This is truly a fun way to eat Brussels sprouts. In case you thought they were a tiny intimidating or boring, or just unappealing, you can play with them so they become exciting. It’s true they tend to have a strong flavor, but I don’t find this “déplaisant” (literally translated into depleasing, a word that does not exist).

The saltiness and sweetness of the cooked prosciutto contrasts quite well with the strong soft sprout. I think I must have consumed them in any shape and form, shredded, chopped, quartered, whole, roasted, steamed, pureed or any way they can be eaten, so I figured why not wrap them for a change. I rarely use meat when I cook, but in this case, I made an exception. You can use pancetta if you’d prefer, or thin bacon would work too. In France, sprouts are often combined with lard fumé (similar to bacon), like most types of cabbages.

Mâche being so tender, delicate and almost naturally “greasy” when you eat it, tones down the powerful flavor of the Brussels sprouts.

So give Brussels sprouts a chance, after all, they’re not really boring!

Ingredients for 2

For the Brussels sprouts

• 6 Brussels sprouts, cleaned
• 2 slices prosciutto, cut in 2 strips lengthwise
• 2 tbs olive oil
• 1 cup mâche salad

For the vinaigrette

• 1/2 red bell pepper, roasted, peeled and diced
• 4 tbs olive oil
• A few drops of lemon oil (to drizzle at the end)
• 1 tsp balsamic vinegar
• 1 garlic clove, peeled and crushed
• 1 tbs parsley, chopped
• 1 tsp basil, chopped
• salt and pepper

Preparation

Cook sprouts in salted boiling water. Drain and let cool. Wrap 1 strip of prosciutto around each sprout, and using a toothpick close the extremity so that it won’t open while cooking.

Heat olive oil in a pan, and cook wrapped sprouts until golden on all sides. Remove toothpick

For the vinaigrette, combine all ingredients together in a bowl, mix well.

Divide mâche on each plate, top it with three sprouts and pour vinaigrette on top, drizzle with some lemon oil. Serve at room temperature.

I cooked a dinner last week for a lovely couple who wanted their dinner theme to be white Alba truffles. Out of six courses, three had truffles in it. The smell brought me back to my childhood….My father used to go look for truffles with his dog and brought home a lot of those delicious mushrooms. He was often complaining that his dog Bobi, would find the truffles, but then would eat them too. Italians are crazy for truffles and of course enjoy them as often as they can. In France the most popular truffle is the black truffle from Périgord region.

The French say their black truffles from Périgord are the best and Italians claim their white truffle from Alba in Piedmont are the absolute best…so one thing I know is that in the US white Alba truffles are as expensive as gold. Their price fluctuates daily and the price per ounce is outrageous, but what makes the price is supply and demand, so I guess they’re just high in demand and according to the weather conditions in their flavor changes dramatically.

I bought fleur de sel with black truffle that enhances many dishes, and go perfectly with egg, creamy dishes, pasta, etc…

These oeufs cocotte are fairly easy, do not require specific culinary skills, and are quick to make, so they’re perfect for a light elegant lunch. Here there are two eggs for a more substantial meal or as a main course.

Ingredients for 2 people

• 1 tbs olive oil
• 1 shallot, chopped
• 1 cup of cooked spinach
• 1 cup shiitake
• 2 tbs crème fraîche
• 4 eggs (2 each)
• 2 slices prosciutto, roughly diced
• truffle salt
• truffle oil
• pepper

Preparation

Saute shallot in olive oil. Add cooked chopped spinach, add a little salt and pepper.  Stir well for a few minutes, then set aside. In the same pan, saute shiitake until the water evaporates, and mushrooms are soft. Set aside. In two individual ramequins, divide spinach, then shiitake. Add 1 tbs crème fraîche on each ramequin. Add prosciutto, then eggs and sprinkle with truffle salt and a little truffle oil, then pepper.

Cook for about 7 minutes in a pre-heated oven at 380F. Don’t over cook the eggs, remove them from the oven when the whites are still a little runny, they will continue cooking when out of the oven. Serve hot with some toasted baguette.