This is my last post in the old house, shooting in the old window, squeezing into awkward angles in the little old kitchen.
A glass tower is in our future. We have a view of a train tunnel. M hay, Arthur and I are moving to Toronto.
It has been a tumultuous month away getting ready to make the jump. I keep running hot water into my glass. I don’t remember this house. All of my plants are crisped — dead.
I have enjoyed this recipe for brussels sprouts several times in the past month. My lovely host in Toronto, G, is a sprouts fiend. My best tip for eliminating the bitterness associated with brussels sprouts is to use plenty of butter. Amen.
Brussels Sprouts with Lemon and Pistachios
1/4 cup unsalted butter
1 small shallot, finely diced
1 garlic clove, minced
1 pound brussels sprouts
1/2 cup pistachios
juice of 1 lemon
salt and pepper, to taste
Toast the pistachios in a pan over low heat until they become fragrant. Remove from heat and set aside.
Wash the brussels sprouts and trim off their woody end. Peel off the dark outer leaves. Discard. Peel off an inner leaf or two from each sprout and set aside. Slice the brussels sprouts in half.
In a large saute pan, heat the butter over medium heat. Add the shallot and fry until translucent. Add the garlic. Fry about 30 seconds, stirring constantly. Add the halved brussels sprouts, cut side down. Fry gently without stirring until the brussels sprouts caramelize. Stir, allowing the other sides to begin to caramelize. Add the reserved brussels sprouts leaves. Saute 2-3 minutes, or until the leaves wilt. Remove from heat and stir in the toasted pistachios. Season to taste with lemon, salt and pepper.