Thursday, October 25, 2012

Pasta with Caramelized Onions, Brussels Sprouts, and Apples



I have been trying to come up with some new side dishes that include ingredients that you might not think about using together. I of course have a difficult time not using pasta or rice because, well I a just a huge pasta lover. Rice runs a close second. So I knew I wanted to start with one of those as a base. Pasta of course won the battle. Caramelized onions are another love of mine and I like to use them in many of my dishes. Shoot, sometimes I just caramelize a bunch of onions to have in the fridge so I can use them on sandwiches or in omelets.

Just over this past year or so I have discovered that I really enjoy Brussles sprouts. When I was a child I couldn't stand them. Mostly because all my Mom did was steam them with no seasoning. I didn't like that strong cabbage flavor, I didn't like them hard, and I surely didn't like the smell of them cooking! So when Kevin and I were looking through some food magazines before Thanksgiving last year, we ran across a recipe using Brussels sprouts and Kevin told me liked them and wondered why I had never made them, I decided I needed to let my childhood aversion of them go and give the little green guys another shot.

OK so now I have pasta, onions, Brussels sprout, but I knew I wanted another level of flavor. I decided with the bitterness of the Brussels sprouts, and the smokiness of caramelized onions, i wanted to add something sweet to balance it all out. What came to mind? Apples. I mean I do live in Washington and right now you have a difficult time going anywhere without tripping over an apple! OK I am exaggerating a bit, but there are a butt ton of apples available in Washington right now!!


I had the major players for the dish but now had to think about how I wanted to put it all together. I of course turned to my favorite liquid, wine! I don't know which I do more of, cook with wine, or drink wine. I am a huge wino errr wine connoisseur and really enjoy trying different wines to boost the flavors in some of my day to day dishes. While I was cooking with Heather (my son's girlfriend) last night she asked me what things she could do to pep up some of the less expensive dishes she might be making. I told her that a little splash of wine, fresh herbs, or even lemon juice, can give a dish a whole new life.

So now we are down to make this dish. When Kevin came home and asked what was on the menu I told about the dish I had come up with. He gave me a funny look. When I questioned him as to why the look. He said it sounded good but he would have never thought to put those things all together in a dish. He said he was still very excited to try the dish, especially when I told him I had decided to add bacon as well. Bacon makes everything better right? I just thought the saltiness would be a nice addition and remembered a dish I made last Christmas that had Brussels sprouts as well as bacon in it and they played very nicely together.

Now we are down to make this meal. I was making my Pesto and Mozzarella Stuffed Chicken Breasts as well, so I had many dishes, pots, and ingredients all over my kitchen counters. OK remember I told you my new kitchen is small? I mean it is seriously small! Like so small you have to go outside to change your mind small!! Now that you know that, picture counters covered, and two people in the kitchen, one of which is on the verge of a panic attack! Why was I loosing my cool? Well again you have to remember I have never cooked on an electric stove. WOW who knew that it is sooooo different from gas and why did they not beat  this information into my head?

I prepared the chicken easy enough, minus the heart attack I damn near gave Kevin (see above linked recipe for my attempt on Kevin's life), and had all of my veggies chopped and ready to go. I cooked the bacon and removed it to drain. Then place my little green buddies cut side down in the bacon dippings to get a nice browned edge on them and crisp them up a bit. Once they were browned I was going to add my onions and then cook them both down a bit to caramelize them. However my stove had another plan for the dish. After placing just a few of the sprouts in the pan I realized that they were going to burn before I could get the others in the pan to join them. Now I am trying to grab sprouts out of a hot pan and panicking trying to figure out how I am going to get them to cook evenly. Kevin calmly stepped in and took over. He removed the pan from the heat long enough for me to place all of the Brussels sprouts in it and then returned it to the heat. 

I know it seems simple, but at the time I was arguing because the pan should be hot to sear the Brussels sprouts and I was cooking it the way I always do. Mind you I was saying these things in the middle of bouncing around and muttering like a mad woman saying things like "wait..will that work" "but....I never do it that way" "God bless America this is going to burn" and (almost in tears) "I am going to ruin this dish". Yes, not my coolest moment folks. But I allowed Kevin to take over for a bit, and he smoothly took me to a calmer place and I was able to step in and take over. Finishing the dish without another hitch, and feeling like a complete idiot for my previous freak out. He just smirked at me. Hey he owed me one right?


Pasta with Caramelized Onions, Brussels Sprouts, and Apples

6 slices of bacon, chopped
10 to 12 ounces of Brussels sprouts, trimmed and vertically halved
1 medium onion, sliced
3/4 cup chicken broth (can sub Vegetable stock for a vegetarian meal)
1/2 cup dry white wine
1 apple (recommend Honeycrisp), cored and chopped
1/2 box of spaghetti noodles
1/4 cup grated Parmesan cheese 
Kosher salt and ground black pepper, to taste


Cook bacon in a large, heavy-bottomed skillet over medium heat until fat is rendered and bacon is crisp.  Remove bacon with a slotted spoon and drain on paper towels, reserve.

 Increase heat to medium-high, place Brussels sprouts cut-side down in the pan and cook without stirring, until sprouts begin to crisp and brown, about 2 minutes. Add the onion and toss to combine with the sprouts, cooking and stirring occasionally, until onion begins to turn a golden brown. Add the broth, wine, andapples, scraping up any fond from the bottom of the skillet, and bring to a fast simmer. Cover, reduce heat to medium,  cook 10 minutes.

Meanwhile, cook the pasta per package directions, reserving ¼ cup of the cooking water. Transfer pasta to the skillet with the sprouts and liquid and toss continuously over medium-high heat for an additional 1-2 minutes, or until most of the liquid is absorbed. Add reserved cooking water a bit at a time if needed. Add the Parmesan cheese, season with salt and pepper and  top with reserved bacon.

ENJOY!!

This post also shared on Morsels of Life

10 comments:

  1. I love all these ingredients but would have never thought to mix them together! I must make this soon!
    New have a new follower via GFC and I hope you can follow me too! I REALLY look forward to reading more awesome posts from you!
    xx
    Kat
    www.agirlandherfood.com

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    1. Thanks so much Kat!! I am on my way to your blog now :)

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  2. Ths looks so good Bobbi, I seriously can't wait to try it

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    1. Thanks Laura! I really hope you enjoy it!!

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  3. I think like many of my generation and even those of my kids, Brussels sprouts meant a pungent mushy dish that we could never figure out why we were being punished to eat.

    Taking a leap of faith just a couple of years ago and roasting them because I both had heard they were good and because my adult foray into asparagus was so successful, I made a dish with red cabbage and Brussels sprouts that I could have stood and finished off just standing over the stove.

    That I already have a slight addiction with caramelized onions is well documented...this will be made in my kitchen very soon!

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    1. Yes Barbara!! You just verbalized exactly how I felt LOL Mom what did I ever do to you??? LOL I really hope you give it a try and let me know what you think :)

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  4. Sounds like you got some great flavor combinations going there! Maybe I need to re-evaluate my brussels aversion too. Thanks for linking up with us today, and when you get a chance, please include a link back. :)

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    1. I think you would like it CJ!! Linked back to your blog :) thanks so much for hosting!!

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  5. Sounds like a wonderful dish! Also picked up your tip to keep carmelized onions in the fridge -- great idea! (Here's to the wonderful guys that keep us going, too!) Thanks for linking on Busy Monday!

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    1. Thanks so much :) and thanks so much for hosting!!

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