A Flower by Any Other Name

My current produce obsession is with sprout flowers, a.k.a. kalettes or kale sprouts. This hybrid of Brussels sprouts and kale was introduced to England in 2010; each adorable flower is the size of a sprout with ruffly leaves surrounding a tightly closed bud.

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They grow on stalks like Brussels sprouts but the ruffles give them a completely different appearance, kind of like an exotic tulip. They have a mild, nutty taste that is similar but less strong than kale or sprouts.

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My favorite way to cook them is roasting in a hot oven so they get as crisp as a potato chip with slightly burned edges. They are terrific to eat just like this but also make a great addition to salads, entrees or even as a topper for a creamy soup.

Simply toss the kalettes with olive oil and season with salt and pepper. If some are very large, halve them from stem to top. Roast in a 400F/220C oven for about 15-20 minutes until they are browned all over and the edges are crunchy.

For a hearty winter salad, toss the kalettes with the same portion of peeled, cubed sweet potatoes, olive oil to coat, a pinch of chopped rosemary and salt and pepper. Roast at 400F/220C for 15-20 minutes. The last 7 minutes add halved cherry tomatoes to the baking pan and turn the sweet potatoes and sprout flowers. Remove from the oven when the tomatoes are jammy, the sweet potatoes are tender and golden and the kalettes are crisp and browned. Allow to cool slightly then toss with a garlicky balsamic dressing, a handful of torn fresh basil leaves and some toasted hazelnuts.

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For brunch or light supper, render the fat from some chopped cooking chorizo in a medium saute pan over medium low heat. Add layers of finely sliced potatoes and season well with salt and pepper. Allow the potatoes to cook without moving until they get crusty and golden then turn them over and repeat on the other side. Meanwhile, roast the sprout flowers as per the main recipe above. Once the potatoes are nicely browned and tender, make a couple indentations in the layers and crack in eggs (1 per person). Cook to desired doneness then put ample portions of potatoes on each plate along with the crispy kalettes and top it all with an egg.

For a sprout flower salad with an Italian accent, blanch cauliflower florets, trimmed green beans and slices of carrot until tender. Cool to room temperature. Make a creamy dressing with garlic, lemon juice, olive oil, top-quality mayonnaise and chopped fresh basil. Toss the cooked vegetables with roasted kale flowers, thinly sliced radicchio and enough dressing to just coat all the ingredients.

Sprout flowers aren’t readily available at typical supermarkets. I get mine from a vendor at the local farmers market here in my neighborhood; ask your green grocer or farmers market if they have them. Their season ends in April so try and get your hands on some before it’s too late.

 

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One Good Bite

You know you’re in for an intriguing restaurant experience when there are so many great things on the menu you can’t decide what to order: Brew on the North Cote Road in southwest London holds a treasure trove of choices.

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This location is part of a group that includes four Brew cafes and two Antipodea restaurants (all in southwest London) that are inspired by Australia. That means great coffee is front and center with a variety of hot java drinks as well as fresh-pressed juices, smoothies and milkshakes. They have an in-house baker that makes all the bread, brioche, pastries, pizza dough and even bagels. An onsite butcher cuts all the meat, makes the sausages and grinds fresh beef for the burgers. Some locations have wood ovens for pizzas blistered to perfection and the freshness of produce and ingredients is palpable in each bite.

We started with a couple zingy juice drinks that set the table for our day. The Red Rooster was a gorgeous ruby color with a kick of ginger to get the blood flowing while the Forest Berry Smoothie was a rich, deep magenta blend of four types of berries and apple.

On the heels of that healthy beginning came the Brew Melt, a comforting nosh of ham and melted gruyere with tomatoes on Brew’s homemade bread. Two perfectly poached eggs had our forks jousting for yolk position while a dab of pesto spiked up the Indian summer flavors.

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An order of woodland mushrooms with yogurt, spinach and more of the pesto exceeded the sum of its parts; the creamy sauce was a shoe-in for some cholesterol laden concoction but it was really just Greek yogurt stirred into the luscious pan juices of the season’s best fungi. I’ll be making this one at home….

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Of course, you get what you pay for so prices are a little higher than the competition for mains, egg dishes and those fun drinks; our brunch cost about £26 however we shared the sandwich and mushrooms.

That doesn’t seem to put off customers – as we left, a line streamed out the door and down the block, a testament to the popularity of all things Brew, which serves the neighborhood with Aussie inspiration for every meal of the day.

Bowled Over

Meal bowls are an easy way to get dinner on the table in a jiffy. In my recent article on Zester Daily  I explore the topic and give some recipes using seasonal ingredients and tips on how to creatively repurpose leftovers into yummy bowls for every meal of the day.

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This savory yogurt bowl doubles as a fantastic dip with pita chips or crudités.