I am slowly beginning to think ahead to Thanksgiving this year.
Due to the continuing pandemic, consciously, or unconsciously, I have delayed thinking and planning for what has always been my favorite holiday.
For most of us Thanksgiving 2020 will be unlike any other as we contend with the logistics of how to celebrate with our friends and family safely.
But Thanksgiving is coming and for me that means I will be preparing a Thanksgiving dinner. Sadly, just unsure at this time who except my husband and myself will be seated at our table.
So instead of allowing myself to dwell on something I have no control over I have decided to do what I love which is to plan the menu.
As part of my traditional meal I usually serve Brussels sprouts in some form. I have roasted them, sauteed them, combined them with cippolini onions, or pearl onions, or bacon, but this year I saw a recipe I could not resist and decided to try it out last week.
All I can say is I loved it so much I happily ate the leftovers all week.
This delightful recipe comes from Nancy Silverton’s The Mozza Cookbook, a gift my LA daughter-in-law gave me for Mother’s Day this year.
My sons and daughters-in-law each chose a book for me and sent it anonymously, and I was to figure out who sent which book. I guessed 1 out of 4, but have been enjoying each one so much the past months.
I will definitely be adding these to our Thanksgiving menu this year.
The Brussels sprouts are seared so they are nicely browned, but maintain their texture and vibrant green color.
They get tossed in a delicious vinaigrette (if you don’t have sherry vinegar, champagne vinegar works quite well).
They are then topped with golden bread crumbs laced with crispy prosciutto and fresh herbs.
They are delicious served warm or room temperature, and much of this recipe can be made ahead, which is always a plus at the holidays.
So consider adding this vibrant, tasty dish to your menu this year…
Brussels Sprouts with Sherry Vinegar and Prosciutto Bread Crumbs
(The Mozza Cookbook, Nancy Silverton)
For the prosciutto and bread crumbs
¼ pound prosciutto, ground or finely chopped
2 tablespoons extra-virgin olive oil
1 cup finely ground bread crumbs (from about 5 ounces of crustless bread)
½ cup finely chopped chervil leaves ( I substituted parsley)
½ cup finely minced fresh chives
1/3 cup finely chopped fresh tarragon leaves
To make the bread crumbs, adjust oven rack to the middle position and preheat the oven to 350 degrees F. Line a plate with paper towels.
Combine the prosciutto and olive oil in a large saute pan over medium-high heat and cook, stirring frequently, until the prosciutto is brown and crisp, about 5 minutes.
Turn off the heat and transfer the prosciutto to paper towels to drain.
Add the bread crumbs to the pan you cooked the prosciutto in and toss to coat the bread crumbs with the oil in the pan.
Scatter the bread crumbs on a baking sheet and place them in the oven to toast for 12 to 15 minutes, until they’re light golden brown, stirring them once or twice during cooking time so they brown evenly.
Remove the bread crumbs from the oven, but leave the oven on.
Add the prosciutto, chervil (or parsley), chives, and tarragon to the baking sheet with the bread crumbs and stir to combine.
Return the bread crumbs to the oven for 10 minutes, stirring them once
or twice during that time so they cook evenly, until they are golden
brown and crisp.
Set them aside to cool to room temperature. Use the bread crumbs , or transfer them to an airtight container, and store them at room temperature for up to two days. Bring the bread crumbs to room temperature before using them.
For the sherry vinaigrette
½ cup Spanish sherry vinegar (or champagne vinegar)
¼ cup finely chopped shallots
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
Combine the vinegar, shallots, salt, and pepper in a small bowl, and set aside for about 5 minutes to allow the shallots to marinate in the vinegar.
Add the oil in a slow, steady stream, whisking constantly to combine.
Taste for seasoning and add more salt or vinegar, if desired.
Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days.
Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.
For the Brussels sprouts
2 pounds Brussels sprouts, stem ends trimmed, outer leaves removed, and sprouts halved
1 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
Half of a lemon
To cook the Brussels sprouts, put them in a large bowl, drizzle them with ½ cup of the olive oil, season with salt and pepper, and toss to coat with the seasonings.
Heat ½ cup of the remaining olive oil in a large saute pan over medium heat until the oil is almost smoking and slides easily in the pan, 3 to 4 minutes.
Working in 2 or more batches, place the Brussels sprouts cut side down in a single layer in the oil and saute them for2 to 3 minutes on each side, until they are golden brown on both sides and tender but not mushy, using tongs to turn the sprouts as they brown.
Remove the sprouts to a plate or baking sheet as they are done.
When you’ve removed the first batch of sprouts, add the remaining 2 tablespoons of oil to the pan and cook another batch.
Repeat until all the Brussels sprouts are cooked, adding more oil as necessary.
You can prepare the Brussels sprouts to this point up to several hours in advance. Transfer them to an airtight container and keep them at room temperature until you are ready to sere them.
When you are ready to serve the Brussels sprouts, drizzle them with the vinaigrette, squeeze a few drops of lemon juice over them, and toss to coat the sprouts with the seasonings.
Taste for seasoning and add more salt if desired.
Transfer them to a serving platter or dish, sprinkling each layer of sprouts lightly with the bread crumbs.
Sprinkle ¼ of bread crumbs over the top and serve, serving the remaining bread crumbs on the side, or reserving them for another use. (They are delicious on any roasted vegetables).
Serve warm or at room temperature.
