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

BRUSSELS SPROUT LEAVES with optional Capers

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Another way to serve and love brussels sprouts! Just takes a little pre-preparation to blanch the little heads and then remove the leaves. But worth the extra work.

Ingredients:

  • 1-3 tablespoons butter or EVOO

  • 1 shallot, minced
  • 1 clove garlic, peeled, sprout removed and sliced
  • 3 tablespoons caper berries, drained or fried, optional*
  • dash of sherry vinegar, optional
  • Season with coriander salt.
  • Garnish with 1/2 cup organic grapes, quartered

Method:

Place butter or EVOO in medium saute pan and heat; cook to melt butter if using and it browns slightly. Add shallots and garlic and cook until aromatic before adding brussels sprout leaves. They will only need a short reheat–3-4 minutes. Add capers and touch of vinegar, if using. Adjust seasoning and add grapes to  garnish.

**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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