my life source and sustainer is Jesus Christ

Thursday, March 21, 2013

brussel sprouts

I am cooking brussel sprouts once
a week to get to know them
I slice them in half
the miniature cabbage opens up
delicate leek green inside

It is Persian tapestry 

      Tonight I sliced them in half, sauteed them in olive oil to brown them a little, then added about 1/2 c. white wine and simmered them covered for about 15 minutes.  Until they are tender but not mushy.  Then I uncovered them, and turned up the heat to evaporate any liquid.   I toasted some pine nuts, tossed them and some goat cheese with the brussel sprouts. 

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