Post by Gail on Jan 25, 2020 19:03:38 GMT -5
Milk Street Kitchen's Charred Brussel Sprouts with Garlic Chips
20 garlic cloves, thinly sliced
1/2 c. + 1 T. neutral oil, divided (I used a very mild olive oil and leftovers were great for making garlic knots and vinaigrette)
Kosher salt and pepper
2 # Brussel sprouts, halved
1/4 c. slivered almonds
2 stalks lemon grass, bottoms sliced into thin rings (~ 3/4 c.)
1 T. + 1 t. lemon zest
3 T. lemon juice
1 t. sugar
Heat oven 500F. In small saucepan, combine garlic slivers and 1/2 c. oil. cook, stirring, until uniformly light golden, 4-5 min. Set fine mesh strainer over heat proof bowl. Strain mixture and drain garlic on paper towel lined plate. Season with 1/4 t. salt. Reserve oil. In large bowl, toss sprouts with 1/4 c. reserved oil.Place on rimmed sheet pan, cut sides down. Roast until tender and browned, 15-20 min. In food processor, combine nuts, lemongrass, 1 T. lemon zest, 2 t. salt, 1 t. pepper, sugar, and 1 T. reserved garlic oil.Process until finely chopped, 45 sec. In 12 inch heavy skillet, heat remaining 1 T. neutral oil on high until beginning to smoke. Add almond mixture, immediately turn down heat to medium-high and cook, stirring constantly, until fragrant and deep golden, ~ 3 min. Transfer to large heatproof bowl. When sprouts done, immediately add to almond mixture in bowl along with lemon juice and remaining 1 t. zest. Toss. Adjust S & P. Serve topped with garlic chips. Serves 8.
My notes: I followed the recipe pretty closely. I made more garlic chips than called for since I wanted to use the leftover chips and oil in 2 other recipes at the time (roasted garlic hummus, garlic knots etc.... Like I said...Thanksgiving was all about garlic this year! And yummy!! ) I probably used a bit less lemon zest than called for and it was still very lemony.
So after reading this (and it sounds really good) I'm thinking that without nuts, it will likely be even more lemony. Would breadcrumbs or conceivably parmesan work in a similar manner with the lemon grass, zest and garlic chips (sounds like sort of a gremolata-ish thing...)?