Rick Wiedman's Profile

Brussels Sprouts with Chestnuts and Double-Smoked Bacon
By Charlie Palmer

This is one of our all-time favorites, created by chef Charlie Palmer. A true scene-stealer!
What to buy: Fresh is better, but good-quality frozen or jarred chestnuts are a reasonable substitute (they do not need to be roasted). (For fresh mail-order chestnuts, try Delmarvelous Farms).
Slab bacon, available from most butchers (call ahead), is almost always sold with the rind still attached; cut it off before using. Put the bacon in the freezer for 20 minutes or so to firm it up before slicing.
Special equipment: To peel chestnuts, use a paring knife with a thin, sharp blade and a sharp point.
Game plan: To peel a chestnut, cut a large X into one side of the shell, cutting all the way through the tough membrane. (If you don’t, the chestnut will blow up in your oven. Imagine popcorn the size of a ping-pong ball!) Put the chestnuts in a shallow pan and bake in a preheated 325°F oven until the shell curls along the cuts and the outside is nicely toasted (about 15 minutes). Cool slightly (they’re easier to peel while they’re still warm) and remove the shells. Rub in a clean kitchen towel to remove as much as possible of the dark, bitter membrane.
Time/Servings
Total Time: 1 hr
Active Time: 40 mins
Makes: 8 servings
Ingredients
• 1 1/2 pounds (about 5 cups) Brussels sprouts, stems trimmed and outer leaves removed
• 1/4 pound double-smoked slab bacon or other smoked bacon, cut into lardons (1/4-by-3/4-inch rectangles)
• 2 cups pearl onions, peeled
• 10 chestnuts, roasted, peeled, and quartered
• 1 3/4 cups low-sodium chicken broth
• 1 tablespoon unsalted butter
• 1 1/2 teaspoons fresh thyme leaves
Instructions
1. In a large pot, bring 1 gallon of generously salted water to a boil over high heat. Make an ice bath by placing ice cubes and cold water in a large mixing bowl. Cook the Brussels sprouts in the boiling water until crisp-tender (4 to 5 minutes); they will still have some bite to them.
2. Drain the sprouts in a colander, then immediately drop them into the ice bath. When cool, remove them from the ice water, halve them lengthwise, and set aside.
3. Place a large sauté pan over medium heat. Add the bacon in a single layer and cook over medium heat until the fat is rendered and the bacon is golden brown. Remove the bacon with a slotted spoon and set aside; reserve the drippings in the pan.
4. Add the onions to the pan and reduce the heat to low. Cook the onions, stirring occasionally, until caramelized to a deep golden color, about 8 to 10 minutes. Add the chestnuts and cook, stirring occasionally, until they are thoroughly heated and well coated with bacon fat, about 2 minutes.
Increase heat to high and add the bacon and Brussels sprouts to the pan, and stir well, about 2 minutes. Add the chicken broth and cover. The contents will quickly come to a boil. Reduce the heat to low and cook until the Brussels sprouts are heated through. Stir in the butter and season with salt and pepper. Sprinkle with thyme and serve.