When the cool weather hits you know it’s Brussels sprout season, and at Wisconsin Foodie we just can’t get enough of their mild cabbage-like flavor.
Drenched in butter and garlic or roasted with bits of salty pancetta and a drizzle of maple syrup, the Brussels sprout is easy to dress up and enjoy. We’ve fallen in love with two particular recipes that showcase the versatility of this green gem.
The Kitchn transforms the traditional shaved salad a by adding crisp Brussels sprouts, tart apples and crunchy hazelnuts then tosses it all together in a warm brown butter dressing. It’s a sweet and savory side dish that’s captures the essence of the winter season
Shaved Brussels Sprouts with Apples, Hazelnuts and Brown Butter Dressing : (from thekitchn.com)
Saveur, on the other hand, turns up the heat by complimenting the earthy spouts with spicy Chorizo for a recipe that will appeal to even the pickiest of eaters.
Brussels Sprouts with Chorizo : (from saveur.com)
We asked our Facebook fans for their Brussels sprout recipes and they responded with surprised enthusiasm. Here are some of their favorite ways to eat these little green globes.
Jay Lott, Bailey’s Harbor, WI: Cut the big ones in half. Steam for about 8 minutes. Toss with lemon juice, butter, and salt to taste. Simple and delicious.
Alyssa Petrykowski: Cut in half lengthwise, brush with olive oil, bake for 25-30 minutes, mix 2tsp honey and 1tsp white or apple cider vinegar, drizzle Brussels sprouts with the honey and vinegar mixture, bake for 3-4 more minutes to caramelize, sprinkle with chili flakes.
Tracey Carson: Layer Brussels sprouts, olive oil and kosher salt in a Ziploc bag and refrigerate overnight. Next day, preheat oven to 400, put Brussels sprouts in baking tray and pop in the oven for about 30-40 minutes. The outside leaves will be caramelized and crispy while the inside remains tender.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.