Even more food

Really, I have been knitting, but the latest project is--gasp!--a Christmas present (!) for someone who reads this blog, so no photos. In the meantime, remember my post about Modern Spice? Well, today the author of that book, Monica Bhide, is having a virtual dinner party. She invited bloggers all over the place to cook one of the dishes from the book and "serve" it all today. So courtesy of Monica, enjoy:

 

Brussels Sprouts, Leeks, and Curry Leaves

I knew I had to try this after I read Monica’s header about trying Brussels sprouts just to find out why people don’t like them. I grew up hating them and it’s only been in recent years, when I learned to roast rather than boil them, that I’ve become fond of them. (Much to my husband’s joy, since he loves them and hardly ever got them before I figured out the roasting secret.) Braised with leeks and seasonings sounded intriguing. It was an easy dish to make, smelled delightful while cooking, and the taste? Oh, my. I guess I now have two methods of cooking Brussels sprouts that I can fully endorse. My husband thanks you, Monica.

 

from Modern Spice by Monica Bhide, © 2009

Serves 4

2 tablespoons vegetable oil

1 teaspoon black mustard seeds

Pinch of asafetida

10-15 fresh curry leaves

2 whole dried red chiles, broken

15 Brussels sprouts, trimmed and chopped (about 1 pound)

2 medium leeks, white and green parts only, chopped

3 tablespoons chopped dry-roasted peanuts

½ teaspoon ground turmeric

½ teaspoon red chile powder or red chile flakes

1 teaspoon ground coriander

¼ teaspoon table salt to start

1.       Heat the vegetable oil in a large lidded skillet over medium heat. When the oil shimmers, add the mustard seeds. When the seeds begin to sizzle, add the asafetida, curry leaves, dried chiles, Brussels sprouts, and leeks.

2.       Sauté for 5-6 minutes on medium heat, until the vegetables begin to brown.

3.       Add the peanuts, turmeric, red chile powder, coriander, and salt. Mix well. Cook for another 2 minutes.

4.       Add about a tablespoon of water, cover, and reduce the heat to low. Cook for 10-12 minutes, until the vegetables are tender and completely cooked through. Serve immediately.

 

Comments

[Girl Detective]

Maybe it's just the third grader in me, but asafetida always makes me snicker--fetid ass, heh heh.

Juvenilia aside, this looks delish. I don't think I had to suffer sprouts as a kid, there weren't really on my radar until I had them roasted in restaurants and loved them. Nick and Eddie had a stunning preparation with them last fall.

I made them for a holiday dinner, though, and was bummed--they were full of little bugs and I had to go way into them to get rid of the bugs. It took a lot of prep time, and I thought maybe it's one of those foods for me that's best left to the restaurant professionals.

[Carrie K]

I love brussel sprouts, even boiled. That recipe looks fabulous.

Chef Symon's fried brussel sprouts looked pretty good too.

[katie]

You can also slice and fry them... I love Brussels sprouts - and haven't cooked them in water in years! This looks great!

[rudee]

I started to post this last night, but got led astray by knitting lace. Chef Michael Symons makes fried Brussels sprouts. This dish gets rave reviews. I've not been to his new restaurant, Roast, but I will. If for nothing else but that dish.

[Kelsey]

This looks delicious! Wasn't this potluck event fun to do? Your knit goods are amazing, I have printed out several items I need my mother to make for me! I can knit, too, but it is hard with a toddler.

[Charmian Christie]

I love that Monica makes vegetables appealing. Can't say I'm a fan of Brussels sprouts, but this spicing sounds so good! Perhaps this recipe will change my minds about this cabbage.

[deb]

I LOVE brussel sprouts! Thinly sliced, then pauted with line juice and shallots until just lightly browned. I have some - maybe with dinner tonight?

[Chris]

I never had Brussels sprouts growing up, so I didn't go through the whole childhood aversion thing.

[Crystal (Cafe Cyan)]

Bookmarking this!

[Miss T]

Yum. I love Brussels sprouts, but, like you, only since I learned they should not be boiled. Nor should they be from one of those frozen packages our moms bought when we were growing up! Looks great.