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Oct 01, 2014
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By the Book: Susan Feniger’s Brussels Sprouts with Goat Cheese, Apples and Hazelnuts

July 24th 02:07pm, 2012

We are all busy. And after a full day of work, cooking dinner seems like such a huge task. Which is why I love recipes like this one – the kind with just a few ingredients where the focus is on flavor, not technique and execution.

I usually have Brussels sprouts in my fridge, but I always find myself just roasting them with shallots and a little balsamic vinegar. While that tastes good, I’m totally bored of it, so it was nice to find a recipe for Brussels sprouts in Susan Feniger’s Street Food that was a fresh take on this old standby. The food in Feniger’s book doesn’t really fit into one genre. Instead, it offers a wide range of cuisines, from Indian to Scandinavian to Korean, boasting a collection of recipes inspired by street food Feniger has enjoyed all over the world.

 



The Brussels sprouts were delicious. I’m a sucker for goat cheese; I could add it to just about anything sweet or savory and enjoy it. With savoriness from the Brussels sprouts and sweet-tart-crunch from the green apple, this dish was no exception. Not to mention, it was easy to make and relatively healthy. This is definitely one I’ll be adding to my repertoire.



Brussels Sprouts with Goat Cheese, Apples and Hazelnuts
4 Servings

Brussels sprouts are the perfect vegetable to use with a variety of other flavors: their hearty quality pairs well with and stands up to other strong tastes. Here, I’ve combined hem with the sweetness of apple and the richness of goat cheese. Even people who say they hate Brussels sprouts love this dish! The trick with Brussels sprouts is not to overcook them. I like to caramelize them a bit to bring out their natural sweetness but keep the texture firm. 

½ cup hazelnuts
1½ Tbsp. extra-virgin olive oil
1¼ lbs. Brussels sprouts, thinly shaved on a mandoline or with a knife (6 cups)
2 medium Granny Smith apples, cored and diced
1 tsp. kosher salt
6 oz. soft goat cheese, broken into small pieces
Juice of 1 lemon

• Preheat the oven to 350 degrees.
• Spread the hazelnuts out on a baking sheet and toast them for 5 to 10 minutes, until they are roasted and slightly browned. Pour onto a clean dish towel. Fold the dish towel over the hazelnuts and roll them around lightly to remove the skins. Discard the skins and then chop the hazelnuts.
• In a large saute pan set over medium-high heat, heat the oil. Add the Brussels sprouts, apples and salt and cook, stirring occasionally, until the Brussels sprouts are slightly browned on the edges, 5 to 7 minutes. Add the hazelnuts, goat cheese and lemon juice. Toss together and remove from the heat. Serve immediately.

Reprinted from Susan Feniger’s Street Food by Susan Feniger with Kajsa Alger and Liz Lachman. Copyright (c) 2012. Photos copyright (c) 2012 by Jennifer May. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Do you have a new or creative way to cook with Brussels sprouts? Tell us in the comments section below for a chance to win a copy of Susan Feniger’s Street Food. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Earen, whose comment on last week’s By the Book has won him/her a copy of Fresh & Easy by Jane Hornby. Earen, keep an eye out for an email from the Sauce crew.

By Meera Nagarajan

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2 Responses to “By the Book: Susan Feniger’s Brussels Sprouts with Goat Cheese, Apples and Hazelnuts”

  1. lisa brinkmann Says:
    July 24th, 2012 at 3:19 pm

    I roast them with cayenne proper & maple syrup drizzled over them. Yum

  2. Cherie Says:
    July 31st, 2012 at 2:12 am

    I simply flash fry them on a really hot griddle/pan with olive oil. Sometimes honey, sometimes paprika, and sometimes nothing…don’t mess with a good thing!

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