With all due respect to the many great chefs in DC, you can keep your Rammy’s and your James Beard Awards (but keep me in mind for the future). This past weekend, I earned top honors from a mom. She had stopped by my Eastern Market cooking demos with her young son for weeks, but this day was special. I was cooking Brussels sprouts.
Blanching them, actually. Then slicing them thinly and tossing them in a pancetta, mustard and sherry vinaigrette.
Even among the most adventurous of the under-five-year-old dining set, these small, cabbage-y tasting treasures are rarely tolerated, mush less beloved. Saturday morning, however, this young man reached for seconds. If that wasn’t enough, his mom said, “he eats every vegetable you cook. You can’t seem to go wrong. And you can share that.”
So I am. I’m glowing with pride. And to prove that I have a heart, I’ll be serving him pumpkin pancakes next Saturday. He’s earned it.
Brussels Sprout Slaw
• 1 pound Brussels sprouts
• 1/8 pound pancetta, diced
• 1/4 cup Sherry vinegar
• 1 tbs whole grain mustard
*1 pound of Brussels Sprouts is about 4 cups, I usually go for about a handfull per serving.
• Blanch Brussels sprouts in salted boiling water until bright green but still crisp. Shock in ice water and dry.
• Thinly slice sprouts lengthwise (from tip to base)
• Sauté pancetta over medium low heat to render fat, remove pancetta to paper towels to drain.
• Deglaze pan with vinegar.
• Add mustard and season to taste with pepper and salt as needed.
• Toss brussels sprouts with dressing.
• Serve with reserved pancetta.
Everything is better with pancetta. Even chocolate. It’s super-salty, fatty, Italian, un-smoked bacon. Life is better when you always keep some in your fridge.