Saturday, November 19, 2011


I saw this recipe being prepared by the chef of  New York City restaurant -- it looks great, can't wait to try it for Thanksgiving.

Brussels Sprouts

6 tablespoons extra virgin olive oil
2 pounds Brussels sprouts-ends trimmed, cut in half lengthwise
¼ cup minced onion
4 cloves garlic-peeled and chopped
1 cup chicken or vegetable stock
2 tablespoons butter

Cook the Brussels sprouts in 2 batches. Heat a large skillet or dutch oven on high heat. Add 3 tablespoons of the oil, when just about to smoke, add half of the Brussels sprouts, stir to coat and brown the sprouts, about 5 minutes. Remove from pan, into a shallow bowl, sprinkle with salt and repeat with 3 more tablespoons of the oil, this time over medium-high heat.
When then sprouts are cooked, return the pan to high heat, add remaining oil and when hot, add the garlic and onion. Cook to brown, about 1-2 minutes. Add sprouts, stock and a pinch of salt, and over high heat cook for 3 minutes.
Then add the butter and cook until the butter had melted and the stock has become somewhat glazed. Adjust seasoning with salt

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