Please, oh please, learn from my mistake.
On Saturday it was Ryan's cousin, Cresslyn's, birthday. She requested that I bring my Brussels Sprouts dish, but I had a very busy day planned. So, I decided to get everything going and put them in the crockpot in the morning so they would be ready and I wouldn't be scrambling at the end of the day.
There were 2 problems with this plan.
1. They got WAY too mushy for my taste. (I've done the crockpot thing before, but not for as long and not at home)
2. Our house and car still smells like a fart 3 days later.
The really bad thing is that while I was at a baby shower on Saturday afternoon, (and those yummy little morsels were working to permeate my house) we got a call that a realtor wanted to show our house on Sunday.
So, while we were at the birthday party, we left 3 fans on. The house still was hopelessly smelly when we got home (and lit some candles). On Sunday morning, I lit some more candles, it didn't work. So then I peeled an orange, put the peels in some water with some cinnamon and nutmeg and boiled it. That helped, and I can only hope that the orangey cidery smell stuck around at least through our showing, because the fart smell was back when we got home that evening. And although it is starting to fade, I can still smell it when I walk into the house.
But, don't let that scare you. When cooked as directed these are the most delicious side dish you might have ever had. And I've never had the smell stick around for DAYS like this. So it is a must try, as long as you don't crock-pot-it!
So please, even if you THINK you don't like brussels sprouts, give this a try. I thought I didn't like them 'till I made this recipe, but it is a highly requested recipe around our families.
Brussels Sprouts w/ Pancetta & Balsamic Vinegar
by Rachael Ray
*I follow this recipe pretty loosely because how do you measure in pints?
- 2 TBSP Olive Oil
- 6 slices pancetta (I just use an entire package of pancetta because I don't have any other recipes that call for it) (I've also used bacon several times instead of Pancetta)
- 1 large onion
- salt & pepper
- 3 pints brussels sprouts, cut in half (last time I used 3 pounds, probably way more than 3 pints)
- 1 cup chicken stock (I used 2 cups with the 3 pounds of sprouts)
- 1/2 c. aged balsamic vinegar (I used 1 cup with the 3 pounds of sprouts)
Heat a large skillet over med-high heat w/ 2 turns of the pan of olive oil, about 2 Tbsp. Add Pancetta and cook until crisp, about 4 min. Add the onion, and season w/ salt and pepper. Cook, stirring occasionally, for 2-3 min. Add the sprouts along with the chicken stock and the balsamic vinegar. Stir to combine and continue to cook for 10 -12 minutes or until the brusses sprouts are tender. (I have found that it takes much longer than this to get them tender, about a half an hour)
Despite my bad experience, I will be making this dish again, just never again in the crockpot. I've learned my lesson!
by Rachael Ray
*I follow this recipe pretty loosely because how do you measure in pints?
- 2 TBSP Olive Oil
- 6 slices pancetta (I just use an entire package of pancetta because I don't have any other recipes that call for it) (I've also used bacon several times instead of Pancetta)
- 1 large onion
- salt & pepper
- 3 pints brussels sprouts, cut in half (last time I used 3 pounds, probably way more than 3 pints)
- 1 cup chicken stock (I used 2 cups with the 3 pounds of sprouts)
- 1/2 c. aged balsamic vinegar (I used 1 cup with the 3 pounds of sprouts)
Heat a large skillet over med-high heat w/ 2 turns of the pan of olive oil, about 2 Tbsp. Add Pancetta and cook until crisp, about 4 min. Add the onion, and season w/ salt and pepper. Cook, stirring occasionally, for 2-3 min. Add the sprouts along with the chicken stock and the balsamic vinegar. Stir to combine and continue to cook for 10 -12 minutes or until the brusses sprouts are tender. (I have found that it takes much longer than this to get them tender, about a half an hour)
Despite my bad experience, I will be making this dish again, just never again in the crockpot. I've learned my lesson!
