I love Brussels sprouts. We've been eating Brussels sprouts in abundance this winter. I have a few recipes that I love: this one using just the leaves is wonderful. I also love shredding them in the Cuisinart, sautéing them quickly in olive oil and garlic, removing them from the heat, squeezing half a lime on them and shaving Parmesan on the top. Just thinking about it makes me hungry!
The fastest, simplest way to prepare them is to trim the brown ends off, cut them in half and then saute them in a cat-iron skillet to really get them to develop wonderful color and flavor. I like to render some thick-cut slab bacon in the pan first to add flavor and kick it up with some crushed red pepper. Last weekend, I made them for my sister-in-law, who is not a huge fan of greens - I think they passed the test.
My camera is having some problems and is in the shop. I feel completely naked without it and rented a replacement until my baby is fixed. I decided to treat myself and rent a better camera than my usual one: this is so much fun! Can you notice a difference? I feel like I can, but maybe it's just my imagination! I'm looking forward to wandering around snowy New York this weekend and clicking away. It's all mine until Monday morning!
Brussels sprouts with slab bacon
1 lb Brussels sprouts, brown end trimmed, sliced in half
1 thick slice slab bacon, cubed
1 Tbs olive oil (chili-infused if you want extra flavor)
1/4 tsp crushed red pepper
Sea salt
Heat oil in a cast-iron skillet over medium-low heat. Sauté bacon until fat renders. Add sprouts, toss them to ensure they are well coated in the bacon fat and oil, season very generously with salt and sauté (turning them only occasionally so they brown nicely), until fork-tender. If they brown more than you would like before tender, simply add a few Tbs of water or chicken stock, cover and allow to steam until tender. Enjoy!
By the way, I couldn't resist picking up persimmons in the store today. I am really not sure what to do with them, although my first thought was jam? What would you do?
By the way, I couldn't resist picking up persimmons in the store today. I am really not sure what to do with them, although my first thought was jam? What would you do?
