From the orchard, to the kitchen, to the table… ideas for using California sun dried fruit.
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The very old New Micro Vegetable
Barbie and I launched into the world about the same time. (I know she looks a lot younger, but that's not what this blog is all about.)
To enhance Barbie's Dream House life I stocked her kitchen with real prop foods; the tiniest Chinese corn was tossed on the fake grill, droplets of pancake batter grilled up to perfect Barbie-size breakfast cakes, and her perfectly manicured hand pierced a single brussel sprout providing the illusion she was leaving the market carrying a fresh head of cabbage.
Remembering this got me thinking that brussel sprouts could've been marketed as the first micro-vegetable, well before miniatures were the big thing.
Now... a decade later, micro-veggies have run their course on fashionable menus and are being replaced by.... Brussel Sprouts!
Brussel sprouts - with bacon, blue cheese, hazelnuts, brown-butter, pancetta, walnut oil, shallots or pine nuts... roasted, toasted, sauteed, grilled and chiffonaded - are at last all the rage. Learning to barely cook brussels sprouts made all difference. No longer do they get boiled until they become a sludgey, smelly pile of barely green moosh.
Pan roasted in a hot iron skillet with a spot of olive oil (sauteed shallots added); brussels sprouts taste crisp, green, crunchy and nutty. Add a scant handful of naturally sweet mixed dried fruit to entice kids (and the kid in all of us). I know Chef Barbie would do just that!
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