If you look at pictures of me from when I was a wee thing, you’ll find I’m pretty much always putting food in my mouth (or naked on the beach in Norway, but that’s a different story). This was partially due to me being an obnoxious little child who thought it was funny to ruin her parents’ photos by goofily eating in them. But, it was also because I’ve simply always loved food.
I cooked supper for my family for the first time when I was still only part of the way through grade school. It was a fish and potato stew. I loved the feeling of having brought them sustenance and of gathering everyone around the table. And, it’s been my life’s passion ever since. My degree is in nutrition, and I do think that nutrition is important. But, I also believe one of the most nourishing elements of food is the opportunity it provides for sharing company and stories. That’s what most interests me about food. Well, that, and how it tastes!
But anyways, back to when I was little. I loved food, but I could not stand green vegetables (not exactly unusual for a kid). I could never decide which was the most offensive to me, broccoli, asparagus, or Brussels sprouts. There was always a great deal of screaming, crying, and holding my breath until I passed out whenever my parents tried to coax me to eat them. Fast forward through my gradually expanding adventurousness in eating, and now those are three of my favorite foods. Go figure.
Brussels sprouts, especially, I can eat in completely ridiculous quantities. This is one of my new favorite ways to serve them. It was suggested to me by a friend, and though I was skeptical of Brussels sprouts and molasses at first, I decided to give it a try anyway. One bite and I was completely sold on the amazing combination of deeply savory, salty garlic and sprouts enveloped in the richly sweet molasses.
Sauteed Brussels Sprouts with Molasses (Serves 6)
1 ½ lbs. Brussels sprouts, cleaned and halved
2 Tbs. butter
1 Tbs. olive oil
2 cloves garlic, minced
1 1/2 Tbs. molasses
1. In a very large sautee pan, heat the butter and the olive oil over medium-high until the butter is melted and bubbling. Put the Brussels sprouts into the pan cut sides down. Leave them to cook without stirring them around for several minutes (3 or so), until the cut sides of the sprouts have developed a brown crust. Then flip them all.
2. Sprinkle with salt, add the garlic, and continue to cook for another couple of minutes.
3. Next add a little splash of water (about 1 Tbs.) and the molasses. Turn the heat down to medium-low and cook, stirring frequently to get the Brussels sprouts coated with the molasses as it thickens. Cook until the Brussels sprouts are tender, several more minutes. Transfer to a serving bowl and serve!
Via Los Angeles’ March Food Blogger, Emily Vikre “Fiveandspice“
Emily Vikre is the author of the blog Fiveandspice for which she creates and photographs recipes and writes about the meaning she finds from cooking and sharing food with others. She’s been obsessed with cooking and food photography since she was about 6, and is loving having an outlet for this passion. Emily has an M.S. in nutrition communication, but her general approach to food is not to worry too much about nutrients and instead concentrate on eating real, home cooked foods, and doing it with attention and pleasure. Currently, her day job is as a doctoral student in food policy working on a project to empower new immigrant women to make healthy eating and physical activity choices. She lives with her husband in Boston where their kitchen table is always open for a friend to drop in for a snack and a chat.