Thanksgiving is a time to look at your life and be thankful for the big, as well as the small things. I have been blessed with my family’s Chicago history and the stories of their past. One of my favorites is about a young girl named Esther in the days before World War I with a fashionable new hobby called photography.
As a child, Esther caught the photography bug from a well-traveled uncle. During school breaks she worked at the local farms pulling horseradish and other vegetables as they came in season…and she always took her camera. The earth was rich and bumper crops plentiful. Consequently, farmers would recruit city kids to reap the bounty which would end up at the market on Olde Western Ave or at local canning plants.
Esther’s Eastman Kodak #2A Brownie and deluxe Kodak Duaflex served her well and her perspective of days gone by are a great treasure to me. You see, Esther was my grandmother and she passed her cherished cameras and historic photos on to me. So this Thanksgiving, I am very thankful for my
and all the photo memories she recorded. In her honor, I want to share a holiday dish that always had a special place at our Thanksgiving table, Sautéed Brussels Sprouts with Horseradish. Note: These are a wonderful dinner addition whenever there’s a chill in the air.
Happy Thanksgiving everyone.
Sautéed Brussels Sprouts with Horseradish
Approximately 10-12, 1/2 cup servings
1.5 lbs Brussels sprouts
4 strips thick sliced bacon
1 medium yellow onion, diced fine
1/2 cup olive oil
2 tablespoons grated fresh or prepared horseradish from the jar
1/2 cup white wine
3/4 cup chicken stock
ground black pepper
Wash and sort the Brussels sprouts. If they are large (bigger than a nickel) cut in half. Drain well on paper towels.
Cut bacon into 1/4 inch strips and, using a heavy sauté or frying pan set at medium heat, sauté until golden brown. Remove bacon and drain on paper towels and reserve for later use. Remove all but 2 tablespoons of drippings from the pan leaving the fonds, or brown bits, in the pan. Discard the rest of the drippings.
Add the diced onions to the pan with the bacon drippings, and heat on medium high temperature. Sauté the diced onion until transparent. Remove from the pan and reserve. Using the same pan, add the olive oil and heat over medium heat adding the Brussels sprouts, cut side down. Sear until golden then turn them over. Add the wine, chicken stock, and horseradish and cook until the liquid is reduced by 50% and the Brussels sprouts are fork tender. Add the sautéed Bacon and Onion. Add the ground pepper and salt to taste.
Perfect for a fall or winter dinner served with fowl or great with a Sunday night roast.