Sometimes you have to move forward because time keeps moving forward, which also means I had every intention of sharing today's recipe and cookbook review with you a couple of weeks ago... and, well... life happens sometimes. Thank goodness for cookbooks to provide inspiration because the last month or so has not been filled with trying new recipes or even a lot of homemade cooking. We are all missing it, and it's time to get back to it.
So I am so happy to finally be sharing My Paris Cookbook by Emily Dilling with you! For those of us who not only enjoy recipes, but a bit of storytelling as well this cookbook is a delightful read! Each section has tidbits about different markets in Paris at different times of year. As I continue to read through it, I find myself daydreaming about a future trip to see and enjoy everything described for myself.
The book is nicely divided by season, which we all know is the ideal way to enjoy fresh produce at it's peak. The recipes vary in difficulty, but all ingredients are easy to find if you have access to a decent grocery store and farm markets.
I can't wait to try so many more recipes from this cookbook! Ranging from Five Herb Baked Tomatoes in the summer to Slow Cooked Chicken in Wine and Mushroom Sauce on a cold winter day to Chocolate Mousse in spring (did you know that spring is the season of chocolate in Paris?). Each season brings some mouth-watering recipes to the table.
This time of year, I am on the hunt for different vegetable side dish recipes, so I decided to try two different recipes. The one I'm sharing today is an incredible way to prepare Brussels sprouts, and one that will be making a repeat appearance on my dinner table - Kristen's Braised Brussels Sprouts.
I've leaned toward roasting them in the past since we enjoy the crispness that roasting adds to the outer leaves. It's a simple recipe and always turns out perfectly. But, now that I've tried braising them, both preparations will be in heavy rotation!
The flavor from the wine gently infuses the sprouts as they cook, and we found it hard to stop going back for more. The term braise often makes you think that it's a long cooking process, but in this case they are done in under 20 minutes. Not a lot of hands on time, so you can work on the other components of your meal.
Recipe shared with permission from the publisher.
Kristen's Braised Brussels Sprouts
Yield: 4 servings
- 4 tablespoons salted butter
- 1 pound Brussels sprouts, halved
- dash salt and pepper
- 2 medium shallots, thinly sliced
- 1 cup dry white wine
- Melt butter in a large pan. Add halved Brussels sprouts face down.
- Cook in butter on medium heat for 3-4 minutes. Add salt, pepper, shallots and dry white wine. Cover and cook for 4 minutes.
- Stir lightly. Cover and cook on low heat for another 5-7 minutes.
- Serve immediately.
Note: I was provided with a review copy of this cookbook, and all opinions are my own.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.