5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
A very wise frog once told us, "It's not easy being green." No vegetable knows that plight better than the Brussels sprout.
The tiny green orbs cause such visceral reactions among some eaters that you'd think a plate of rotten eggs and moldy bread was in front of them.
Walter Bundy, the executive chef of Lemaire in Richmond, Virginia, argues otherwise. In fact, he thinks Brussels sprouts are quite fabulous when done right – and we're going to have to agree.
“I love to cook with Brussels sprouts because they seem to represent autumn and winter to me. They are very robust with an earthy flavor. They have a slight bitterness that works well with so many other foods, " says Bundy.
Five Ways to Cook with Brussels Sprouts: Walter Bundy
On the first day of 2011, our Facebook and Twitter feeds were glutted with friends' New Year's pledges to graze through hectares of leafy greens, ferry home wheelbarrows of winter roots and bunk down with Brussels sprouts and broccoli.
Celebrity chef and Meatless Monday booster Mario Batali publicly resolved to make and eat dinner with his kids, and "master more vegetarian dishes, like simple bruschetta, that are fun to cook as a team." By January 3rd, the Wall Street Journal aided George Ball, chairman of the W. Atlee Burpee Co. in dubbing it yea and verily to be the Year of the Vegetable.
Yet within days of the work week commencing (or the Champagne finally wearing off) that fervor wilted, giving way to an apologetic trickle of, "Yeah...I give up. Vegetables are too much work." "Too...cold...for...farmers...market..." "zOMG the organic stuff is sooooo expensive!" and "#resolutionfail Back to Lean Cuisine. I don't know what to DO with vegetables."
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