Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère. I hate Brussels sprouts.
I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire family loves them), I am going all out and creating something I might actually eat. Introducing the richest, most decadent recipe involving the lowly Brussels sprout: a bacon-studded gratin bathed in Gruyère cheese sauce.
Now, don’t get me wrong. I’ve since recovered and love kale, chard, butternut squash, parsnips, etc. Anyway, this year I had a brainstorm. But watch out, this incredible side dish will have you picking away nonstop at the crispy-cheesy edges until half of it is gone. Brussels Sprouts Gratin with Bacon and Gruyère Makes 6 to 8 servings Ingredients: Instructions: Preheat the oven to 400F.Bring a large saucepan half filled with salted water to a boil over medium-high heat.
In a large heatproof frying pan over medium heat, fry the bacon until crisp. Kim Laidlaw. The Paleo Mom - (Private Browsing) Pumpkin pie has always been my all-time favorite dessert (and breakfast, for that matter).
And, I have to admit that I am a bit of a pumpkin pie snob. In my pre-paleo days, I was well-known among my friends and family for making The Best pumpkin pie. It was a pie that converted many non-pumpkin pie lovers. Many people would say that the only pumpkin pie they liked was mine. My recipe was a secret, but it was based on my mother’s recipe, which was a family recipe modified to accommodate my brother’s extensive food allergies. I can give you the secrets to my old pumpkin pie recipe now, since I won’t be making it that way ever again. So, when I embarked on my adventure to paleofy pumpkin pie, I didn’t want to create just another pumpkin pie recipe. This pie is a very creamy-style custard pumpkin pie, which has always been my preference (think thick mousse).
I actually got the custard the way I wanted it on the third try with this pie. Makes one 9” pie. Ingredients (Pie Crust): Two Ingredient Cranberry Sauce. ‘Cause when you’re making a million things for one meal, you need a little simple thrown in there!
The cranberry sauce at my childhood Thanksgiving table was probably the strangest thing my family ate, in comparison to our normal fare. Having hippies for parents meant that we hardly ever ate food that came from cans, and our sugar consumption was almost nil. Our cranberry sauce, however, was totally off the rails: Canned cranberries, canned pineapple, canned mandarin oranges, diced granny smith apples, and walnuts. By the way, it was freaking delicious. I could eat it by the bowlful.
I’m tempted each year to go all out and make it the way I remember, but decided to keep it simple, tart, and limited to one can. Simplest-Ever Cranberry Sauce Two Ingredient Cranberry Sauce 12 ounces of fresh cranberries 1 14 ounce can diced pineapple Put the cranberries and pineapple in a medium sauce pan over medium high heat. It’s beginning to smell a lot like Thanksgiving. Everyone’s got that one Thanksgiving dish, right?
The one that has to be on the table. If missing, you get all pouty and you might even sulk, because whoever spent the past four days cooking neglected to take the time to make the dish that you look forward to all year. The nerve. For me, it’s stuffing. I don’t even really care what animal is at the center of the table. My uncle Allan makes the best stuffing. There are, apparently, a gazillion different takes on stuffing (or dressing, if it’s not actually stuffed inside the bird. In true compulsive recipe developer fashion, I was in the car in about 15 seconds, list in hand. 1 pound ground pork 2 cups diced onions 2 cups diced bell peppers 4 cups (about 1 pound) diced mushrooms 2 cups diced apples 8 oz fresh cranberries 1 cup toasted chopped pecans (optional) ~ 2 T duck fat, bacon fat, butter, or coconut oil. Why on earth am I making you sauté all of the vegetables separately? For two reasons: Thanksgiving Side Dish: Bacon and Chive Sweet Potato Biscuits. If I were you, I’d put cheese in these.
Not that these don’t taste delicious without cheese, but cheese is delicious. Especially the cheddar kind. Thanksgiving Caramelized Onion & Sausage Stuffing. I can’t stop eating plantain chips.
I’m giving them up, cold turkey. And I’m doing a sugar detox. My face is being stupid.