Brussel Sprouts I & II

1 lb fresh Brussels sprouts 4-6 Tbsp butter 1/2 onion, chopped Salt and Pepper 1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed 1/4 cup toasted slivered almonds Method 1 Remove any ragged or old-looking outer leaves on the brussels sprouts and discard. Parboil the brussels sprouts (or steam them) for 3 minutes or until just tender. They should be almost cooked all the way through (split one in half to test). Strain the hot water and place the sprouts in a bowl of ice water, this will keep their color bright green. Cut the sprouts into halves. 2 Heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the onions and cook until translucent, about 4-5 minutes. Add 2-3 Tbsp more of butter and the brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the brussels sprouts are cooking. Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don't like them. 3 Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds. Serves 6-8. Hashed Brussels Sprouts with Lemon Recipe 1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest 1 lbs brussels sprouts 1 Tbsp olive oil 4 teaspoons butter 1 garlic clove, minced 1 Tbsp black mustard seeds or poppy seeds 2 Tbsp vermouth or dry white wine Salt and pepper to taste. Method hashed-brussels-sprouts-1.jpghashed-brussels-sprouts-2.jpghashed-brussels-sprouts-3.jpg 1 Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise. If you are really ambitions, carefully cut out and discard the firm core of each sprout half. Thinly slice the sprouts. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.) hashed-brussels-sprouts-4.jpg 2 When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly. 3 Add vermouth, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve. Serves 4.