October 23rd, the weather has turned seasonably cool. Tonight was the monthly meeting of the Sons of Confederate Veterans. On the menu was Caesar Salad with a Creamy Caesar dressing, Lasagna, Balsamic-Glazed Brussels Sprouts with Bacon and Bread Crumbs and Chocolate Biscotti. I think the best dish was the Balsamic-Glazed Brussels Sprouts with Bacon and Bread Crumbs. I found the recipe at http://www.oprah.com/ . I made a number of changes including adding organic baby peeled carrots which I blanched for 15 minutes. I then blanched the frozen brussel sprouts until one or two floated to the top of the water. At the same time you cut your bacon into lardons,fry until crispy, remove and save the bacon and drippings. I strained and dumped the vegetables into a large bowl. I didn’t bother shocking the vegetables in an ice bath and they kept most of their color. I pre-heated my non-stick skillet with the bacon drippings and threw the veggies into a hot skillet and added seasoning. After 4-5 min I added the balsamic vinegar and brown sugar mixture. I let the mixture cook stirring occasionally until I got a good bit of caramelization. I then re-seasoned, added about 3 tablespoons of dried Italian Breadcrumbs and chives. Stirred through and placed in a chafing dish with the bacon crumbles on top. The balance of sweet to acid was just right and I will definitely add this to my cookbook. I apologize in advance for the quality of the images and would like to thank my wife for showing up after her full time job to help me clean up.
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