Braised Brussels Sprouts with Pancetta
Comments: A new favorite
Prep Time:
Production Time: 30 minutes
Makes: 6 8 servings
Source: Adapted from Suzanne Goin of Lucques and A.O.C., Los Angeles via the New York Times
Ingredients
Qty Unit Ingredient
1 ½ Cups Fresh bread crumbs. A good, hearty white bread works well for this recipe
2 Tsp Thyme leaves
6 TBSP Olive oil, extra virgin
4 TBSP Butter, unsalted
2 Pounds Brussels sprouts, washed and trimmed. Baby sprouts work best for this recipe, cut larger sprouts in half so that everything is about the same size
Salt
Pepper
6 Oz Pancetta, small dice. About 1 ½ cups.
3 TBSP Shallots, minced
1 TBSP Garlic, minced
½ Cup Balsamic vinegar
½ Cup Veal or rich chicken stock, more if needed
2 TBSP Parsley, chopped
Directions
1. Heat oven to 350F. Mix bread crumbs, thyme and olive oil, toss well and spread on a cookie sheet. Toast in oven, tossing frequently, until golden brown, about 10 to 12 minutes.
2. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add Brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes.
3. Add diced pancetta and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more.
4. Reduce heat, add shallots and garlic, sauté until fragrant, about 2 minutes more.
5. Increase heat to high, add balsamic vinegar and veal stock and cook, tossing frequently until the sprouts are tender and glazed, about 10 minutes.
6. Taste, adjust seasonings, sprinkle with chopped parsley.
7. Transfer to a warm serving bowl and scatter bread crumbs on top.
Service Suggestions
This is a fairly labor intensive last minute production dish, but worth the effort.
Winter Squash Braised in Cider
Comments: Easy back-burner item
Prep Time: 15 minutes
Production Time: 15 minutes
Makes: Approximately 8 servings
Ingredients
Qty Unit Ingredient
3 Pounds Delicate or butternut squash
3 TBSP Butter
3 TBSP Rosemary, finely chopped
3 Cups Apple or pear cider, unfiltered. You want the dregs.
Salt
Black pepper, freshly ground
Directions
1. Peel and de-seed the squash and dice into ½ chunks.
2. Melt butter in a large (12) skillet over medium heat until foamy.
3. Add rosemary and cook, stirring frequently, for 2 minutes.
4. Add squash, cider, 1 tsp salt. If squash is not covered by the cider, add water to cover.
5. Bring to a simmer and cook, stirring frequently, until the squash is tender and cider has been reduced to a glaze, about 30 40 minutes.
6. Sprinkle with vinegar and adjust salt and pepper.
7. Transfer to a warm serving bowl and serve immediately.
