our first blog: carmelized brussell sprouts


I'm Kristina, and she's Sheida. And together weeeeee're... The Little Cabbages! (cue applause)

But really. Welcome to our first blog post. Ever. Well, I think it's "ever" for her. Myself, I've had several unsuccessful attempts at blogging, but never with such a witty name, so here's hoping.

We're coming to you from sunny Cincinnati, Ohio, home of flying pigs and race riots. And some of the best construction sites this side of the Rockies. But more importantly, it's the home of our culinary adventures, which we'll now be bringing to you, free of charge, in the convenience of your own home! Aren't you lucky.

So anyhow. Without further rambling, I bring you our (and by "our" I mean "her") debut recipe, the inspiration for our endlessly clever pseudonym....

Brussels sprouts.

Hey, don't blame me, I think brussels sprouts are gross, but I would totally trust Sheida and try these, so you should do the same. And here she is to tell you about them!

so. brussell sprouts. yeah...they're green...and look like...cabbages....kind of....

anyways, they are pretty tasty when cooked right. my favorite way to make them is carmelized in a balsamic and butter reduction. right-o, so here's the recipe

(these are all approximate measurements since i don't like to measure things....it takes too long....adapted from recipe-zaar.com)

1 1/2 pounds brussel sprouts, cleaned

3/4 cup brown sugar (you can use normal granulated sugar as well)

1/3 cup butter

1/2 cup balsamic vinegar

3/4 cup water

3/4 teaspoon salt

in a skillet, heat the sugar over medium high heat until it starts to get brown and melty, stir occasionally so that the sugar does not burn

add the butter, and keep on stirring until mostly melted

add in your brussell sprouts

add the balsamic vinegar, go to high heat and wait for the vinegar to evaporate, you will be left with a balsamic syrup

add the water and salt, cover with a lid, stirring occasionally for the next five or so minutes, then remove the lid and stir for about 10 minutes until the glaze is absorbed into the sprouts.

and thereeee you have it, hopefully you'll dig them as much as i do....however, i always feel ridiculously unhealthy after eating them, but i feel like that is ok sometimes

with love,

kristina and sheida

1 comment:

  1. Yeah so i barely know sheida via jake huhn but i saw this blog and I am a chef so i figured you need any help just ask. Another great way to enjoy brussel sprouts are, olive oil, kosher salt, bread crumbs, and white pepper. Bake for 10 minutes on 375 or until crispy. Great snack