brussels sprouts


Peanut Butter Brussels Sprouts
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Brussels Sprouts Gone Wild: Peanut Butter Edition

Peanut Butter Brussels Sprouts

I stumbled upon the most interesting thing last night! Brussels sprouts are a hot menu item everywhere in Austin (and the general country, I feel) but usually I see them one of two ways: Asian style with fish sauce, cilantro, etc. or uh, Bacon style, as in they’re sautéed with tons of bacon, pancetta, etc. But we were trying out a new-ish restaurant, The Hightower, when I noticed something a little different on the menu: Peanut Butter Brussels Sprouts.

Well, I love peanut butter and I love Brussels sprouts, so obviously the universe had already made this choice for me.

These were some of the best sprouts I’ve had in recent memory – they weren’t too goopy or sugary, thanks to the addition of sambal and lemon. A sprinkling of plump, golden raisins added just enough contrast. This would be really easy to replicate at home — quarter some sprouts, sauté with some coconut oil, add in some natural peanut butter, a scoop of sambal, a squeeze of lemon, and a handful of raisins at the end. Sweet, sour, spicy, what’s not to love?!

Peanut Butter Brussels Sprouts 2

in Recipe / Restaurants / Veggie 1 comments
Brussels Sprouts Caesar Salad
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Brussels Sprout Caesar Salad

Brussels Sprouts Caesar Salad

There’s a cute place in Austin’s Manor neighborhood called the Salty Sow. Their slogan is “swine + wine + beer” so clearly I’m on board. (I love Salty Sow so much that I actually wrote a bit about them in an ES post last summer!) This head-to-tail gastropub specializes in all things porky and meaty, of course, but surprisingly one of my favorite things on their menu is a salad! Go figure.

This isn’t just any salad, though. It starts with brussels sprouts, always a winner in my book, and makes them into a take on the Caesar salad, topped with dried cranberries and candied almonds. It’s salty, savory, slightly crispy, and just a tad bit sweet. My mouth is seriously watering just thinking about it.

I loved this salad so much that I begged the recipe out of ’em, and now I want all of you to experience its magic.

Brussels Sprouts Caesar Salad

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in Cheese / Featured / Recipe / Restaurants / Veggie 3 comments
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A Healthier Risotto: Quinoa Faux-otto

Let’s face it. No matter how much I love to cook, some nights I’m just not feeling it. I’m tired, it’s getting late, I spent too much time watching reruns of Friends after work (whatever, not ashamed), I don’t want to go all the way to the grocery store in the dark, etc. You know the drill. On one such night, I was determined to make a delicious, inventive, and at least somewhat healthy dinner exclusively with things I already had in my fridge and pantry. Thus my quinoa faux-otto (faux risotto) was born.

This stuff is awesome because it’s rich, cheesy, and savory, just like regular risotto, but crammed with way more nutritional benefits than the traditional stuff. (Thanks, quinoa, I love you!) It also takes about half the time; no stirring required. Not that stirring is some great physical struggle—people complaining about stirring risotto is actually one of my culinary pet peeves—but this is great when you’re in a hurry or just feeling supremely lazy. My recipe reflects the produce and cheese I had on hand, but don’t be afraid to experiment with your leftovers. For example, I bet this would be delicious with some swiss, butternut squash, and bacon. Hmmm…

Quinoa Faux-otto with Brussels Sprouts, Spinach, & Parmesan

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in Cheese / Recipe / Veggie 4 comments
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Brussels Sprouts. Bacon. Pizza. Yes.

I’m going to make a confession: pizza is not really my thing. Most of the time it’s just kind of… boring. Bread with sauce and cheese, big deal. You need to do something pretty cool with pizza to get my attention.

