A Change of Plans...{Brussels Sprouts and Bacon Pappardelle}

For the past couple of weeks, I've been offering up some super simple sides and my plan was to continue on that path for the next several weeks. However, this meal just hustled its way into the schedule as another way to use those fabulous Brussels sprouts. 

A common pairing on all of the most fabulous menus is Brussels sprouts and bacon. And, while some of us may have thought that this pairing had jumped the shark, I think this dish might just change your mind. This was a dinner this week and there were plenty of leftovers for a second night's meal. Although, I had to fight off my sweet daughter and El Syd from packing the leftovers up for the next day's lunches. 

Brussels Sprouts & Bacon Pappardelle

• 1 lb pappardelle pasta (fettucine or spaghetti would be a good sub if you can't find pappardelle in your store)
• 1/2 lb thick sliced bacon, diced
• 1/4 C sweet onion, thinly sliced
• 1 lb fresh Brussels sprouts, root end trimmed and thinly sliced
• 1/2 C white wine
• 1/4 C freshly grated Parmesan cheese

1. Cook pasta according to package directions; save 1 C of the pasta water & drain when finished.
2. While the pasta is cooking, prepare the topping (not a true sauce, but loaded with amazing flavor.) In a large skillet, saute bacon and onion over medium heat. Stir occasionally and cook until the bacon is browned and starting to crisp up & the onions are browned and caramelized. (about 15 minutes)
3. Add sliced Brussels sprouts and garlic to the bacon and onions. Saute, stirring frequently until the leaves are bright green (about 3 minutes or so.)
4. Stir in white wine to deglaze the pan. Scrape up the brown bits from the bottom of the pan and stir well.
5. Add finished and drained pasta to the skillet and begin to toss with the cooked mixture. Add Parmesan cheese and about 1/2 C of the pasta water. Stir until creamy and well coated. Season with salt and pepper to taste. Enjoy!

The natural sweet and nutty flavor of the Brussels sprouts was fabulous with the saltiness of the bacon and the white wine added yet another layer of flavor to this dish. I'm not telling you what to do, but this just might be a nice way to say "I love you." for Valentine's Day. You can't go wrong with an impressive homemade meal!

Happy Cooking!

sld

Super Simple Sides {Honey-Soy Glazed Blistered Brussels Sprouts}

Brussels sprouts. For many, these are dirty words which conjure memories of a can of mushy, tiny cabbage-like, offenders that stunk up the joint. However, it the last couple of years, Brussels Sprouts have had their 15 minutes of fame in the food world. Roasted or sauteed rather than boiled or steamed, they are delicious, little, nutty nuggets of winter goodness. The dish featured here is another super simple side that, again, pairs well with roasted chicken, pork chops or beef steak. 

Using a cast iron skillet will give you the best, charred results, but a heavy skillet will suffice in the traditional, old-timey skillet's absence. (Just don't use a non-stick skillet for this one - you have to heat this too hot for a non-stick's own good.) The seasoning is sweet and salty and with a bit of zingy heat - such a delicious combo with the Brussels sprouts' natural flavor.

Honey-Soy Glazed Blistered Brussels Sprouts

adapted from Southern Living Magazine

• 1 lb. fresh Brussels sprouts, trimmed and halved
• 3 Tbsp olive oil
• 2 Tbsp honey
• 2 Tbsp soy sauce
• 2 Tbsp hot water
• sprinkle of crushed red pepper flakes (to taste)
• kosher salt (to taste)

1. In a small bowl, mix honey, soy sauce, water and pepper flakes (about 1/4 tsp gives a good level of spice but you decide what's best for you and your family.)
2. Over medium-high heat, heat dry cast iron skillet for about 5 minutes. (skillet may begin to smoke). Add olive oil and with hot pads, swirl pan to coat pan bottom with oil. 
3. Add Brussels sprouts (try as best you can to put them cut side down to benefit from the charring.) Do not stir sprouts and allow to cook/char for about 4 minutes. (Exhaust fan will be a friend as there will be some smokiness.) Sprinkle sprouts with salt, give a stir and allow to cook for a couple more minutes.
4. Drizzle the sauce over the sprouts and stir to coat. Serve immediately and enjoy!

This dish is going into our regular rotation of dinner sides. The most labor is involved in the trimming and halving of the sprouts. Otherwise, the cooking takes about 15 minutes total. Quick and delicious, it is easy to manage for a weeknight meal addition.

Happy Cooking!

sld

A Fresh Thanksgiving Side dish {Fresh Brussels Sprout Hash with Caramelized Shallots}

It is upon us...Thanksgiving Day.  The Thanksgiving table seem to be laden with carb-heavy selections: dressing, mashed potatoes, sweet potatoes, and rolls. Even the traditional vegetable sides can be heavy - green bean casserole, I'm looking at you. Factor in the longing for sameness and comfort of the holiday and it can be difficult to make a change to the menu. When Mama passed the turkey leg baton to me several years ago and I was charged with hosting the holiday, I decided to make a few slight changes to the menu. Sort of like the old rhyme about friends "make new dishes, but keep the old; one is silver the other gold." One of the first things I added into our menu rotation that, actually, has become a regular member of the menu is this wonderful brussels sprouts dish. It sort of straddles the line between classic Thanksgiving fare and something fresh. Even if you think you're not a brussels sprouts fan, you should give this one a try - since they are treated here like the tiny cabbages they are and prepared using a saute, you will avoid the usual smell associated with cruciferous vegetables and instead enhance the nuttiness of these morsels.

Brussels Sprouts Hash with Caramelized Shallots

(adapted from Molly Stevens)

• 6 Tbsp butter,divided
• 1/2 lb shalots, thinly sliced
• 2 tbsp. apple cider vinegar
• 4 tsp sugar
• 1.5 lbs brussels sprouts, trimmed
• 3 tbsp bacon drippings (aka bacon grease)
• 1 C water

1. Melt 3 tbsp butter in medium skillet over med heat. Add shallots; sprinkle with a bit of coarse salt & pepper to taste. Saute until soft and golden (about 10 minutes) add vinegar and sugar. Stir until browned and glazed (about 3 minutes more)
2. Halve brussels sprouts lengthwise & then cut into thin (1/8in) shreds. Heat bacon grease in a large skillet over med-hi heat. Add sprouts; sprinkle with salt and pepper. Saute until browned at edges (about 6 min). Add 1 cup water and 3 tbsp butter. Saute until most of the water evaporates & sprouts are tender, but still bright green (about 3 minutes) 
3. Stir in cooked shallots and serve. 

If you are not a bacon grease kind of a person, you should be you can sub in olive oil for the saute of the brussels sprouts. But, the bacon grease will give a smokiness to the dish that is delicious.  I first shared this last year on the TGK facebook page and have since had a couple of requests for the recipe. So, here it is - to be added to the catalog of recipes here. As I said, I hope you give it a whirl this Thanksgiving and maybe it will earn a permanent place in your menu, too.

Happy Cooking!
sld