Braised Brussels Sprouts - Chris Cooks
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Video of Brussels Sprouts & Pancetta, Convection Steam Oven
How to prepare wonderful roasted vegetables in a Convection Steam Oven. This method steams and caramelizes the vegetables to produce wonderful flavors.
Giada De Laurentiis' Bacon and Brussels Sprout Orecchiette | Giada's Holiday Handbook | Food Network
Pasta salad is no longer just a summer food! Giada De Laurentiis uses bacon and Brussels sprouts (a winning combo!) for a holiday twist.
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Giada's Holiday Handbook is the ultimate resource for creative and doable entertaining ideas. In each episode, Giada tackles an entertaining or holiday-focused theme, and offers a clever plan for pulling off the perfect party.
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Bacon and Brussels Sprout Orecchiette
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 45 min (includes marinating time)
Active: 25 min
Yield: 8 servings
Ingredients
1 teaspoon kosher salt, plus additional for seasoning pasta water
1 pound orecchiette
1 pound Brussels sprouts, separated into leaves
1 pound apple wood smoked bacon, chopped
1 cup freshly grated Parmesan
3/4 cup extra-virgin olive oil
1/3 cup apple cider vinegar
2 tablespoons Dijon mustard
1/2 cup pomegranate seeds
Directions
Bring a large pot of water to a boil. Season generously with salt and add the pasta. Cook until just under al dente, about 9 minutes. Remove the pasta to a rimmed baking sheet using a spider, allowing it to continue cooking and cool slightly. Return the water to a boil and stir in the Brussels sprout leaves. Simmer for 30 seconds. Remove the leaves to the same tray using a spider. Cool slightly.
Add the bacon to a medium skillet and place over medium heat. Cook, stirring often with a wooden spoon, until the bacon is brown and crispy, about 10 minutes.
Meanwhile, whisk the Parmesan, olive oil, vinegar, mustard and 3/4 teaspoon salt together in a large bowl. Add the slightly cooled pasta, Brussels sprouts and the remaining 1/4 teaspoon salt. Remove the crispy bacon to the bowl with a slotted spoon and toss well to coat. Sprinkle with the pomegranate seeds and toss gently if desired. Allow the salad to marinate at room temperature for 1 hour or refrigerated up to 4 hours before serving.
Cook’s Note
You can also blanch and shock the Brussels sprout leaves. To do so, prepare an ice bath in a medium bowl. Prepare the pot of water as above. Cook the leaves until bright green and just tender, about 1 minute and 30 seconds. Remove the leaves to the ice bath, using a spider, to shock, until chilled. Drain well and blot dry with a towel. Set aside.
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Giada De Laurentiis' Bacon and Brussels Sprout Orecchiette | Giada's Holiday Handbook | Food Network
Fast Cheese Soufflé
Treat your family this holiday with a special recipe from Jacques Pépin
INGREDIENTS:
· 6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
· 6 tablespoons all-purpose flour
· 2 cups cold whole milk
· 1/2 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 5 extra-large eggs
· 2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
·3 tablespoons minced fresh chives
Preheat the oven to 400 degrees F.
Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.
Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.
Bake for 30 to 40 minutes, or until the soufflé is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.
Jacques Pépin's Maman's Cheese Soufflé | Genius Recipes
This recipe is the easiest soufflé you'll meet. It comes from Jacques Pépin's maman (which just means mom in French) and unlike traditional French soufflés that call for separating the eggs, this recipe has you beat the eggs straight into the sauce. Jacques is here to cook and share the story with Kristen. GET THE RECIPE ►►
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INGREDIENTS
6 tablespoons unsalted butter, plus additional to butter a 5- to 6-cup gratin dish
1/4 cup finely grated Parmesan cheese
6 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 extra-large eggs (or 6 large ones)
2 1/2 cups grated Swiss cheese, preferably Gruyère (about 6 ounces), plus three more optional slices for garnish (roughly 2-inch by 3-inch)
3 tablespoons minced chives
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Lamb chops, Rack of Lamb, Rice, Brussel Sprouts & Potatoes, Soufflé
How to cook Savory Lamb Chops, Juicy Rack of Lamb, spicy Tangy oven baked Spare Ribs, cheesy delicious Broccoli ???? Casserole, Seasoned Basmati Rice, Brussels sprouts and Potatoes and Sweet Potato Soufflé! comeonin! Pray Without Ceasing! Blessings!