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Oakland, CA, US

Recent Reviews

Re:Brussels Sprouts with Pancetta and Pearl Onions

Great recipe but the cooking time depends on whether you use fresh or frozen onions. I have made this a few times and there are a few suggestions I have. 1. Spend a bit more time browning the sprouts. 2 1/2 lbs is a lot of sprouts for a 12 inch pan so it takes a bit longer to get them brown on each side. 2. If you are using fresh onions you don't need to cook them in the butter and wine as long as suggested. If you use frozen onions it does take that long (because of the liquid) but I suggest taking the lid off of the pan to absorb the liquid faster so they don't get soggy.

Posted: 12:16 pm on January 17th 2013