Tag Archives: lemon

Shredded Brussel Sprouts with Bacon and Nutmeg

Good morning, my lovelies! As promised, here is the first recipe we made during Friday’s cooking class. More about that fabulous evening will be forthcoming, with pictures and stories . . . but first I need to catch my breath.

As you can probably tell, these step by step pictures were taken in the safety of my own kitchen, weeks before the class. And let me tell you–this recipe is amazing. I found the original on this blog, and I am so grateful I stumbled upon it and realized that I needed brussel sprouts in my life. Where did I get the idea that brussel sprouts are bitter and gross? This was a truth I took for granted during my entire childhood, in spite of the fact that I had never tasted them. Let’s debunk this myth right here, right now. There is no hint of bitter vegetable grossness about them. To me, they tasted like a more tender version of cauliflower and cabbage. Fresh and incredible. Add bacon to the mix, and you will fly to a distant and beautiful solar system and back.

Ingredients

(Serves 3)

1.5 lbs brussel sprouts

1/2 lb bacon, minced

1 TBS butter

salt and pepper

1/4 tsp freshly ground nutmeg

Juice from 1/2 lemon

The original recipe calls for pancetta, but while I would love to get my hands on some, my grocery store simply doesn’t carry it. And a special trip to the butcher’s doesn’t always fit into the scope of my week . . . yeah. So here’s the assembly:

First, mince the bacon. I like to cut the strips in half lengthwise and then in small chunks crosswise.

 Start frying it! I used another of my favorite Christmas gifts–a 12” cast iron skillet. It rounds out my collection (a 10” and a 14”).

While it’s frying, take those brussel sprouts by the scruffs of their necks and tell them it’s time to take care of business.

Cut the stems off the brussel sprouts . . .

. . . and then either shred or dice them. I halved them lengthwise, and then kind of whacked the the halves. No need to be precise here.

This was the most time consuming part of the whole dish–chopping the sprouts. They’re small and round, so please don’t cut off your finger while trying to get ’em taken care of. I devised a system by which I cut them all in half first, and then I lined up the halves and cut them in a row. That saved oodles of time. If you try to handle them one by one, despair may overtake you.

Now give the brussel sprouts a nice rinse. I suppose you could wash them before chopping them, but . . . whatever. Take any complaints regarding my brussel sprout washing to the Complaints Department. It’s in the North Pole, and no, I don’t have their phone number. Though if you get through to Santa Claus, put in a good word for me. I’m really hurting for a food processor. And an ice cream maker. And a juice machine. And a yoghurt maker. And a larger kitchen to house all these appliances.

Back to the bacon! Once it’s nice and browned, remove it.

Inspect it carefully . . .

. . . and eat a small piece, just to make sure it turned out okay.

Drain the bacon grease out of the pan and wipe it down with a paper towel if you’re so inclined. Now, add the 1 TBS of butter.

Once melted, add the shredded/chopped brussel sprouts.

Cook for about 5 minutes, adding salt and pepper to taste along the way.

Get your nutmeg grated, and add that as well.

May I add (in a snobbish voice, of course) that freshly ground nutmeg is nothing, I repeat nothing like the stuff in the canister?

It’s divine. And also a hallucinogenic.

On that note, add it into the brussel sprouts.

Now add the bacon back in, and continue to cook for another few minutes.

It’s becoming unbearably hard not to just consume this right now, straight outta that pan.

Squeeze half a lemon, and add the lemon juice right at the end.

Give it a taste–add more nutmeg or lemon juice if needed. You’re looking for a little burst of freshness in your mouth, but not one that overwhelms the flavors from the bacon and nutmeg. Serve it up!

It’s an incredible dish, guys.

I’ve been craving it ever since I ate the very last bite.

The situation is starting to get desperate.

The ladies at our shindig loved it, and you will love it too.

Click here for printer-friendly version: Shredded Brussel Sprouts with Bacon and Nutmeg

Hot Honey 'n' Lemon

Hello friends. It’s the season of sickness here in Chicago.

I rarely get sick (which makes me that much more of a wimp when I do succumb once or twice a year), but I definitely get the scratchy or achy throat. Especially when our church has just moved to a morning service and my throat isn’t used to making joyful noises at that early hour.

That would be the early hour of 10:30am.

Seriously, can you belt out an aria at 10:30 on any morning? And no, no one’s asking me to sing an aria exactly. But we’re getting way too distracted with this train of thought.

So: this is the drink my Mom made us when our throats hurt growing up. It says ‘comfort’ and ‘home’ and ‘coziness.’ And whether or not it’s a placebo effect, it really does make my throat feel better when I drink it.

I feel a little goofy calling this a recipe. But bear with me, because if you’ve never enjoyed this combination before, we might as well call this the Day of Enlightenment in your life.

Ingredients

(Serves 1)

1 c hot water

1 TBS + 2 tsp lemon juice

1 TBS + 2 tsp honey

Mix the lemon juice and honey into a mug full of hot water.

Hands courtesy of my husband.

Thanks, baby. Oh, and I love that orange sweater on you. I think you should wear it again asap.

Back to the drink. Taste and adjust–some people like it a little sweeter (me), some a little more acidic (my husband).

Drink up! Feel good. Drink some more! Feel even better.

I like it better than tea. It’s the perfect evening drink. And if you use fresh lemon juice, it’s that much awesome-er.

You can think of it as a kind of winter lemonade.

And don’t laugh at my ‘printer friendly version.’ I had to include it because of my . . . problems. Of the OCD kind.

Stay cozy everyone! That’s an order.

Click here for printer-friendly version: Hot Honey ‘n’ Lemon