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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Brussels Sprouts Gratin with Caramelized Shallots

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Brussels Sprouts Gratin with Caramelized Shallots Empty Brussels Sprouts Gratin with Caramelized Shallots

    Post by Lobo Fri 22 Jan 2016, 2:00 am

    Brussels Sprouts Gratin with Caramelized Shallots Img34l
    Brussels Sprouts Gratin with Caramelized Shallots
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    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Servings: 8
    We’ve put a sophisticated new spin on a traditional Thanksgiving vegetable, transforming brussels sprouts into a creamy gratin. This dish offers an enticing contrast of flavors and textures: Caramelized shallots offset the slight bitterness of the brussels sprouts, while cream and two kinds of cheese add richness. A bread crumb topping lends irresistible buttery crunch.






    • 745

    Ingredients:

    For the topping:


    • 3 cups coarse fresh bread crumbs
    • 3 Tbs. unsalted butter, melted
    • 1 1/2 tsp. lemon zest
    • 1/2 tsp. kosher salt
    • 1/2 tsp. freshly ground pepper
    • 2 Tbs. minced fresh flat-leaf parsley


    For the gratin:


    • 1 Tbs. unsalted butter
    • Kosher salt, to taste, plus 2 tsp.
    • 2 lb. brussels sprouts, trimmed and halved lengthwise
    • 2 Tbs. all-purpose flour
    • 8 oz. Gruyère cheese, grated
    • 1/2 oz. Parmigiano-Reggiano cheese, grated
    • 1 tsp. lemon zest
    • 3/4 tsp. freshly ground pepper
    • 1 cup heavy cream
    • 1 jar (8 oz.) caramelized shallots, liquid strained off

    Brussels Sprouts Gratin with Caramelized Shallots Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

    Directions:

    Preheat an oven to 375°F.

    To make the topping, in a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside.

    To make the gratin, grease a 12-inch ovenproof nonstick fry pan with the butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.

    In a bowl, stir together the flour, Gruyère, Parmigiano-Reggiano, lemon zest, the 2 tsp. salt and the pepper. Stir in the cream, then the brussels sprouts and caramelized shallots. Transfer the mixture to the prepared fry pan and smooth the top. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.
    Williams-Sonoma Kitchen.

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