yummy breakfast!
vermouth brussel sprouts:
vermouth
brussel sprouts
butter or butter substitute
salt
when our friend grady was visiting she showed us a yummy way to caramelize brussel sprouts. first, prepare the little suckers by cutting them in half, then removing a few layers of the darker, more bitter outer leaves. i think this step might be the secret that makes the difference between yummy brussels, and the nasty, soggy, bitter brussels i grew up avoiding.
once you’ve got them all prepped, heat a medium sized pan with butter (i used earth balance), and get it nice and hot. place all the brussels cut side down in the hot butter, leaving a little space between them so they can brown well. after a few minutes, check the color, and when you’ve reached a nice caramel, splash the pan with vermouth and cover immediately. the vermouth deglazes the yummy stuff burnt on the pan, and makes a flavorful steam to finish cooking the sprouts. they’ll be done in a minute or two. dress with a pinch of salt and serve immediately.
veggie scramble:
eggs
tomatoes
spinach
garlic
we needed something to compliment the brussels and bring cohesiveness to a brussels-for-breakfast meal. we had nice spinach from the farmers’ market, and a couple of romanita tomatoes. i prepared the tomatoes by removing the seeds and water (this is a good step to use when you want to use fresh tomatoes but don’t want your dish too liquidy) and slicing them widthwise. jill heated up some earth balance (butter would be good too), sauteed the garlic, then wilted the spinach. throw in the tomatoes right before you add the beaten eggs. now just keep it moving till your scramble is a nice texture. add a pinch of salt before serving. serve hot.
we added a side of linguica to the dish to round it out, and because bitter veggies and pork are friends.
tomato kitchen 