Friday, November 13, 2009

Friday: Putting the "flex" in "flexitarian"

Brussels sprouts braised with duck prosciutto on quinoa.

This is our variation on the classic combination of bacon and Brussels sprouts. In fact, we were trying to buy bacon for this recipe (yes, we do cook humanely raised local bacon about once a year as a special treat - it takes Oscar about a week to forgive us for not sharing) but we couldn't find any at the Columbia market. Instead, we've substituted duck prosciutto, which is just chopped and added for a couple minutes at the end of the braising process, whereas when bacon is used it must be fried as a first step.

Other than onion - or shallots if you have them - and a little salt, that's all there is to this dish. Yum.

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