Brussels Sprouts à La Kefalonitissa Recipes

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
• Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

TRULY DELICIOUS BRUSSELS SPROUTS

Steps:

• Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
• Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
• Season with salt and pepper and serve.

JASMINE'S BRUSSELS SPROUTS

Steps:

• Bring the water to a boil in a large saucepan. Add Brussels sprouts, and cook for 5 to 7 minutes. They should still be slightly firm. Drain, and rinse with cold water. Slice the sprouts in half, and set aside.
• Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and pancetta; cook and stir for about 5 minutes, until garlic is lightly browned. Add the remaining olive oil and Brussels sprouts. Reduce the heat to medium and cook, stirring until the sprouts are well coated with the flavor. Season with salt and pepper, and cook for 5 more minutes before serving.

SICILIAN BRUSSELS SPROUTS

Steps:

• In a large cast-iron or other ovenproof skillet, cook the pancetta over medium heat until browned. Remove to paper towels with a slotted spoon., Add Brussels sprouts to pan; cook and stir until lightly browned. Remove from the heat. Stir in the capers, oil, vinegar, lemon juice, salt and pepper., Bake, uncovered, at 350° until caramelized, stirring occasionally, 15-20 minutes. Add the raisins, pine nuts, lemon zest and pancetta; toss to coat.

THE BRUSSELS SPROUTS SPECIAL

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place pizza on a sheet pan or pizza pan. Do not allow to thaw before placing in the oven; it should be frozen.
• Toss Brussels sprouts with 2 teaspoons olive oil in a medium bowl and season with salt and pepper. Scatter the Brussels sprouts on the pizza.
• Toss the red onion slices with the remaining 1 teaspoon olive oil, and arrange on top of the Brussels sprouts.
• Sprinkle the bacon over the onions, and top with grated Parmesan cheese and crushed red pepper flakes.
• Bake in the preheated oven for 13 to 15 minutes.

CAULIFLOWER à LA KEFALONITISSA

Steps:

• In a large pot, heat oil on medium high heat, add onion, garlic and parsley. Season with salt and sauté until onions are transluscent.
• Add tomato paste. Let it sauté for a few seconds while stirring it.
• Add the tomatoes. Cook for a minute until tomatoes release some juice.
• Add cauliflower, and oregano (not too much) and stir. Season with more salt and pepper.
• Add a cup of water and bring to a boil.
• Reduce heat to medium and cover.
• Cook for 30 minutes or so until cauliflower is tender and the sauce is thickened.
• Serve with feta.

BRUSSELS SPROUTS à LA KEFALONITISSA

Steps:

• In a large pot, heat the oil on medium high heat.
• Add onions, garlic, and parsley. Sauté until onions are translucent.
• Add tomato paste and let it sauté or "roast" for a few seconds. Stir.
• Add tomatoes and cook for a minute or two until they release some juices.
• Season with some salt and pepper.
• Add the brussels sprouts.
• Add a cup and a half to two cups of water.
• Season again if necessary.
• Add oregano, not too much. (Like 3 or 4 dashes).
• Reduce heat to medium or medium low, cover halfway, and simmer for 40 minutes or until sprouts are tender and sauce has thickened.
• If there is too much liquid after the sprouts have cooked, remove the lid, and increase the heat until sauce thickens.
• Serve with feta.
• You may also add 3 or 4 cubed Idaho potatoes into the stew at the point in the recipe where you add in the brussel sprouts. This makes for a thicker and tastier sauce. If you do this, just add more water and salt since potatoes tend to absorb a lot of liquid.