Saturday Beefcake: Another James Beard Foundation Recipe

Brussels sprouts are a cultivar of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi; they are cruciferous. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin.[4] Although they contain compounds such as goitrin that can act as goitrogens and interfere with thyroid hormone production, realistic amounts in the diet do not seem to have any effect on the function of the thyroid gland in humans



The most common method of preparing Brussels sprouts for cooking begins with removal of the buds from the stalk. Any surplus stem is cut away, and the surface leaves that are loosened by this cutting are peeled and discarded. Cooking methods include boiling, steaming and roasting. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks will cut a cross in center of the stem to aid the penetration


Shaved Brussels Sprout Salad

Hugh Acheson
Five and Ten
Athens, GA

“Look, brussels sprouts get a bad name. Most of the bad rap comes from being forced to eat drastically overcooked, mushy, under seasoned versions when we were young. This will open your eyes to the wonderful side of a maligned vegetable. You won’t have to hide them in your napkin ever again.”




Yield:6 servings

Ingredients:
1 teaspoon Dijon Mustard
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
1 tablespoon lemon juice
1 teaspoon sherry vinegar
1 tablespoon finely chopped parsley
sea salt and freshly ground black pepper, to taste
1 quart Brussels sprouts, shaved thinly by hand or on a mandolin
1 cup roasted peanuts
1 cup shaved pecorino romano cheese
1/2 cup flat leaf parsley




Method:
Put the mustard in a heavy bowl. Slowly add olive oil and walnut oil while whisking. Add the lemon juice and sherry vinegar. Finish with the chopped parsley and season with salt and pepper.



To prepare the salad, toss brussels sprouts, peanuts, cheese and parsley in a salad bowl with the vinaigrette to your taste