Tuesday, August 09, 2011

A Brussel Sprout Recipe for Brussel Sprout Foes

The first time I had this was Thanksgiving. My mother-in-law brought it. It looked really good and although I don't really like brussel sprouts I would try them. OH MY GOD, are they good. I asked about the recipe and my mother-in-law and she said it was a Barefoot Contessa Recipe. I found it online, here it is:

2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth 


Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta 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 medium 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 bcomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

Yeah, anything cooked in bacon fat is going to be good.  I leave out the golden raisins because I think they are creepy.

And here is the end result... yum!

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