Aki read a recipe that steamed Brussels sprouts, added crispy bacon and then tossed everything with creme fraiche. The addition of the creme fraiche drew me in. It had me remembering how often we used to use creme fraiche. These days we use a lot of buttermilk to add a creamy acidity to preparations. But creme fraiche is different. It adds a decadent richness balanced with bright acidity and a hint of sweetness. Both of these attributes are needed with Brussels sprouts. I decided to use the original recipe as an inspiration. I cut the bacon into lardons and cooked it until it was semi crispy. Then I added the sprouts to the pan. The bacon browned a bit more and the Brussels sprouts caramelized. Once they were tender, I added a few healthy spoonfuls of creme fraiche and stirred everything together. I transferred the mixture to a baking dish and put it into a 350°F oven for about 20 minutes. The spouts and the creme fraiche caramelized even more. The bacon crisped and the flavors melded. I found rich brightness I was chasing to balance the earthy sweetness of the sprouts. The bacon added smokey, savory notes and a bit of crunch. The sprouts themselves were tender and succulent with a hint of that cabbage-y spiciness. The dish was a hit. I'm glad I was reminded to use some creme fraiche. It's definitely making a come back in our kitchen.
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