Brussels Sprouts with Lemon Sauce

I did not eat brussels sprouts growing up, and it has always been one of those dishes where problem often times knock it down. Everyone knows someone who hates brussels sprouts.
So this dish for me was a new experiment for me, since I have no history with this dish at all.
Also this recipe comes from a new book! Lidia's Celebrate Like an Italian. I am not Italian, and rarely cook true Italian food, so let's see if I can get a good grasp on these flavors.

Ingredients
Sauce
Peel of 2 lemons, removed with vegetable peeler
1/3 cup of lemon juice
5 cloves of garlic, crushed and peel
2 medium lemons, cut into 1-inch chunks
1/2 tsp of kosher salt
1/4 cup of red pepper flakes
2 tbs of olive oil

Sprouts
1 1/2 lbs of brussels sprouts
3 tbs of olive oil
4 garlic cloves, sliced
1/2 tsp of kosher salt
1/4 tsp of crushed red pepper

Directions
Sauce
In a medium saucepan, combine lemon peels, juice, garlic, onion, salt, red pepper flakes and 1 1/2 cups of water.
Cover and let simmer for 20 minutes.
Uncover and simmer a bit more rapidly for about 20 minutes.
Scrape mixture into blender and carefully blend while drizzling olive oil in.
Return to sauce pan and keep warm until sprouts are done.

Sprouts
Trim Brussels sprouts to free outer leaves and then cut into slivers.
Heat olive oil in a large skillet over medium heat.
Add garlic, until it browns.
Add sprouts and seasoning, tossing everything together.
Cook for about 4 minutes, tossing everything together.
Cover skillet and let cook for another 4 to 5 minutes.

When you plate, lay lemon sauce down first, and add sprouts on top.

Changes I Made!
I kept my sprouts in take, as full bulbs and they cooked fine.
Also I made sure to keep adding water in the lemon sauce to make sure the onions were covered.

This recipe comes from Lidia's Celebrate Like an Italian.

Comments

"A Farewell to Arms" Mac N Cheese

I love reading, so when I was given The Book Lovers Cook Book it was a dream come true. I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me. Ingredients 2 cups of uncooked macaroni 1/4 cup of butter 2 tbs of flour 2 cups of milk 8 oz of cream cheese, softened 2 tsp of Dijon mustard 1/2 tsp of salt 1/2 tsp of pepper 8 oz of mild cheddar, grated Chives Directions Cook macaroni until tender, drain and set aside. Melt butter in a sauce pan until it sizzles. Stir in flour, and cook for at least 1 minute. Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...

My Big Fat Greek Salad

I dated a guy who's family is part Greek for years and loved the flavors his family introduced me to. This large salad is great to for something light to eat, or if you used it the way I did: pre gotta-fit-in-this-dress diet. Ingredients Dressing 3 tbs of red wine vinegar 1 tbs of Dijon mustard 3 cloves of garlic, minced 1 tsp of salt 1/2 tsp of black pepper 5 tbs of olive oil Toppings 1 round pita bread 1 tbs of olive oil Salad 1 head of iceberg lettuce 1 jar of marinated artichoke hearts, drained and halved 12 ounces of feta cheese 1 8 ounce can of garbanzo beans, drained and ri...

Curry, from Audrey

This may be a surprise, but as a small town Midwest girl, I did not grow up eating curry. I don't think I ever even tried curry, until I moved to Iowa and worked a woman who lived in New York City for decades. I was just learning how to cook, and I wanted other dishes to try and make. I asked her what I should learn how to make and without hesitating, she said curry. So I went online to try and find a recipe, and did not care for it. After looking at the recipe I realized it was because it had the cursed ingredient of peas in it, so I've been on a mission to find a pea less curry I like, and I found 2 recipes I wanted to try, and this is the first one I gave a shot. Ingredients 1 chicken breast 1 cup of flour 2 tbs of olive oil 1 cup of chicken broth 1 tps of mild curry 1 tps of strong curry 1 carrot, peeled and diced ...

By the Cookbooks

Search This Blog