Saturday, February 11, 2012

Brussels Sprouts with Hazelnuts - Bar Americain Inspired

Bar Americain Inspiration, Installation #1, Brussels Sprouts with Hazelnuts

We recently dined at Bar Americain in New York and it was exactly what I wanted in a restaurant. Great atmosphere. Brilliant menu. And an inspiring experience that makes me want to replicate it at home. Surprisingly, the inspiration was more about the side dishes, vs. the mains. Not that the mains (a rack of pork big enough to feed a small village and a hangar steak) were not good, but they didn't measure up (let alone exceed) expectations. The sides though, went well beyond expectations and demonstrated why Chef Bobby Flay is the Chef that he is.

Brussels Sprouts with Hazelnuts
inspired by Bar Americain

1/3 cup hazelnuts, shelled, raw
1 pound brussels sprouts
2 tbsp olive oil
kosher salt
1 tbsp butter

In a 350F oven, roast the hazelnuts for about 15 - 20 minutes. Remove and let cool. Peel the dark brown outer skin by gently rubbing then. Then coarsely chop. Reserve.

Trim the brussels sprouts and chop in half. Toss with olive oil and salt and pepper then put in a baking dish and arrange in a single layer, cut side down. Roast for 20-30 minutes at 400F until browned. Add butter and roasted hazelnuts and toss, then continue roasting for 5 mor minutes.

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