Brussels Sprouts With Golden Raisins Recipes
BRUSSELS SPROUTS WITH BACON AND RAISINS
My family is a huge fan of brussels sprouts. This slow cooking, stove-top method brings out the savory-sweet-salty-carmelized combination of this recipe wonderfully. Try using applewood bacon for, yet, even another layer of deliciousness. Remember to mind them well without overcooking. They should remain tender-crisp. From Epicurious.
Provided by gailanng
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble.
- While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes.
- Reduce heat to low and add raisins, shallot and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1-2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.
Nutrition Facts : Calories 116.5, Fat 6.4, SaturatedFat 2.7, Cholesterol 10.3, Sodium 60.7, Carbohydrate 13.6, Fiber 2.4, Sugar 6.8, Protein 3.5
BRUSSELS SPROUTS LARDONS
Steps:
- Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.
- Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
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