shaved brussel sprouts

September 11, 2011

Tell you what, internet, I’ve missed you.

Oh I know, you’re probably thinking I say that to all the new-ish technology that’s about these days (and you probably have every right to) but you know what, I did. Truly. More than I ever expected.

It certainly wasn’t intentional. I mean, nobody starts a blog with the intention of leaving it untended and utterly neglected for the better part of a season (where did Winter go?) but then I had this string of absolute kitchen failures download word art. Things got burnt. Ingredients were left out or too much was thrown in. For a while, everything tasted like soy. And whilst family and friends were not all that fussed either way, I was.

A slightly too bitter caramel ginger chicken 3d spiele kostenlos downloaden vollversion.

A spicy pear cake with a ridiculous crack across the top and a slightly damp middle.

Soggy, greasy donuts.

A baked fish that tasted like detergent.

For a while I retreated into the land of boxes of pasta with bottles of ready made sauce. And I’ll admit, during this long dark period, that I thought, momentarily, about posting the recipes up here any way download real-time strategy games for free. But (you may have guessed) I didn’t, realising that I couldn’t pretend they were recipes I’d want you to go out and spend your time and money trying to replicate only to be utterly disappointed by the results.

And then! When the awful run of largely inedible food came to a final, relieving, close, I realised I’d forgotten how to take photographs. And again, I convinced myself that you’d just rather not hear from me than sit through pixels of sausage rolls that looked like… well.. what they might look like post-digestion instead of pre.

Which led me to August. By which point I’d developed a gritty, somewhat embarrassed, slightly queasy notion that maybe I’d left it all a bit too late like the email from May that you never-quite-got-around-to-replying-to-and-it’s-now-SEPTEMBER?! Who changed the calendars on me?!

Which is my very roundabout way of saying I’m sorry for leaving you for so long. And also, for coming back to you with a recipe that doesn’t even involve cooking. The nerve.

(Though you may just forgive me for it when you taste these sprouts. Oh my!)

It’s no secret that brussel sprouts are unfairly maligned among the vegetable-ambivalent. Even my rabbit tends to sniff at them before nibbling then discarding the slightly bitter core. But oh! The unimaginable deliciousness when eaten finely shredded and… raw. I made this dish as a side for some soba noodles last night (Hi Lauren! I’m working on it!) and, much to my surprise, they ended up being the first (and only) dish finished out of the four or five tested.

There’s earthiness from the white miso paste, a zing from the rice wine vinegar, a spicy hit from chilli powder and the bitter crunch of the sprouts. And if, even after all this, you decide that the whole brussel sprout thing isn’t for you (too many sulphourous squishy memories, I understand) you could replace them with thinly sliced radishes or shredded cabbage for a delicious summer side.

(Next time, and there will be a next time because the recipes are already cooked and photographed, I promise you’ll have to turn the heat up a little and do some “real cooking”. There probably won’t be any chocolate though. Sorry.)

shredded brussel sprouts

you will need:
for one as a main / two as an entree / four as a side – duplicate as necessary

4 brussel sprouts
1tbsp (20ml) olive oil
2tsp (10ml) rice wine vinegar
1/2tsp light soy sauce
1/2tsp white miso paste
sprinkle of ichimi togarashi (japanese peppers)

(I buy my ingredients from a local Japanese grocer, but you can usually find these ingredients in the International aisle of your supermarket. Substitute hot paprika for the ichimi togarashi if it’s utterly unattainable.)

how to do it:

1. Cut your brussel sprouts in half from root to tip. Place the flat side on your chopping board then slice thinly. If you have a mandolin (I don’t) I hear it’s much easier to get uniformly thin slivers of sprouts. I am semi-jealous of you. Only semi because I have an unshakable phobia of mandolins following many seasons of watching masterchef contestants cut themselves whilst using one.

2. Mix all of the dressing ingredients up in a bowl (that is, everything except the sprouts and the ichimi togarashi). I use a pair of chopsticks to do the mixing because that’s what I’m likely to be eating with and it’ll save me on washing up later. If you get lumps of miso that just won’t budge, squish them with the back of a spoon and keep mixing.

3. Spread the shredded sprouts onto a plate and drizzle the dressing over the top. A shake of the ichimi togarashi and you’re done.

  • #1
    September 11th, 2011

    You may lose your cooking mojo or your photographic zest, but you will never cease to amaze with words that rumble, bubble and make a ninja chuckle.

    I’m glad you’re back.

  • #2
    September 11th, 2011

    Yeah, welcome back, girlfriend. Thought we lost ya but you come back with one of my secret and favourite vegies and your signature quip. Welcome home 😉

  • #3
    September 12th, 2011

    Welcome back! And you know what, you’ve just reminded me that one of my favourite dishes at Sopra is the shaved Brussels sprouts salad, replete with balsamic dressing, bacon batons and poached egg.

  • #4
    September 12th, 2011

    Mandolinphobia is not unwarranted; a sharp knife as some skill is still of preference – your return to the blogsphere is very warming 🙂

  • #5
    September 14th, 2011

    Well welcome back stranger, my inbox went in to shock when I received a one bite more new post update ;p

    I am a big fan of brussels, so I am smiling your delicious Spring recipe to enjoy them.

  • #6
    October 11th, 2011

    Good, shaved brussel sprouts | onebitemore.

  • #7
    January 29th, 2012

    4 brussel sprouts serves one a main dish?