Friday, January 23, 2009

Brussells Sprouts and Dave Van Ronk

Let me start today's entry with just one teensy weensy photo of a crane,

Sorry, I couldn't resist.

And now, on with the show.

So what do Brussels sprouts and Dave Van Ronk have to do with each other?

Nothing at all, they're just what's playing on my ipod and cooking in my oven.

First, Dave Van Ronk. What can I say except, WOW. Really, where have all the smoky, grizzled, blues/folk singers gone?

The voice, the songs, the clean guitar, the passion.

I have a special place in my heart for this kind of music. It resonates to a place within me that is seldom touched by any other kind of art.

And while we're talking about old folk singers, did you happen to see Pete Seeger at the concert for Obama on the steps of the Lincoln Memorial? When he came out with Bruce Springsteen and started singing This Land is Your Land, it brought tears to my eyes.

I love folk music.

I just thought I'd share a little stream of consciousness.

Now on to the Brussels Sprouts!

I LOVE Brussels Sprouts.

A few months ago I saw the incredible Ina Garten (also known as the Barefoot Contessa) on her show and she was roasting Brussels Sprouts.

This sounded too good to be true, so I tried them, and they have become a staple on our table.

We've also served them to many friends and everyone (even those who claim to not like Brussels Sprouts) agree, these are a wonderful food.

So I thought I'd show you how to make them (really just an excuse to take pictures, but here we go!).

First you get your Brussels Sprouts, we usually get a little over a pound. I like them small and tight and bright green.

Before you start, set your oven to somewhere between 300 and 400 degrees (depending on your oven). You'll want a pretty warm oven.

Then you trim the ends and pull off any loose or browning leafs. This will leave you with this.

Now take a spoonful of your richest olive oil and coat the sprouts. They will get all shiny and glistening, like this .

Now you want a generous coating of salt. I feel that Kosher salt is really the best for this, but if you don't have any, use what you have on hand. Whatever you use, don't skimp, it will mostly melt into the oil.

Now sprinkle with a lot of pepper. Again, don't skimp. What were going for here will be something like a French Fry, crispy and salty on the outside, soft and buttery on the inside

Now put them into the oven and set your timer for fifteen minutes. When the timer dings, check the sprouts, giving them a toss. You want then to cook evenly and not burn. I usually cook them for anywhere from 45 to 60 minutes. Just make sure to keep an eye on them and turn them every 15 minutes or so.

You'll know they are done when they're nice and brown and crunchy on the outside. They should look like this.

We usually eat these straight out of the oven, but sometimes add some additional seasonings, such as garlic powder, cheese or Balsamic Vinegar.

Give these a try, I bet you'll be surprised how yummy they are.


Anonymous said...

The recipe looks absolutely delicious! I have never considered roasting brussles sprouts, but now I will do it!

The crane photo looks like a greeting card. Lovely.

finally, I grew up listening to fol music. I LOVE it. I must go to guy you have mentoned and take a listen. Thanks.

Also, thank you so much for your kind words to my blog, truly!

photowannabe said...

Wow, I have said that I don't like brussel sprouts at all. This recipie sounds do-able and I will have to give them a try.
Great crane pictures too Kate. You must feel you are in the midst of an Audobon book.

Merisi said...

Gorgeous pictures!

Is this a Whooping Crane?

Kate said...


No, it's a Sandhill Crane. We are currently staying at Bosque del Apache. Thousands of Sandhill Cranes come here every winter.

It's like Magic!