Angel Hair Pasta with Brussels Sprouts and Bacon

To quote “The Big Bang Theory's” Sheldon Cooper in Series 4 Episode 2,The Cruciferous Vegetable Amplification:

“Thursday nights are now Cruciferous Vegetable Night instead of Pizza Night. And this week is Brussels Sprouts.” 

I happen to be a big fan of the Brussels Sprout. Over the course of the past couple of weeks I have been experimenting with new recipes, all quite varied, each of which I have liked a great deal.

When my friend, Harol learned of my penchant for sprouts, she sent me instructions for a dish that she’d tried and enjoyed:  “I fixed Brussels sprouts the other night with a little bacon, sautéed them in some of the bacon drippings, then added a little fat free 1/2 'n 1/2 and salt and pepper at the end. They were delicious.”

I was looking for a main dish, so took Harol’s advice, and then added pasta, Parmesan, and a few gratings of nutmeg.  Delicious, indeed, even a picky Pete like Sheldon would surely approve.

Angel Hair Pasta with Brussels Sprouts and Bacon

4 slices bacon, cut into 1/2" pieces
1 lb. Melissa’s Brussels Sprouts, cleaned and quartered

¼ teaspoon granulated sugar
Few gratings of freshly ground nutmeg

1/2 cup heavy cream
¼ package Angel hair pasta

Freshly grated Parmesan

Salt and freshly ground pepper, to taste

In a large, heavy skillet over medium heat place bacon pieces.  Cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Using a slotted spoon, remove bacon to a dish lined with paper towels to drain.  Increase heat to medium-high, add Brussels sprouts, sprinkle with sugar, and cook, stirring often, until edges are brown and caramelized, 3-4 minutes. Add cream and bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.  Stir in reserved bacon.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid.

Add pasta, Parmesan, and 1/4 cup pasta cooking liquid to Brussels sprouts mixture, stirring to coat. Season with nutmeg, salt and pepper.  Divide among four serving plates and top with freshly grated Parmesan cheese.

This post is linked to:

Be Inspired Friday

Foodie Friday

Pan-Seared Scallops with Champagne Grapes and Almonds

When you think of grapes, my guess is that, a) champagne grapes don’t spring immediately to mind, and b) you don’t think of something savory.  You need to change these thoughts on both counts.  Champagne grapes (called such because their diminutive size resembles the bubbles in a glass of champagne) are sweet, delicious, and incredibly juicy.  They can substitute in any dish calling for grapes (as I demonstrated in my last post on Waldorf Salad), make an attractive garnish on a fruit and cheese tray, and are one of the key ingredients in this delicious, savory recipe from an old issue of Bon Appétit magazine. 

This recipe goes together in a matter of minutes.  I served it as an entrée atop angel hair pasta, but two scallops on a plate, topped with the sauce would make an excellent starter for an elegant meal.

Pan-Seared Scallops with Champagne Grapes and Almonds

16 large sea scallops, side muscles removed
5 tablespoons unsalted butter, divided
1 1/2 tablespoons minced shallots
2/3 cup Melissa’s Champagne grapes* (about 4 ounces)

1 1/2 tablespoons fresh lemon juice
1/3 cup sliced almonds, toasted (I substituted Hazelnuts because I find them more flavorful)
1 1/2 tablespoons chopped fresh Italian parsley

Sprinkle scallops with salt and pepper.

Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley. 

*In lieu of Champagne grapes, black grapes, cut in half, may be substituted.

This post is linked to:

Foodie Friday