As promised, here is the recipe for the dish that I brought to Sunday supper! It is for a bussels sprouts gratin from Cooking Light although I am not sure which issue it is from because it was dictated to me over the phone by my mother. This recipe was almost completely local (except for the bacon and butter) and was oh so tasty. Hope you enjoy!
2 slices of bacon
4 shallots thinly sliced
2 lbs Brussels sprouts, trimmed and thinly sliced
1 cup water
1/2 tsp sea salt
1/4 tsp of freshly ground pepper
1 2oz. baguette sliced and food processed into crumbs (I bought mine from Homeboy Industries at the Brentwood FM!)
3 tbs. butter
1 tbs. canola oil
Set the oven to broil. Place the bacon flat into a large glass casserole dish and put in the oven. Cook until crispy. I would check on it periodically but it shouldn’t take too long. Remove from the oven. Take out the bacon, crumble, and set aside.
In a large pot on the stove heat the canola oil (at med-high heat) and saute the shallot until soft. Keep an eye on those shallots! Once they are soft add the water and the sprouts. Bring the water to a boil and partially cover the pot with its lid. Let cook for about 6 mins or until the sprouts are almost tender. When the sprouts are almost tender, remove them from the heat and sprinkle with half the salt and pepper. Spoon the Brussels into the bacon pan and put the crumbled bacon on top.
In another pot melt the butter over medium high heat. Add the rest of the salt and the bread crumbs to the butter and saute, stirring frequently until lightly toasted. This takes about 2 mins. Sprinkle the bread crumbs on top of the sprouts.
Broil for three mins or until golden. Enjoy!