Crunchy, caramelized, savory, delicious. These aren't your grandparent's brussels sprouts. I met these tantalizing fellows one eventful night in Santa Monica at a restaurant named The Misfit. I wanted to recreate this dish and take a walk down memory lane. It is said that the olfactory sense triggers memory the strongest. "Odor information is stored in long-term memory and has strong connections to emotional memory. This is possibly due to the olfactory system's close anatomical ties to thelimbic system and hippocampus, areas of the brain that have long been known to be involved in emotion and place memory, respectively." To put it more eloquently, odors go "straight to the dome". But what about taste? "Olfaction, taste and trigeminal receptors (also called Chemesthesis) together contribute to flavor." Since taste is so strongly tied to smell, I conclude, through the transitive property, that taste also must be closely tied to memory. Oh and you didn't think I'd bring science into this... This dish is so good I've actually come to crave Brussels Sprouts.
Serves 4
Ingredients:
- 1/2 cup water
- 2 to 4 tablespoons butter
- 1/2 teaspoon salt
- 1 pound Brussels sprouts, trimmed of yellow or wilted leaves and halved lengthwise
- 2 tablespoons Dijon mustard
Directions:
- Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet.
- Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
- Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
- Pour over Brussels sprouts.
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