Comments on: Tripe Parmigiana and More at Proof on Main http://gastrolust.com/2008/11/tripe-parmigiana-and-more-at-proof-on-main/ Food exploring and reporting Fri, 10 Feb 2012 18:15:51 -0800 http://wordpress.org/?v=2.8.6 hourly 1 By: admin http://gastrolust.com/2008/11/tripe-parmigiana-and-more-at-proof-on-main/comment-page-1/#comment-268 admin Mon, 17 Nov 2008 18:44:25 +0000 http://gastrolust.com/?p=663#comment-268 Thanks, Monica. This is fabulous! I see what I need to fine-tune, and will try to get more Brussels sprouts at the next farmers market to give this another go. Thanks, Monica. This is fabulous! I see what I need to fine-tune, and will try to get more Brussels sprouts at the next farmers market to give this another go.

]]> By: Monica http://gastrolust.com/2008/11/tripe-parmigiana-and-more-at-proof-on-main/comment-page-1/#comment-267 Monica Mon, 17 Nov 2008 18:31:24 +0000 http://gastrolust.com/?p=663#comment-267 Hi Jay - The miracles of modern technology (aka Google Alerts) helped me stumble across your blog. I'm thrilled to hear you enjoyed your meal at Proof. Thanks so much for the kind words. I also wanted to pass along a gift from Chef Paley - his Brussels sprout recipe. I'm glad you expressed interest in it b/c I've been dying to make them at home myself :) Happy cooking! Proof on Main Brussels Sprouts serves 4 2lbs brussels sprouts 1lb house made pancetta or store bought thick sliced pancetta or bacon, diced 1 cup dried cranberries salt and freshly ground pepper to taste 1 cup sweet vermouth 1/4 cup fresh squeezd lemon juice 1 cup fresh chopped flat leaf parsley 1. Put a large saute pan on high heat and add the pancetta first to begin rendering out the fat. 2. Once the bacon starts to brown and some fat is rendered in the pan add the brussels sprouts and season with salt and pepper keeping in mind the bacon is salty already. 3. Once the sprouts start to brown a little, place the pan in a 450 oven to finish the roasting. It is important the pan regains its heat before taking off the direct flame. Placing the sprouts in the pan all at once will immediately drop the temperature of the pan and the sprouts will steam in the oven, not roast if the pan is not blazing hot when placed in the oven. 4. After about ten minutes places the pan back on the stove. It is good to toss or stir the sprouts while they are roasting in the oven to get even browning. 5. Deglaze the pan with the vermouth and reduce until the vermouth thickens and glazes the sprouts. 6. To finish: add lemon juice, parsley, dried cranberries and check for seasoning. Cheers! Monica Erskine 21c Museum Hotels merskine@21chotels.com Hi Jay – The miracles of modern technology (aka Google Alerts) helped me stumble across your blog. I’m thrilled to hear you enjoyed your meal at Proof. Thanks so much for the kind words. I also wanted to pass along a gift from Chef Paley – his Brussels sprout recipe. I’m glad you expressed interest in it b/c I’ve been dying to make them at home myself :) Happy cooking!

Proof on Main Brussels Sprouts
serves 4
2lbs brussels sprouts
1lb house made pancetta or store bought thick sliced pancetta or bacon, diced
1 cup dried cranberries
salt and freshly ground pepper to taste
1 cup sweet vermouth
1/4 cup fresh squeezd lemon juice
1 cup fresh chopped flat leaf parsley

1. Put a large saute pan on high heat and add the pancetta first to begin rendering out the fat.
2. Once the bacon starts to brown and some fat is rendered in the pan add the brussels sprouts and season with salt and pepper keeping in mind the bacon is salty already.
3. Once the sprouts start to brown a little, place the pan in a 450 oven to finish the roasting. It is important the pan regains its heat before taking off the direct flame. Placing the sprouts in the pan all at once will immediately drop the temperature of the pan and the sprouts will steam in the oven, not roast if the pan is not blazing hot when placed in the oven.
4. After about ten minutes places the pan back on the stove. It is good to toss or stir the sprouts while they are roasting in the oven to get even browning.
5. Deglaze the pan with the vermouth and reduce until the vermouth thickens and glazes the sprouts.
6. To finish: add lemon juice, parsley, dried cranberries and check for seasoning.

Cheers!

Monica Erskine
21c Museum Hotels
merskine@21chotels.com

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