The internet is a funny thing, resource, time sink, abyss of knowledge – useful and otherwise, and (re-) connector of people.
It’s this last one that I’m thinking of as I post this. You see, Facebook or “The Facebook” as one pal calls it, put me back in touch with Gail.
I knew Gail back in middle school some <cough> 30-plus <cough> years ago. We were not great pals, but we got along and I thought she was one of the smartest girls in the class (I’ve always liked brains!) For high school I went off to an all-male catholic military academy and she went to the community high school.
Fast forward to a year or so ago, maybe two. I reconnected with Gail via Facebook and enjoy following her witty posts, while living vicariously through her amazing travels and volunteerism. When I was trying to get this blog launched and looking for professional help (she’s in “the business”) I asked her for some help – she directed me to a fine person who was able to make manifest my vision for my logo. She also “introduced” to one of my favorite bloggers. So there’s some connection going on after the re-connection.
Gail usually comments when I post something about vegetables, and not so much when talking about porky deliciousness. In any event – when I posted about the Brussels Sprouts and Canadian Bacon, she mentioned she had a favorite recipe to share and would I like it?
Oh Yes! Gail was busy with the final days of the election and needed her attention there but once that was over she was so kind to send her recipe for:
CITRUS CURRIED BRUSSELS SPROUTS With COUSCOUS
INGREDIENTS
1/4 cup vegetable or chicken broth
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 teaspoons curry powder — or any curry or masala mixture you like
1/4 teaspoon salt
1/8 teaspoon black pepper
Remaining ingredients:
4 cups trimmed Brussels sprouts (about 1 pound)
1 1/2 cups water
1 cup uncooked couscous
1/3 cup or more finely shredded carrot
1/3 cup golden raisins
3-4 tablespoons pine nuts, toasted
METHOD
- To prepare dressing, combine first 7 ingredients in a large bowl, and stir well with a whisk.
- Steam Brussels sprouts, covered, 8 minutes or until tender. Drain and quarter.
- Bring water to a boil in a medium saucepan; gradually stir in couscous.
- Remove from heat; cover and let stand 5 minutes.
- Fluff with a fork.
- Add Brussels sprouts, couscous, carrot, raisins, and pine nuts to dressing;
toss well.
This pulls together quickly and makes an interesting side dish. The citrus and raisins add an acid and sweetness that cuts the bitterness of the sprouts. I can’t say I could really taste the curry – perhaps more or a different kind is needed.
It was delicious and I ate it for several meals! You could change it up by omitting the curry and adding grated ginger, substituting cashews for pine nuts, or dried cranberries for raisins. This recipe is Gail’s – you can make it your own!
I have more Sprouts to prepare – so stay tuned……
Until next time, Eat Well & Keep Digging!
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November 14, 2012
Thanks for the very gracious words, Dave. It’s a pleasure getting to share a recipe with you when I’ve enjoyed many of yours (and have several more in my queue to try). I seem to attract a lot of really great cooks as friends, which is pretty clever on my part, don’t you think? Thanks for all the good food you generously bring into our lives.
November 15, 2012
The pleasure is all mine Gail!
November 15, 2012
A very interesting combination of flavours, I would think: something North African about the dish (cous cous, raisins, pinenuts); something Northern Mediterranean / Spanish (citrus); and then (Indian) curry… Not sure about the latter. Is it really necessary? Does it add anything?
November 15, 2012
As I said in the post the curry didn’t carry the weight I thought it would. Gail indicated perhaps a spicier masala would do the trick. I really like the citrus notes in this but might swap fresh ginger for curry next time.
November 15, 2012
It’s definitely a mutt of a dish, with curry odd man out (citrus is used pretty extensively in some North African cuisines, especially Moroccan food). I think it would be bland if you simply omitted the curry; the citrus juices alone won’t carry it. Might be good with some grated lemon or orange peel added to intensify the citrus, but I’d still throw in some heat via a hot pepper of some kind.
November 15, 2012
That is: ground hot pepper of some kind in the dressing. Wouldn’t use a fresh pepper with sprouts.
November 15, 2012
Interesting and it does look really good. I still wonder about you thinking brussel sprouts are bitter.
November 15, 2012
While taste is a subjective thing, the science behind it is… Brusselss Sprouts are high in glucosinolates and when cooked the glucosinolate sinigrin is experienced as bitter. Perhaps you are just lucky and your taste buds are not so sensitive?
November 15, 2012
I’ve reconnected with a few friends on Facebook. I’m always looking for a new brussel sprouts recipe! Hey.. nice blog look! Did you just change it or am I more forgetful these days:)
November 15, 2012
I’ve added some new pictures to the header rotation, Thanks for noticing! I’ve got more sprouts recipes coming!
November 16, 2012
Gail told me about this recipe and it certainly does sound good. Love the idea of a citrus and curry combo.
November 16, 2012
It was good, give it a try John!