Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, November 20, 2013

Brussel Sprouts with Slivered Almonds

This one is all about the crunch, and perfect for a casual dinner or your Thanksgiving meal.  Start by finely chopping a shallot and a couple of cloves of garlic while you heat up some butter or extra virgin olive oil in a sauté pan.  Shred your brussel sprouts by holding the base of each sprout and carefully cut into 1/8 inch slices.  When you’re well on your way sauté the shallot, garlic, and slivered almonds until they just begin to brown then add the sprouts.  They don’t take long, five minutes tops, and be sure to flip a couple of times while cooking.  Before serving add salt and pepper to taste along with a squeeze of lemon.  You could also serve it as a cold salad but don’t cook the brussel sprouts, skip the shallot and garlic, toast the slivered almonds, and add a bit of shaved parmesan.

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