A favorite Thanksgiving side dish of mine. Salty bacon, acid from the cider vinegar, and a hint of sweetness from the maple syrup, with shallots – that are good with anything.
Bacon, 5 slices, cooked and cut into small pieces
Brussels Sprouts, about 30 ea
Shallot, 2 ea, minced
Maple Syrup, 2 tbl
Apple Cider Vinegar, 2 tbl
Cook bacon until crispy, reserve bacon fat. Cut stem from sprouts, cut in half, and par cook in salted boiling water. Chill in ice bath, and remove from water. Heat bacon fat over medium heat. Dry off your sprouts very well or they will splatter in the pan and make a tremendous mess. sear until nicely brown, then flip the sprouts, add the shallot, and cook until the shallot is translucent and the sprouts are brown on both sides. Add maple syrup and cider vinegar to deglaze the pan, and then continue to cook reducing the liquid until it is syrupy. Turn off heat, add bacon to pan and toss to coat.
A hearty soup for the fall and winter, with a roux acting as the thickening agent. Bacon and ham give this soup a good depth of flavor. If you have never made Velouté before I will be posting a recipe and video soon about it. It is a classic french Mother sauce that involved simply a roux, and stock. It is used to make soups, and gravies primarily but the technique can be used with many applications.
Bacon, cut into small pieces – about 6 slices (thicker is better)
Ham – ~1cup
Onion, small dice – 1ea
Carrot, small dice – 1ea, med
Celery, small dice – 2 stalks
Garlic, minced – 4-5 cloves
Velouté* – about 3 cups
Chicken Stock – as needed
Parsley, minced – ~1/4cup
Potatoes, russet – 2 ea, peeled and diced
Green Beans – 14.5oz can
Heavy Cream – ~2tbl
Render bacon on med-low heat. Add ham and continue to brown. Remove from pan, crank heat to med-high and add onion, carrot, and celery, with salt, and cooking until browned. Add garlic and sweat for 1 minute. Add velouté, then thin out with chicken stock to desired consistency. Add parsley, then potatoes, and cook until potatoes are almost tender. Then add the green beans, and finish with heavy cream as desired.