HAPPY THANKSGIVING!
We are so grateful for good food, good friends, and wonderful (and growing) family. Today we're going to our friend's annual Thanksgiving potluck and we were tasked to bring "a green side dish that did not include peas." Thanks to Food & Wine, this is what we're bringing and it is as delicious as it sounds!
INGREDIENTS
3 pounds brussels sprouts, halved lengthwise
6 slices thick-cut bacon, cut into 1/4-inch dice (6 ounces)
4 tablespoons unsalted butter
20 vacuum-packed peeled whole chestnuts, thinly sliced
Salt and freshly ground pepper
1/2 cup Turkey Stock
Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, about 7 minutes. Drain well.
Meanwhile, in a large deep skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter. When the foam subsides, add the brussels sprouts and cook over moderate heat, stirring occasionally, until they are lightly browned, about 5 minutes. Add the chestnuts and season with salt and pepper. Add the Rich Turkey Stock, simmer until heated through and serve.
NOTES: If you prefer to roast fresh chestnuts instead of using vacuum-packed ones, cut a slit in the shell of each chestnut with a serrated knife. Roast the chestnuts in a cast iron skillet in a 400° oven for 20 minutes or until tender. Peel them as soon as they are cool enough to handle. If you have difficulty peeling them, reheat them for 5 minutes to further loosen their skins.
Michael's parents came up last weekend just in time for Michael's birthday! We had a DELICIOUS dinner at one of our favorite restaurants BlackSalt.
We also took advantage of the gorgeous late autumn weather to drive up alongside the Potomac River into Maryland among the horse farms and civil war sites.
And last but not least, we had a beautiful hike through Rock Creek Park in DC to see the last of the autumn leaves.
So much to be thankful for...
