So here’s the first day of my new clip of writing.
Yesterday, I pulled out one of my new ‘classic in the making” recipes. This one is so simple that there’s no reason, other than your cholesterol level, not to make this tonight.
This recipe will serve three to four people. All you need is about a pound of Brussel Sprouts, a quarter to a third of a pound of real bacon, two shallots or a small onion and one clove of garlic.
Grab a large skillet, big enough to fit the Brussel Sprouts, and heat it over a medium high flame. Add the bacon and cook until very crisp. When done, remove, cool and chop into lardon sized pieces.
While the bacon’s cooking, get started on the sprouts. Rinse them off, cut the bases off, and half or quarter them, depending on the size. You’re looking for a bite-sized piece of sprout.
Next, dice the shallots. We’re looking for very fine shallots.
Bacon should be done by now. Pour off about half of the bacon fat, maybe more if the bacon was fatty. You need enough bacon fat to sauté the shallots.
Heat the bacon fat and add the shallots.
Cook until soft. Add the sprouts. Cover the pan and let them cook for about five minutes. Remove the top, stir, deglaze the pan if necessary. I generally use a splash of chicken stock, but water is just fine.
Recover the pan and cook another five minutes.
Continue this process until the sprouts are tender, but not soggy. They should have a very bright green color. Add the chopped bacon. Serve very hot.
That’s it, very simple stuff, but a great take on sprouts with a little bacon love.
