Brussels sprouts thread

We have talked about brussels sprouts on a2k and the pros and cons thereof, but I can't find a whole thread about them though I seem to remember one.

Anyway, I want to add this link here for myself and anyone else who doesn't just hate brussels sprouts (I did as a kid):

http://www.finecooking.com/recipes/orecchiette-brussels-sprouts-gorgonzola-brown-butter-pecans.aspx

This sounds luxurious and fattening to me, so it goes...

Orecchiette with Brussels Sprouts, Gorgonzola, and Brown-Butter
Pecans
by Dawn Yanagihara-Mitchell

For a sweet, nutty flavor, roast the Brussels sprouts until they’re just this side of charred.
Serves four to six.

Kosher salt
20 oz. Brussels sprouts, trimmed (4 cups)
3-1/2 Tbs. extra-virgin olive oil
Freshly ground black pepper
1 lb. dried orecchiette
1-1/2 Tbs. unsalted butter
1/2 cup coarsely chopped pecans
2 large shallots, minced (3/4 cup)
3/4 cup heavy cream
4 oz. Gorgonzola, crumbled (1 cup)
1 Tbs. fresh lemon juice
Position a rack in the lower third of the oven, set a heavy rimmed baking sheet on the rack, and
heat the oven to 500°F. Bring a large pot of well-salted water to a boil over high heat.
In a food processor fitted with the medium (4 mm) slicing disk, slice the Brussels sprouts.
Transfer them to a large bowl, drizzle with the oil, sprinkle with 1-1/4 tsp. salt and 1/2 tsp.
pepper, and toss until well coated. Remove the hot baking sheet from the oven and spread the
Brussels sprouts on it in a single layer. Roast, stirring once about halfway through the cooking
time, until the Brussels sprouts are tender and flecked with charred bits, 15 to 20 minutes.
Meanwhile, cook the orecchiette according to package directions until just al dente.
In a medium heavy-duty skillet, melt 1/2 Tbs. of the butter over medium heat. Add the pecans
and cook, stirring frequently, until the butter is deeply browned and the pecans are toasted, about
3 minutes. Transfer to a plate and set aside.

Melt the remaining 1 Tbs. butter in the skillet over medium heat. Add the shallots and cook,
stirring occasionally, until softened, 2 to 3 minutes. Add the cream and bring to a simmer. Off the
heat, add 3 oz. (3/4 cup) of the Gorgonzola and stir until melted.
Drain the orecchiette and return it to the pot. Add the Brussels sprouts, Gorgonzola sauce, and
lemon juice and toss well. Serve, sprinkled with the pecans and the remaining Gorgonzola.
photo: Scott Phillips
From Fine Cooking 102, pp. 107
October 29, 2009


Please add other recipes or links..