November 3, 2019

Brussels sprouts, pancetta, feta fondue

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Looking for a showstopper Thanksgiving vegetable dish? Or a showstopper anytime vegetable dish? Look no further.


Ingredients

Makes 4 servings

  • 25 g white wine

  • 50 g Chicken Stock

  • 200 g cream

  • 100 g crumbled feta cheese

  • 15 g, 1/2 oz gin

  • 10 g water

  • 10 g cornstarch

  • 7 g salt

  • 5 g lime juice

  • Pinch of cayenne

  • 450 g | 1 lb | Brussels sprouts, halved lengthwise

  • EVOO, as needed

  • 225 g pancetta, 1/4″ dice


Recipe

Feta Fondue

  • 25 g white wine

  • 50 g Chicken Stock

  • 200 g cream

  • 100 g crumbled feta cheese

  • 15 g, 1/2 oz gin

  • 10 g water

  • 10 g cornstarch

  • 2 g salt

  • 5 g lime juice

  • Pinch of cayenne

In a six cup saucepan over medium-high heat, reduce wine until almost dry. Add stock, reduce until almost dry. Add cream, reduce by a quarter.* Add the cheese and blend using an immersion blender. Add gin. Combine water and cornstarch to make slurry, gently whisk into sauce. Cook for a minute. Remove from heat and mix in salt, lime, and cayenne. Set aside until ready to complete. May be made up to two days ahead of time.

*I find I usually underestimate the reduction in this step. Here’s a way to accurately measure the reduction: Weigh your saucepan immediately before adding the cream. This is your starting weight. Your goal weight is the start weight plus 150 g. If you double the recipe—which I recommend—your goal weight will be your start weight plus 300 g.

To Complete

  • 450 g | 1 lb | Brussels sprouts, halved lengthwise

  • EVO

  • 5 g kosher salt

  • 225 g pancetta, 1/4″ diced

  • Feta Fondue, from above

Coat the sprouts in olive oil, place them cut side down on an unlined baking sheet, and roast at 450˚F for 15 minutes. While they roast, add diced pancetta to a sauté pan large enough so the pancetta forms one layer, and cook over medium or medium-low heat until crispy, about 15 minutes.

Remove the sprouts from the oven, place in a bowl. Using a slotted spoon, spoon pancetta bits on top of sprouts spoon feta fondue over top. Serve.


Watch me make it!

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Note

This is part of a cookbook proposal that’s out on submission right now. If you’d like to see what a book proposal looks like, click here.

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