APS Signs Agreement with New Supplier

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Tips for Better Brussels Sprouts

Brussels sprouts can be so much more than the boiled, bitter side dish that some of us may have had in our childhood. A tasty dish of Brussels sprouts starts with the Brussels sprouts that you buy and how you prepare them for cooking. So the next time you buy and cook Brussels sprouts, use these five tips for even tastier results.

1. Buy compact, bright green sprouts.

When you’re shopping for Brussels sprouts, look for balls with tight, compact leaves. They should be bright green, without any browned spots or yellowing leaves. Be wary of Brussels sprouts that have been bagged and look like they contain moisture. They tend to be softer and develop brown spots more readily.

2. Understand how size affects flavor.

When shopping for Brussels sprouts, it’s important to know how size affects flavor. The larger the Brussels sprouts grow, the more they take on the qualities of cabbage. Large pieces will be slightly more bitter, while smaller Brussels sprouts are a little bit sweeter. Save the big ones for roasting, when the combo of high heat and fat coaxes out every drop of sweetness.

3. Trim them and cut them for how they’ll be cooked.

Brussels sprouts don’t have a hard core that needs to be removed, but it’s always a good idea to trim the stem end that sometimes becomes hard or woody. Peel off any leaves that are off color or with browned spots, then decide how to cut them up by how you’re going to use them.

If you are going to shred them in a food processor or by hand, trim the end and leave them whole. For roasting or sautéing, halving or quartering in best. If you just want the leaves, trim a little higher up above the stem. This makes it easier to pull apart the leaves from the head.

4. Roast them a little longer than you’d think.

As Brussels sprouts roast, they brown around the edges or the cut sides that are faced down on the sheet pan. The browning add loads of flavor to every bite. The next time you roast them, cook them a little longer than you have previously to capitalize on how mellow and sweet their flavor becomes. After all, the crispy browned leaves are the best part!

5. Raw is just as good as roasted.

This is another time to think of Brussels sprouts like cabbage. When dressed with the right vinaigrette, uncooked Brussels sprouts make for a tasty salad. If you want to take some of the edge off, toss it with the dressing and let it stand for as little as 15 minutes before serving. Like coleslaw, the leaves will soften slightly without losing all their crunch.

Easy Roman Braised Artichoke Hearts

 

Easy Roman Braised Artichoke Hearts

Carciofi alla romana is one of Italy's most famous artichoke recipes. It's made with little more than olive oil, wine, garlic, and herbs, but the result is gently cooked, supremely tender artichoke hearts in a fragrant bath of their own cooking juices.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Equipment

  • Vegetable peeler or paring knife

Ingredients
  

  • 2 whole 2 whole lemons (for maintaining artichokes' color)
  • 4 whole 4 large or 12 small artichokes (2 pounds; 1kg)
  • 1/4 cup minced flat-leaf parsley leaves
  • 2 tbsp tablespoons minced fresh mint leaves
  • 2 tbsp minced fresh oregano leaves
  • 3 whole medium cloves garlic, minced
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/4 cup dry white wine
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Fill a large bowl with water; halve and squeeze 2 lemons into it. Trim artichokes by cleaning them down to the hearts, following the guidelines shown here: Using a serrated knife, cut off top of artichoke and bottommost part of stem. Using a paring knife or sharp vegetable peeler, trim away the tough outer leaves to expose the tender inner leaves and heart. Trim away fibrous outer layer around stem to expose tender inner core (if stem breaks off, that's okay; just save it and cook it alongside the hearts). Using a spoon, scrape out the inedible, hairy choke in the center of each heart. Transfer cleaned artichokes to bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
  • In a small bowl, stir together parsley, mint, oregano, and garlic. Rub concave side of each artichoke heart with herb mixture, packing it into any leafy crevices. Set aside remaining herb mixture.
  • Add olive oil and wine to a pot just large enough to hold all the artichokes closely side by side, so that they can sit flat with their stem sides up. Arrange artichokes in pot and season with salt and pepper.
  • Bring pot to a simmer over medium-high heat, then lower heat to a bare simmer, cover, and cook until artichokes are fork-tender, 20 to 30 minutes. (Smaller artichokes may not take as long.)
  • Remove from heat and transfer artichokes to a platter, stem sides up. Drizzle with cooking juices, along with some fresh olive oil and a light sprinkling of reserved herb mixture. Serve warm or at room temperature.

 

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