Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, June 28, 2011

Shaved Brussel Sprouts with Bacon

Brussel Sprouts... It's love all the way... and i think the Italian roots have a lot to do with that...

Wikipedia: Forerunners to modern Brussels sprouts were likely cultivated in ancient Rome. Brussels sprouts as we now know them were grown possibly as early as the 13th century in what is nowBelgium.[1] The first written reference dates to 1587.[1] During the 16th century they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe.

I love them roasted whole but if I'm not feeling too lazy, i get the mandolin out and slice them into thin slices of heaven... cooked with bacon, sweet onions and a little of chicken stock... Need i say more?

1 lb of brussel sprouts sliced thin thru a mandolin or cut with a knife
4 slices of smoked bacon chopped
1 small sweet onion chopped
1/4 cup of chicken stock
1 tablespoon of apple cider vinegar
salt and pepper to taste

In a large frying pan, cook bacon until crispy. With a slotted spoon remove bacon and set aside. Remove all but 2 tablespoons of the bacon grease. Add onion and cook for about 5 minutes or until translucent.
Add brussel sprouts and cook on medium for 5 minutes. Add chicken stock and vinegar and cook for another 5 minutes. Season with salt and pepper and toss the bacon pieces right before serving.