10441 Brussels Sprouts with Chestnuts and Double-Smoked Bacon 1 hr 40 mins 8 servings Wed Aug 16 10:48:00 -0700 2006 Fri Oct 31 11:07:27 -0700 2008 American CHOW http://www.chow.com/recipes/10441 Fri, 31 Oct 2008 18:07:27 GMT A show-stealing side dish A side dish that steals the show. This is one of our all-time favorites, created by Chef Charlie Palmer. A true scene-stealer!

What to buy: Fresh is better, but good-quality frozen or jarred chestnuts are a reasonable substitute (they do not need to be roasted). For fresh mail-order chestnuts, try Delmarvelous Farms.

Slab bacon, available from most butchers (call ahead), is almost always sold with the rind still attached; cut it off before using. Put the bacon in the freezer for 20 minutes or so to firm it up before slicing.

Game plan: To peel a chestnut, cut a large X into one side of the shell, cutting all the way through the tough membrane. (If you don’t, the chestnut will blow up in your oven. Imagine popcorn the size of a ping-pong ball!) Put the chestnuts in a shallow pan and bake in a preheated 325°F oven until the shells curl along the cuts and the outsides are nicely toasted (about 15 minutes). Cool slightly (they’re easier to peel while they’re still warm) and remove the shells. Rub in a clean kitchen towel to remove as much as possible of the dark, bitter membrane.

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  • Fill a large pot with water and bring to a boil over high heat. Add enough salt until the water is salty tasting. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Cook Brussels sprouts in boiling water until crisp-tender, about 4 to 5 minutes; they will still have some bite to them. Drain sprouts and place in ice bath.
  • When cool, remove sprouts from ice water, halve lengthwise, and set aside. Place a large sauté pan over medium heat. Add bacon in a single layer and cook over medium heat until fat is rendered and bacon is golden brown, about 10 minutes. Remove bacon with a slotted spoon and set aside; reserve pan drippings.
  • Add onions to the pan and reduce heat to low. Cook onions, stirring occasionally, until they turn a deep golden color, about 8 to 10 minutes. Add chestnuts and cook, stirring occasionally, until thoroughly heated and well coated with bacon fat, about 2 minutes.
  • Increase heat to high and add bacon and Brussels sprouts and stir well. Add chicken broth and cover. The contents will quickly come to a boil. Reduce heat to low and cook until Brussels sprouts are heated through. Stir in butter and season with salt and pepper. Sprinkle with thyme and serve.
    • ]]>     http://www.chow.com/assets/2006/09/rcp_brusselsproutschesnuts_290x210.jpg Charlie Palmer 51 Side Dish 118 1 1/2 pounds Brussels sprouts (about 5 cups), stems trimmed and outer leaves removed

    ]]>     1/4 pound double-smoked slab bacon or other smoked bacon, cut into lardons (1/4-by-3/4-inch rectangles)**

    ]]>     54 2 cups pearl onions, peeled

    ]]>     124 10 chestnuts, roasted, peeled, and quartered

    ]]>     1 3/4 cups low-sodium chicken broth**

    ]]>     1 tablespoon unsalted butter

    ]]>     228 1 1/2 teaspoons fresh thyme leaves

    ]]>     213 thanksgiving 184 vegetables 392 side dish 661 celebrate 762 chef 1550 charlie palmer 1046 cold weather 1021 comfort 742 crunchy 384 easy 782 autumn 776 fun 216 holiday 1043 houseguests 504 herbs 770 satisfying 769 crowd pleaser 1047 warming 219 pork 588 chestnuts