Brussel Sprouts Can Be Good

Growing up I hated Brussel Sprouts.  I still do when somebody else makes them.  I think there is one simple trick to making them.  Boil them in milk.  It takes out the bitterness or does something like that to them.  Whatever it is--they're good.  Here's my take.

Take some fresh herbs.  I use basil and sage.  Add them to water and bring to a boil.  Let herbs boil in water for a few minutes to make a sort of tea.  Add milk.  I use about half water and half milk.  Add salt and pepper.  Once boiling, and be careful you watch it so it doesn't boil over.  Drop in your brussel sprouts. Once it returns to a boil turn the heat down a bit. Throw in a little chunk of butter if you want.  Boil over medium-high heat for about 7 minutes then scoop out and let drain and cool for a few minutes.  If you want coat with a little butter and salt and pepper but it's not necessary.  These will be the best brussel sprouts you've ever had.

A Tomato Sauce and a Salmon and Brussel Sprouts dinner: two simple culinary delights that begin with an herb garden

With every year I garden, I am becoming increasingly aware of the value of growing herbs. I don't understand why everyone doesn't have a simple herb garden. One can interweave the plants with flowers and have something that has aesthetic value to multiple senses. Sages and basil with a little oregano and thyme mixed in with various flowers has multiple benefits. Put them in the ground and keep them watered and you will be happy.

The roma tomatoes are starting to ripen. And small batches of fresh tomato sauce this time of year is something I look forward to making. I use to focus on salsa but that has taken second fiddle. My most recent focus is a honey-bourbon cream tomato sauce.

Honey-Bourbon Tomato Cream Sauce
I take a half dozen (or however many I have--usually about 4 cups worth) roma tomatoes and skin them. It's easy to skin tomatoes: core them, slice an x pattern into the bottom and drop them in boiling water for about 15 seconds (at the most) then plunge them into an ice water bath. The skin comes right off a healthy, ripe tomato.

I pull some oregano, basil, and rosemary from the garden and a few cloves of garlic I grew and dried. This was my first year growing garlic and it is a definite step up from anything store bought. So I chop up the herbs and the garlic and heat up some olive oil. Then I drop in the garlic and let it saute for about a minute then drop in the other herbs. After another minute or so I add the bourbon. And I haven't figured out the measurements yet but I'm thinking about a 1/4 cup of bourbon for four cups of tomatoes. I guess it might depend on whether or not you like bourbon, but if you don't like the taste of bourbon, why cook with it? I let it boil to get the alcohol out and then I add about a tablespoon of honey and tomatoes. I chop up the tomatoes into big chunks before adding them.  I don't use a lot of honey. The bourbon already provides some sweetness. Then you just let it cook over low heat for at least a half an hour covered. The longer the better. Of course you have to keep an eye on it, especially with the meaty tomatoes. This sauce got really condensed. After simmering, I add a half cup of half and half.

I also ended up adding a small can of tomato paste and a cup of the pasta water to the most recent batch. Anyway it was good and simple to make. I know it can be better though if I get the flavors properly proportioned. I also forgot to add salt which makes a difference in taste, too.

Herb Crusted Salmon and Brussel Sprouts
The other night I pulled a few leaves of thai basil and sage. I chopped up a garlic clove and some of the basil and rubbed it on top of a sockeye salmon filet with some olive oil and sea salt. I brought some water to a boil then added the same amount of milk and once it was boiling added salt and pepper and tossed in the brussel sprouts. I boiled them for 8 minutes. When two minutes were left I added the sage leaves and the thai basil leaves and a little butter. And drained them once the two minutes were up.

I grilled the salmon 3.5 minutes to a side over medium heat skin side down first. And I had a nice simple dinner. It all took about 20 minutes.

London Broil and Jalapeno Sour Cream Sauce with fresh steamed green beans

How long have I had I had this blog and not one salivation on it?  Well, that stops today.  Here is one of my favorite combos.  The fresh herbs rubbed over any meat is delicious and the sour cream jalapeno sauce is a perfect complement to many dishes.  I prefer it with beef.  Here are the ingredients and recipes.  I'll give an illustrated, step by step instruction below.

