I’m kind of a brussels sprouts fiend. When I was in grad school, I’d frequently eat an entire bag for dinner. Roasting is my tried-and-true method, though I also like pan-searing and steaming, and I’ve been eyeing this recipe for pickled b-sprouts. Luckily for me, I now live in what is basically the nation’s brussels sprouts capital.
BK spotted this recipe on Serious Eats the other day for creamy brussels sprouts gratin with bleu cheese and we decided we needed to try it, using GF bleu cheese, of course. He decided it would be a great accompaniment to steak, which we don’t make very often so it always seems like something of a treat.
The verdict? Well… it certainly wasn’t bad. It was definitely tasty, but I think it could have been a lot better. Perhaps we could have cooked it longer than the recipe called for, to let it reduce more and become less thinly milky and more thick and creamy. Or we could have cheated and used a little cornstarch to thicken it up a bit, or topped it with GF breadcrumbs to liven it up a little and make it seem more gratin-like and less-brassica-in-flavored-milk-like.
Bonus brussels sprouts “recipe”: Remember how I said I’m kind of fiend for these babies? There was little hyperbole there. BK and I have different philosophies on prepping veggies. I tend to prefer to eat as much of the veggie as possible, and for instance, I truly enjoy kale stems. When the boy makes brussels, he cuts off/removes a crap ton of the outer leaves along with the very ends. To me, this is a waste of good brussels sprouts. My dog is very much a dog after my own heart, so after giving her a few of the leaves to munch on (seriously, she loves them – they are better than any dog biscuit) I’ve been making a riff on kale chips using brussels sprouts leaves. Let them get nice and crispy and then enjoy. Yum! I thought I was the only weirdo who did this, but apparently the kids over at Serious Eats can share in my passion.