Kids Cuisine

My grandfather died last week, and the emotions and recovery have consumed me more than I could have imagined.  While I have been physically gone from the blogging world for awhile, I have been assembling a long list of blog topics to write about in the next few weeks. So, let’s get back at it…
In the words of my friend, Christine Koh, I am thrilled to say that I “made friends” with Brussels Sprouts!  I must admit, I never thought that would happen — especially after smelling their somewhat carion-esque odor in the fields that I passed during my drives to and from college in Santa Cruz, years ago.

As I wandered the aisles of my neighborhood Trader Joe’s last week, I noticed that my friend (and TJ’s employee) John was buying a package of brussels sprouts.  He and I love to talk about food and share recipes, so I thought he might be able to offer me some ideas for how to use these little cabbages.  Lo and behold, he gave me an idea that I rushed home to try.  We loved the results — they were sweet and a little salty, with none of the residual bitter flavor that I normally associate with brussels sprouts.

Fluffy Brussels Sprouts

1 package or stalk of brussels sprouts
butter (more tastes better, of course)
1/2 red onion or 1-2 large shallots
3 Tbs. olive oil
salt and pepper to taste

1. Use a shredding blade in your food processor to shred the brussels sprouts and red onion or shallots.
2. Melt butter in a skillet and add in olive oil.
3. Add shredded brussels sprouts and onions/shallots to the skillet
4. Saute for 12-18 minutes — the brussels sprouts will shrink down and may caramelize a little (which is delish!).  Be sure to stir often so the bottom doesn’t burn.