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Momofuku’s Roasted Brussel Sprouts

By Laura

Momofuku’s Roasted Brussels Sprouts with Fish Sauce Vinaigrette
Adapted from David Chang

2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves
3 tablespoons chopped mint
2 pounds brussels sprouts (smaller ones are better)
Grapeseed or other neutral oil as needed, as needed (lots for frying, little for roasting)
1/2 cup fish sauce (adjust to taste — some fish sauce brands are saltier)
1/4 cup water
2 tablespoons rice wine vinegar
Juice of 1 lime
1/4 cup sugar
1 garlic clove, minced
1 to 3 red cayenne peppers, rehydrated & thinly sliced, seeds intact

Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.

Peel away any loose or discolored outer leaves, trim the dry end of the stems with a knife, and cut the sprouts in half. Cut any especially large ones in quarters. Do not wash, especially if frying the sprouts. If roasting, and you must, dry very well.

Options for cooking sprouts:

  • To roast the brussels sprouts: Heat the oven to 400 degrees F. Heat 2 tablespoons grapeseed oil (or just enough to evenly coat the bottom of the pan) in 2 oven-safe wide skillets (12 to 14 inches) over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes. Alternately, if you don’t have 2 large skillets or are cooking more sprouts for a larger crowd, roast them in the oven: toss them with 1 tablespoon of oil per pound and spread them on a baking sheet, cut sides down. Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely.The sprouts are ready when they are tender but not soft, with nice, dark brown color.
  • To fry the brussels sprouts: Heat 11/2 inches of oil in a deep saucepan over medium-high heat until a deep-fry or instant-read thermometer registers 375°F. Line a plate with paper towels. Fry in batches that don’t crowd the pan — be careful, these will pop and spatter. Brussels sprouts will take about 5 minutes: when the outer leaves begin to hint at going black around the edges—i.e., after the sprouts have sizzled, shrunk, popped, and browned but before they burn—remove them to a paper towel–lined plate or tray.

Serve warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing (below) to taste and cilantro leaves, and toss once or twice to coat.

Dressing: Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar. Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.

Fresh Corn with Cherry Tomatoes

By dcculpepper

About two cups of fresh corn cut off the cob

¼ cup (4 tablespoons) minced shallots or onion

About a pint of cherry tomatoes, whole

A few tablespoons of cooking oil

Salt and herbs to taste (Bittman’s recipe calls for tarragon; I used herbs de Provence; use your favorite.)


Sauté shallots or onions in oil about a minute

Add corn and tomatoes and continue to sauté over fairly high heat for about 5 minutes, stirring or shaking frequently

Season and serve



I haven’t tried this yet, but grill corn on the cob first and then cut corn off the cob and proceed as above.

Consider adding small amount of red pepper flakes or minced chiles

Salsa Verde with Parsley

By Laura

In “A Passion for Piedmont,” Matt Kramer uses a similar salsa verde for a wonderful anchovy appetizer.  However, the sauce is wonderful on its own with tomatoes, eggs, pasta, or whatever. – David Culpepper


1 small bunch of Italian (flat leaf) parsley, stems removed

2 to 4 cloves of garlic

6 tablespoons olive oil

2 tablespoons red wine vinegar

¼ teaspoon to a full teaspoon red pepper flakes


Mince (do not puree) parsley and garlic in food processor

Add oil, vinegar, and pepper flakes and process a few seconds to combine.

Raw Tuscan Kale Salad With Pecorino

By dcculpepper

From Shareholder David Culpepper

    1 bunch Tuscan kale (also known as black or lacinato kale or in Italian Cavalo Nero
    1 thin slice country bread, or 1/4 cup homemade bread crumbs (coarse)
    1/2 to 2 garlic cloves, finely minced
    1/4 cup finely grated pecorino cheese, more for garnish
    3 tablespoons extra virgin olive oil (use your best), more for garnish
    Freshly squeezed juice of 1 lemon [optional – add some lemon zest]
    1/4 teaspoon salt
    1/8 teaspoon red pepper flakes (homemade of course – finely chop or grind up those dried cayenne peppers)
    Freshly ground black pepper, to taste.

1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons (optional – first slice out the stems). You should have 4 to 5 cups. Place kale in a large bowl.
2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
3. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
4. Let salad sit for 15 minutes [longer sit doesn’t hurt it], then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Yield: 2 to 4 servings.
Time: 20 minutes