Is everyone ready for Thanksgiving? Do you even know what you’re doing for Thanksgiving? We were supposed to host a small family Thanksgiving, but now it looks like it will just be the four of us. I love cooking for Thanksgiving, so I will probably cook too much anyway. I’m trying to keep it under control. 🙂 I picked up Antoni in the Kitchen at the library, and it has a great Brussels sprouts dish, perfect for Thanksgiving.
Who is Antoni? If you don’t know already, Antoni Porowski is the food guy on Queer Eye, a makeover reality show on Netflix. The “Fab 5” help out people who need some major change in their lives. Antoni usually helps them learn to cook something for entertaining their friends or helps them with ideas to eat more healthy. He’s not really a chef. He’s just a guy who likes food and has enough looks and charisma to be on TV.
Anyway, I did not have high expectations for this cookbook, but I was surprisingly impressed. Antoni was raised in Montreal by his Polish parents, and he went to a French school with an international student body. Consequently, his recipes have influences from all over. The photos of the recipes are beautiful, and most of the dishes are simple enough that I wanted to try quite a few. There are also a lot of photos of Antoni in various settings throughout the book. He’s a good looking guy, but I don’t think that adds much to the cookbook.
It was hard to choose a recipe, but Brussels sprouts screams fall to me. As I said, this could be a great side dish for Thanksgiving. My only caveat is that this recipe may be a little high maintenance since it’s suggested that you cook the sprouts in batches. Although, you do cook them mainly on the stove top, so that frees up some oven space. Anyway, I just made these for the family as a side for a regular old meal. (I actually have one son who loves Brussels sprouts. Weird, I know!) They are quite yummy, and the prosciutto chips (which you could use for lots of things) were a big hit.
Hope you all have great Thanksgivings even if you have to Zoom with your family, and that you get to cook and eat delicious things! Stay safe!
- 3 ounces thinly sliced prosciutto
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons finely grated lemon zest
- 2 tablespoons lemon juice
- Heat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Arrange the prosciutto slices on the baking sheet. Bake until they are shriveled and dark red, about 12 to 15 minutes. Place the prosciutto chips on a wire rack to cool.
- Cut the Brussels sprouts lengthwise in half through the stem. Make a v-shaped incision at the base of each sprout. Remove and discard any blemished outer leaves.
- Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large skillet over medium-high heat until the foam subsides. Place about one third of the Brussels sprouts in the pan with cut sides down. Reduce the heat to medium and cook about 3 minutes, until deeply golden. Turn the sprouts over, sprinkle with a pinch of salt, and continue cooking until golden and tender, 3 to 4 minutes more. Transfer the Brussels sprouts to a large serving bowl. Repeat with the remaining butter, oil, and sprouts.
- Crumble the prosciutto chips into small pieces and add to the bowl with the Brussels sprouts. Add the lemon juice and lemon zest, then toss to combine. Season with salt to taste. Serve hot.
My notes: Nothing too complicated here. Even if you cook the sprouts a little too long they will still have that caramelized goodness. Enjoy!