It’s the Monday before Thanksgiving. Just typing that particular sentence has about 18,000 things crossing my mind, but ain’t no body got time for that, so let me see if I can break just a few thoughts down. First, I don’t host, so I am not stressing about shopping or cleaning. Second, my kids only have two days of school this week. WHICH IS AWESOME! because we need a break. AND, not so awesome because we are t-minus one school day away from five days together, and I am really trying to keep my expectations grounded in reality. Right now all my expectations are in this basket – please let’s relax, and sleep past 6:25 am. I may have already set us up for failure. Third, it’s been too long since I visited this platform, and I am ready for that to change.
Before we go much father, I wanted to share our Thanksgiving Day invitation with you.
I don’t expect you to read this. And if you are asking yourself – is this just a crazy good time? The answer is ABSOLUTELY. It’s the best meal of the year. Not because it’s our favorite, but because as many of us that can, near and far, gather around one table (yes, you read that right too) and break bread together and give thanks together. If you have been kind and generous enough to follow along on my instagram account, you have been reading my daily thanks, at the end of the day, I am thankful for the people that will gather at this table, because they are the greatest gift this life has to give. (Chef included, who won’t be at the table with us. Thank goodness for the person that invented skype and facetime because even those that can’t attend attend via technology.)
Thanksgiving is my parents gig. They work so hard to open their home to us, and get us all going in the right direction, so there is plenty of food to enjoy and Manhattans to cheers Thanksgiving! As you can see I am on Brussels sprouts. So here is what I am bringing to the Thanksgiving table.
Did you know this is how Brussels sprouts grow?
On a big stalk. Pretty cool, right? These are pretty readily available in the grocery stores thru out the fall. The easiest way to pop them off is just twist them as soon as you get home. If you leave them on the stalk too long you will have to cut them off.
Before I go further – if this is not your cup of tea, you can buy them pre-bagged. You can find them much easier too. Once you get them popped off the stalk, cut them in half.
These bad boys whether purchased in a bag or on a stalk need a good rinsing. I threw them in a bowl of cold water. I used my hand to swish them around to get any loose leaves and dirt off.
Next, bring a pot of salted water to a roaring boil. Carefully add the Brussels sprouts.
While they are cooking, prepare an ice bath for them. Right now, I am going to tell you why I hope my mom always assigns me this recipe. You can do 87% of the work a few days ahead. You need the ice bath to keep the sprouts from continuing to cook in their own heat, and it keeps them bright green in color too.
Once the sprouts are done – they should be al dente (a fork should go in with out much force). They only need a few minutes in boiling water. Carefully, using a slotted spoon transfer them to the ice bath.
Once cooled, you can put them in an airtight container in the fridge for several days.
To prepare for service, get the chestnuts. Please note, these are store bought and ready to go. I didn’t roast them on an open fire, and not even for the justification of blogging recipes would I even try that. Chestnuts are easy to get this time of year. I saw them starting back in mid-October and can usually get thru the new year.
Chop them up.
In a large sauté pan, melt butter and add the chestnuts. Sautéing for a minute.
I really love my Le Creuset, but it doesn’t love my electric stove top, so if you are using that combo, keep the heat a little lower. Add in the Brussels sprouts.
Generously salt and pepper, and leave at medium to medium-low heat, stirring occasionally. Once the butter begins to brown and the sprouts are warmed thru, remove from the heat.
This makes a great side for your Monday night dinner too. Skip putting the Brussels sprouts in the fridge. After their ice bath, drain the water, and add to the pan.
If I don’t get a chance in the next few days, Happy Thanksgiving. I am thankful for this platform, this blog, and for the opportunity to share windows into my life with you. Thank you for your continued readership, support and encouragement.
xo,
AT
Brussels Sprouts with Chestnuts
serves 4 – 6 (I make a six time batch for Thanksgiving)
1 lb Brussels Sprouts, cleaned, trimmed and cut in half
4 oz peeled and cooked chestnuts*, chopped
2 T butter
1 tsp salt, plus salt for boiling water
1/2 tsp cracked pepper
In a large pot bring 2 quarts of salted water to a boil. Add the halved Brussels sprouts. While they are boiling, prepare an ice bath by filling a large bowl with ice cubes and water. The Brussels sprouts should be al dente – this takes four to five minutes. Using a slotted spoon, transfer the Brussels sprouts to the ice bath.
Two options for preparing.
Once cool, place into an airtight container in the fridge for several days. When ready to serve, melt the butter over medium heat, adding the chestnuts, sautéing for one minute. Add the Brussels sprouts, and heat through. Once warm and butter begins to brown, remove from heat and serve immediately.
Or, skip the fridge, and prepare right away. Note – don’t skip the ice bath. The Brussels sprouts will keep cooking from their own heat and turn to mush.
*Highly recommend store bought, but don’t tell Ina Garten. ?