About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Shredded Brussels Sprouts with Persimmon and Pecans

5 slices thick cut bacon, cut into lardons
Olive oil, about 1 tablespoon or more
1/2 large sweet onion, cut in half (i.e., 2 quarters) and sliced very thin crosswise on a mandolin
1/2 stalk brussels sprouts, sprouts trimmed and shredded on a mandolin
1 firm ripe Fuyu persimmon, cut into 8 wedges and sliced very thin on a mandolin
About 1/2 cup or so pecan halves, lightly toasted
maple syrup, to taste, about 1 tablespoon
fish sauce, to taste, about 1 tablespoon

Saute the bacon in the olive oil over medium high heat in a large saute pan until the onion softens. Add the shredded brussels sprouts and continue to saute until the sprouts wilt and turn bright green. Turn the heat off and add the persimmon and pecans and season to taste with maple syrup and fish sauce, toss thoroughly to mix. Serve immediately.

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