Tom Colicchia’s restaurant made Brussels sprouts a thingand the dish is perfect for your Thanksgiving spread.
Vegetables are now a popular menu item everywhere except for a long time A top chef the judge says that wasn’t always the case.
“However, when we opened Craft, Brussels sprouts were a rarity on restaurant menus. Nobody wanted them. Nobody was making them, at least not professionally,” the restaurateur says of his New York restaurant. “They were derided for their fondness, for their texture, for everything so much that they were a cliché of what you don’t want to eat.”
The best turkey recipes for Thanksgiving
So Colicchio’s team cooked up a version cooked with aromatics and bacon fat. “A wealth of bacon [and] the delicate herbiness is addictive,” he continues about this dish, which is included in his cookbook-memoir Why I cook. “Year after year it is one of the most popular dishes on the Craft menu, but you can easily prepare it at home.”
The attention-grabbing side is a guaranteed Thanksgiving hit, according to Colicchio: “You’ll want to keep popping them in your mouth like chips.”
Tom Colicchio’s brussels sprouts with bacon and thyme.
Fred Hardy
Tom Colicchio’s brussels sprouts with bacon and thyme
2 tablespoons extra virgin olive oil, plus more for topping
3 thicker slices of bacon, roughly chopped
1 small garlic, sliced
1¼ teaspoons kosher salt, divided
2 lb. Brussels sprouts, trimmed and halved (about 6 ½ cups)
¼ cup tap water
¾ teaspoon fresh thyme leaves, plus 2 (5-inch) thyme sprigs
½ teaspoon of freshly ground black pepper
1. Heat the oil in a large skillet over medium until it shimmers. Add bacon; cook, stirring occasionally, until the fat is rendered and the bacon is crisp, about 5 minutes. Add onion and 1 teaspoon salt; cook, stirring often, until the onion begins to soften, about 5 minutes.
2. Slowly mix in the brussels sprouts; season with the remaining ¼ teaspoon salt. Add water; cook, stirring occasionally, until lightly browned on the edges, 5 to 6 minutes. Add thyme leaves and pepper; continue cooking until sprouts are tender-crisp, 4 to 5 minutes.
3. Add thyme sprigs; cook until sprouts are tender and golden brown, 3 to 4 minutes. If desired, season with more salt and pepper; drizzle with oil and serve.
Serves: 6
Active time: 30 minutes
Total time: 30 minutes
Categories: Trends
Source: HIS Education