Mason County News
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What's For Dinner?
Wednesday, June 4, 2008 • Posted June 4, 2008

Yea! Summer is finally here.

Cooking in the summer makes my kitchen so hot, but it is still fun because there is no pressure to hurry and get dinner on the table. This week’s recipe is so delicious even though it uses one of the least favorite vegetables, at least for some people.

I personally love Brussels sprouts. This is one of my sister’s recipes and I thank her for sharing it with me. She brought this side dish for Thanksgiving dinner to my parents’ house last year. We had this dish again last night at Mel and Thom’s house when she served it with steak, cucumber and red onion salad, and a roasted asparagus and potato dish. She tells me that this recipe was adapted from the November 2007 issue of Epicurious Magazine. It’s super easy, and it serves eight to ten.


6 tablespoons (3/4 stick) butter, divided

1/2 pound shallots, thinly sliced (You can use white onions if you can’t find shallots. But slice very thinly; that’s the key.)

Coarse kosher salt

2 tablespoons apple cider vinegar

4 teaspoons sugar

1 1/2 pounds brussels sprouts, trimmed

3 tablespoons extra-virgin olive oil

1 cup water

1. Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

2. Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Pour shallot mixture over; season with salt and pepper.

This summer I will be preparing and serving lunch two days a week at the Coffee Mug. I hope you will come by and eat with me and we can visit about our favorite dishes.

Next week, I’ll be serving lunch on Tuesday and Wednesday. I have calendars available at the Coffee Mug; stop by and pick one up and see what I will have cooked up!

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