We're ratcheting up the workload today. Only 2 more days until Thanksgiving so no time to dawdle! Today's list includes cooking one of the turkeys (I'll post all of that over on the main page of the blog), make the gravy, the brussels sprouts and kale dish and get the corn pudding made up. So here's the 911 on the brussels sprouts...
Firstly, you can either buy your brussels sprouts shredded, or buy them whole and use the slicing blade on your food processor to get them to that state. This makes quick work of that job!! 2-3 minutes tops!
Then I cooked some bacon and set the fat aside, but left 3 tablespoons of it in the pan. To that I added half of the shallots and sauteed them until soft.
Then I threw in half of the brussels sprouts and sauteed those for about 5 minutes.
Then in went the half of the kale that I had already blanched, shocked in ice water and drained. I sauteed this for another 5 minutes and then emptied the pan into a bowl and repeated the process with the rest of the kale, shallots and brussels sprouts.
Then I crumbled in most of the bacon, holding back a few pieces that I'll use to decorate the top. I then stirred in some balsamic vinegar and put the whole shebang into the baking dish which was covered with foil. I'll just throw it in the oven to heat through right before dinner. Done!
Working on the corn pudding... more to follow....
Alrighty then! Corn pudding is done and this is the largest corn pudding I've ever made. Might be the largest one in all of history. This casserole dish is the size of a small VW, so maybe you get the idea. We'll hopefully have enough.