We were driving and we passed a farm stand with a sign, Pies! Pies! Pies! $10. The car discernibly slowed. Mr. Pinault made an interested noise. “Maybe we should–”
“We’re not paying $10 for a pie when I can make better pie at home. I’ll make one tonight,” I promised. Because when a man craves pie, he’s gotta have pie, and he doesn’t care if he gets pie at home or at some random farm stand or even at a grocery store. And I don’t like the idea of my man eating someone else’s pie.
That evening, I surveyed the pantry. There was just enough butter for a crust, but limited options for pie filling: Bananas, a few Granny Smith apples, potatoes, green beans, an eggplant, and an assortment of salad fixings. Oh yeah, and 2 pounds of brussels sprouts.
I pondered the brussels sprouts. Ever since I first wrote about brussels sprouts last year, I’ve gotten many hits from Google searches for this trendy vegetable. And I’ve spied brussels sprouts on the menus of several swank eateries, including Sel de la Terre. Surely the internet must be brimming with recipes for Brussels Sprouts Pie.
But I found only a single Brussels Sprouts Pie recipe, with odd ingredients, including a “box” of Brussel Sprouts, 2 1/2 cups of skim milk, and 1/2 cup of sugar. I felt tempted to concoct my own recipe, but this is freaking Brussels Sprouts Pie. Experimentation might bring repellant results. Still, I omitted the sugar, used whole milk, and sauteed fresh BSs in garlic and onion and then roughly chopped it.
The resulting Brussels Sprouts Pie, pictured below, is as yummy as it looks. (Yumminess is in the eye of the beholder…) This is good pie.
