I bought the newly reissued Martha Stewart Living Cookbook: The Original Classics. I didn’t have the earlier version, and felt it was time I added this one to my collection. The book is a collection of over 1,100 recipes that were published in Martha Stewart Living magazine between 1990 and 2000. The new edition includes updated Pantry and Equipment sections, a new menu section, and nutritional analysis of “Fit to Eat” recipes.
One rainy night this past weekend, I picked a side dish from this book to go along with the pork chops and oven roasted Yellow Finn potatoes we were having. I chose Brussels Sprouts with Vinegar-Glazed Red Onion because I’m always looking for new Brussels sprouts recipes.
This one did not disappoint, and was an interesting change from the more familiar Brussels sprouts-with-bacon recipes (not that there's anything wrong with bacon! But something different is always nice). The sprouts were crisp and brown around the edges, and the sweet-tart onions contrasted beautifully with their sharp flavor. The whole dish came together in under 30 minute (including time to bring the water to a boil). Do make sure your sprouts are of a similar size to ensure even cooking.
Perfect for a rainy fall evening!
Brussels Sprouts with Vinegar-Glazed Red Onions
One rainy night this past weekend, I picked a side dish from this book to go along with the pork chops and oven roasted Yellow Finn potatoes we were having. I chose Brussels Sprouts with Vinegar-Glazed Red Onion because I’m always looking for new Brussels sprouts recipes.
This one did not disappoint, and was an interesting change from the more familiar Brussels sprouts-with-bacon recipes (not that there's anything wrong with bacon! But something different is always nice). The sprouts were crisp and brown around the edges, and the sweet-tart onions contrasted beautifully with their sharp flavor. The whole dish came together in under 30 minute (including time to bring the water to a boil). Do make sure your sprouts are of a similar size to ensure even cooking.
Perfect for a rainy fall evening!
Brussels Sprouts with Vinegar-Glazed Red Onions
Recipe from The Martha Stewart Living Cookbook: The Original Classics
Serves 4
Kosher salt
10 ounces Brussels sprouts, trimmed
1 tablespoon unsalted butter
1 tablespoon olive oil
Freshly ground black pepper
1 small red onion, thinly sliced lengthwise
2 tablespoons balsamic vinegar
1. Cover and bring a medium pot of salted water to a boil. Prepare an ice-water bath. Add the Brussels sprouts and cook, uncovered, until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge sprouts into ice-water bath to stop the cooking. Drain well, and cut in half.
2. Heat ½ tablespoon butter and ½ tablespoon olive in a large heavy skillet over medium-high heat. Add the Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season with salt and pepper and transfer to a large bowl. Cover with aluminum foil to keep warm.
3. Add the remaining butter and oil to the same pan over medium-low heat. Add the onion and cook, tossing occasionally, until wilted and transparent, 3 to 4 minutes. Add the vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on the bottom of the pan. Cook until the vinegar is reduced and the onions are glazed, about 30 seconds.
4. Add the onions to the Brussels sprouts and toss well. Serve immediately.
Serves 4
Kosher salt
10 ounces Brussels sprouts, trimmed
1 tablespoon unsalted butter
1 tablespoon olive oil
Freshly ground black pepper
1 small red onion, thinly sliced lengthwise
2 tablespoons balsamic vinegar
1. Cover and bring a medium pot of salted water to a boil. Prepare an ice-water bath. Add the Brussels sprouts and cook, uncovered, until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge sprouts into ice-water bath to stop the cooking. Drain well, and cut in half.
2. Heat ½ tablespoon butter and ½ tablespoon olive in a large heavy skillet over medium-high heat. Add the Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season with salt and pepper and transfer to a large bowl. Cover with aluminum foil to keep warm.
3. Add the remaining butter and oil to the same pan over medium-low heat. Add the onion and cook, tossing occasionally, until wilted and transparent, 3 to 4 minutes. Add the vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on the bottom of the pan. Cook until the vinegar is reduced and the onions are glazed, about 30 seconds.
4. Add the onions to the Brussels sprouts and toss well. Serve immediately.
Note: Keep an eye out for The Martha Stewart Living Cookbook: The New Classics!
1 comment:
Sounds like a good find, I wish I had a copy.
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