Food inspiration-"Satisfied"

I miss warm weather.  Most of all, I miss warm weather food.  I was looking through one of my favorite cooking blogs, Chef Louise Mellor's "Satisfied."  Her pictures always amaze and inspire me..and make me very hungry.  This tomato tart is so gorgeous.  Doesn't it make you just crave the summer flavors?

http://www.2besatisfied.com/

Balsamic glazed bacon brussels sprouts

I was having dinner at Bocado (http://www.bocadoatlanta.com)  last weekend with my friend Andrea.  She ordered the brussel sprouts and was meticulously picking around the chunks of luscious bacon. She claims she doesn't like bacon. Philistine. I mean, to each his own. :)

Regardless, I am straying from the point. What I am trying to get at here is she asked me about how to make brussels sprouts.  She said she loves them, but has no idea how to make them.  I tried explaining it in my own words, but she had that "deer in the headlights" look. It occurred to me that a lot of people overlook these little guys because they don't know how to work with them. No fear friends, I am here to make you a brussels sprouts convert.

Balsamic glazed bacon brussels sprouts

1 (16 oz) bag of brussels sprouts

salt and pepper to taste

2 tablespoons oil of your choice*

1/2 cup chicken stock

1 teaspoon dijon mustard

1 tablespoon apple cider vinegar

1 small shallot, small dice

1 tablespoon good, aged balsamic vinegar

2 pieces bacon, diced* for topping

**Cooks note-I have tried this recipe with all kinds of fat/oil.  I have tried olive oil, coconut oil, and...GASP... bacon fat.  They are all delicious, but the bacon fat is the best (of course!) And, sigh, if you don't like bacon, leave it out.  But don't. 

To begin, take your brussels and chop off the woody part on the end.  Chop them in half. Chop your shallot and put it in a cup with your chicken stock, dijon,  and apple cider vinegar. Whisk together.

Even puppies like sprouts!

Preheat a large skillet to medium-high.  Add your 2 tablespoons of cooking oil.  When the oil is hot, (you will see it spread out and ripple a little) add your sprouts cut side down. Watch your fingers! Add salt and pepper to taste. The key to this recipe is to have all of the sprouts cut side down so you get a nice brown caramelization. Depending on the size of your pan, you may have to cook them in 2 batches. Cook them for about 4 minutes and then flip one over to check the color. You want them to have a nice browned color. Some will get more color than others. Don't stress about it.

Once they are browned, add the chicken stock mixture and stir around. (If you are cooking in 2 batches add half of the mixture, reserve half for the second batch.) Put the lid on the pan and let them steam for about 5 minutes, until they are crisp tender. Taste one for seasoning and see if it is done before removing from the heat.

Glaze with one tablespoon good balsamic vinegar.  I use this 25 year old vinegar from Williams Sonoma.  It is so delicious, I really could just drink it from the bottle! Use whatever brand you like.  Look for one that is aged for a few years.  The sweetness from the aged vinegar cuts through the saltiness and adds a beautiful glaze.

Arrange them on a pretty plate and top with the chopped bacon.

BACCCCCOOOONNN!