In case my new kitchen gadget crush didn’t tip you off, I tend to plan ahead in life often, especially when it comes to shopping. Sure I may not have my own kitchen right now, or you know, the capital for it, I need a stand mixer in Pistachio for all the layer cakes I’ll be baking soon. I also need a Coq au Vin cocotte in Basil, with the adorably French rooster on top, because you know, I braise things all the time. I won’t even start with all of the teapots and teacups that I’ve been obsessing about (no literally, this has been in my dreams).
I’m fully aware that none of these will magically appear in my nonexistent kitchen any time soon, but a girl can hope right? (Let’s sidestep the fact that I dream about kitchen appliances entirely.) But I do have some realistic items on my kitchen wish list, things that I know I should buy but forget about every time I’m in the store. A mandoline is high on that list.
Since my knife skills are pretty embarrassing, a mandoline would be pretty great for quickly putting together salads and sautes, and for accomplishing my life-long goal of making my own potato chips. It would also be clutch when shredding Brussels sprouts, since slicing or shredding them can take a verrrrrrry long time. I speak from experience, as it took me 15 minutes to shred the sprouts for this recipe.
Thankfully, that’s the only work needed, as the rest of the dish comes together in less than 10 minutes. It’s just as delicious right off the stove as it is straight from the fridge, so it’s the perfect partner for a meat dish. Preferably one that met its demise on a grill … if you know, you were into that sort of thing on a Fourth of July weekend.
Brown Butter-Sauteed Brussels Sprouts
– 1 pound Brussels sprouts, trimmed and shredded
– 2 tablespoons butter
– 2 tablespoons lemon juice
– salt and pepper, to taste
– 1/4 cup Manchego cheese, grated (can swap in Pecorino if that’s what you have on hand)
1) On medium heat, melt the butter in a large skillet. The butter will start to foam up and then turn golden brown and smell nutty. Allow it to brown until it reaches a caramel color — do not leave the stove even for a second.
2) Add the Brussels sprouts and saute for 8-10 minutes, until the sprouts have softened but still retain their bright green color. Remove from heat and toss with lemon juice. Top with the Manchego and serve.
Stop cooking without meee :/