I grew up many a night eating over cooked food. Brussel sprouts cooked properly are delicious! Roasted with olive oil and garlic, braised with butter or steamed served with olive oil and freshly ground sea salt and nutmeg…now you’re talking!
Ok kids, this modest little gem is a secret to many a fine dish. I remember my Dutch grandmother using nutmeg in her apple pies along with fresh cinnamon. While working in my parents food business I was taught to use it in quiche. When I had my own restaurant and cook shop, one of my chefs got me using it in many forms of baked goods, as well as broccoli, brussel sprouts, and the all important eggnog at Christmas. It is a game changer in homemade pumpkin pie and I use it grated over spaghetti squash with garlic, salt, pepper and olive oil.
When given the opportunity, don’t negate the power of this spice….and for Pete’s sake, use fresh! Just say’n.
This was so good even my meat loving husband loved it! Part of the reason is the fact that I made the corn tortilla’s. Big difference!
However, and this goes for all food, the better the ingredients, the better the dish.
It took only minutes to make the tortilla’s, then I made a yoghurt based Sriracha sauce, smashed avocado with cumin and spritz offresh lemon juice, shredded kale, black beans with fresh garlic and onion powder, fresh tomatoes and braised cauliflower***.
***gently heat tbsp.coconut oil in frying pan, cut one medium cauliflower into 1 inch steaks, when pan is hot med/high add cauliflower. Let the cauliflower brown about 5 minutes. Flip the veggies and put a lid on the pan. Turn the heat to med/low. Steam will accumulate which will facilitate the braising by releasing moisture onto the pan surface. Another 5 minutes and cauliflower is done. I like a slight firmness to my veggies.
I like all ingredients mise en place and let people put as much or as little on to the plate. Plus it is fun!