Culinary Guides

Today we’re starting with a delicious Brussels sprouts gratin. This dish is bursting with fall flavors and is pure comfort food. It tastes amazing when served with a glass of Amity Pinot Noir. The combination of tender Brussels sprouts, earthy mushrooms, crispy bacon, and a rich creamy sauce topped with a crunchy cheesy walnut mixture makes this gratin a standout dish for any occasion.

Ingredients

Topping

• 4 slices thick-cut bacon, finely chopped
• 1 medium-sized onion, diced
• ½ cup walnuts
• ½ cup parsley, finely chopped
• ½ cup shredded extra-sharp cheddar cheese

Brussels Sprouts

• Salt (for the cooking water)
• 1 pound Brussels sprouts, sliced in half
• 2 tablespoons unsalted butter
• 12 ounces mushrooms (any variety or mix works well – portobello, button, porcini, chanterelle), roughly chopped
• Hefty pinch of freshly ground black pepper
• 2 cloves garlic, minced
• ¼ teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream

Directions

Preheat the Oven

1. Set the Temperature:
   Preheat your oven to 475°F (245°C).

Prepare the Topping

1. Cook the Bacon:
   In a large cast iron skillet, cook the chopped bacon over medium heat until it’s cooked through and lightly crisp. The bacon will cook a little more in the oven, so it doesn’t need to be extra crispy at this stage.
2. Drain the Bacon:
   Use a slotted spoon to remove the bacon from the pan and place it on a paper towel-lined plate to drain.
3. Sauté the Onion:
   In the same skillet, add the diced onion to the bacon drippings (you should have about 1 tablespoon of drippings; if there's more, pour out the excess and save it for future use). Cook the onion until soft and tender, about 8 minutes. Remove the onion from the pan and place it in a bowl.
4. Toast the Walnuts:
   Add the walnuts to the skillet and cook, shaking the pan often, until the walnuts are lightly golden, about 5 minutes. Transfer the walnuts to the bowl with the onion, then add the cooked bacon.
5. Combine Topping Ingredients:
   Add the chopped parsley and shredded cheddar cheese to the bowl and toss the mixture. Set the topping aside.

Blanch the Brussels Sprouts

1. Boil the Water:
   Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and blanch them for 5 minutes. This will help to soften the sprouts and reduce some of their bitterness.
2. Cool the Sprouts:
   Drain the Brussels sprouts in a colander and immediately plunge them into a large bowl of ice water to stop cooking. Drain the sprouts again and set them aside.

Cook the Mushrooms

1. Heat the Skillet:
   Wipe out the cast iron skillet you used earlier as you’ll be using it again.
2. Sauté the Mushrooms:
   Melt the butter in the skillet over medium-high heat. Add the chopped mushrooms along with a hefty pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms release their liquid, about 4 to 5 minutes.
3. Add Garlic and Nutmeg:
   Add the minced garlic and ground nutmeg to the skillet and cook for another 1 to 2 minutes until fragrant.

Make the Cream Sauce

1. Cook the Flour:
   Sprinkle the flour over the mushroom mixture and stir to combine. Cook the flour for 1 minute to remove the raw taste.
2. Add the Broth:
   Add the chicken broth and bring the mixture to a simmer. Cook for about 1 minute, allowing the broth to slightly reduce.
3. Add the Cream:
   Lower the heat to medium-low and pour in the heavy cream. Continue cooking, stirring occasionally, until the sauce thickens, approximately 6 to 8 minutes.

Assemble the Gratin

1. Mix with Brussels Sprouts:
   Remove the skillet from the heat and gently stir in the blanched Brussels sprouts until they are evenly coated with the creamy mushroom sauce.
2. Add the Topping:
   Evenly sprinkle the bacon, onion, walnut, and cheese topping over the Brussels sprouts.

Bake the Gratin

1. Bake:
   Place the skillet in the preheated oven and bake the gratin until it is bubbly and the topping is golden brown, about 15 minutes.

Serve

1. Cool and Serve:
   Once baked, remove the gratin from the oven and allow it to cool slightly before serving. The dish pairs beautifully with a glass of Pinot Noir, making it a perfect cozy meal for fall.

Additional Tips

• Make Ahead: The Brussels sprouts and mushroom mixture can be prepared in advance and stored in the refrigerator. Assemble the gratin just before baking.
• Variation: For an added twist, you can sprinkle some grated Parmesan or Gruyère cheese on top before baking for an extra cheesy crust.
• Serving Suggestions: This gratin can be served as a side dish with roasted meats or as a main course alongside a fresh green salad.

This Brussels Sprouts Gratin is a rich, flavorful dish that captures the essence of comfort food while showcasing the earthy, nutty flavors of fall ingredients. Enjoy it warm with loved ones for a memorable dining experience.