This year, we will be traveling to Mrs. BA's sister's house in Wilmington, DE for the day. I have long given up on traveling to NY for Thanksgiving. The traffic has become unbearable and not worth the stress it causes. I am contemplating asking my father to see if he is interested in coming to the launchpad for Christmas - as we have no plans to travel north (faithful readers may recall last year's trip to NY that took two days to complete).
Traveling to someone else's house for Thanksgiving means I have less control over the menu. Growing up, there was always more dessert to look forward to after the meal and the possibility of the 9:00pm turkey sandwich was available - not so, unless we liberate some leftovers. Pearled onions were always on the table as my mother made them (even if they were frozen from a box) because her mother would have wanted them. I made them several years as well and have actually developed a taste for them.
As to vegetables, I wouldn't mind seeing these on the table this year. I know that many hate them, but they are one of my most favorite vegetables.
Annie Lau's Garlic Stir-Fried Brussels Sprouts
Epicurious | October 2011
by Molly O'Neill
One Big Table
San Jose, California
Annie Lau is ethnically Chinese, born in Malaysia. Her husband is ethnically Chinese, and born in Hawaii. The couple moved to San Jose in the late 1990s and their kitchen is a laboratory where their regional and ethnic influences meet local ingredients. Neither had seen to Brussels sprouts before moving to California, but after numerous attempts, they devised a recipe to bring out the nutty sweetness in the little cabbages. The final recipe, Ms. Lau says, "is an experiment in laziness. The less you do, the better." Try to pick similar size sprouts.Yield: Serves 4 to 6
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 2 cups Brussels sprouts, outer leaves trimmed, then halved
- Kosher salt and freshly ground black pepper
1. Heat the olive oil in nonstick skillet over medium heat. Add the garlic and cook until fragrant and light brown. Add the Brussels sprouts and turn heat to medium-high. Season with salt and pepper.
2. Do not disturb for about a minute, so the edges caramelize, then toss. Leave for another minute or more. If the sprouts have not picked up enough golden color toss again. The more caramelization (browning) you get, the better the flavor (high heat is key!). Be careful not to overcook, though, as that releases that nasty sulfur odor that puts people off Brussels sprouts.
3. Taste and adjust seasoning with salt and pepper. Serve immediately.
Reprinted with permission from One Big Table: A Portrait of American Cooking by Molly O'Neill, (C) 2010 Simon & Schuster