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Posts Tagged ‘Pinot Grigio’

Seared Brussels sprouts with garlic and parmesan

In Brussels Sprouts, Eating on November 9, 2010 at 1:55 am

If you can get away with it this makes a great lower calorie Thanksgiving side dish.  Most people complain but only until they taste it – and then the complaining stops and the second helpings begin! 

Wine pairing

Really, salve the perfect pairing here is Gruner Veltliner.  And if you can get away with serving a Veltliner at Thanksgiving god bless you – it goes incredibly well with every traditional dish at the table! 

But my inspiration for this dish was really Italy and while a red like Brunello or Dolcetto might pair nicely it was Italian white wine that I think would go best.  Try Bucci’s Verdicchio, try Valentini’s Trebbiano (if you can find it), Jerman’s Pinot Grigio or even, for a blast, Elena Walch’s Gewurztraminer.

Ingredients

16 oz (one package)                 Brussels sprouts, trimmed and halved

1 tbs.                                        olive oil

8 cloves                                    garlic, roughly chopped

1 bottle                                     Kabinett Riesling

2 cups (approximately)             vegetable stock

1 oz (or to taste)                       Parmesan, grated

To taste                                    salt

To taste                                    black pepper

Method

1.   Add the oil to an oven safe sauté pan.  Heat on high.  

2.  When hot place the Brussels sprouts cut side down in the pan.  The goal is to blacken them, “sear them” a little bit.  Usually this takes about 2 -3 minutes.  You can always turn one over to check if you want.  Brussels sprouts are not steak, they will forgive you indiscretions. 

3.  Add a cup of Riesling to the pan.  It will bubble up so be cautious.  Add the garlic to the pan after the Riesling.  Do not let the garlic burn as it will taste bitter.  Turn the heat to medium. 

4.  Turn on your oven’s broiler.

5.  Place the remaining Riesling (or all that will fit) in a glass.  Drink deeply. 

6.  Check the Brussels sprouts – if they are tender turn off the heat.  If they are not tender add stock to the pan, 1 cup at a time (leaving on the heat).  When that stock is absorbed check them again.  Repeat steps 5 & 6 until Brussels sprouts are tender.

7.  When tender turn off the heat.  Top the Brussels sprouts with the parmesan and broil until cheese begins to melt.  Remove from oven.  If your pan is fancy enough go ahead and serve them right out of the pan.  Otherwise, place them in a dish and serve!