I
hope you all had a wonderful Thanksgiving. Mine was great, filled with
amazing food and even more amazing friends. It's hard to cook for 19
people, especially in a tiny kitchen, but with my mom's help and two
days worth the cooking we managed to serve a turkey meal that everyone
enjoyed. Company, of course, was lovely too and it was a pleasure to see
everyone loving the food so much.
The turkey is
all gone. All of it. And so are most of the side dishes, except for the
stuffings (but that's not a problem. I love stuffing.) I was afraid
Brussels sprouts were not going to be overly popular because, let's be
honest, they usually aren't. But dressed up with pancetta, shallots and
garlic they were much better than usual... they actually had flavor,
which isn't their strong suit. Pancetta makes everything better in my
opinion, kind of like butter. So if you are wondering how to make
Brussels sprouts that don't suck... here's the recipe, adapted from
Cooking Light, the November issue.
BRUSSELS SPROUTS WITH PANCETTA AND SHALLOTS
- 6 slices center-cut bacon, chopped
- 1/2 cup sliced shallot (about 1 large)
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 6 garlic cloves, thinly sliced
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
I love Brussel sprouts! that recipe sounds wonderful.
ReplyDeleteCheers,
Rosa
Love, love, love Brussel sprouts and have them in my fridge for a weekend dinner - and now - I have my recipe.
ReplyDelete19 people? You're the amazing one! The brussels sprouts sound delicious! I like how you described pancetta.
ReplyDelete