Monday, October 24, 2011

Brussels Sprouts Gratin with Caramelized Shallots

It has been a crazy week. I decided to leave my job at Seattle Weekly after 3 years leading the Marketing department. It was a quick decision that I'm sure will work out in the long run and in the meantime, my few blog followers will reap the benefits of more regular posts. Let's kick-off with this delicious brussels sprout recipe. It's a great side-dish that made for perfect leftovers. Enjoy!

Brussels Sprouts Gratin with Caramelized Shallots

from Williams Sonoma
  • 3 cups coarse fresh bread crumbs **I recommend 1 cup, 3 cups was WAY too much.
  • 3 Tbs. unsalted butter, melted
  • 1 1/2 tsp. lemon zest
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 2 Tbs. minced fresh flat-leaf parsley
  • 1 Tbs. unsalted butter
  • Kosher salt, to taste, plus 2 tsp.
  • 2 lb. brussels sprouts, trimmed and halved lengthwise
  • 2 Tbs. all-purpose flour
  • 8 oz. Gruyère cheese, grated
  • 1/2 oz. Parmigiano-Reggiano cheese, grated
  • 1 tsp. lemon zest
  • 3/4 tsp. freshly ground pepper
  • 1 cup heavy cream
  • 1 jar (8 oz.) caramelized shallots, liquid strained off

1. Preheat an oven to 375°F.

2. To make the topping, in a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside.

3. To make the gratin, grease a 12-inch ovenproof nonstick fry pan with the butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.

4. In a bowl, stir together the flour, Gruyère, Parmigiano-Reggiano, lemon zest, the 2 tsp. salt and the pepper. Stir in the cream, then the brussels sprouts and caramelized shallots. Transfer the mixture to the prepared fry pan and smooth the top. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.

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