dinner and more

Roasted Turkey

Brussles Sprouts 

w/ Mustard and Lemon

Last of the Summer Tomatoes

Eggplant and Squash

KNOW YOUR FALL VEGETABLES:

BRUSSLES SPROUTS!

1. Ususually like a smaller / younger brussels sprouts, but these are from the Mendon Market, I did not want to go to Wegmans. Any size is really fine to cook like this
2. cut off woody bottom part/stem and cut in half. ( if for some odd reason you are going to do these steps and cook late - put in a little acidulated water )
3. render one ( or more ) pieces of Bacon - slowly - you want all the fat , if only one, add a little bit of olive oil...
4. place the sprouts, cut side down in the fat and let them just fry. Medium heat - for a good 3-4 min, you want some caramelization.
5. put in a good heaping tablespoon of dijon mustard and maybe a 1/4 cup of water, salt and pepper ( be careful of the salt, you have the bacon fat )... let it cook down, then cover to steam - as long as you like your brussels sprouts cooked, add a good squeeze of lemon juice
6. serve with the crumbled bacon.