Chef Fetty’s Recipe of the Month – July

Posted by on 10 Jul 2012 1 Comment

in Newsletters

As I sit in my kitchen and think about a recipe for this month’s newsletter, I look at the thermometer on the wall.  It’s only 102 degrees today in here, so the kitchen environment immediately inspires me.

I’m thinking… holiday side dishes! Believe it or not, in the restaurant business we are always thinking ahead and planning for the next meal, the next wedding and the next season.  Already we are booking holiday events, so I’m forced to forget about summer tomatoes and sweet corn.  Now I need to consider root vegetables and hearty dishes.  The following recipe is a great side dish for holiday meals or a fall or winter Sunday supper with the family.  Please enjoy this dish as it celebrates one of the most maligned vegetables on the planet; the brussel sprout.

Brussel Sprouts with Bleu Cheese

Ingredients-

  • 12 oz. fresh Brussels sprouts, trimmed, cut into ½
  • 1 shallot, minced
  • 1 Tbsp. unsalted butter
  • 1Tbsp. olive oil
  • 2 cups heavy cream
  • 4 oz. bleu cheese (gorgonzola preferred, but any will do)
  • Kosher salt and fresh cracked pepper to taste

Procedure-

  1. Bring a quart of salted water to the boil in a small saucepot.
  2. Place the Brussels sprouts in the water and blanch for 3 minutes.
  3. Remove the sprouts and place them in ice water until they have cooled.
  4. Once they are cold, drain them of all excess water.
  5. Heat a small sauce pot over medium heat.
  6. Add the butter and olive oil and melt together.
  7. Sauté the minced shallot in the fats.
  8. Add the heavy cream, reduce the heat and simmer until the cream begins to thicken (approximately 5 minutes.)
  9. Add the bleu cheese to the sauce and whisk to incorporate.
  10. Add the pre-cooked sprouts and simmer together for another 2-3 minutes until the sprouts are hot.
  11. Season to taste with the salt and pepper and serve immediately.

Notes-

Cooked bacon, pearl onions, or apples can be added to this as a variation. It can also be turned into a casserole by placing the mixture in a casserole dish and topping it with fried onions, fresh breadcrumbs, or dried Japanese bread crumbs (panko).