About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Roasted Brussel Sprout and Goat Cheese Salad | Main | Bucatini with Brussels Sprouts and Pancetta »

Brussels Sprouts with Bacon Vinaigrette

By Jan

I was lucky that they were selling beautiful Brussels Sprouts on the stalk at our Fresh Market.


So, first...
Remove sprouts from stalk. I use my hands.
Cut the largest ones in half and leave the smaller ones whole.
If you like you can trim the bottom with a paring knife to make a cleaner looking sprout.
Steam the sprouts over boiling water until they are still bright green but you can easily stick a fork into them, about 7 or 8 minutes.

Meanwhile make the dressing.

Cook 4 slices (about 1/4 pound) of bacon in a frying pan and set it aside on paper towels. Save the rendered fat in the pan. Chop the bacon.


2 tablespoons cider vinegar
1 tablespoon bacon drippings
1 tablespoon Extra virgin olive oil
1/4 teaspoon Dijon mustard
generous pinch of salt
few grinds of pepper


Toss the hot Brussels sprouts with the dressing and add the chopped bacon.

That’s it.
This recipe is simple, delicious and full of flavor. The combination of the cider vinegar, bacon and the sprouts is listed in the “affinities” in the Flavor Bible. I can see why. They totally work together.


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Comments (2)


Jan, what is that you are serving alongside? Lentils?

Actually we had some simple grilled chicken and what you see--Israeli cous cous, cooked in a saffron broth.

Oh, that looks so good...I love the idea of a bacon vinaigrette with Brussels Sprouts, will try this one soon.

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This page contains a single entry from the blog posted on November 22, 2011 6:36 AM.

The previous post in this blog was Roasted Brussel Sprout and Goat Cheese Salad.

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