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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Salt-cured Sicilian capers — superior to brine-packed
Pure almond — frangipane, amaretti, cherry pie enhancement
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Salt-cured Sicilian capers — superior to brine-packed
Pure almond — frangipane, amaretti, cherry pie enhancement
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Coat the bottom of a 10-inch stainless steel pan with a thin layer of oil. Add a pinch of red pepper flakes, and heat the oil over medium-high heat until hot. Place the Brussels sprouts cut-side down in a single layer in the pan and season with a small pinch of salt. Let the sprouts cook without moving until the bottoms are dark brown, 3 minutes. Add the shallots to the pan and toss the Brussels sprouts. Let cook until the sprouts brown further on different sides, 3 to 5 more minutes. Add the capers and caper juice to the pan, scraping the bottom to deglaze any browned bits. Cook for another 3-5 minutes (taste to check for done-ness), until the sprouts are cooked through. Toss in the slivered almonds and cook until warmed, 1-2 minutes. Season with pepper and additional salt (if desired). Serve warm.