Last winter I was hired at my dream job. Williams-Sonoma. I was ecstatic to get my hands on every single product in that store and getting familiar with it. I was also lucky enough to have such and amazing staff. I worked on the floor and in the stock room(which i loved the most) I would have to take out products out to customers when they needed it. During down time, I would look at products I wasn’t familiar with and either scan it through or ask a co-worker about it. I was intrigued with the book shelf.
I spotted Chuck Williams’ biography ‘Merchant of Sonoma: Pioneer of the American Kitchen book. I saved one for myself and purchased it. I finished this book in a few weeks. Astounded at what I learned about him and which products were his first items at his first store. I knew I had to purchase them and work them out on my food photographs. The other thing that was pretty darn amazing is that the book includes his personal family recipes.
This past weekend I finally had some time to recreate one of his simple recipes. I did tweak it a little. Instead of boiling the Brussels sprouts, I baked them in the oven. But before that I cut off the stems separated a few of the leaves and brushed some Dijon mustard on them. I also sprinkled some paprika on the leaves. Without further ado. Here’s Chuck Williams’ Brussel Sprout with Mustard Recipe:
I’ll be honest. At first, I was skeptical about the whole stirring the mustard and sour cream together. But they actually make a good pair together. The sour cream is mix with the mustard to give it a much more thick texture. Like a dipping sauce.