Since Chicago's chic Kith and Kin
http://www.tastingtable.com/entry_detail/chicago/913/Kith_and_Kin_is_exactly_what_Lincoln_Park_needs.htm 
opened last fall, chef David Carrier has wowed locals with a menu that 
fuses fine-dining technique with a global array of homey dishes like 
poutine
http://www.tastingtable.com/entry_detail/national/594/This_Canadian_diner_staple_is_popping_up_all_over.htm 
and mussels in a curried-IPA broth. The surprise hit, however, was the 
chef's caramelized brussels sprouts. Carrier knows that now is his last 
chance to make a case for the oft-avoided vegetable, before spring produce 
floods the markets. In this simple, refined recipe, he gives sprouts a 
fighting chance with a golden sear and brown-butter sheen. The resulting 
crunchy-soft side dish goes a long way to prove naysayers wrong. 'Anyone 
who tries this dish cannot possibly continue to dislike brussels sprouts,' 
says the French Laundry http://www.frenchlaundry.com/ alum. We agree.
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TastingTable Chicago: Kith and Kin
Tues. 06 Apr '10
Sprouting Wings
Making the case for a maligned vegetable
Since Chicago's chic Kith and Kin opened last fall, chef David Carrier has wowed locals with a menu that fuses fine-dining technique with a global array of homey dishes like poutine and mussels in a curried-IPA broth. The surprise hit, however, was the chef's caramelized brussels sprouts. Carrier knows that now is his last chance to make a case for the oft-avoided vegetable, before spring produce floods the markets. In this simple, refined recipe, he gives sprouts a fighting chance with a golden sear and brown-butter sheen. The resulting crunchy-soft side dish goes a long way to prove naysayers wrong. "Anyone who tries this dish cannot possibly continue to dislike brussels sprouts," says the French Laundry alum. We agree.
Brussels Sprouts with Brown Butter and Sage
Recipe adapted from David Carrier, Kith and Kin, Chicago
Yield: 4 side-dish servings
INGREDIENTS

1 pound brussels sprouts, trimmed and quartered with root end left intact

1 stick unsalted butter

1 large egg yolk

1 tablespoon sherry vinegar

1 teaspoon water

Salt and freshly ground pepper

Vegetable oil, for frying

12 fresh sage leaves

DIRECTIONS

1. Prepare an ice bath. In a large stockpot, bring 4 quarts of heavily salted water to a boil. Working in batches, blanch the brussels sprouts until tender, about 3 to 5 minutes per batch, then transfer to the ice bath. When all the brussels sprouts have been blanched, strain them in a colander and set aside.

2. In a skillet, heat the butter over medium heat, swirling occasionally, until deep golden, about 5 minutes. Remove the butter from the heat and let cool slightly.

3. In a small bowl, whisk the egg yolk with the vinegar and water. Slowly whisk in the warm brown butter and season with salt and pepper. Cover the bowl and set aside in a warm place.

4. Heat about 1 inch of vegetable oil in a skillet over medium heat until the oil reaches 300˚. Fry the sage leaves until crisp, then transfer to paper towels to drain.

5. Drain all but 1 tablespoon of the oil from the skillet and return it to the stove. Heat the oil until nearly smoking, then add the brussels sprouts cut side down. Sear the brussels sprouts over medium-high heat until golden, about 2 to 3 minutes per side. Season with salt and pepper and transfer to a serving dish. Whisk the brown-butter sauce and pour over the sprouts. Garnish with the fried sage and serve immediately.

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