Brussels Sprouts With Pancetta
Brussels sprouts, which are essentially small cabbages, are a delicious fall vegetable and a traditional part of our Thanksgiving dinner. This dish is best if prepared right before serving, but you can prep the ingredients earlier in the day so everything is ready to go. Choose small Brussels sprouts that are firm, tightly closed and bright green in color.
With a sharp paring knife, remove any damaged outer leaves from the Brussels sprouts and trim a thin slice from the stem end of each sprout. Fill a medium-sized pot with a few inches of cold water and bring to boil. Add trimmed sprouts and salt to taste and cook just until tender, about 6 to 8 minutes. Drain well.
In large skillet over medium heat, fry pancetta or bacon until crisp, about 5 or 6 minutes. Spoon off all but a thin film of the bacon fat, then add sprouts and cook, stirring, just until sprouts are heated through and lightly coated with fat, about 1 or 2 minutes. Add salt and freshly ground pepper to taste.
Carol White
Carol White is a Napa Valley-based food writer and editor who has passionately devoted herself to the study of food and cooking. She was previously based in Toronto, where she worked as a food editor for one of Canada’s most popular magazines, Canadian Living, and edited a weekly food column for Canada’s largest newspaper, The Toronto Star. Carol is also the editor of the highly successful President’s Choice Cookbook and President’s Choice Barbecue Cookbook. Over the years, Carol has evolved a style of cooking that friends call “Cuisine Carolaise.” While not French, per se, Cuisine Carolaise can be described as rustic, clean, rich in flavor and based on the freshest, best-quality ingredients available.