Ingredients
12-16 small to medium brussels sprouts
2 strips bacon
2 Tbsp. white or red wine vinegar
1/4 tsp. caraway seeds
salt and pepper to taste
1 tsp. brown sugar
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caraway seeds — rye bread, sauerkraut, goulash, coleslaw
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Complete guide to curing, smoking, sausage making
Peruvian ceviche technique — leche de tigre, tiradito, causas
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Cook bacon in microwave or on stovetop until crisp. Cool, crumble and set aside. Prepare brussels sprouts by cutting off outside leaves, and making an x in the top of the core. Add 2 Tbsp. water in a covered casserole dish with sprouts, and cook in microwave for 6 minutes, or until tender. Sprinkle with salt and pepper to taste. In a saucepan, bring vinegar and brown sugar to a boil. Pour over brussels sprouts. Sprinkle caraway seeds and bacon on top to serve. Makes 4 servings.