Once upon a time, eating brussels sprouts seemed like something i never ever ever ever wanted to do. They were foul and smelly and just generally gross.
Then i went to dell’anima and someone wiser than me (ok the chef) convinced me to try them.
I did. I was floored. They were awesome. I believe they are responsible for the NYC brussels sprouts craze of 2009.
These are based on those sprouts. Bacon’d up for the true believer.
serves 4 as a big side
|Mise en Place|
|1/2 cup||honey||2 tbs||white wine vinegar|
|2 sprigs||rosemary||2 tbs||pink peppercorns|
|1 stalk||brussels sprouts, quartered, leaves reserved||1/2 lb||thick bacon, cut into lardons|
|2||shallots, sliced||1/4 cup||dried cranberries|
|1/4 cup||toasted walnuts|
|1 skillet||medium high|
|1 sauce pan||medium to low|
|1||Put honey, vinegar, rosemary, and peppercorns in a sauce pan|
|2||Heat on medium till just bubbling, then cut to low|
|3||Cook for 15 minutes|
|1||Sear off bacon, evac and reserve|
|2||Take out bacon fat until 2-3 tbs remain|
|3||Give the sprouts a hard sear|
|4||Once there is some color, add in shallots|
|5||Once the shallots have some color, add in cranberries and walnuts|
|6||Toss with some of the dressing, let it come to a bubble|
|7||Cut heat, evac, and serve|
Theirs is a little different, it uses onions, cherries, and smoked pepitas instead of shallots, cranberry, and walnut. Theirs has no bacon, mine does. It’s all good.