Sunday, January 07, 2007

Saxelby Cheese goes to Florida

Even though I was technically taking a week off of cheese, I couldn't help myself. I brought some delicious chunks o' cheese with me on vacation and here's the best thing that came out of the kitchen as a result:

Brussels Sprouts with Hillman Harvest goat cheese:

1 lb of brussels sprouts, halved
2 tbsp olive oil
2 tbsp of bacon fat (saved from some big sloppy breakfast)
2 small shallots, sliced very thin
1/3 lb Hillman Harvest goat cheese, cut into tiny little cubes (annoying, but worth the extra trouble...)

In a skillet, add the two kinds of oil and sautee the shallots over medium to low heat until they are nice and brown and carmelized-like... about 10 minutes.

Then add the brussels sprouts and cook over medium heat until tender when pierced with a fork.... another 10 to 15 minutes.

While the sprouts are a cookin', cube the cheese into pretty little pieces. When the sprouts are done, throw the cheese in there and mix well, adding a bit of salt and pepper to taste.

The sweet meaty bacon flavor combined with the gamey goaty cheese will make some of the most exciting brussels sprouts you ever tasted!!


Alexander said...

Could butter be adequately substituted for the bacon fat? Also, is this a fresh goat cheese (in case I need to find a substitute.)

André said...

Oooh, sounds lovely! But no photo?

anne saxelby said...

yes, butter could totally be subbed for the bacon. any old fat'll do!