Pan Roasted Anything

 

 

Pan roasted; just saying it makes me want whatever is going into that pan. Pan roasting evokes warmth, and comfort, texture and depth. I am a huge fan of pan roasting, and the cold weather, and the seasonal produce are a perfect match for this easy and aromatic technique. Lately I have made pan roasted chicken thighs, and I love them so much I’ve been eating them once a week! You can use this technique with meats fish, vegetables and even fruits. I think I’d like a dessert of pan roasted apples with pecans. As I write this I am pan roasting Brussels sprouts with bacon and shallots, and those are all the ingredients I will need to make this. 

The best pan for pan roasting is cast iron. Many years ago, when I owned the Hungry Moon, a friend of mine gave me his set of cast iron pans. I loved those pans, but somehow, when I sold the restaurant I left them behind. I have always regretted that, not just because they were a treasured possession that Steve generously gave to me, but because Steve died shortly after he gave them to me. The pan I use is a brown enameled Le Creuset that weighs a ton, but is perfect for pan roasting, and much easier to wash than cast iron, which I’m always afraid of ‘un-seasoning’.  I do have a Lodge cast iron grill pan that I adore, and use all the time! 

A word about bacon. Bacon is as good as the pig it comes from, and the type of bacon you get at a conventional supermarket relies on nitrates, nitrites, and other flavoring agents to make up for the lack of flavor that you find in pasture raised pork naturally cures and smoked. Once you try some really fine, thick sliced bacon, I think you’ll find it difficult to go back to Oscar Meyer. The pigs being raised in the US are all a single breed, that have been selected to be as lean as possible, and a great deal of flavor has been sacrificed. Here is a link to a long but great article on the history of pork in the US, and why no matter how you cook them, your pork chops are tasteless and rubbery, the direct result of marketing pork as “the other white meat”. I love the bacon I get from Whole Foods Market, I buy the thick sliced, apple wood smoked bacon, and have not found another to rival it. 

Brussels sprouts are perfect for pan roasting because when they are sliced thin they sort of melt the way onions do when you make onion jam. The shallots provide some sweetness, the bacon smokiness, and no other seasoning is needed. This is one of those dished that is really easy, but time consuming. The prep (if you use a processor) is very quick, and if you remember to put the bacon in the freezer for about 20 minutes (I didn’t) it is easier to cut into thin slices.

 

This is one of those no recipe needed recipes, so here is what I did to make these meltingly delicious pan roasted Brussels sprouts:

• 24 ounces of Brussels sprouts (2 of those paper cups filled way up and held with plastic
• 8 ounces of thick sliced bacon cut into strips
• 3-4 shallots
• Preheat oven to 325°F

Using a cast iron, or other heavy, oven-proof  12″ skillet, on low heat, cook bacon stirring as it cooks to separate the pieces. While the bacon cooks put the shallots through the food processor and slice thin. Set aside. Cut the bottom ends off the Brussels sprouts, then put those through the processor. It will seem like a lot, but when you’re done they will have diminished in volume as much as they have increased in flavor! When the bacon is staring to brown, add the shallots to the pan. Continue to cook for until shallots start to soften, about five minutes. Add the Brussels sprouts to the pan (the pan will be very, very full) and using a tongs, carefully mix and turn the mixture to coat the sprouts in the fat, and allow all ingredients to combine. Continue cooking on low heat for ten minutes, stirring and mixing often. )If you are as messy as I am you will spill shreds of green all over your stove top.) Put the entire pan into the oven, and cook for 30 minutes, removing the pan and mixing the ingredients every ten minutes.

If you like you sprouts a little crunchy, roast for ten to fifteen minutes, the longer you roast the deeper the roasted flavor, and the softer the sprouts. I don’t recommend cooking much more than 30 minutes.  

What do you love to pan roast?