HARD CIDER BRAISED BRUSSELS SPROUTS

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The humble little Brussels Sprout, the vegetable nobody knew they loved until they tried them ... again. To be fair, most people didn't like them because they first had them as a kid, boiled to a tasteless mush. Everyone should be well over that by now since Brussels Sprouts are on so many menus as starters, sides, hipster gastro pub appetizers, you name it. The little sprout made a huge comeback. I love them, and what's not to love? They're so cute, like tiny little cabbages. I usually roast them, really simply with a drizzle of olive oil, salt and pepper. This is a braised version I first did a few years back for The Beer Magazine where I used a citrusy Pale Ale. I'll post that here sometime but for now, it's nearly Thanksgiving so I did a fall/winter spin on the original recipe and used a more seasonally fitting and friendly hard cider. Use any one you like, and if you don't want to use alcohol (it's just a half cup and cooks out) you can use apple cider exactly the same way.

Hard Cider Braised Brussels Sprouts

2 pounds Brussels Sprouts, sprouts halved

3 slices applewood smoked bacon, cut into lardons

2 tablespoons shallots, finely chopped

2 tablespoons unsalted butter

½ cup hard cider

kosher salt and freshly ground pepper, to taste

In a small dutch oven or large frying pan over medium-low heat, add the bacon, stirring occasionally and cooking until crisp. Using a slotted spoon, because you want to keep the rendered fat in the pan, transfer the bacon to a paper towel lined plate. We'll come back to the bacon later. Into the bacon grease add the butter, just do it, you won't be sorry. Once the butter melts, add the shallots and saute until transparent. 

Add the sprouts to the shallot, butter, bacon fat goodness, stirring to coat, and turn the heat up to medium. Stir occasionally and keep an eye on those brussels sprouts, you want some browning but not charring. Once they've taken on a little color, add the hard cider and turn the heat back down to medium-low. Lid goes on but crack it a little to let some steam out. Let them braise for about 5 to 6 minutes then, take the lid off and stir, continue cooking over low heat until most of the liquid is gone. Season with kosher salt and freshly ground pepper.

Off the heat finish by stirring in half the reserved crispy bacon lardons then, using the rest to sprinkle on top. Make a quick, crunchy Panko topping by melting about a teaspoon of butter in a small saute pan over medium heat, adding 2 tablespoons of Panko bread crumbs and toasting to the light brown. There you have it, now go get some brussels sprouts.

HOT & SPICY GARLIC DILL PICKLES

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Nothing screams summer more than pickling and canning fresh fruits and veggies from the garden or the farmers market. It's fun too, and comes along with a nice sense of accomplishment looking at all the pretty jars of preserved goods when you're done. Since these pickles are not processed to be shelf stable, they're so very easy, and fast to make. When you're done, and the jars have cooled they go right in the fridge. Easy, no fuss!

First things first, go to your garden, farmers market, farm stand, whatever, and get some pickling cucumbers. I like Kirby's but you can use others, just keep them on the smaller side. By the way, you can make these year round using Persian cucumbers or any other smaller variety. You can also cut them into rounds/chips if spears aren't your thing. You'll need 3 pint-sized canning jars with lids. 

Hot & Spicy Garlic Dill Pickles

10 or 11 pickling cucumbers (I like Kirby's, but you know that already)

3 pint-sized canning jars with lids

1 ½ cups cider vinegar

1 ½ cups water

2 tablespoons pickling salt

9 garlic cloves, lightly smashed (3 per jar)

1 bunch of fresh dill (divide between the jars)

1 teaspoon peppercorns per jar (mixed colors)

4 to 5 whole allspice per jar

6 to 9 hot chili peppers, like Fresno or Thai, 2 to 3 per jar (2 if they're big, 3 if they're small, you get the idea)

• Wash, dry and cut the cucumbers into spears

• Rinse and dry dill

• Wash and dry chilis, making a slit down the side of each one

• Peel and lightly smash the garlic cloves

Tightly pack the cucumber spears into the jars with dill, garlic and chilis. Top with peppercorns and allspice. In a sauce pan, combine the cider vinegar, water and pickling salt, stirring to dissolve the salt. Bring to a boil. Yes, your house is going to smell like vinegar for awhile but it's worth it. Take the brine off the heat and carefully pour into the jars, filling nearly to the rim. Let the jars cool on the counter while you gaze admiringly at your handiwork. Once they're cool, pop them in the refrigerator and try to forget about them for a couple weeks because it takes some time for the flavors to get into the pickles. Also, the heat from the peppers builds over time, and that's a good thing. Pat yourself on the back, you just made some hot and spicy pickles!

Sunday ... Feeling the Best of Summer Vibes

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It's Memorial Day weekend, the weather is warm, not hot, and there's a breeze, ahhhh. I savor days like this because I know the heat of summer is coming. I'm not a summer in Southern California kind of person where it can get so hot the only thing to do is stay inside with A/C. I'd much rather have the windows open and a nice breeze blowing through the house than run an air conditioner. Such is life. For now I'm basking in this beautiful weather outside with a bowl full of strawberries from the Farmers Market and little basil from the garden. Feeling the best of summer vibes on a late spring Sunday.

Here's a quick, seriously quick, strawberry & basil how to:

Get yourself some perfectly juicy, sweet and ripe strawberries, slice them up. Chiffonade a couple basil leaves, toss that together with the berries in a bowl, and let them macerate for about 20 to 30 minutes. All that's left to do is eat them. If you're using a lot of strawberries you'll need a little more basil, you get the idea. If you want to fancy it up a bit, add a drizzle of good aged balsamic vinegar.