AppleSproutBacon Hibernation Preparation

Michael brought this tasty recipe tonight and cooked up a yummy feast!

Grab at the store:

  • 1 lb brussels sprouts
  • 1 lb bacon (yes, take the time to get it cut at the counter)
  • 2 large granny smith apples
  • 3 cloves garlic
  • 1 lb pasta
  • 3-6 T butter
  • a chunk of pecorino Romano
  • salt and pepper

Trim and quarter 1 lb brussels sprouts. Put in pot of room temperature water to soak.

Slice 1/2 lb – 1 lb bacon pieces into thirds or quarters (roughly 2″ lengths) and begin to saute in large/deep pan (good pork – pancetta, guanicale – would be nice, but bacon was great; more is better, I think)

While bacon is cooking, cut two large granny smith apples into 6ths. Chop each segment into chunks (you want bite-size, but not too small; BIG bite size).

When bacon is 3/4 cooked, pour off 1/2-3/4 of the fat, leaving 1/4 cup or more behind; enough to grease the sprouts, etc.

Add 3 cloves garlic, minced, to the bacon and hot fat.

Turn on broiler.

After 1 minute of essentially deep frying the garlic bits, add the sprouts (strain/drain soaking-water first). Sauté a few minutes until all sprouts slightly yellow and start to soften on outsides.

Add apples and sauté until all apples look a little yellowed, which won’t take as long as the sprouts.

Throw whole pan onto middle rack under broiler for a while (~4-5 minutes) until sprouts and apples are lightly roasted and sprouts are soft to the wooden-spatula-poke.

Remarkably, the sprouts get tender and the apple pieces stay a little crisp and plenty juicy on the inside.

Meanwhile, plan to have 1 pound of pasta coming out of the water just after vegetables go into the oven (I used spaghetti, but penné or angel hair both sound good, too.)

Have on hand several tablespoons of melted butter (3-6, depending on your love of butter, again, more is better, I think). Toss pasta with butter, and add grated (fresh if possible) pecorino Romano liberally.

Salt lightly. Grind pepper vigorously.

****Get large serving bowl. Make a big ol’ party out of sprouts/apples/bacon/garlic/pasta/butter/cheese.

The result is killer: Sweet (apples), salty (bacon), bitter (sprouts), and sour (apples), fragrant (garlic), and deeply satisfying (carbs, butter, cheese, bacon fat, mmmm…) You’ll dig it.

Don’t plan on having room for ice cream afterward.
(Do plan on having a place to sleep nearby. Hibernation will ensue.)

2 Responses to “AppleSproutBacon Hibernation Preparation”

  1. Alanna Says:

    Hi Gabriel & Kristin, So great to meet you both last night, I’m glad your E & I selves ventured out. Your kitchen looks worth waiting 15 months for! AK

  2. iron stef Says:

    whoa. I totally’d this for future use. sounds perfect!

    sorry I didn’t get to chat with you at the potluck. hopefully there’ll be more social gatherings like it 🙂