Thursday, November 6

Let's hear it for Brussels sprouts. An interesting tidbit on the correct spelling:
You say Brussel, I say Brussels. While some say "Brussel sprouts" and others say "Brussels sprouts" the correct spelling is actually "Brussels sprouts", since they are named after the capital of Belgium - Brussels.

Brussels Sprouts and Leeks and Clonbo Cheese
(a recipe from Harmony Valley Farm using their Brussels sprouts and cheese)

½-3/4 pound Brussels sprouts, trimmed
1 medium leek, sliced thin
2 tbsps butter
Pinch of freshly grated nutmeg
4-6 tbsps grated Clonbo cheese *
Salt & Pepper, to taste

Steam Brussels sprouts over boiling water for 15 minutes, or until tender.
Melt 1 tbsp butter in a sauté pan and sweat leeks until tender.
Add remaining butter and allow it to become golden brown.
Add sprouts and cook over low heat for a few minutes. Season with salt and pepper to taste and add the nutmeg. Transfer to a warm serving dish, sprinkle with the Clonboo and serve.

The dish was delicious and there were no leftovers. If Clonbo cheese is not available, another cheese of your choice could be substituted. 

 When I recently made this dish again I used an aged cow's milk cheese produced by Dream Farm.  It is available locally in the Madison area.  We bought ours at the Westside Farmers Market.  It is difficult for me to use in cooking because Arthur has a tendency to devour it!

* This cheese is a raw cheese made from unpasteurized sheep milk, cured with Celtic sea salt and then aged over 60 days to develop its natural rind. It has a slightly nutty flavor that becomes more robust and pungent with age.

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