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I just saw the Voltaggio brothers make these Caramelized Brussels Sprouts with Bacon
Joined: Dec 14, 2005
Posted to Thread #20941 at 9:53 pm on Nov 17, 2011
I will be trying this out on Thankgiving:
Caramelized Brussels Sprouts with Sherry-Dijon Vinaigrette
Recipe courtesy Voltaggio Brothers
Prep:20 min|Inactive Prep:--|Cook:30 min
Yield:4 to 6 servings
2 pounds Brussels sprouts, halved
8 ounces double-smoked bacon, cut into 1-inch pieces
1 medium yellow onion, julienned
2 tablespoons butter
2 green apples, peeled and sliced
3 fresh thyme sprigs
Freshly ground black pepper
Sherry-Dijon Vinaigrette, recipe follows
Fill a large saucepan with water and bring to a boil. Salt the water so it tastes like seawater. Separately, create an ice bath by filling a large bowl or casserole dish with equal amounts of cold water and ice. You will "shock" or stop the cooking process with the ice bath. Add the Brussels sprouts to the boiling water. Cook until tender, but not too long or they will lose their bright green color, 2 to 3 minutes. Remove the sprouts from the water and shock them in the ice bath. Leave the Brussels sprouts in the ice bath until they are cool, then remove them from the ice bath and reserve for later use.
In a large saute pan over medium-high heat, add the bacon pieces and cook until the fat renders and the bacon crisps, about 7 minutes. Add the onions to the pan and cook until softened, another 5 minutes. Add the butter, allow it to melt, and then add the apple slices and thyme sprigs. Toss to coat, cooking another minute or 2. Add the blanched Brussels sprouts. Season with salt and pepper, and cook until the sprouts are golden brown, another 8 to 10 minutes, stirring occasionally. Remove the thyme sprigs and discard. Drizzle half the Sherry-Dijon Vinaigrette onto the sprouts and toss. Serve the remaining vinaigrette alongside the sprouts.
8 1/2 ounces canola oil
6 ounces extra-virgin olive oil
3 1/2 ounces sherry vinegar
2 tablespoons Dijon mustard
Salt and freshly ground black pepper
Add the canola oil, olive oil, vinegar and mustard to a blender and blend until fully incorporated. Season with salt and pepper. Yield: 2 cups.
Other messages in this thread:
- 20941. I just saw the Voltaggio brothers make these Caramelized Brussels Sprouts with Bacon - Joe - 9:53pm on 11/17/11 (3)
- I saw that special (although it was more of a Williams-Sonoma ad, don'tcha think?) I DID like what - Steve2 in LA - 11:23pm on 11/17/11
- Yeah, I thought it odd that the Voltaggio brothers needed a roasting pan and other utensils.. - Joe - 11:28pm on 11/17/11
- No, you go ahead. I'm still pretty happy with the one I've got. [NT] - Steve2 in LA - 11:29pm on 11/17/11