Blanched Brussels Sprouts with Bacon

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I never thought I would be writing another Brussels Sprouts post so soon! I have to credit David for making these for me and Viet World Kitchen where he originally got the idea. The idea of adding bacon is obvious, but the trick that makes this absolutely amazing is the addition of a tiny amount of fish sauce. The slight sweetness of the Brussels Sprouts is enhanced by the salt in the fish sauce and the bacon’s savory umami flavor is enhanced by the natural glutamate of the fish. It comes out richly savory with a balanced sweetness that doesn’t taste fishy at all.

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Brussels Sprouts with Soy-Vinegar Glaze

When I started out to write this blog, my boyfriend warned me that naming my recipe “best Brussels sprouts evah” would not be a good idea. Not that I was going to! Even so, these are delicious and provide a nice alternative to simply drowning them in butter, which I admit is totally an option. I’m no Paula “Sweet Tea” Deen, but I do appreciate what a nice glob of butter can do for a dish. Call it my French influence via Julia Child. The “why” of this dish is that soy sauce brings out savory flavors really well. Soy … Continue reading Brussels Sprouts with Soy-Vinegar Glaze