Bacon And Brussels Sprout Mac And Cheese Food
BRUSSELS SPROUTS WITH BACON AND CHEESE
Steps:
- Place the bacon into a 10-inch straight-sided saute pan and set over medium-high heat. Cook bacon until crisp and brown. Remove bacon and all but 1 tablespoon of the fat from the pan using a slotted spoon. Decrease the heat to low. Add the onion and cook just until they turn semi-translucent, approximately 3 minutes. Add the salt and apple and continue to cook for another minute. Add the Brussels sprouts, heavy cream and mustard and cook just until the Brussels sprouts are heated through, approximately 1 to 2 minutes. Remove from the heat and stir in the bacon, blue cheese and nutmeg. Serve immediately.
- Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.
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- Boil large pan of salted water and cook pasta according to packet instructions or couple of minutes less for more al dente version (it will cook some more in the oven). Drain and set aside.
- While your pasta is cooking pour a small glug of oil into large frying or casserole style pan and add smoked bacon or pancetta together with shredded brussels sprouts. Fry until sprouts start to soften for approx 8-10 min. Add chopped chestnuts and set aside.
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- To prep the pasta: Fill a pot with 4-6 quarts of water. Add the salt and bring to a boil. Once boiling, add your pasta and cook according to package instructions. You should aim for al dente pasta.
- Add the onions and Brussels sprouts and sauté for 10 minutes or until tender. As the Brussels sprouts soften, use a wooden spoon or spatula to gently break them apart. Add the garlic and sauté an additional minute.
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- Bring a large pot of salted water to a boil. Add the pasta and cook until 2 minutes short of al dente. Drain and set aside.
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- While the bacon cooks, trim off the ends of the brussels sprouts and cut them into very thin slices or shave them on a mandoline. Add them to the pot with the reserved bacon fat and sprinkle with salt and pepper. Cook, stirring often, until brighter green in color but barely wilted, 2 to 3 minutes. Add the garlic and lemon zest and cook 1 minute. Sprinkle the flour over the top and stir until blended, about 1 minute more.
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