{"id":405,"date":"2019-11-28T12:03:38","date_gmt":"2019-11-28T17:03:38","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/?p=405"},"modified":"2019-11-28T12:06:20","modified_gmt":"2019-11-28T17:06:20","slug":"dijon-braised-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2019\/11\/28\/dijon-braised-brussels-sprouts\/","title":{"rendered":"dijon-braised brussels sprouts"},"content":{"rendered":"<blockquote class=\"wp-embedded-content\" data-secret=\"U1hnOz8LuD\"><p><a href=\"https:\/\/smittenkitchen.com\/2011\/11\/dijon-braised-brussels-sprouts\/\">dijon-braised brussels sprouts<\/a><\/p><\/blockquote>\n<p><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;dijon-braised brussels sprouts&#8221; &#8212; smitten kitchen\" src=\"https:\/\/smittenkitchen.com\/2011\/11\/dijon-braised-brussels-sprouts\/embed\/#?secret=P4PH3knr24#?secret=U1hnOz8LuD\" data-secret=\"U1hnOz8LuD\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p>Serves 4 as a side dish<\/p>\n<p>1 pound brussels sprouts<br \/>\n1 tablespoon unsalted butter<br \/>\n1 tablespoon olive oil<br \/>\nSalt<br \/>\nFreshly ground black pepper<br \/>\n1\/2 cup dry white wine<br \/>\n1 cup broth (chicken or vegetable)<br \/>\n2 to 3 shallots, peeled and thinly sliced<br \/>\n2 tablespoons heavy cream<br \/>\n1 tablespoon smooth dijon mustard (or more to taste)<br \/>\n2 tablespoons chopped flat-leaf parsley (optional)<\/p>\n<p>Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don\u2019t fit in one layer, don\u2019t fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]<\/p>\n<p>Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.<\/p>\n<p>Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>dijon-braised brussels sprouts &nbsp; Serves 4 as a side dish 1 pound brussels sprouts 1 tablespoon unsalted butter 1 tablespoon olive oil Salt Freshly ground black pepper 1\/2 cup dry white wine 1 cup broth (chicken or vegetable) 2 to 3 shallots, peeled and thinly sliced 2 tablespoons heavy cream 1 tablespoon smooth dijon mustard [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[70],"class_list":["post-405","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-thanksgiving2019"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-6x","jetpack-related-posts":[{"id":193,"url":"https:\/\/marcam2.com\/bluemartinis\/2015\/01\/04\/mustard-and-coriander-crusted-salmon\/","url_meta":{"origin":405,"position":0},"title":"Mustard-and-Coriander-Crusted Salmon","author":"wvallen","date":"January 4, 2015","format":false,"excerpt":"Mustard-and-Coriander-Crusted Salmon CONTRIBUTED BY GRACE PARISI TOTAL TIME: 25 MIN SERVINGS: 4 \u2022FAST \u2022HEALTHY Pinot Gris from Alsace or Oregon typically has a lushness that can stand up to succulent fish like this roasted salmon, which is coated with a delicious, fragrant mix of Dijon mustard and spices. 1 tablespoon\u2026","rel":"","context":"In \"fish\"","block_context":{"text":"fish","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/fish\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":26,"url":"https:\/\/marcam2.com\/bluemartinis\/2011\/11\/28\/spicy-garlicky-brussels-sprouts\/","url_meta":{"origin":405,"position":1},"title":"spicy garlicky brussels sprouts","author":"wvallen","date":"November 28, 2011","format":false,"excerpt":"http:\/\/www.foodandwine.com\/recipes\/spicy-and-garlicky-brussels-sprouts","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":45,"url":"https:\/\/marcam2.com\/bluemartinis\/2011\/12\/01\/soba-noodle-salad-with-salmon-and-asparagus\/","url_meta":{"origin":405,"position":2},"title":"Soba Noodle Salad with Salmon and Asparagus","author":"wvallen","date":"December 1, 2011","format":false,"excerpt":"http:\/\/www.bonappetit.com\/recipes\/2011\/04\/soba_noodle_salad_with_salmon_and_asparagus 2 tablespoons extra-virgin olive oil 2 tablespoons soy sauce 2 tablespoons unseasoned rice vinegar 1 tablespoon honey 1 teaspoon finely grated peeled fresh ginger Fine sea salt 5 1\/2 ounces soba (Japanese-style noodles) 1 tablespoon vegetable oil 12 ounces wild salmon fillet, skinned 9 ounces thick asparagus spears, trimmed,\u2026","rel":"","context":"In \"hit parade\"","block_context":{"text":"hit parade","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/hit-parade\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":431,"url":"https:\/\/marcam2.com\/bluemartinis\/2023\/10\/14\/crisp-black-bean-tacos-with-feta-and-cabbage-slaw\/","url_meta":{"origin":405,"position":3},"title":"Crisp Black Bean Tacos with Feta and Cabbage Slaw","author":"wvallen","date":"October 14, 2023","format":false,"excerpt":"from Smitten Kitchen 1 15-ounce can black beans, drained 1 teaspoon ground cumin 5 teaspoons olive oil, divided 2 tablespoons (or more) fresh lime juice 2 cups shredded cabbage or packaged coleslaw mix 2 green onions, thinly sliced 1\/3 cup chopped fresh cilantro 4 white or yellow corn tortillas 1\/3\u2026","rel":"","context":"In \"beans\"","block_context":{"text":"beans","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/beans\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":403,"url":"https:\/\/marcam2.com\/bluemartinis\/2019\/11\/28\/kale-and-caramelized-onion-stuffing\/","url_meta":{"origin":405,"position":4},"title":"kale and caramelized onion stuffing","author":"wvallen","date":"November 28, 2019","format":false,"excerpt":"https:\/\/smittenkitchen.com\/2015\/11\/kale-and-caramelized-onion-stuffing\/ \u00a0 Technically, this is dressing. Stuffing is cooked inside the bird, dressing, on the outside. Serves 8 1 1\/4-pound (20 ounce) round of sourdough or dense country-style white bread 1\/2 cup olive oil, divided 3 tablespoons unsalted butter, divided 3 medium yellow onions, thinly sliced in half-moons Kosher salt\u2026","rel":"","context":"In \"thanksgiving2019\"","block_context":{"text":"thanksgiving2019","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/thanksgiving2019\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":188,"url":"https:\/\/marcam2.com\/bluemartinis\/2014\/10\/13\/simple-is-best-dressing\/","url_meta":{"origin":405,"position":5},"title":"Simple is best dressing","author":"wvallen","date":"October 13, 2014","format":false,"excerpt":"yield Makes 8 to 10 servings The familiar mix of herbs in this dressing offers homey comfort. ingredients 3\/4 cup (1 1\/2 sticks) unsalted butter plus more for baking dish 1 pound good-quality day-old white bread, torn into 1\" pieces (about 10 cups) 2 1\/2 cups chopped yellow onions 1\u2026","rel":"","context":"In \"dressing\"","block_context":{"text":"dressing","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/dressing\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/405","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/comments?post=405"}],"version-history":[{"count":1,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/405\/revisions"}],"predecessor-version":[{"id":406,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/405\/revisions\/406"}],"wp:attachment":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/media?parent=405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/categories?post=405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/tags?post=405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}