Text 18242, 82 rader
Skriven 2011-11-24 18:58:00 av Dave Drum (56829.cooking)
Ärende: BH&G 055
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brussels Sprouts w/Toasted Hazelnut Butter
 Categories: Vegetables, Nuts, Citrus, Poultry
      Yield: 7 servings
 
MMMMM---------------------------BUTTER--------------------------------
    1/3 c  Hazelnuts
      2 oz Unsalted butter; softened
      2 ts Fine grated lemon zest
  1 1/2 ts Lightly chopped fresh thyme
    1/2 ts Honey
           Kosher salt

MMMMM----------------------BRUSSELS SPROUTS---------------------------
    1/4 c  Extra-virgin olive oil
  1 3/4 lb Brussels sprouts; trimmed,
           - quartered or in 6 wedges
           - if very large
           Kosher salt
    1/2 c  Chicken broth
 
  The lemon zest in the butter adds loads of bright flavor to
  the nutty sprouts. Suffice it to say, this delicious dish
  trumps the old one.
  
  Heat the oven to 400øF. Put the hazelnuts on a small
  rimmed baking sheet. Roast in the oven until they are a deep
  golden-brown (the skins will be visibly splitting), 5 to 6
  minutes. Wrap the nuts in a clean kitchen towel, cool for a
  couple of minutes, and then take the skins off by rubbing
  the nuts together in the kitchen towel while still warm.
  Don't worry about getting all of the skins off.
  
  Let the nuts cool for about 10 minutes. Finely chop 1/4
  cup of the nuts in a small food processor. The nuts should
  be very finely ground, but not so much that they turn into
  nut butter. Coarsely chop the remaining nuts and set aside
  for a garnish.
  
  Put the finely chopped nuts, butter, lemon zest, thyme,
  honey, and 1/4 teaspoon salt in a small bowl and mix with a
  spatula until well combined. Set aside or refrigerate if not
  using right away.
  
  Heat the oil in a 12-inch skillet over medium high heat.
  Add the Brussels sprouts and 1-1/2 teaspoon salt and stir
  well. Reduce the heat to medium and cook, stirring
  occasionally and then more frequently as the sprouts begin
  to brown, until all of the sprouts are golden-brown on most
  sides and have lost their raw color (they will still feel
  firm), 15 to 18 minutes.
  
  Add the broth and immediately cover the pan. Cook until
  the broth has reduced to a few tablespoons, about 2 minutes.
  Uncover, raise the heat to high, and boil off most of the
  remaining liquid, 1 to 2 minutes. Take the pan off the heat
  and add the hazelnut butter in spoonfuls; toss well. Season
  to taste with salt.
  
  Transfer the sprouts to a warm serving dish and garnish
  with the reserved hazelnuts.
  
  Make Ahead: You can trim and quarter the Brussels sprouts
  several hours before cooking. The butter can be made and
  refrigerated (tightly wrapped) 2 days ahead. Store the extra
  nuts for garnish at room temperature.
  
  Serves six to eight
  
  From: Fine Cooking Magazine | November 2009
  
  MM Format by Dave Drum - 26 December 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Sweet food of sweetly uttered knowledge. - John Lyly
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