Jalapeno and Sour Cream Sauce

London Broil and fresh herb rub

Creme Fraiche 1/3 cup Heavy Whipping Cream 3/4 cup Sour Cream *this can and should be prepared ahead of time.  I recommend doing it in a cold glass bowl.  Mix the whipping cream into the sour cream gradually until you have a nice thick mixture.  It shouldn't take more than 30 seconds.  Store in fridge. Ingredients: 1 or 2 jalapenos seeded and chopped (it's your call here but more than two will probably make it too hot) 1 to 3 cloves of garlic (again, your call, I use a lot) olive oil (a couple teaspoons, use your eye) optional: butter (about a half tablespoon) salt and pepper to taste Saute garlic and jalapeno until tender, add butter, stir in Creme Fraiche, salt and pepper to taste

*measurements are approximate.  Use whatever amount you need to cover meat 1/4 cup Fresh Basil 1/4 cup Fresh Rosemary 4 cloves Fresh Garlic Insert into chopper with a little Olive Oil.  Rub on London Broil. Grill over medium heat 4 to 8 minutes to a side.

Now the first thing you want to do is fire up the grill.  Then make your Creme' Fraiche'

Put your sour cream in a bowl then gradually add the heavy whipping cream as you stir. You should get a nice looking thick mixture like what you see in the picture. Set it aside, preferably in the fridge.

Then it's time to chop up the herbs.

 

It's all pretty simple but time consuming.  Put the basil, rosemary, and garlic in the chopper.  I have a puny little chopper so I do a little pre-chopping.

NOW, it's time to chop.  Make sure you add a little olive oil before chopping.

After chopping it all up, this is what you will end up with.

I like to rub the meet with a little olive oil and salt before coating it with the herbs. I always thinks it's a good idea to rub some coarse salt over beef before grilling. Here is a good pic of what it might look like. I was a little over ambitious with the herbs as you can see. Make sure you rub it all over the meat. It doesn't need to be this much as a little herb dan go a long way but this much doesn't hurt and it sure looks nice when you're finished.

Then go ahead and throw it on the grill. I aim for six minutes a side but you know how how your grill is. The important thing with London Broil, just like steaks, is that you don't overcook them. They don't have a lot of fat within the meat. Make sure you keep an eye on it but it is time to prepare the ingredients for the the sauce.

Chop up the garlic and seed and chop the jalapeno(s). The sauce only takes about 5 minutes to make. You can actually wait to do it until you pull the meat off the grill as the meat should rest for about 5 minutes before you touch it, anyway. After I turn the meat, I'll start the vegetable side if there is one. It takes me about six minutes to steam frozen green beans and about 8 to 10 for fresh in a steamer basket on the stove.

Here is the london broil resting.

Once your ready to make the sauce, put some olive oil in a sauce pan or small skillet and heat it up for a few seconds then add the garlic and jalapeno(s).  Cook them over low to medium heat.  You don't want to brown or overcook the garlic.  A little brown is okay but too much will take a way from the sauce.

After they've cooked for a couple minutes, I'll toss in a little butter for flavor.  With butter, like herbs, a little bit can go a long way so you don't need a lot.  I have about 1/4 tablespoon in there.  With the heavy whipping cream, it's almost unnecessary.  Call it an indulgence or a guilty pleasure.

After the jalapenos are tender, turn off the burner.  Slowly add the Creme' Fraiche' while stirring gently.  The sauce can be warmed up if necessary but if you time it right you'll be able to add it right to the plate.  It does not need to be terribly warm.  It tastes its best if it is luke warm.

Now you're ready to slice the meat. London Broil should be sliced along the grain at a 45 degree angle.

Select a few slices to place on your plate.

Then add your vegetable.  I chose fresh green beans from the garden.

And then add your sauce.  I attempted to get fancy  by putting it all around the plate and pretty much failed as it looks a little sloppy.  The sauce is good with just about anything.  It has a nice bite to it but the dairy balances it out beautifully.  And then when you add the flavor of the meat with the rosemary and the basil and garlic, it is quite a treat.

The only thing left to do now is eat and enjoy.