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Wednesday, January 6, 2016

Sautéed Brussel Sprouts w/ Bacon and Apple

(Mettant le "d" à la fin de "sautée" me semble un peu déjà-dit.)

But how else would it be said in English? Otherwise it looks like an instruction: "Sautée the brussel sprouts with the caramelized apple and bacon."

(And with that, I think you have a good idea of what's going to happen here.)

And here I'll admit that I made this before the holidays were in full swing, and I've forgotten the exact quantities. The rough outline is more or less:



Sautéed Brussel Sprouts w/ Bacon and Apple
makes 2 settings

2 cups brussel sprouts
1 apple
3 slices of thick smoked bacon
3-5 garlic cloves
2 oregano sprigs

Steam the brussels sprouts for approximately 10 minutes, or until they start to soften. As the sprouts are steaming, slice the apple, bacon,  garlic and oregano. Crisp the bacon in a skillet over medium heat, then set the bacon to the side, keeping the drippings for the brussel sprouts and the apples. 

Put the sprouts in the skillet first, give them a head start, and when they're starting to brown, add the apple slices and garlic. Once the apples are soft, add a generous dash of cinnamon and immediately remove the skillet from the heat. 

Divide between two bowls. Garnish with oregano and the bacon. I also shaved some Asiago cheese on top.

....

Holidays came and went, along with my favorite piney color. I've my hungry eyes peeled for green. Early January has hit Brooklyn like Long John Silver's frozen breath. My own little room is creaking in the wind and water is starting to seep through the ceiling. 

(That last bit is actually true.)

O Tannenbaum. Vous me manque.