ROB RABINE: A case of Brussels sprouts mania

Rob Rabine is crazy for Brussels Sprouts

Contributed photo

The Oedipal Epicurean tasted this Brussels Sprouts Gratin at The Old Lyme Country Club seasonal close-down party extravaganza. There must have 40 wines to sample from different vendors - but there was an open bar and a band, so I drank vodka all night. The awesomeness of this side dish took me by surprise (might have been the vodka), especially since oven roasted/ caramelized sprouts are au courant. I also included a recipe that I stumbled upon this week for bacon wrapped sprouts from my friend Larry. Really easy and quick to make, this Brussels Sprouts gratin will even have the kids eating their vegetables without threat of corporal punishment. Follow me on Instagram@robert.rabine.

Preheat your oven to 400 degrees. Bring a large pot of salted water to a boil and add the Brussels sprouts. Cook of about 8 minutes or until just tender. Drain completely and roughly chop. Butter a 9-by-11-inch baking dish with 2 tablespoons of the butter. Add Brussels sprouts and sprinkle in the bacon, red pepper flakes and salt and pepper to taste. Pour in the heavy cream, top evenly with the cheeses and then the breadcrumbs. Dot with the remaining 2 tablespoons of butter and bake uncovered for around 15 minutes until bubbly and brown. (Serves 4-6).

Preheat your oven to 400 degrees.

Microwave the bacon slices in batches, between paper towels on high for 1 1/2 minutes. Cut the slices in half crosswise. Cut the baby Brussels sprouts in half length-wise. Wrap 1 piece of bacon around each sprout and secure it with a wooden pick. Place each sprout, cut side down, on a lightly greased wire rack on a baking sheet. Sprinkle them with pepper. Bake at 400 degrees for 20-25 minutes or until the bacon is crisp and the sprouts are tender. (Serves 8).