To get to the elite eight, we have to eliminate another
vegetable from our list. Today we’ll finish up the fall division by
pitting two of my personal favorites against each other. This is going to
be a tough one…..Broccoli Romanesco versus Brussels Sprouts!
On the 'Like' side, we have the unique, one-of-a kind
Broccoli Romanesco. For those of you who are intrigued by math and
science, you’ll find the natural fractal pattern of this vegetable to be rather
interesting. I think it resembles a Christmas tree with it’s pointy spirals
and lime-green color. While the flavor is similar to cauliflower, it
stands alone with a bit more of a “nutty” flavor, especially when roasted and
topped with a little Parmesan cheese.
On the 'Share' side we have my personal favorite (at
least for today), our frost-kissed Brussels Sprouts. I know these little cabbage-like
vegetables have gotten a pretty bad rap with the general public, but it’s
really not their fault. You see, they have been terribly misunderstood
and far too many cooks have overcooked them thereby giving them a bad
reputation. Cooking time is key when dealing with Brussels sprouts….they
are very delicate and can quickly go from sweet, crunchy & delicious to
mushy and overcooked if you aren’t paying attention. I love to pull those little balls off the stalk, cut them in half and fry them in a little butter for a short time and, in my house shred a little cheese on top. Are you noticing the cheese theme in my house, the Wisconsin stereotype rings true for me - we love cheese!
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