September 28, 2007

A Bonus Recipe from Momofuku's David Chang:

Procedure: Roast Brussels Sprouts

• Preheat oven to 450°F with rack in upper third.
Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan.
• Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes.
• Add butter and toss to coat.

Procedure: Make Dressing

• Stir together all dressing ingredients until sugar has dissolved.

Procedure: Make Puffed Rice while Sprouts Roast

• Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes.
• Transfer to a bowl and cool, stirring occasionally.

Procedure: Finish the Dish

• Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat.
• prinkle with puffed rice and serve remaining dressing on the side.

* Garnish: Cilantro sprigs; torn mint leaves; chopped scallions

* Puffed Rice can be made 3 days ahead and kept in an airtight container at room temperature.

*Dressing, without mint and cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and add herbs before using.

* Brussels sprouts can be roasted 4 hours ahead. Chill, uncovered, until cool, then cover. Reheat, uncovered, in a 350°F oven until hot, 10 to 15 minutes.

Serves 8.

David Chang is a profiled chef in October's issue of Gourmet magazine.

Read more about David, his recipes, and his restaurant Momofuku at Gourmet.com.

Visit Chef David Chang on the web @ Momofuku.com.

• Get the recipe for Dave's Apple & Smoked-Bacon Salad