Brussels Sprouts

Brussels Sprouts:

• 3 cups Brussels sprouts
• 2 tablespoons butter

Optional toppings:

• 2 tablespoons balsamic vinegar, to taste
• 1/3 cup morcilla (dry-cured Ibérico blood sausage) or other cured meat, thinly sliced 1/4 cup Aleppo pepper-spiced almonds (recipe below)
• 2/3 cup blue cheese crumbles
• Fleur de sel or sea salt, to taste
• Aleppo pepper or mild chili flakes, to taste

Aleppo Pepper-Spiced Almonds:

• 2 cups sliced almonds
• 1 tablespoon egg whites
• 1 teaspoon fleur de sel or sea salt
• 1  tablespoon Aleppo pepper or mild chili flakes

Note: Egg white is used as an adhesive to keep the seasonings coated to the almonds.

Almonds:

1. Preheat the oven to 350°F. Toss the almonds with the egg whites, salt, and pepper. Coat evenly and adjust the seasoning as needed.
2. Lay the almonds evenly on a cookie sheet, and bake in the oven for approximately 7 minutes. Be sure to open the oven and stir occasionally to ensure even toasting. The almonds will keep for several weeks—enjoy on salads or as a snack!

Brussels Sprouts:

To blanch and pan-fry (this is how we do it in the restaurant; it’s my daughter’s favorite):

1. Trim off and discard the base of the Brussels sprouts, and cut the sprouts in half lengthwise.
2. Bring a pot of water to boil, adding enough salt so that it tastes like the ocean. (Trust me, this enhances the flavor and color.)
3. Blanch the Brussels sprouts in boiling water until just tender, approximately 3 minutes.
4. Remove them from the water, then strain and toss some ice on them to help them cool quicker. Be sure to strain all water out of the sprouts.
5. Set the sprouts aside and wait until you’re ready to cook dinner. (This can be done up to one day ahead of time!)
6. Heat a large skillet on high heat. When the skillet is very hot, add 2 tablespoons of butter and then add the Brussels sprouts.