Tuesday, December 1, 2009

Fall In - Thanksgiving Recap


Back in Chicago after almost a week in Wisconsin. Back to work. And back to email  - although it can get frustrating not having access to the internet at my parents’ house, not having the option of checking my Outlook is sort of a treat!. I hope you had a great Turkey Day. If your family is like mine, when you go home for the holidays there are both old traditions that you have had since before you were born and new ones that you know you are going to have for years. One of the latter for us is a Brussels sprouts recipe that my Mom made for the first time a couple years ago. This is the new staple, from Better Homes & Garden, November 2006.

Creamy Brussels Sprouts
8-10 servings
non-stick cooking spray

1 medium onion, quartered, thinly sliced
3 garlic cloves, minced
3 Tbsp butter
2 lbs Brussels sprouts, trimmed and halved (substitute 2 lbs green beans for sprouts and reduce baking time to 15-18 minutes)
1 tsp snipped fresh thyme or 1/4 tsp dried thyme, crushed
3/4 cup reduced sodium chicken broth
3/4 cup whipping cream
1/4 tsp ground nutmeg
1/2 cup finely shredded Parmesan cheese or Pecorino Romano cheese
1/4 tsp salt
1/8 tsp ground black pepper

Preheat oven to 350 degrees. Lightly coat a 1 1/2 quart oval gratin baking dish or regular baking dish with non-stick spray. In a 12-inch skillet cook onion and garlic in butter over medium heat for 3 minutes or until softened. Stir in Brussels sprouts and thyme. Cook for 4 minutes or until onions begin to brown. Add broth. Bring to boil. Cook, stirring occasionally for 3 to 4 minutes or until broth is nearly evaporated. Add cream and nutmeg. Cook for 4 minutes or until mixture begins to thicken. Transfer to prepared dish. Stir in half of the cheese, all of the salt and pepper. Sprinkle with rest of cheese. Bake, uncovered for 20-25 minutes or until Brussels sprouts are tender.

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