Brussels Sprouts with Bacon and Cream

After rinsing the Brussels sprouts, cut the ends off. This will allow the outer layer of dark green or blemished leaves to fall away easily. Pull off any remaining leaves that don't look beautiful and bright green. Cut the Brussels sprouts in quarters. They are now ready to cook quickly and evenly.

Heat a medium-sized saute pan over medium-high heat. Cook bacon until crispy. Remove the bacon and set aside.

Add the shallot and quartered Brussels sprouts to the pan. Cook for 10 to 12 minutes, stirring frequently. Sprinkle with salt and pepper to taste. The Brussels sprouts should have a consistency that submits itself easily to chewing, while still maintaining its integrity. A graceful vegetable, really.

Reduce the heat to medium low. Add cream or half & half to the pan and stir to coat. Roughly chop the bacon while the cream is heating through.

Before serving, taste for the right amount of salt and pepper and adjust if necessary, then sprinkle the Brussels sprouts with the chopped bacon.