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Crispy Brussels Sprouts Salad

One of my favorite ingredient combinations is Brussels sprouts and bacon. And I love using Brussels sprouts raw and cooked in the same dish. To me, fried Brussels sprouts taste like nori seaweed, full of umami. The soy sauce in the vinaigrette here adds a deep salty note alongside the bacon without taking away from our star veggie. Most of this can be prepared in advance and then tossed together at the last minute.

Recipe - Serves 4 to 6

1. Prepare the Brussels sprouts: Remove and discard any damaged outer leaves. Then peel away the outer layers from each Brussels sprout to yield a total of 2 cups. Set those leaves aside. Thinly slice the remaining core pieces of the Brussels sprouts, and set them aside separately.

2. Cook the bacon: Heat a medium skillet over medium-high heat, and add 1⁄2 cup water and the bacon slices. Cook until all of the water evaporates and the bacon becomes crispy, 12 to 15 minutes. Transfer the bacon to a kitchen towel to drain, reserving the fat in the pan.

3. Make the vinaigrette: In a large bowl, whisk 2 tablespoons of the reserved bacon fat with the olive oil, soy sauce, and lemon juice. Stir in the shallots. Taste for seasoning and set aside.

4. Heat the oil: Pour the canola oil into a medium heavy-bottomed pot and heat it slowly to 375°F. (Use a deep-frying thermometer to monitor the temperature.) Line a baking sheet with a kitchen towel and set it aside.

5. Fry the Brussels sprouts: Carefully drop the Brussels sprout leaves, in small batches, into the hot oil. They will hiss and splatter when you drop them in, so stand back! Fry the leaves, turning them over with a metal slotted spoon, until they are crispy, 2 to 3 minutes. Transfer the leaves to the lined baking sheet to drain, and season them immediately with salt.

6. Assemble the salad: In the large bowl holding the vinaigrette, toss the reserved thinly sliced Brussels sprout cores with the mint and parsley leaves. Season with salt. Stir in the bacon and the warm fried Brussels sprout leaves. Serve immediately.

Ingredients

  • 1 Pound Brussels sprouts
  • 6 Ounces bacon, cut into 1-inch pieces
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon dark soy sauce
  • Juice of 2 lemons
  • 2 Medium shallots, minced
  • 3 Cups canola oil
  • Kosher salt
  • 1⁄4 Cup medium to small fresh mint leaves, roughly torn
  • 1⁄2 Cup fresh flat-leaf parsley leaves


Grandma Guarnaschelli's Lasagna With Mini Beef Meatballs.


Roasted Shrimp With Chile And Almonds.


Orange Walnut Bundt Cake.

Description

Product Description

The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails.
 
For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.

Review

"Alex is an extraordinary cook, whether in her restaurant or at home cooking for her daughter. You''ll find gems to return to again and again in this wonderful new collection of recipes."
—Giada De Laurentiis 

"Alex is a one-of-a-kind cook, seamlessly weaving her expert cooking tips into one dream sequence of recipes that you absolutely must have."
—Geoffrey Zakarian

"It''s a quirky, comforting collection that aspires to be a Silver Palate for a new age, the kind of reliable resource you''d turn to again and again."
Epicurious

"Unlike many cookbooks by star chefs, Guarnaschelli''s book is extremely approachable. The recipes don''t have a long laundry list of ingredients, and the directions are clear and detailed."
Eater

About the Author

ALEX GUARNASCHELLI trained at La Varenne Culinary School in Burgundy, France, before moving to Paris and working at Guy Savoy for four years before eventually returning to New York to cook at Daniel. Since 2003, she has been the executive chef of Butter Restaurant. Alex appears on numerous Food Network shows, including as a judge on Chopped and Beat Bobby Flay and an Iron Chef on Iron Chef America. She lives in New York City with her daughter.

Excerpt. © Reprinted by permission. All rights reserved.

Orange Walnut Bundt Cake
Serves 12 to 14
I love assembling this cake: filling the pan with some of the batter, spooning in a hidden ring of marmalade, and covering it gingerly with the remaining batter. This cake can be served as is or with a simple glaze for a brunch. Or it can be topped with a buttercream or dark chocolate ganache and become dessert for a dinner party.
 
Nonstick cooking spray
1 cup orange marmalade
1½ cups walnut halves, toasted and chopped
3⁄4 pound plus 2 tablespoons (3¼ sticks) unsalted butter, sliced, at room temperature
2½ cups sugar
¼ cup plus 2 tablespoons whole milk
4 large eggs
2 large egg yolks
2 teaspoons vanilla extract
3 cups cake flour
1½ teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons grated lemon zest
 
1. Preheat the oven to 350°F. Grease a bundt pan with cooking spray.

2. Prepare the filling: In a medium bowl, stir together the marmalade with 1¼ cups of the nuts.
 
3. Start the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy, 8 to 10 minutes. Meanwhile, in a medium bowl, whisk together the milk, eggs, egg yolks, and vanilla. In another bowl, whisk together the flour, baking powder, and salt.
 
4. Finish the batter: Add the lemon zest to the butter and mix to combine. Add half of the milk mixture and blend on low speed. Add half of the flour mixture and blend only until combined. Mix in the remaining milk and then the remaining flour. Do not overmix.
5. Bake the cake: Spoon about half of the batter into the prepared pan. Spoon about three-quarters of the marmalade mixture in a ring in the middle of the batter. Gently spoon the remaining batter over the top of the marmalade so it’s hidden in the center. Bake in the center of the oven until a toothpick inserted in the middle comes out clean, 50 to 55 minutes. Let cool for 30 minutes. Unmold the cake onto a serving platter and top with the remaining marmalade and the remaining ¼ cup walnuts. Serve warm or at room temperature.

Product information

discount The lowest Home Cook: new arrival Recipes to Know by Heart: A Cookbook outlet sale

discount The lowest Home Cook: new arrival Recipes to Know by Heart: A Cookbook outlet sale

discount The lowest Home Cook: new arrival Recipes to Know by Heart: A Cookbook outlet sale

discount The lowest Home Cook: new arrival Recipes to Know by Heart: A Cookbook outlet sale