Prep School: Glas chef Danny Pantano’s guide to getting the most out of Brussels sprouts
At Glas Wine Bar, chef Danny Pantano surprises guests with his unusual takes on that seasonal staple—the underappreciated brussels sprout
“Cooked properly, brussels sprouts can be remarkably tender or vibrantly crunchy. I rely on their bittersweet flavour to enhance meaty winter classics, such as prime rib and pan-seared duck.”
With whisky. Halve sprouts and toss them with honey (preferably L’Effet Papillon), Canadian Club and Maldon salt. Roast at 350 degrees for about 30 minutes, until caramelized and crisp.
With almonds. In a blender, mix three parts sliced almonds with one part each milk and bread crumbs, and garlic to taste. Gradually add vegetable oil until mixture makes a thick purée. Sauté halved brussels sprouts in olive oil for 15 minutes. Use purée as a bed for sprouts and garnish with capers.
With apples. For the perfect comfort food, use a two-to-one ratio of sprouts to Ontario Royal Gala apples. Cube the apples and sauté for three minutes in butter with rosemary to taste. Shred and sauté the sprouts until al dente, then toss with the apples.
One thought on “Prep School: Glas chef Danny Pantano’s guide to getting the most out of Brussels sprouts”
“preferably L’Effet Papillon”? Seriously? Oui oui, with a side order of tête de merde, mais non. Pretentious twatwaffles.
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