėtą cukraus kiek įmanoma mažiau kaip įmanoma "arba praleisti jį visiškai už tangier galutinio rezultato.
