I think winter is officially my favorite season -- fall is nice in many areas of the country but around here, the weather doesn't drop below 50 before November. I love the clothing, the cold wind on my cheeks and the celebration of the holidays. Recently, I discovered something else about winter that I like: the seasonal produce.
But Rasta, you may ask, what's seasonal in the middle of winter? Among many other things, cauliflower, cabbage, kohlrabi, mushrooms and brussels sprouts top the charts (for the complete list, click here.) Depending on your area it may be local or it may be shipped across state lines, but buying seasonal is a great way to get both cheaper and fresher produce.
This is another recipe that utilizes the preserved lemons mentioned in the beet salad entry. The measurements are a bit rough, but this isn't a dish where everything has to be exact. Feel free to experiment with different spices or cheeses.
~1 lb brussels sprouts, cleaned and quartered
2 cloves garlic, finely chopped
2-4 slices of preserved lemon
1/4 tsp black pepper
1/4c heavy cream
1 tbsp butter
salt to taste
cheese to sprinkle over the top (parmesan is good, but I used manouri and it was fabulous as well!)
Steam your brussels sprouts until they're slightly soft and still green, maybe 5 minutes. Preheat the oven to 450. In a large baking dish, combine all the ingredients except for the cheese and toss until evenly coated. The butter will still be in a chunk, that's okay. Top with cheese and bake for 10 minutes or until slightly browned. Remove and allow to cool.