3452. LEMON CREAM BRUSSELS SPROUTS with BACON and SAGE

serves eight

2 pounds Brussels sprouts, trimmed and halved 

3 slices thick-cut bacon 

2 shallots, halved and thinly sliced 

1 cup heavy cream 

2 teaspoons chopped fresh sage leaves 

1 teaspoon grated lemon zest 

1 tablespoon lemon juice 

1/2 teaspoon kosher salt 

freshly ground pepper, to taste

 

Bring 4 quarts of lightly salted water to a boil in a large saucepan; add Brussels sprouts. Cook 3 minutes or until crisp-tender. Drain in a colander, then refresh under cold running water to stop cooking.

 

In a large, heavy skillet over medium heat, cook bacon until crisp, about 7 minutes. Drain bacon on paper towels, leaving rendered fat in skillet. Put shallots in skillet and sauté over medium heat until translucent, about 3 minutes. Add sprouts; sauté 3 minutes longer.

 

Add cream, sage, and lemon zest, stirring to mix. Bring mixture to a simmer; reduce heat to medium-low. Simmer, uncovered, until cream is reduced and thickens to a glaze that loosely coats sprouts, about 3 minutes. Stir in lemon juice and add salt and pepper to taste. Crumble cooked bacon on top and serve immediately.

 

 

bacon recipe source: Frank P. Melodia, redbook, 300 West 57th St. 22nd Floor, New York, NY 10019

3451. SWEET PEA SALAD with SCALLION, BACON, and LEMON CREAM DRESSING

yields 4 side dish-sized servings 

Salad:

1 1/2 tablespoons olive oil

6 slices bacon, chopped

10 oz (285 g) frozen sweet green peas (not thawed)

3 scallions, green and white parts, thinly sliced

1/2 cup flat-leaf parsley leaves, pulled from the stems

salt and black pepper

Dressing:

1/4 cup (60 ml) whipping cream

1 teaspoon lemon juice

1/2 teaspoon lemon zest

1/4 teaspoon sugar

1 pinch salt

Heat the oil in a medium skillet over medium-high heat; add the bacon and fry until crispy, about 4 to 5 minutes, stirring occasionally. Transfer the bacon to a paper towel-lined plate to cool and drain off the excess oil.

Fill a medium saucepan half-full with water and bring it to a rolling boil; add a generous sprinkling of salt. Stir in the frozen peas and time them for 45 seconds. Strain the peas and let them cool.

Combine the bacon, peas, scallion, parsley leaves, and a pinch of salt and pepper in a large bowl, and then pour it onto a serving dish; chill until serving.

For the dressing, whip the cream until thickened enough so that when you spoon a dollop, it stays without spreading out too much. Whisk in the lemon juice, lemon zest, sugar, and salt.

Right before serving, dollop the lemon cream dressing onto the salad.

bacon recipe source: Faith Gorsky, An Edible Mosaic (@AnEdibleMosaic), May 16, 2014

2894. SALSIFY and BRUSSELS SPROUTS with BACON and LEMON CREAM

serves 4-6 


2 tablespoons grass-fed butter 
2 lbs Brussels sprouts, quartered
2 cups salsify root, peeled and thinly sliced on the bias (diagonal) 
1/2 cup shallots, thinly sliced
2 cloves garlic, minced 
4 strips uncooked bacon, chopped 
1/2 cup broth (or water) 
1/2 teaspoon sea salt 
1/4 teaspoon black pepper 
1 teaspoon red pepper flakes 
Juice of 1 lemon (about 1/4 cup) 
1/2 cup organic sour cream
pinch salt 

In a large skillet heat butter over medium flame. Add butter and melt. Add sliced salsify to the pan and cook 3-5 minutes, stirring frequently, until becoming slightly browned. Add bacon and shallots to the pan. Cook 5 more minutes until the bacon begins to get about halfway "done." Add the Brussels sprouts and garlic and saute 2-3 more minutes to brown edges.  

Add broth and salt, pepper and red pepper flakes. Cover and turn to low; let simmer 5-10 more minutes until sprouts begin to soften and the liquid has reduced by at least half. 

While the veggie mixture is cooking, whisk the lemon juice, sour cream and pinch of salt together in a small bowl.

Add the lemon cream to the pan and stir to coat the vegetables. Cook 2-3 more minutes to let the sauce heat and thicken. Serve hot, garnished with a pinch of red pepper flakes.


bacon recipe courtesy of: Laura, Rising Moon Food, Portland, Oregon, January 14, 2013