I never thought I'd say this, but I'm feeling ready for cooler temperatures (I know I'll regret these words come February). Maybe it has to do with the fact that we got our fireplace fixed last week. When Eric and I moved in, we'd gotten it inspected and everything looked good, except there were a few areas that needed to be patched up. It all seemed to be more work (and costly) than we'd wanted, so we decided to hold off. But then we got a quote from someone and decided that after this last winter, we'd better get it fixed so we can enjoy roaring fires and bourbon. Lots and lots of bourbon.
I mentioned in my last post that we were going to Le Bernardin. Well, that happened over the weekend and, well, somehow the experience exceeded my expectations. It's rare that I get to enjoy a meal that's totally pescatarian (usually there's some bacon or beefiness that's thrown into the mix that I just ignore), so it was a real treat. Despite the cost of the meal, I wouldn't hesitate going back. Every dish, the service, the wine... the whole thing was so remarkable. And I only took one picture! I know... shocking.
So, let's move on to these Brussels sprouts. These were marked down months ago when Eric and I were at a restaurant in Provincetown and we were at a bar that served a version of them. They were fried and spicy and, therefore, totally wonderful. I immediately got to work on my recipe and sat there with him, going over all the things I'd add to them when I prepared them at home. Well, that was in August and I'm just getting to it now. These are not traditional by any means but the nice thing about cabbage is that it holds up pretty well to strong flavors.
Thai Braised Brussels Sprouts
Servings Serves 4
1lb Brussels sprouts, washed, trimmed and cut in half lengthwise
1 tablespoon olive oil
1/2 teaspoon salt
2 scallions chopped, light and dark green parts only
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 teaspoons fish sauce
1 1/2 tablespoon chili paste
1 teaspoon sugar
1 teaspoon minced ginger
1 clove garlic, minced
Chopped cilantro, for garnish
2. Heat olive oil over high heat in a sautee pan that has a lid. Add Brussels sprouts to the pan cut side down and cook until browned, approximately 3-4 minutes. Once they've brown, stir in chopped scallion. Pour the dressing over the Brussels sprouts, reduce heat to low, and cover. Cook for 6 more minutes.
3. Transfer to serving bowl and garnish with chopped cilantro.