Stephencooks

Brussels Sprouts Pancakes

Makes about 8 - 12 cakes, depending on how thick you make them.

1-1/2 lb Brussels sprouts (before trimming)
1 tsp. salt
olive oil
1 C thin slices yellow or Vidalia onion
4 eggs
1/4 C fresh oregano, minced
1/2 C Parmeggiano Reggiano, shredded
1-1/2 C plain bread crumbs
hot sauce to taste

Remove the outer leaves of the Brussels sprouts, trim the stem, and, with a mandoline (or a knife if you are very good) slice the sprouts in very thin, uniform slices (less than 1/16 inch thick). Mix with the onions. Warm a tablespoon or two of olive oil in a heavy skillet and sauté the mixture on medium heat, stirring constantly, until the sprouts are almost cooked, about 6 or 7 minutes. Remove to a bowl and allow to cool.

When the sprout mixture has cooled, mix in the eggs (beaten quickly with a fork), salt, bread crumbs, oregano and cheese. Correct seasoning.

Note that prior to cooking the mixture will barely hold together. Clean the skillet and warm 1 T butter and 1 T olive oil it until hot but not smoking. Fill a 1/3 cup measure with the sprouts mixture and dump it in a mound in the skillet. Flatten the mound with a spatula and cook about 5 minutes, turning once, on medium heat, until nicely browned. Place the pancakes on a warmed plate in a 200º oven while you cook subsequent batches.

Sweet and Sour Onion Marmalade

1-1/4 lb onions, chopped
3 T olive oil
4 T honey
2 T red wine vinegar
3/4 C water
salt, hot sauce to taste

In a large heavy skillet sauté the onions, stirring occasionally, on medium heat until very soft, about 10 minutes. Add the honey and vinegar and simmer, stirring, until the liquid is almost gone. Add the water and simmer, stirring occasionally until the mixture is syrupy, 10 to 20 minutes.  Season to taste with salt and hot sauce. Keeps for several days in the refrigerator.