lilacs in bucket

lilacs in bucket

Sunday, January 1, 2012

Don't fear the Brussel


It's been another kitchen day for moi, the eternal cook. And I do love the brussel sprouts, those cute mini-cabbages...so green, so lovely. Oh my. What to do with them???

This is what I did with them. First of all, I have a pound of brussels, so. They were all about the same size, so I cut them all in half. I chopped a half onion, threw a quarter cup unsalted butter in a pan, and let the butter and onion get all happy together, threw in some salt, some pepper, some red pepper flakes. Let it go, The onions need to tenderize, the brussels, well, they need to carmelize. Let them get tender. And then.

Take the pan away from the heat for a second and pour in maybe two tablespoons white wine (dry or semi-sweet). Just enough to deglaze the pan. Once that is finished, I pour in a carton of chicken stock, a little half and half, and some salt, pepper, thyme and red pepper. Some corn starch, stir, bring to a boil, let it thicken, drop a quarter cup or so of parmesan cheese over...let it alone.

Very, very nice.....

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