Healthy Obsession

When I was in junior high school, I would obsessively listen to Sarah McLachlan’s “Fumbling Towards Ecstasy”. The lyrics, overwrought, histrionic and coursing with femininity, spoke to my 13-year-old soul. Sarah understood my pain, she got that “the night was my companion and solitude my guide”. I played that album in to the ground, every single time thinking she was singing just to me. Until I discovered Fiona Apple, no album had ever caused me to shed so many ridiculously dramatic tears. I recently downloaded the album to my iPod and was immediately transformed to that place in time; for those 55 minutes, I was once again overweight, covered in acne, and convinced the world was full of pain and torture.

Luckily, my obsessive tendencies now lean towards more satisfying pursuits. A girl can only throw herself sobbing on so many beds. I am way too old for that shit and I have much more important things to do…like obsessively scour the internet for recipes. My latest love affair is with brussel sprouts, and just as I hit replay over and over again all those years ago, I cannot help but search for the perfect brussel sprout recipe for hours.

I know what you are thinking. Brussel sprouts? Really? I feel there are much worse things I could take a shine to… They are a tasty little relative of cabbage, yet heartier and with a more bitter edge. If you think you do not like brussel sprouts, I implore you to try this recipe. They are not mushy, nor overly pungent. The caramelized shallots perfectly compliment the delicately shredded leaves of the sprouts, while the apple adds a sweet tang. The glug of balsamic at the end lends a brightness that cannot be beat. I made these for the DC Food Blogger potluck and they were a huge hit, even with folks who thought they didn’t like sprouts.

I mean, this is a far better way to spend your energy, right?

Brussel Sprout Hash

Adapted from Bon Appetit

4 tablespoons butter, divided
1/2 pound shallots, thinly sliced
1 granny smith apple, peeled and finely shopped
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussel sprouts, trimmed
3 tablespoons extra-virgin olive oil
1/2 cup water
1 tablespoon balsamic vinegar

Melt 2 tablespoons butter in medium skillet over medium heat. Add shallots and apple; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussel sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 2 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots and balsamic; season with salt and pepper.