A Good Thing

I don't like brussels sprouts, but I cook them frequently because my husband loves them.  I set large bowls of steamed sprouts on the table several times a week. And he eats them all with the pleasure usually accorded to Ben & Jerry's.  I want to like them because they're good for you and look sort of cute.  How often do you find a  vegetable that looks like the Mini Me of cabbages? Part of the problem is my lack of creativity in preparing them, no doubt. I steam them, period. 

At this time of the year, there are always lots of brussels sprout recipes in magazines, because somehow they are a traditional choice for holidays.  I saw this recipe in Martha Stewart Living several months ago. It looked promising because it called for bacon, parmesan cheese and pasta, which I love. I figured I could pick the brussels sprouts out of my serving and still have a great dish.   To my surprise, the sprouts tasted great.  Braising seems a much better way of preparing them. And bacon and Parmesan cheese are always a good thing. Did I just say A Good Thing?  Oh well.

Pasta With Brussels Sprouts and Bacon

7 slices of bacon, cut into 3/4 inch pieces
1/4 cup olive oil
2 large garlic cloves, minced
4 large shallots, cut in thin rounds
1 1/4 pounds brussels sprouts, trimmed and halved (or quartered if big)
1 1/4 cup chicken stock
coarse salt and freshly ground black pepper
12 ounces rigatoni or penne pasta
1/2 cup freshly grated parmesan chess es
1/3 cup freshly chopped sage leaves

1.  Cook bacon in a large skillet for about 7 minutes until crisp, then transfer it with a slotted spoon to drain on paper towels.  Add oil to make about 2 tablespoons of oil in pan.  Add garlic, shallots, and sprouts to pan and cook over medium heat for about 3 minutes, stirring occasionally.  Add the stock, salt and pepper to taste.  Simmer until most of the liquid has been absorbed and the sprouts are tender, about 12 minutes. 

2.  Meanwhile, cook pasta according to package directions until al dente.  Drain and reserve about 1/2 cup of the cooking water, return pasta to the pot.

3.  Stir in the sprouts mixture, cooking liquid, and cheese. Drizzle with 2 tablespoons of oil, add sage and bacon.  Toss until combined. Serve with extra cheese.

Comments

[Nancy]

Your blog is great. How do we access the postings for October again?

[sher]

Thank you Nancy! I appreciate that. My blog is so new, I don't have any posts from October. But, if you click onto the archives for November, it will show all the posts for this month--my maiden voyage month, so to speak. :):):)

[Bunty]

Bob showed me how to leave comments. Your site is wonderful!

[sher]

Thank you to my mother-in-law, Bunty! I'm making cookies this week. Wish I had your recipe for Royal Biscuits. They're wonderful. Have a great Thanksgiving.

Sher