Here is an instance of one such attention-grabbing pizza. My friend Sarah is pretty obsessed with Martha Stewart (I mean, I’m a pretty big fan, too — holler, Martha!) Sarah saved a recipe for Brussels sprout & lemon pizza from the March issue of her magazine, and being a Brussels sprout lover, I was into it. It’s also cooked on the stovetop in a skillet, which intrigued me. So we went ahead and made our version.

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in Bacon / Cheese / Endless Bacon / Pig / Recipe 0 comments
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And She Ate the Pepper, Raw

I used to work in the basement of a converted townhouse for a political polling firm. My co-worker and friend Ruth used to visit me around 11 am; that’s when she took a snack break. She’d bring a knife, a plate and one green bell pepper.

She’d cut a slice. Eat it raw. One whole green pepper.

That was years ago, right when I started playing around in the kitchen. I never cooked with bell peppers because I would just think of Ruth and that raw, raw pepper. I thought of peppers as a snack. Soon I realized peppers turn into wonderful things once cooked, once broiled, once roasted, once whizzed around in a blender and turned into a sauce.

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in Recipe / Veggie 6 comments
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The Endless Road Trip: Philadelphia’s Top 10 Eats 6. A Stand-Up Slice

Very few truths remain intact through adulthood. Televised wrestling proved to be acting, although my across-the-street neighbor Anthony always told me so, but I never believed him.

I also thought a slice of NY/NJ cheese pizza beat any other type of pizza. While that is mostly still true, throw an egg on a pie and the story changes.

A sunny side up egg frequents plenty of pizzas these days, as well as many other unusual ingredients. In fact, I’d say most “gourmet” pies become overloaded, creating soggy crusts and a dreaded fork-and-knife induced experience. Complicated pizzas rarely work.

Philadelphia’s Barbuzzo selected the right mix of flavors and textures to create a simple and addictive pie: Brussels sprout leaves scattered across a cheesy, truffle-oiled disk, dotted with guanciale. Diced pig jowl posed as garnish, a modern and effective way to use the most out of a moderate amount of meat.

The yolk arrived already nicked, ensuring that the egg ran all over the pizza. This oft-overlooked detail—hellloooo 8 out of 10 of my last Eggs Benedict orders—is much appreciated. And in a balancing feat, the crust stays stiff, letting the utensils sit this course out.

It’s enough to make me believe in the tooth fairy.

The Endless Road Trip: Philadelphia

1. There Will Be Blood…and Beets
2. Soup Dumpling Surprise
3. Cheesesteaks Gone Wild!
4. Duck in a Pot
5. Pretzels, Pretzels Everywhere
6. A Stand-Up Slice
7. Love on the Run
8. A Plate of Cheese and a Pail of Grapes
9. The New Cupcakes
10. Tastykake Taste Test

in Cheese / Eggs / Pig / Restaurants 1 comments
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Snuggle Up: Endless Simmer’s Fall and Winter Recipe Guide

I know what you’re about to say. And yes, summer is truly over. But wipe away that tear. You’re in store for warming winter soups and crispy broccoli florets. Huddle ’round the radiator, with your laptop (or electronic device of choice) and check out our recipes to keep you satisfied until that first asparagus breaks through the ground.

For this first day of autumn, you’ll find below some highlights from our archives, plus the link to the entire collection, which we’ll be sure to update as we try out new far mar finds and desserts that don’t count because it’s sweater season.

Endless Simmer’s Fall and Winter Recipe Guide

Apples and Chickpeas with Apple Cider
Just how you (may?) like it: sweet and vegan.

Apple Chutney Tarts
“As good as McDonald’s apple pies,” says husband.

Brussels Sprouts and Cauliflower with Orzo and Arugula, Cream Cheese, Lemon Sauce
Surprise: Brussels can be awesome when boiled.

Carrot Fries
Serve with blueberry ketchup.

Curry Cauliflower and Coconut Milk Soup
Black beans with coconut milk? Yup.

Click through for more cold weather stand outs. And if you wanna take a look at all of Endless Simmer’s cooking experiments – try our Recipe Index.

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