Bourdain’s Brussels Sprouts: The Secret Ingredient

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Anthony Bourdain’s Brussels Sprouts: How One Chef Elevated a Divisive Vegetable with Bacon

A simple recipe from the late chef Anthony Bourdain continues to inspire variations on a classic pairing, proving that even the most polarizing vegetables can be transformed with the right approach.Bourdain’s enduring legacy extends beyond his travels and storytelling; it lives on in the kitchens of home cooks and professional chefs alike, all thanks to a deceptively simple recipe for Brussels sprouts with bacon.

Bourdain, a celebrated chef, author, and television host, was known for his unpretentious approach to food. He famously stated, “Good food is very frequently enough, even most often, simple food,” a ideology detailed in his memoir, Kitchen Confidential: Adventures in the Culinary Underbelly. This belief is perfectly embodied in his Brussels sprouts recipe, found in his cookbook Appetites, which requires just seven ingredients – including water, salt, and pepper.

The core of Bourdain’s recipe relies on readily available ingredients: thick-cut bacon, fresh Brussels sprouts, lemon juice, and a touch of butter, a secret weapon for restaurant-quality vegetables. While the combination of Brussels sprouts and bacon is now commonplace, Bourdain’s method stands out.He advocated for rendering the bacon fat in a skillet with water until browned, a technique that maximizes flavor. This foundational approach has sparked countless adaptations,encouraging cooks to experiment and personalize the dish.

Did you know?– Brussels sprouts are a member of the cruciferous vegetable family, alongside broccoli, cabbage, and kale. they’re packed with vitamins C and K, and fiber.

The Enduring Appeal of Bacon and Brussels sprouts

The inherent qualities of bacon – it’s smoky, savory, and crispy texture – make it a natural partner for elevating vegetable dishes, and brussels sprouts are no exception. The sturdy, cruciferous vegetables provide a robust counterpoint to the richness of the bacon, as demonstrated by chef Katharine Marsh’s recipe for roasted Brussels sprouts with bacon, caramelized onions, and sage. Marsh’s approach is more involved than Bourdain’s, beginning with a rich base of slowly caramelized onions and a blanching of the sprouts in salted water. The bacon is rendered until crisp, with the fat reserved for searing the sprouts cut-side down, resulting in a deeply flavorful and satisfying dish finished with lemon juice, olive oil, sea salt, and chili flakes.

For those seeking a streamlined approach, Molly Pisula offers a sheet pan version featuring a sweet and savory twist with maple bacon Brussels sprouts. olive oil, garlic, and kosher salt balance the vegetal notes with syrupy sweetness.

Pro tip:– To achieve extra crispy Brussels sprouts,ensure they are completely dry before roasting or searing. Excess moisture will steam them rather of browning.

Beyond Bourdain: Celebrity Chefs Weigh In

Bourdain wasn’t alone in recognizing the potential of this dynamic duo. David Chang of Momofuku proposes a spicy-tangy rendition incorporating kimchi purée, while Tom Colicchio from Top Chef favors an herbaceous pairing with bacon and thyme. Even Ina Garten, known for her approachable home-style cooking, combines Brussels sprouts with balsamic vinegar and pancetta, an Italian cousin to bacon that offers a similar flavor profile without the smoky intensity.

The enduring popularity of Brussels sprouts with bacon is a testament to the power of simple, well-executed cooking. It’s a dish that transcends culinary trends, offering a comforting and flavorful experie

Reader question:– Can Brussels sprouts be eaten raw? Yes, but they are quite bitter. Shaving or finely slicing them and tossing with a vinaigrette can make them more palatable.