I think Prince would have definitely approved of these Brussels sprouts, don’t you?
With vivid purple streaks, these beauties were grown by Covilli Organics, a family-owned, fair trade-certified farm in Mexico. I snagged them recently in my grocery deliver order from GoodEggs.
They’re slightly sweeter and a little less bitter-sulfur in taste. And yes, the purple will fade a bit once cooked.
Still, what a marvel these are. I typically halve Brussels sprouts, and place them cut-side down in a cast-iron pan on the stove-top to cook or on a sheet pan in an oven at high temperature. But a new sprout called out for a new technique to try.
No surprise, I found what I was looking for in the seminal “Vegetable Literacy” (Ten Speed Press, 2014) by Deborah Madison, the founding chef of San Francisco’s Greens, the pioneering plant-forward restaurant.
Her “Slivered Brussels Sprouts Roasted with Shallots” is a very simple recipe. The only part that takes any real effort is slicing the sprouts with a mandoline.
Endive braised with gorgonzola that can top so many different things.
Every winter, when I get a “bouquet” of endive from California Vegetable Specialties,” it’s always a welcome delivery.
That’s because it makes me rediscover how versatile this year-round vegetable is.
Europeans consume as much as 15 pounds per year of endive. But Americans? We partake of a mere ounce a year.
I admit I often don’t do much better than that, myself, reaching for the slender white or red chicory occasionally to spiff up salads for company.
The Rio Vista company is the only producer of endive in the country. And yes, that’s “on-deev,” in the French manner, which are grown in the dark.
But there’s so much more you can do with endive than just separate the leaves to toss into salads.
“Braised Endive with Gorgonzola” is one example. This incredibly simple recipe is from “Vegetable Literacy” (Ten Speed Press), of which I received a review copy. It’s by Deborah Madison, former chef of Greens in San Francisco, and expert on vegetable-based cooking. It includes more than 300 recipes for 12 different plant families. She gives fascinating insight into what vegetables are related to one another, how to use the entire vegetable, and best flavorings to use with each.