Yummy in your tummy!
Kelly Rossiter
Last week when my husband and I went to the farmers' market, I got excited because they had beautiful looking Brussels sprouts but I didn't end up getting them because they were charging $3.00 for a tiny box of them and it was just too much money. So when my husband made his way over to the market by himself last Saturday in search of apple cider, he found Brussels sprouts still on the stalk for $6.00. We've already had two meals from the stalk, and I have barely made a dent in it. We figure another five of so meals should finish it. Pretty good value for the dollar.
I agree with Sami that Brussels sprouts and bacon are a great combination, but we've been eating a lot of bacon lately, and I really felt like a vegetarian main course using this wonderful vegetable. I realized how distracted I've been over the past month when we sat down to eat our linguine and my husband commented that it was good, but it needed something and I agreed. I was trying to figure out just what the missing taste component was when I glanced over at the chesterfield and saw the bottle of white wine that I had gone out to get specially for this recipe. Yup, that's what was missing, the white wine. I felt especially stupid as this is a barigoule, which is a traditional dish (usually with artichokes) that is quite liquid. Ah well, next time.
I used stock rather than water and given that I didn't have the wine, that turned out to be a good thing. I actually cooked the Brussels sprouts first because we like the nutty brown skins. Then I removed them from the pan and set them aside and added them later as the recipe directs. If you leave out the butter, you have a great vegan main course.
