Brussel Sprouts with Thyme and Pancetta

Brussel Sprouts with Thyme and Pancetta
(adapted from M. Voltaggio)

ingredients

• 1/4 lb. pancetta, cut into 1/4-inch dice (about 1/2 cup)
• 1 Tbs. olive oil
• 2 lb. Brussels sprouts, trimmed, cut lengthwise through the core into 1/4-inch-thick slices
• Kosher salt and freshly ground black pepper
• 1 bushy 3-inch sprig fresh thyme
• 2 Tbs. butter

directions

1. In a 12-inch skillet over medium heat, cook the pancetta in the olive oil, stirring frequently, until the pancetta has rendered much of its fat and is nicely browned and crispy, 4 to 5 minutes. 
2. Remove pancetta from pan and place on a paper towel. 
3. Increase the heat to high and add the sprouts, season lightly with salt and pepper, stir to coat with the fat, and cook, stirring, until the sprouts wilt and crisp, about 3 to 4 minutes. 
4. Reduce heat to about medium, toss in 2 Tbs. of butter, a splash of olive oil, and cover the pan half way for about 6 minutes, or until sprouts are tender, stirring occasionally. 
5. Chop your thyme and throw in at the last minute before serving, along with your crispy pancetta.

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Aunt Judy's Popovers

Aunt Judy's Popovers
(makes 6) 

ingredients

• 1 cup of low fat or 2% milk, warmed
• 1 cup of flour
• 2 eggs at room temperature
• 1 +/- Tbs salt
• 1 cup grated gruyere cheese
• non-stick vegetable spray
• Popover pan

directions

1. Place the popover pan in the oven, heat the oven and pan to 350F
2. Gently warm the milk over the low heat
3. Whisk the eggs until frothy
4. Slowly whisk the milk into the eggs
5. Slowly add the flour and salt into the eggs mixture
6. Once the combined mixture is smoothed, remove the pan from the oven, spray the non-stick vegetable spray.
7. Fill each popover cup 1/2 full top and add the grated gruyere cheese to each cup
8. Bake at 350F for 50 minutes

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