December 7, 2012
By Mark McEwan
» 1 dozen brussel sprouts
» 1 tbsp. vegetable oil
» 1/2 Spanish or vidalia onion
» 1/4 cup top-quality bacon cut into lardons
» Pinch of salt and a pinch of pepper
» Preheat oven to 375˚F
» Trim and then cut across into the stems of the brussel sprouts. Blanch in boiling salted water until just tender – two or three minutes and then shock them in ice water.
» Drain and set aside.
» Add 1 tbsp. of the oil to a sauté pan or oven-proof skillet on low heat, and caramelize the onions. After approximately 10 minutes, when they are completely wilted and beginning to brown, add the bacon. Stir frequently.
» Halve the brussel sprouts. When the bacon is beginning to brown and becoming just a little crisp around the edges, add the sprouts to the pan and sauté them briefly, allowing their water to deglaze the pan. Then add the remaining oil, season and transfer to the oven.
» Roast for 30 minutes. If you choose, shave some pecorino romano over top just before serving.
Chef Mark McEwan certainly knows his way around a kitchen. He has cooked for Pope John Paul II, has hosted several Food Network programs, opened four successful restaurants, and has had a gourmet food store, aptly named McEwan, at The Shops at Don Mills since 2009. With 35-plus years in the culinary industry, McEwan was recently head judge on Top Chef Canada.
Filed under: FROM THE EXPERTS