Quote:
Originally Posted by Just Passin' By
Here's 3 for Brussels sprouts:
Brussels sprouts lardons (Ina Garten)
2 tablespoons olive oil
6 ounces panchetta or bacon, 1/4" dice
1 1/2 pounds Brussels sprouts, halved
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups chicken stock
1. Heat the olive oil in a large (12-inch) saute pan and add the pancetta.
2. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes.
3. Remove the pancetta to a plate lined with a paper towel.
4. 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.
5. Add the raisins and chicken stock.
6. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes.
7. If the skillet becomes too dry, add a little chicken stock or water.
8. Return the pancetta to the pan, heat through, season to taste, and serve.
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No offense, but theres not quite enough natural seasoning on them... raisins, chicken stock and expensive ham dont seem like enough, green beans need a lot of work to be tasty IMO.
Green beans are basically the vehicle that carries other, far better flavors IMO... but you're idea is welcome.