Monday, November 8, 2010

Choux De Bruxelles

Do yourselves a favor and make this recipe sometime this week. It gets me through the cold months.

The butter is key. I add lemon zest and ample fresh cracked black pepper right before serving.

Sometimes (like tonight) I just have that for dinner with a glass of wine.

And it is delightful.

Bon temps.


Brussels Sprouts with White Beans and Pecorino
from Bon Appétit

8 tablespoons extra-virgin olive oil, divided
2 pounds brussels sprouts, trimmed, cut in half lengthwise
6 garlic cloves, chopped
1 cup low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons (1/4 stick) butter
1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)

Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.

Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.


Jennifer said...

I love Brussels Sprouts oh so very much!

Vanessa said...

I'd like to know who started the nasty rumor that Brussels sprouts are gross. They're so delicious, I especially like them roasted.

Lo said...

Thank you for this! I am an avid follower of your blog and appreciate all your various posts. I'd just love it if you followed me as well, I think we have similar (ahem, great) taste!

xo Lauren

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