This recipe is a special one to me and to Clark. Remember that little French place that I mentioned once? Yeah – that one, the one where we ate the night that we found our apartment. After our first visit, we kept going back. Their menu kept changing and the food stayed great, so it became one of our favorite little spots. Then one time, they had added a seasonal dish of balsamic brussels sprouts and strawberries. Having never heard of such a thing, we obviously had to order it.
The portion was massive; not first-course-sized like we were expecting. Forgetting all about saving room for our entrees [let alone dessert], we inhaled the steaming plate in record time, all the way down to the last sprout leaf that we fought over. Learning how to make it at home was a must.
The flavors were so unexpected and at the same time, made so much sense together. Every time we make this dish, it's like my tastebuds jolt awake.
It tastes like Valentines Day in France. Or how I think Valentines Day in France would taste. One day, I will find out for sure if I'm right about that.