Tag Archives: cream

Brussels Sprouts ~ Sherry Bacon Cream Sauce

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Unfortunately, not everyone likes Brussels sprouts. The sprouts in this recipe (from allrecipes) are placed in a brine for an hour prior to cooking. This reduced the bitterness and seemed to produce beautiful, crispy little cabbages. Timing is everything in this recipe. You will have about 10 minutes from the time that you add the garlic until the Brussels sprouts should be added to the cream sauce. If your sauce gets ahead of you, remove it from the stove top momentarily prior to adding the garlic, sherry, and cream.
BRUSSELS SPROUTS ~ SHERRY BACON CREAM SAUCE
(4 Servings)
Ingredients:
1 tablespoon salt
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
sea salt and freshly ground black pepper, to taste
4 slices bacon, chopped

1 shallot, chopped

7 cremini mushrooms, chopped
2 cloves garlic, minced
1/4 cup cream sherry
1/2 cup heavy cream
Preparation:
1. Put Brussels sprouts in a bowl and cover with water. Dissolve salt in water and soak for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
2. Preheat oven to 475 F. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes
3. Put the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes.
4. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
5. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.
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Cheesy Creamed Spinach

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CHEESY CREAMED SPINACH
(4 Servings)
Spinach is considered one of the most nutrient rich foods around. It is packed with vitamins and minerals that provide you with powerful antioxidants. Choose leaves at are crisp and dark green in color for the most nutritional benefit. This recipe (from all recipes) combines beautiful, chopped spinach with cream and cheeses for a wonderful accompaniment to any meal.
 
6 ounces clean fresh spinach, roughly chopped
1/4 cup heavy cream
1  tablespoon butter
1 tablespoon minced garlic
2 teaspoons minced white onion

1-1/2 shredded provolone or mozzarella

1-1/2 tablespoons freshly grated Parmesan cheese
salt and pepper to taste
Preparation:
1. Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
2. Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.