BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

BRUSSEL SPROUT LEAVES WITH CAPERS AND POMEGRANATE

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Learning to like brussel sprouts has been a process of making the cook time shorter and shorter. We started grating the sprouts raw and doing a quick saute–add bacon and it’s heavenly. This one we peel off the leaves and give a quick finish in a saute pan. Yum. It clearly means to cook very delicious brussel sprouts, do not over cook! Cooking past 10-15 minutes starts to turn them army green, mushy and stinky.

Ingredients:

  • 1-3 tablespoons butter,

  • 1 clove garlic, peeled, sprout removed, slice
  • 1 pound brussel sprouts, core removed, blanched whole, shocked in ice water and to remove leaves
  • 3 tablespoons caper berries, fried in EVOO*
  • Dash of sherry vinegar
  • Season with salted coriander
  • 2 tablespoons pomegranate seeds

Method:

Place butter in medium saute pan and heat; cook to melt butter and brown slightly. Add garlic; cook till aromatic before adding brussel sprout leaves. They will only need a short reheat–3-5minutes. Add capers reserving a few for garnish; add touch of vinegar.  Adjust seasoning. Serve immediately garnished with pomegranate and crisply fried capers.

*To fry capers, place EVOO to cover the bottom of a small 6 – 8″ saute pan. Drain 1/4 cup capers (small) and pat dry with paper towel. Add to oil in pan to cover bottom of pan in single layer. Place on medium high heat and simmer until capers turn dark brown and crispy. Watch them as they will burn. It takes about 8-12 minutes on our stove. But because every stove is different, don’t leave them alone or set a timer for 7 minutes and check.






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