WOW! Thanksgiving is lurking around the corner, and I am not even close to being ready. In fact, this morning as I was laying in bed, thinking about the next month, I pondered on where did the time go?! I know! I know! For the past 4 years you have listened to me bitch about how I am not ready for the holidays. Well, guess what; I am beyond being ready this year.
It seems time flew by the past couple months with buying the house, moving, going to Austin (I still have so much to share about that), and some last minute projects that fell on the table, have left us literally in a blur. We keep talking about how we have not even had a chance to enjoy the new house. To put up blinds, or smear some paint on the walls. To set-up the studio space. To buy that dining room table, and bring our loved ones around it. We have hopes, and dreams about the holidays in our house, and they are all centered around giving and sharing. Just hoping we get a chance to do so this year …..
I did manage to work on a couple recipes that I want to serve over Thanksgiving. I am getting away easy this year as all I have to make is a traditional Basque dish that involves clams, and lots of them, and this side dish made with the token Thanksgiving veggie, the Brussels sprout. I have a love hate relationship with Brussels sprouts, and I am sure it has to do with being force feed them as a kid. The other evening I ordered a pork dish, mainly because it was served with a Brussels sprout gratin, that completely intrigued me. It was amazing, and I knew I had to recreate it once we got home.
It is easy, and requires only a few ingredients, such as the sprouts, some shallots, a little bacon, cream and Parmesan cheese. See, I told you it would be easy. I love the dish as the sprouts are flash cooked to retain their gorgeous color, and crisp bite. The addition of salty bacon, and nutty Parmesan makes them even more delicious. So, what are you waiting for? You have time … run out and grab the ingredients, and then thank me later!
If you don’t like to cook or you don’t have the time, check out Wholefoods; they are still accepting orders for an amazing Thanksgiving dinner. We had a chance to sample one a couple weeks ago, and it was fresh, flavorful, and very seasonal.
We wish you and your loved ones the warmest Thanksgiving; be safe, and do eat that extra serving of turkey!
Recipe: Brussels Sprout Gratin
- 2 pounds Brussels sprouts, cut in half
- 6 slices bacon, chopped into small pieces
- 1 large shallot, minced
- 1 garlic clove, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese
- kosher salt, to taste
- fresh cracked black pepper, to taste
Heat oven to 350, and butter a baking dish.
Bring a large saucepan of water to a boil.
While the water is boiling, cook the bacon over low heat, until lightly browned, about 8 minutes.
Remove the bacon with a slotted spoon from the pan of drippings, and set aside on a paper towel.
Drain off all of the bacon drippings except for 1 tablespoon.
Add the shallot, and cook over low heat, until soft, about 5 minutes.
Stir in the garlic, and cook for 1 minute.
Remove from the heat, and set aside to cool.
Once the water is boiling, add the Brussels sprouts, and cook for 2 minutes.
Drain into a colander, and immediately cool down with very cold water.
Set aside and let drain.
Pour the cream over the cooled shallot mixture.
Pat the Brussels sprouts dry with paper towels.
In a large mixing bowl, add the sprouts, shallot/bacon mixture, and the cheese. Stir.
Pour into the buttered dish.
Bake for 30 minutes, until bubbly, and lightly brown on top.
I wish I had time to make all of these delicious dishes this Thanksgiving, but I don’t. Maybe you have the time?
- My fellow Key Ingredient Colleagues are developing some yummy recipes
- Cranberry Vanilla Gin Cocktail
- Pumpkin Pancakes
- Cider Roasted Carrots
- Sweet Potato Gratin
- Leek Gratin
- Green Beans with Blue Cheese
- Crispy Potatoes
- Stilton Tart with Cranberry Chutney
- Rectangular Pumpkin Pie
- Orange and Ginger Cranberry Sauce
- Apple Cider Cream Pie
- Pumpkin Soup with Buttered Chanterelles
- Maple Roasted Butternut Squash and Apple Salad
- Pear Cranberry Walnut Bread