Saturday, October 30, 2010

Recipe for Redlands Daily Facts Food Column 10.30

Brussels Sprouts Gratin with Caramelized Shallots

Preheat oven to 375F

For topping:
3 cups coarse fresh bread crumbs
3 tbsp unsalted butter, melted
1 ½ tsp lemon zest
½ tsp kosher salt
½ tsp freshly ground pepper
2 tbs minced fresh flat leaf parsley

For gratin:
1 tbs unsalted butter
Kosher salt to taste, plus 2 tsp
2 lb Brussels sprouts trimmed halved lengthwise
2 tbs all purpose flour
8 oz gruyere cheese, grated
½ oz Parmigiano Reggiano, grated
1 tsp lemon zest
¾ tsp fresh ground pepper
1 cup heavy cream
4-5 shallots, thin slice

Microplane (or cheese grater
12in or larger cast iron cookware (or dutch oven)
large stock pot
mixing bowls

Preheat oven to 375F

For topping:
In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside.

For caramelized shallots, finely slice 4-5 shallots very thin. Heat large cast iron skillet on stovetop, drizzled with grape seed oil or any high heat oil (soy oil will work too). Heat cast iron with oil, add sliced shallots and cook only until translucent, do not brown or overcook.

For gratin, use large (12in or larger) deep cast iron skillet (dutch oven or large ovenproof non-stick fry pan greased with a thin layer of butter). Bring a large pot of salted water to a boil over high heat . Add the brussels sprouts and cook just until tender, 5-7 minutes. Drain then transfer to a bowl of ice water. Drain and pat dry with paper towels.

In a bowl, stir together the flour, Gruyere, Parmigano-Reggiano, lemon zest, 2 tsp. salt and pepper. Stir in the cream, then the brussles sprouts and caramelized shallots. Transfer the mixture to the cast iron cookware and smooth to make layer even in thickness. 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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