Sprout haters, I am never giving up! I will have my way with you! You will come to love the sprouts!
Couple weeks ago we met friends at Croton Creek which is the greatest little steakhouse, right here in Croton Falls. They have this amazing salad of tomatoes, golden beets, arugula and gorgonzola cheese: I've tried to replicate it at home many times and it comes out OK, but never as good as the restaurant, naturally.
CC also does the best skirt steak, which I always get with horseradish cream sauce and grilled asparagus.
On this particular night, Jeeps ordered a side of the truffled brussels sprouts and holy cow, how have I missed these for all this time?! They were AMAZING.
I wanted to try recreating those, but that meant procuring either truffles, or truffle oil. DeCicco's came up trumps with the oil, but let me warn you, I don't know what truffles are fetching in your neck of the woods but this little 8.45 oz bottle was $16.00. It's right up there with vanilla beans and saffron threads. Guard it well. And if you are one of my local followers, I will lend you some.
I found a recipe that seemed to match up with what I remembered of Croton Creek's version. I couldn't roast the sprouts because the oven was occupied by a chicken at the time, so I decided to pan-sear them in my cast iron skillet. While not as rapturously good as the ones at Croton Creek, they certainly didn't suck.
Truffled Brussels Sprouts à la Croton Creek
- 1 lb brussels sprouts, ends trimmed and halved
- 1 clove garlic, minced fine
- 1 tablespoon grated parmesan cheese
- 1 tsp lemon juice
- 1-2 tbsps truffle oil
- Olive oil, sea salt and ground pepper
Heat olive oil in a skillet over medium-high heat. Arrange sprouts cut-side down in the skillet and leave them there until caramelized golden-brown. Sprinkle with sea salt and ground pepper, toss well in the skillet, cover, and lower heat.
Cook on stovetop, shaking pan occasionally, until sprouts are tender. Sprinkle with the parmesan cheese, stir to coat, cover and let sit another 5 minutes.
Remove pan from heat, slide sprouts into serving bowl. Sprinkle with lemon juice and truffle oil, toss to combine. Serve immediately.