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Taster’s Cherce


Check out this terrific spring produce guide from the good peoples at Saveur.


1 Shaun P.   ~  Apr 26, 2010 12:45 pm

Just back from a business trip to Germany, where white asparagus is all the rage right now, I must say: white asparagus = awesome.

I got to know a lot of those veggies last year when we signed up for a "share" of produce from a local farm. My wife found some good recipes for things like bok choy and garlic scapes, which neither of us had ever heard of before. I wish I hadn't been so stubborn as a kid and had eaten more veggies, because if made right, they really are very tasty. Except Brussels sprouts. Nothing could make those things taste good.

2 Alex Belth   ~  Apr 26, 2010 1:03 pm

Don't regret not liking more than. Be amped that you dig it NOW.

3 randym77   ~  Apr 26, 2010 3:05 pm

I use this recipe for Brussel sprouts:

1 lb. brussel sprouts split outer leaves removed
1/4 lb. slab bacon large diced
2 minced shallots
2 cloves sliced garlic
1 fresno chile seed and minced
1 tbl grain mustard
2 oz chicken stock
4 oz butter
1 tbl fresh thyme

Blanche sprouts in boiling salted water for 1 minute and set aside. Heat skillet over medium heat and crisp bacon. remove bacon from pan and cramelize brussel sprouts (about 2 minutes per side) add shallots, garlc and chiles and salt liberally. Add bacon and chicken stock and bring to simmer. Mix in mustard, thyme and butter and serve.

Serves 6-8

(Butter and bacon makes just about anything edible. ;-)

4 Alex Belth   ~  Apr 26, 2010 3:52 pm

Dag, that zounds good.

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