Monday, November 10, 2008

Dinner Snapshot - Brussel Sprouts - From Beginning to End

A season of attending to several brussel sprout plants came to a conclusion when the last snow hit. Six plants had become one, most fell prey to raccoons. We were left with a giant stalk, toppling over from the weight of its sprouts. David had to use a saw to cut the stalk, measuring three inches in diameter. We had 1.9 pounds of sprouts total; the plant's largest sprout weighed in at over one ounce while the smallest could barely be registered by the palm of your hand.
David compared their taste to that of homegrown tomatoes...a tenderness and sweetness that you just can't get from grocery store equivalents.

Brussel Sprouts with Bacon
1-2 lbs brussel sprouts, cut in half lengthwise
2 tbs olive oil
6 ounces bacon, sliced into 1/2 inch thick pieces
2 tbs thyme, fresh or dried
1. Preheat oven to 425.
2. Heat olive oil in skillet over medium high heat. Add bacon. Cook four minutes, stirring frequently.
3. Add brussel sprouts and thyme. Stir well to coat sprouts.
4. Cook six to eight minutes.
5. Transfer sprouts to warmed casserole dish. Cook uncovered for 10 minutes. Serve.

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