Food
Dish mindful of midfall tastes
By MARK BITTMAN, New York Times News Service
Posted:
11/15/2009 12:05 AM
Like many members of the cabbage family, Brussels sprouts are at their sweetest and best when grown in cool weather. (There are those who think they're even better after a light frost.)
In fact, they're as good a symbol of midfall as exists, and in recent years they've made the happy transition to trendy: We see them cooked in stock, roasted until really browned, halved and sauteed ... and now shredded.
The shredding, which can be done in just moments in a food processor equipped with the slicing (not grating) disk, cuts cooking time and results in a nicely crisp and uniform texture. (When you cook Brussels sprouts whole, often the exterior browns or even chars by the time the interior is tender. This isn't necessarily a bad thing, but it's pleasing to have an alternative.)
I'm quite certain that one of the reasons Brussels sprouts have grown in popularity is that they're often combined with bacon, and I'm not going to mess with that.
© All copyright 2009 the Evening Post Publishing Co.
