I took these pictures of our Valentine's Day dinner, intending to share them much sooner than this, but just now got around to uploading them. I made lamb shanks from Central Market using a recipe from Marcella Says...
Garlic and sundried tomatoes mis en place...
Brussels sprouts using our favorite recipe from our favorite Milwaukee restaurant...this will win over even the most confirmed brussels sprouts haters.
Ristorante Bartolotta Caramelized Brussels Sprouts
1 ½ pounds brussels sprouts
¼ cup (2 ounces) extra-virgin olive oil
¼ cup (½ stick) butter
Generous amount of freshly cracked black pepper
Salt to taste
Preheat oven to 400º.
Trim bottom stems of brussels sprouts, then cut in half. Heat large oven-proof saute' pan over medium-high heat. Add oil and butter to pan. When butter starts bubbling, add brussels sprouts; season with salt and pepper. Saute' until cut sides turn golden brown, 6 to 7 minutes, tossing frequently. Do not overcook or brussels sprouts will burn.
Transfer to oven. Bake 4 to 5 minutes or until tender. Adjust seasonings if necessary. Makes 4 servings.
Here are the final products, served with saffron risotto.
Brownie hearts with fresh raspberries and truffles for dessert.