Brussels Sprouts and Pasta
I wanted to use these sprouts up before they dried out on me. Roasted in the balsamic vinegar/oil recipe like the cauliflower yesterday would have been fine. I wanted to do something a bit different and looked at several recipes including a few that called for heavy cream. I had the carton of whipping cream out and ready but I changed my mind.
Instead of a cream sauce I went with a chicken stock based sauce with plenty of lemon juice and zest. The reason I backed away from the cream was the addition of the diced tasso. I just couldn’t quite picture how it was going to work so I chickened out. Not that I could quite figure how the lemon sauce was going to act with the tasso, either.
Anyway, I halved the sprouts and added them to a pan with red onions and several sliced cloves of garlic. Added some olive oil and butter and cooked them with salt and pepper over medium heat while the pasta boiled. I zested a lemon and squeezed the juice into the pan, added some red pepper flakes. I added a cup and a half of chicken stock with some cornstarch mixed into it. That soon thickened into a pretty decent sauce that hinted at being something you could put on a bread pudding. LOL! When the pasta was done I dumped it on top of everything in the pan and hollered in Mrs J for dinner.
She sat there looking at her plate and then said “oh, those are sprouts, I thought they were olives”. Well now, there was a good idea! Some cracked green olives and some grated parmesan worked just fine in there.
Posted on December 9, 2010, in Fun with Food, JeffreyW, Recipes and tagged brussels sprouts, butter, corn starch, food, garlic toast, lemon, olive oil, olives, parmesan, pasta, Recipes, red onion, stock, tasso. Bookmark the permalink. 2 Comments.