The Union Square Cafe Cookbook
by Danny Meyer and Michael Romano
HarperCollins Publishers (available at www.amazon.com)
Revealing the secrets behind the restaurant's marvelous dishes, this irresistible cookbook includes trademark Union Square Cafe recipes from appetizers to desserts. Its imaginative, yet relatively easy recipes burst with the flavor of fresh, seasonal vegetables and herbs. This simple recipe has converted lots of sworn Brussels-sprout haters into devoted connoisseurs. They've turned the sprouts into comfort food by "hashing" and stir-frying them with poppy seeds. Serve with poultry, veal or beef.
Hashed Brussels Sprouts with Poppy Seeds and Lemon
1 pound large Brussels Sprouts
Juice of 1/2 lemon
2 tablespoons olive oil
2 garlic cloves, peeled and minced
1 tablespoon poppy seeds
1/4 cup white wine
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Cut the stems from the Brussels Sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8" thick and toss with lemon juice in a large bowl.
Heat the olive oil in a sauté pan over high heat almost to the smoking point. Stir in the hashed sprouts with the garlic and poppy seeds. Add the white wine and continue stirring for about 3 minutes, until the sprouts are bright green and barely crunchy. Reduce the heat to low, season with salt and pepper and cook for 1 additional minute. Transfer to a warm bowl and serve. Serves 4 to 6.