Sunday, October 25, 2009

Brussels Sprouts with Bacon and Shallots

Isn't everything better with BACON?


A recipe from Williams-Sonoma

Ingredients:
2 lb. brussels sprouts
5 oz. bacon, diced
4 shallots, finely chopped
2 tsp finely chopped fresh thyme
1 1/4 to 1 1/3 c. chicken
2 Tbsp unsalted butter
3 Tbsp olive oil
3 tsp salt

Directions:
-Cut or pull off any dry outer leaves from the brussels sprouts.
-Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters and set aside.
-Heat a large sauté pan over medium heat.
-Cook the bacon until golden brown, about 7 minutes.
-Using a slotted spoon, transfer the bacon to a bowl.
-Pour off the fat in the pan and discard.
-Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes.
-Transfer the shallot mixture to the bowl with the bacon.
-Pour 1/4 c. of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom.
-Pour the stock over the bacon mixture.
-Using paper towels, wipe out the pan and place over medium-high heat.
-Melt the butter with the olive oil.
-Add the brussels sprouts and salt and stir to coat evenly.
-Cook until the brussels sprouts begin to brown, 3 to 4 minutes.
-Stir again, then cook for 3 to 4 minutes more.
-Stir in 1/4 cup of the stock.
-Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, about 15 minutes more.
-Add the bacon mixture and any remaining stock and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.