Sauteed Brussels Sprouts

The biology of metabolizing sugar, and specifically fructose, is enlightening. Dr. Robert Lustig recorded a lecture at UCSF a couple of years ago called Sugar: The Bitter Truth. In great and convincing detail he explains how sugar is what makes us fat and is actually a toxin. It’s long and sometimes very scientific, but the information I recommend highly. If you do make the commitment to watch this just be warned, it will piss you off. But also, I hope it will make you make changes in your lifestyle if that is necessary.

One very good point made by Dr. Lustig has to do with drinking sugary drinks and fruit juice. I know, I know, I go on  and on about this. I just wanted to share with you some additional information. (Soda, chocolate milk and fruit juice are all culprits, by the way.) When a kid, or anyone for that matter, drinks a sugary drink before or with dinner, their mechanism in the brain that tells them when they are full is suppressed. That means that we eat more without knowing it We also drink more. When we drink more than a small amount of those drinks the sugar can not be used and is turned into fat. That’s right, fat!

The other shocking news about coke and other soft drinks that I didn’t know is that they have a huge amount of SALT. And what does salt do to you? Makes you thirsty. Why don’t you taste the salt? Because they add enough sugar (High Fructose Corp Syrup) to cover the taste of the salt. So, this is the bomb that your kids get every time they go to a fast food joint or drink a coke with dinner: They don’t know they are getting full, they want to keep drinking more and more coke and they are getting fat because of it.

Sorry for all of the health nut news but I found it scary and I was already a big proponent of curtailing sugary drinks.

This is a simple recipe that I cook all of the time. Brussels sprouts were never a favorite until I started cooking them myself. Now I love them. They are really good now at the end of their season. KCRW good food blog featured them today as a recommendation by my friend DJ Olsen, who is chef and owner of Lou Wine Bar in Hollywood. In his recipe he recommended shaving them which I have never tried, but would work well for this simple dish.

Ingredients

  • 10-12 Brussels Sprouts
  • 2 Shallots, minced
  • 1 Teaspoon Pepper Flakes
  • Olive Oil
  • Salt and Pepper
  • Lemon

Tools

  • Chef’s Knife
  • Saute Pan
  • Mandolin (optional)

 

  1. Either cut Brussels Sprouts in half or carefully cut them thinly, or cut them on a mandolin.
  2. In a saute pan on medium heat saute the shallots and red pepper flakes in olive oil.
  3. Add the brussels sprouts. Salt and Pepper.
  4. Saute for about 10 minutes.
  5. Squeeze a little lemon to finish.

 

Normally, I would finish them with some balsamic vinegar, but right now they are so sweet that I want all of that goodness to come through.

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One comment on “Sauteed Brussels Sprouts

  1. DJ says:

    Thanks, Chris for the mention. But to be clear, I am not the owner of LOU wine Bar. Lou Amdur is that person. Here’s my recipe for brussel sprouts (also on the KCRW website):

    Salad of Brussel Sprout, Hazelnut, Apple and Proscuitto
    DJ Olsen – chef, LOU Wine Bar, Hollywood CA
    (6-8 servings)

    INGREDIENTS
    Salad
    2lbs. brussel sprouts, larger sizes
    6oz hazelnuts, toasted
    6-8 slices proscuitto
    2 apples (using Pink Lady, currently)
    2 lemons
    Vinaigrette (makes more than is needed for recipe; holds for three days)
    1/4C sherry vinegar
    1/4C champagne vinegar
    1 small shallot, chopped
    3T Dijon mustard
    1/2tsp kosher salt
    12oz canola oil
    4oz toasted hazelnut oil
    fleur de sel, freshly ground pepper (we use Tellicherry black pepper)

    METHOD
    1. Using a mandoline set on 1/16”, or with a very sharp knife, shave each brussel sprout from its top to its stem to form a kind of brussel sprout confetti. Reserve, covered, until ready to make the salad.
    2. Roll each proscuitto slice, widthwise, into a loose tube. Cut across the tubes, on the bias, at 1/8” intervals to form ribbons of proscuitto. Reserve.
    3. Cut 1/8” slices off each apple, avoiding the core. Make apple batons by cutting across each slice at 1/8” intervals. Squeeze fresh lemon juice over the apple slices to add flavor and prevent discoloration.
    4. Make the vinaigrette:
    -combine the two oils in a small pouring pitcher
    -place vinegars, shallot, mustard, salt in a blender
    -blend at hi-speed for 15 sec., to combine
    -with machine running, med-hi speed, pour oils into the blender in a steady stream until emulsified.
    -reserve, covered until needed
    5. In a mixing bowl, combine brussel sprout shavings, hazelnuts, proscuitto ribbons, apple batons, pinch salt.
    6. Drizzle a good amount of the vinaigrette around the sides of the mixing bowl. Using your hand, toss the salad into the vinaigrette until everything is well-coated.
    7. Place in individual serving bowls, piling the salad high.
    8. Garnish with a few grains fleur de sel, fresh grind black pepper

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