Brussels Sprouts | 2009 Riesling (November 2011)
This dish exudes fall, perhaps it's the Brussels Sprout's love of the first frost. Having tried a great version of this dish from Ideal Market in Boulder we were inspired, bought our sprouts and adapted our version from Alice Waters book: Chez Panisse Vegetables. Bring a small pot of water to boil. Meanwhile, remove the stem from 1 pound of brussels sprouts, chop in half, and remove the outermost leaves. Heat 3 tablespoons of olive oil and a pinch of salt to a pan; while the oil warms chop 3 cloves of garlic. Add the brussels sprouts to the boiling water and set the timer for 5 minutes (this resulted in 4 minutes of boiling time). Add the garlic to the olive oil and cook (being careful to bring the garlic to a golden color, but not brown). Drain the brussels sprouts and add to the pan, stir, and add pepper and additional salt to taste. This dish paired exceptionally well with our dry Riesling; a great fall lunch or addition to your Thanksgiving Feast. Buon Appetito!