I’m getting excited for Thanksgiving – my favorite holiday! Maybe that’s why I have not one, not two, but three Thanksgiving items to share with you: today, a great recipe and a genius gadget, and tomorrow a Turkey Day giveaway to show my readers some love!
So, first the recipe. Last year I gave you the recipe for my own zingy fresh cranberry-jalapeño relish. This year, I’m sharing a fantastic Epicurious recipe for Brussels Sprout Hash with Caramelized Shallots, now a Thanksgiving staple in my house. I know Brussels sprouts can be a bit polarizing, but even the avowed Brussels-haters in my family insist I keep this on the menu year after year. (There’s a reason why over 200 people have reviewed the recipe on Epicurious so far and 97% say they would make it again!)
Here are my cooking notes:
- I find the shallots take much longer to caramelize than the three minutes indicated in the recipe.
- I use a food processor to slice the sprouts, both to save time but also because I think the dish tastes better when the sprouts are thinly sliced, almost shredded.
- I use chicken broth instead of water to do the braising.
- If the amount of butter called for scares you, you absolutely can cut back — you’ll just lose some of the richness of the dish.
Now, the gadget tip. For years I’ve used the same gravy separator that’s probably sitting in your kitchen as well. It works — sort of — but a not insignificant amount of fat always sneaks through the tilted spout:
Don’t you just look at this design and think, “Why didn’t someone come up with this years ago?” I gave it a try-out last month (I made a braised turkey breast with apples) and all I can say is, if turkey gravy is on your menu, run, don’t walk to Sur la Table to get one. (I was pleased to see last week that the New York Times Dining section apparently agrees with me!)*
And in keeping with this season of thanks, tomorrow I’ll be expressing my gratitude for YOU, the TLT readership, with a fun foodie giveaway — a free, one-year subscription to Bon Appétit! Be sure to come back tomorrow if you want to enter the drawing.
*Just FYI, I have no relationship with the manufacturer of this product (or with Sur la Table) and I haven’t received any compensation for this review. If I ever do receive any type of compensation or freebie, like a free review copy of a cookbook, I’ll always disclose that fact in the post.
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