Wednesday, December 16, 2009

Brussel Sprouts Stalk

I had gotten a stalk of brussel sprouts at
Trader Joe's and had it on the counter yesterday
as my high school tutorial took a midterm.
I wasn't in the kitchen when
that was asked by all.
"OH...I didn't know it grew
like that."
That was me in the store in November.

Quite a conversation piece if you need one for
the holidays! Then I found out who likes them,
what they taste like and how to cook them.

Here is a friend's recipe I am making tonight for
the choir dinner:

2 tbsp of olive oil
6 ounces pancetta or bacon 1/4 inch diced. I used bacon
1 1/2 lbs brussel sprouts trimmed and cut in half
3/4 tsp kosher salt
3/4 tsp pepper
3/4 cup golden raisins
1 3/4 cup chicken stock ( I used water and added base or boullion)

Heat the olive oil in a large (12 inch) saute' pan and add the bacon. Cook over medium heat, stirring often, until the fat is rendered and the bacon is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel. Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute' over med. heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the bacon to the pan, heat through, season to taste, and serve.


Sara at Come Away With Me said...

Mmmmm....those are very fresh and what a delicious recipe you've shared with us. I love them cut in half and steamed then tossed with a little butter and lemon pepper but your recipe I'm sure is even better!

L.L. Barkat said...

Recently I ate a brussel sprout raw. It was mildly sweet... so different from the overcooked version I've always had in various places. I loved it!