A PR Campaign for Brussels Sprouts

Brussels Sprouts Hash with Fried Egg | Cook Smarts by Jess Dang

As part of our Ingredient Spotlight series, we bring you our second entry, featuring 3 simple ways to make brussels sprouts. The first is our version of a brussel sprout “hash” and is a great starter recipe if you’re still feeling a bit apprehensive. The other two are classic cooking formulas – a blanch and saute and… Get the full serving >

The Quick Blanch + Saute

Blanch and Sauteed Broccolini, Brussels sprouts, and Green Beans | Cook Smarts by Jess Dang

When I was trying to decide on the photos for the COOK + SMARTS website, I immediately knew that my favorite cooking formula would make the final gallery. Blanch + Saute is a cooking formula that is used almost every night in our kitchen for three reasons: 1) we love making vegetables a big part of every meal; 2) the blanching step makes vegetables cook in a flash (perfect for weekday preparation); and 3) the sauteing step step adds a ton of flavor. This cooking formula can be applied to almost any hearty vegetable, and we have a whole list below to get you through all four seasons.

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