Hipster Brussels Sprouts

[chieur]

I just made really good dinner. And I thought I'd share. For a few reasons: I'm obsessed with braising, I want to teach you about a point of traditional French cuisine, and I have successfully and satisfyingly substituted something for bacon in a recipe that usually calls for it.

Comments

[heresiarch]

braising is wonderful. pretty much the only way i cook greens anymore. but actually, i'm totally behind veggie versions of any traditional meat-based dish -- cassoulet, chili, carbonara. ok, maybe not carbonara. i used to make a moosewood stovetop veggie cassoulet dish that was great -- it's just that these days, i really like the taste of properly cured pig.

a nice thing to have on hand for braising is a little stock -- a roasted or carmelized vegetable stock can work really well here, especially for adding that depth of flavor you otherwise get from using meat products.

[chieur]

agreed, although i have to ask how you make your stock. i only make such stock for special occasions, because it feels really wasteful. like, why would i waste roasted mushrooms, onions, peppers by boiling them instead of eating them?

(i have a pot sitting in my fridge right now for the cassoulet.)

[heresiarch]

well, sometimes i take veggies that are on their way out, and i also try to use parts that i don't eat (celery tops, leek tops, etc.). i make a basic caramelized stock as follows

[redbeard]

Braising == love.

For meat or veggies. I'll roast a chicken periodically, but, really, braising is the most foolproof way to take meat to the next level. Lately, I've been doing a pork/tomato/chipotle braise (a Tinga) that is intoxicating on tortillas. But, it's also good sans meat with beans and squash filling in for the absent pork.

I must try this dish, though, as it looks fabulous!