Do You Know the Muffin Pan? by Fazio Amy

Author:Fazio, Amy
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2013-12-31T16:00:00+00:00

MINI BRUSSELS SPROUT GRATIN

Please don’t let the laundry list of ingredients scare you off from trying this dish. The added touches of lemon zest, parsley, and bacon give the Brussels sprouts a huge flavor boost. Try serving it at your next dinner party. It is sure to be a big hit.

YOU WILL NEED:

Pan: Standard 12-cup muffin pan

Ingredients:

1 lb. Brussels sprouts, rinsed, peeled and quartered

5–6 cloves garlic, whole and unpeeled

3 tbsp olive oil

6 shallots, peeled and thinly sliced

3 slices bacon, chopped

1 tbsp lemon juice

1 tbsp unsalted butter

2 tsp flour

1 cup heavy cream

2 sprigs thyme, whole

1 tbsp water

2 tsp cornstarch

1 cup parmesan cheese, grated

½ cuppanko bread crumbs

2 tsp parsley, finely chopped

2 tsp lemon zest

3 tbsp gruyere cheese, grated

1 tsp salt

¼ tsp pepper

2 tsp unsalted butter, melted

Directions:

1. Preheat oven 400°F and spray a standard muffin pan and baking sheet.

2. On a piece of foil, place cloves of garlic and drizzle with 2 tablespoons of olive oil. Fold foil over and create a pouch around the garlic. Seal up the edges and roast in the oven for 15 minutes. Remove from oven and allow to cool. Remove garlic from foil and press clove from the peel. Set garlic aside.

3. In a large mixing bowl, toss sprouts with a tablespoon of olive oil, salt, and pepper. Spread sprouts out in a single layer on greased baking sheet. Roast at 400°F for 10 minutes, or until sprouts are browned. Transfer Brussels sprouts into a large bowl.

4. In a large pan over medium high heat, sauté shallots and bacon, stirring frequently. Sauté until bacon is cooked and shallots begin to caramelize, about 4 minutes. Add 1 tablespoon of lemon zest and the cloves of roasted garlic. Deglaze the pan with lemon juice. Stir and remove pan from heat. Pour contents of the pan into the bowl with the Brussels sprouts. Stir the contents together. Set aside.

5. In a large saucepan over medium high heat, melt 1 tablespoon butter and add flour to make a roux. Cook for 30 seconds, until it's light brown. Add cream and thyme leaves, stirring to avoid lumps. Continue to stir for 2 minutes until it starts to simmer. In a small bowl stir together 1 tablespoon of water and 2 tsps of cornstarch to make a slurry. Mix well. Add the slurry to the cream and stir. The cream sauce should start to thicken. Remove the pan from the heat and remove the sprigs of thyme. Return to the heat and add the parmesan cheese. Stir until cheese has melted. Season with salt and pepper to taste.

6. Carefully pour the cream sauce into the bowl with the Brussels sprouts and gently fold together.

7. Scoop the mixture into the cups of the muffin pan, filling them to the top. Press lightly to pack the Brussels sprouts into the bottom.

8. In a small bowl, mix together parsley, remaining 1 tablespoon lemon zest, gruyere, melted butter and salt and pepper to taste. Sprinkle the mixture on top of the Brussels sprouts. Spray a sheet of foil and cover the muffin pan, sprayed side down.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.