brussel sprouts « GrumpyWhenHungry

Posts Tagged: brussel sprouts

Around NY / Restaurants — No Comments
3
Dec 09

Fort Defiance

Being a locavore is so trendy these days, so I walked into Fort Defiance in Red Hook feeling pretty good about the simple, chic traditional food I was about to consume.

Not to mention that I had just walked a little over a mile through a rather dark neighborhood to get there because my boyfriend told me it was “really close to the subway.” Yeah right. On top of the walk, I had not been feeling so good, and breathed a huge sigh of relief when I saw the small chalkboard sign on the restaurants corner.

The beautiful cherry interior garnished with bright colored prints on the chairs and tables echos the warm and genial service. The server was incredibly attentive and helpful. We ordered two of their signature home-made seltzer drinks–mine was a gingerade (spicy ginger and tart lemon is a PHENOM combo) and Nate ordered a Dark and Stormy. Our next course was a goat cheese salad with beets and a tomato bread soup with shaved parmesan, both fresh and full flavored with that juicy quality of just-picked vegetables. Our next course was chicken with balsamic braised brussel sprouts and whipped potatoes. Simple, but perfectly executed. The brussel sprouts were the best I’ve had this season, with a crispy glaze and perfectly tender inside leaves.

chocolate pudding 1

Of course, I couldn’t leave without dessert when I found out that their special was a chocolate pudding with fresh whipped cream. Chocolate pudding is a personal favorite of mine, and this particular dish was the perfect combination of dark chocolate and cream. Often times there is just too much milk in the pudding, but this pudding was dense with dark chocolate, and left the creaminess to the fresh whip on top. I would definitely go back if I’m in the Red Hook area of Brooklyn, and I would treck back to it as a destination if I knew they were serving the chocolate pudding again.

Overall: Great drinks, delicious, simple food. Warm and welcoming atmosphere.

365 Van Brunt Street (corner of Dikeman)
Brooklyn, NY 11231
347 453 6672

Recipes — 1 Comment
26
Nov 09

Taking a Second for Sprouts

brussel sprout half

Let’s take a second to talk about brussel sprouts. This dreaded childhood vegetable that has recently seen a seasonal revival in high-end restaurants and home kitchens around the country, and it’s Cher-like comeback could not have come in a more delicious wave of popularity. In a previous post, I touted the marvels of Michael Symon’s Fried Brussel Sprouts at Bar Symon. I also recently sampled fresh market balsamic glazed brussels at For Defiance (post to come shortly!) and so I decided to try out this incredibly chic side-dish myself. I settled on a simple recipe from Dan Barber: Balsamic-Glazed Brussel Sprouts.

Brussel Sprouts

I wanted to add something of my own to the mix, so I decided to give my bottle of Blood Orange Infused Olive Oil a shot. The result was deliciously cripsy brussels with a hint of orange and the sweetness of the EVOO. The blod orange infusion paired very well with the aged balsamic vinegar used to deglaze the brussels. The one thing I would have done differently would have been to leave the brussels in the oven a bit longer, to get them crispy all over, instead of just on the side that was pan fried. Here is the fantastic recipe, courtesy of Serious Eats.

Brussel Sprouts

Dan Barber’s Balsamic-Glazed Brussels Sprouts

- serves 2 as a side -
Adapted from Dan Barber

Ingredients

2 cups Brussels sprouts, cut in half lengthwise
3 tablespoons olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste

Procedure

1. Preheat the oven to 400°F.

2. Gently heat the oil in a cast iron skillet, then add the sprouts, cut-side down. Cook without moving until they brown nicely and develop a crust. This is where the flavor happens.

3. Transfer the skillet to the oven and roast for 4 minutes.

4. Remove from the oven and, using tongs, turn each sprout over carefully onto its back. Add the balsamic vinegar to deglaze, gently shaking and tossing the skillet until there is no excess vinegar in the pan. Season to taste with salt and pepper, and serve immediately.

Restaurants — No Comments
18
Nov 09

Comfort Classics at Bar Symon

Cleveland is a truly fun place. People are friendly, the scenery (both industrial and natural) is breathtaking, and the food is fantastic. I had the opportunity to visit another of famed Chef and Restauranteur Michael Symon’s Cleveland establishments this past weekend, Bar Symon.

The bar features an impressive array of beers on tap, including a selection from Great Lakes Brewery. Luckily for me, the Christmas Ale was available, as I’m told it is the best and most highly anticipated of the company’s products each year. The drink was hearty, with a good head, and a crisp finish. While the beer on its own is enjoyable, with slight hints of seasonal cinnamon and ginger, it also ended up pairing really well with my meal (totally by accident!).

"Symon" Fried Chicken

This fortunate happenstance is one part my drink selection, and the other part simply the comfort food-based menu of Michael Symon (who, if you haven’t guessed from previous posts, I have a particular affection for). My dining crew and I decided to order a variety of proteins and sides to sample the execution and ingenuity. Our favorite dishes by far were the “Symon” fried Chicken, the fried brussel sprouts, soft polenta, and bacon creamed corn. The chicken dish was an exceptional serving size, which was good considering the number of times the dish was passed around the table. The crispy skin was lightly dusted with Parmesan, and the honey and siracha made the overall experience sweet, with a slight tang. The chicken was perfectly cooked–moist and hot and ready to fall off the bone.

The grilled Hanger Steak was well seasoned and the chilies added an enjoyable contrast of texture. The fish of the day was a Mahi Mahi, simply cooked in olive oil with lemon and light seasoning. It was good, but a bit too simple.

Fried Brussel Sprouts with Garlic

After this adventure, I have decided that I enjoy brussel sprouts cooked with a crispy texture (fried, braised, etc). The fried brussel sprouts with garlic were slightly bitter and perfectly caramelized for an extra crunch.

The piece-de-resistance, for me, was the soft polenta. It was soft, without being grainy or overcooked. The butter content was high, but that made it all the more sweet and creamy. That is a recipe I wish I had in my arsenal.

Pretzel Sundae with Guinness Ice Cream

Dessert was another high point of the meal. The turtle sundae was classic, but the Pretzel Sundae, which featured Guinness Ice Cream topped with dark chocolate sauce and pretzel sticks was an unexpected success. While you might expect the Guinness flavor to be overpowering (as Guinness can sometimes be) the ice cream was surprisingly light and the Guinness flavor really develops a minute or so after you’ve swallowed. The flavor profile is a stack: Ice Cream goes well with Guinness, Guinness goes well with dark chocolate, and as always, dark chocolate goes well with salty pretzels. The overall effect is refreshing, which is the perfect way to end a meal.

Overall, I give Michael Symon another thumbs up. Although this eatery is not as precise or well-polished as his others, the menu and decor suggest that it was not meant to be fine dining, just good food done well in a casual setting. Job well done on all counts.

GrumpyWhenHungrySo eat, and be happy.