In South Louisiana, we truly have a penchant for taking healthy foods, most notably vegetables, and smothering them in some of the least healthy members in the food kingdom. This month we offer two Brussels sprouts recipes (one with pancetta and another with cream and oregano) that keep the smothering to a minimal but are quick and easy enough to whip up before rushing off to a party and require very little time gathering ingredients at the store.
Grab a stalk of Brussels sprouts, or a pre-packaged one-pound box if you’re in a rush. One pound feeds about four people, making it easy to double or triple a recipe for larger groups of people. Trim discoloration off the sprouts by chopping off the brownish parts near the stalk. For the recipes, visit www.theind.com/brusselssprouts. — ER
Brussels Sprouts with Pancetta
This recipe creates a salty and savory side dish of sprouts baked in the pancetta drippings. Minus the cheese, a serving is only 90 calories, making it a delicious dish without a next-day bloat. Serves 4.
1 lb Brussels sprouts, trimmed
1 T kosher salt
1/4 C chopped pancetta (or thick-cut bacon)
fresh ground black pepper
1 t apple cider vinegar
1. Preheat oven to 450 degrees.
2. Blanch Brussels sprouts. Cook the sprouts in boiling water approximately 6 minutes, or until tender, drain and place in ice water.
3. Fry pancetta over medium-low heat in a skillet until crisp. Separate the pancetta from the drippings and save both.
4. Cut Brussels sprouts into halves lengthwise and place flat side down on a baking sheet. Pour the pancetta drippings over the sprouts and sprinkle with salt and pepper. Bake for 15 minutes, stirring once after 10 minutes.
5. Combine sprouts, pancetta and vinegar in large bowl. Serve warm.
Brussels Sprouts with Cream and Oregano
This recipe calls for fresh oregano (not dried), and the difference is immediately apparent. The cream is not the star of this dish but adds a distinct smoothness while the golden pine nuts provide a slight crunch. It’s surprisingly simple and requires very little effort. Serves 4.
3 T butter
1/4 C pine nuts
1 pound Brussels sprouts, trimmed and cut in half lengthwise
3/4 C chicken stock
1 shallot, minced
1 T fresh oregano, chopped
1/4 C whipping cream
1. Melt 1 T butter in large skillet and add pine nuts. Stir until golden, about 5 minutes. Remove from skillet and reserve.
2. Melt 1 T butter in same skillet and add sprouts. Stir 1 minute, then add broth, cover and simmer until sprouts are almost tender, about 5 minutes. Uncover and simmer for until the broth evaporates.
3. Push sprouts to the side of the skillet and melt 1 T of butter in the middle. Add the minced shallots and sauté until tender.
4. Stir in oregano and cream. Simmer and stir until all sprouts are covered with cream. Sprinkle with salt and pepper to taste.
5. Transfer to serving platter and stir in half of the reserved pine nuts. Sprinkle the remaining nuts on top and serve warm.
Abshire has rejoined the Lafayette Bar Association, where she previously served as marketing coordinator under longtime Executive Director Susan Holliday
Home-grown Baton Rouge market/deli heads to Lafayette.
Deadline for submitting noms for annual competition is March 15
Whitney Bank officials have confirmed that the downtown branch will cease to exist when it relocates its regional headquarters to River Ranch at the end of May.
So far the Democratic agenda includes proposals to expand Medicaid; increase the minimum wage; offer equal pay to women; heighten regulations on predatory lending practices, like payday loans; and add more transparency in the governor’s office.
Hot-button education issues ranging from Common Core to charter schools have some lawmakers pushing to scrap the appointing process and go back to electing the state's super.
Downtown Lafayette restaurant launches new concept near Le Triomphe
Police say the handcuffed man fatally shot himself in the back, but his family isn't buying the story.
Yeah, it's smoked venison sausage stuffed in a suckling pig stuffed in a lamb and roasted over an open fire.
Acadiana's nightlife guide.
Gov. Bobby Jindal offered a budget proposal that suggests new education and health care spending, pay raises for state workers and an incentive fund to encourage colleges to enhance their science, engineering and technology training.
Reamco founders Brent Milam and Ashley Lane now shareholders in acquiring company and part of its management team.
Low heels, high style
Here's your daily look at late-breaking national and international news, upcoming events and the stories that will be talked about Tuesday, March 11, 2014:
The board hopes to recover all fees paid, plus one-half, along with what could amount to hundreds of thousands in additional penalties.
Oh, the irony... or something like that.
Acadiana's nightlife guide.
Hopefully he’ll be better prepared today than he was in that Feb. 20 deposition.
They came by the hundreds, arriving from all regions of the state to gather on the steps of our Capitol in protest of the Legislature’s long tradition of giving industry the go-ahead to abuse our air, our water and our coastline, all in the name of good economics.
Gov. Bobby Jindal’s recent rhetoric against President Barack Obama has failed to boost his standing among the conservative base.
Louisiana's annual legislative session begins.
The state has hired marksmen to shoot feral hogs from helicopters at two wildlife management areas in south Louisiana.
St. Patty's Day crafts
New menu items ready for the Lenten season
The Cane Fire Film Series screens “MaidenTrip” on Monday, March 10, at the AcA.
Acadiana's nightlife guide.
The vibe of the tribe done modern
The Louisiana Workforce Commission said Friday that initial claims rose to 2,125 from the previous week's total of 1,964. There were 2,887 initial claims during the comparable week in 2013.
The Board of Elementary and Secondary Education has stalled action on a $3.5 billion annual school funding formula due to state lawmakers by March 15.