Comments on: Blanched Brussels Sprouts with Proscuitto

By: Noes Alinas

Noes Alinas — Fri, 08 Jan 2010 23:54:49 +0000

I read your blog once in a while and I must mention that I like your template!

By: Nel Centro: Gaeta Olives, Heirloom Navel Oranges, and Lamb Burger | Food Lover's Guide to Portland

Mon, 28 Dec 2009 22:00:57 +0000

[...] In his walk-in there was house bresaola soaking in brine pre-air-curing, small portions of duck prosciutto hanging and drying in cheesecloth, and all sorts of gorgeous wild mushrooms. He opened a tub of [...]

By: Ashley

Ashley — Fri, 20 Nov 2009 15:21:10 +0000

I love Brussel Sprouts… I usually pan fry them with applewood smoked bacon (a dish I’ll make for thanksgiving this year). I’ve never had pickled Brussel Sprouts before! Yum! Thanks for the recipe!

By: D. @ Outside Oslo

D. @ Outside Oslo — Wed, 18 Nov 2009 04:49:49 +0000

To be honest, Brussels sprouts are one of the few types of produce I really just have a hard time with. But your idea of cooking them with proscuitto looks wonderful. The salt and fat of the meat might do the trick!

By: Michelle

Michelle — Tue, 17 Nov 2009 03:56:00 +0000

When it comes to brussels sprouts, I usually go the pan-crisped caramelized route, or just roast the sh*t out of them. Great ideas, thank you for inspiring me to branch out

By: Jessica

Jessica — Tue, 17 Nov 2009 02:16:55 +0000

This looks like a delish way to make Brussels sprouts! I just got some organic pepper and Himalayan sea salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I’ll try them both out in this recipe. Thanks for sharing!