This is BitchInTheKitch’s first post, hopefully you will enjoy this recipe and many more to come. Today I had an Alumni Interview with a woman from Georgetown University, I was nervous to say the least. I told myself regardless of whether this interview goes amazing or horrendous I was going to go home and enjoy some Brussels sprouts. They are THAT good! This is not the horrible vegetable many of our parents would make us eat when we were younger, unless you enjoyed it with loads of cream and cheese.
For The Topping:
* 3 c. coarse fresh breadcrumbs
* 3 Tbs. unsalted butter, melted
* 1/2 tsp. salt
* 1/2 tsp. pepper
For The Gratin:
* 1 Tbs. unsalted butter
* 2 tsp. salt
* 2 lb. brussels sprouts (trimmed and halved lengthwise)
* 2 Tbs. all purpose flour
* 8 oz. Gruyere cheese, grated
* 1/2 c. Pecorino-Romano cheese, grated
* 1 & 1/4 c. heavy cream
*caramelized shallots
*Preheat oven to 375°F
To make the gratin, grease a 12 inch ovenproof nonstick fry pan with butter. Bring a large pot of salted water to boil over high heat. Add the Brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
To make the caramelized shallots, in a small saucepan combine one Tbs. of olive oil and 1/2 Tbs. of red wine vinegar & 1/2 tsp. brown sugar with 3 to 4 minced shallots. Saute till caramelized.
In a bowl, stir together the flour, Gruyere, Pecorino-Romano, the 2 tsp. salt and pepper. Stir in the cream, then the brussels sprouts and caramelized shallots. Transfer the mixture to the prepared fry pan and smooth the top. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving.