DigitalCookbook_StatehoodMedia_Nov2017

SIDES //
Je Mange La Ville, Food Blogger // SERVES 4 // 25 minutes
BRUSSELS SPROUTS
WITH PEAR AND HAZELNUTS
12 ounces Brussels Sprouts
1 tablespoon olive oil, plus more
for drizzling
1 shallot, diced
1 large garlic clove, minced
Salt and pepper
1/3 cup hazelnuts, toasted and
as much of the brown skin
removed as possible
1 red-skinned pear, diced (mainly
for color; you could use any kind
of pear)
Balsamic Vinegar, for drizzling
Parmesan cheese wedge, for shaving
Cut the stem off each Brussels sprout, and cut
sprouts in half. Then slice vertically so you have
strips of sprouts.
Heat a pan over medium heat and add the olive
oil. Add the shallot and garlic and cook for 2 to 3
minutes until the shallot is slightly soft. Add the
Brussels sprouts, along with a sprinkle of salt and
pepper, and cook for about 5 to 7 minutes, until
they start to get a little color.
Add the diced pear and hazelnuts and cook for
about 2 more minutes. Drizzle about a tablespoon
of balsamic vinegar in the pan and stir. Add to
a large serving bowl and garnish with shaved
Parmesan cheese and perhaps a drizzle more of
balsamic vinegar.
CLOCKWISE FROM TOP LEFT
Butternut Squash Soup with Crème Fraîche,
White Oregon Truffle and Truffle Oil, p.43
Salmon Cakes with Truffle Mayonnaise, p.39
Brussels Sprouts with Pear and Hazelnuts, p.37
Sweet Onion Saffron Risotto, paired here
with salmon, p.35
STATEHOOD MEDIA // RECIPES & COCKTAILS FROM THE PNW
37