This is a dish of contrast. The bright green of the brussels is beautiful next to the orange squash and the butter-colored mushrooms. The acidity of the vinaigrette balances the sweetness of the butternut squash and the nuttiness of the brussel sprouts. The crispness of the bacon is balanced by the tenderness of the squash and the crunchiness of the occasional hazelnut.

All of this contrast works, however, because this dish encompasses many of the wonderful flavors of Thanksgiving. It makes a wonderful, quick-cooking, bright-flavored side dish that adds color and nutrition to your table. You just might find yourself making it again before the next Turkey Day rolls around.

This recipe is much easier and less stressful if all ingredients are prepared before you begin the cooking process.

Ingredients:

• 1 medium butternut squash, peeled and cut into 1/2 inch dice
• 1 lb. of brussel sprouts, cleaned and cut in half, lengthwise
• 1/4 lb. Chanterelle or other wild mushrooms, wiped clean and chopped
• 2-3 cloves garlic, minced
• 1 lemon
• 1 tsp. fresh rosemary, chopped
• 1/2 tsp. fresh thyme, chopped
• 1 tbsp. dijon mustard
• 3 slices of good bacon, cut into 1 in. pieces
• A handful of hazelnuts, chopped and toasted
• 2 tablespoons olive oil
• Salt and pepper to taste

Prepare a large ice bath by filling a large mixing bowl with water and ice.

Bring a large pot of water to a boil.  Salt liberally and add the butternut squash.  Blanch for about three minutes and then add the brussel sprouts.  Blanch for another four minutes and remove from heat.  Immediately strain and place vegetables in the ice bath.

In a large, deep skillet, cook the bacon pieces over medium high heat.  Once the fat is rendered and the bacon is crispy and brown on both sides, remove the bacon and set aside for later on a paper towel.   Then, reserve most of the bacon fat in a bowl to use for the vinaigrette.

Add the olive oil to the hot skillet, and add the brussel sprouts and squash.  Saute for about five minutes, letting the vegetables caramelize.  Add the garlic and the fresh rosemary and thyme.  Add the Chanterelle mushrooms.  Continue to saute for another three minutes, or until the squash is tender, and then remove from the heat.

In a small nonstick skillet, toast the chopped hazelnuts over medium heat.  Stir frequently until the nuts begin to become a light golden-brown.  Do not walk away!  They will burn!

To the bowl with the reserved bacon fat, add the dijon mustard and the juice of the lemon and whisk until the mixture emulsifies.  Poor the vinaigrette over the vegetables, toss or stir well to coat, and serve immediately, topped with the crispy bacon and toasted hazelnuts.

Finally.  BLT season is here!  Easily one of my favorite food seasons (along with stone fruit season, green garlic season, etc…).  I freely admit that for the last four days I have eaten a BLT at least twice a day.  Now obviously, most people can figure out how to make a BLT.  I thought I would share some personal opinions (and a few facts) that might make your BLT just a little bit better.

First, a set in stone fact.  DON’T REFRIGERATE TOMATOES.  Just like stone fruits, pears, etc… refrigeration does bad things to great product. Here I give you fact from the author of the bible (a.k.a. Harold McGee, author of “On Food and Cooking” Scribner 2004 revised edition).

“Tomatoes came originally from a warm climate and should be stored at room temperature. Their fresh flavor readily suffers from refrigeration. Tomatoes at the mature-green stage are especially sensitive to chilling at temperatures below about 55ºF, and suffer damage to their membranes that results in minimal flavor development, blotchy coloration, and a soft, mealy texture when they are brought back to room temperature. Fully ripe tomatoes are less sensitive, but lose flavor due to the loss of flavor producing enzyme activity. Some of this activity can come back, so refrigerated tomatoes should be allowed to recover at room temperature for a day or two before eating.”

Basically, just don’t do it.

Next up, I like to marinate tomatoes for at least half an hour before eating them (though marinating for a few hours, certainly isn’t going to hurt). I typically peel my tomatoes. To do this, cut a very shallow, small X on the bottom of the tomato, just deep enough to break the skin. Put the tomato in boiling water for five to ten seconds depending on ripeness. Remove the tomato and let it cool for a minute or two. The skin where you made the X should be peeled back slightly. Use a pairing knife, pull the skin away from the flesh.

Cut your tomatoes into slices or wedges, whichever you prefer, and sprinkle with chopped shallot, basil, pepper, and some good olive oil.  I would do the same thing for most dishes using raw tomato.  In the picture, I used Fino Verde basil, which has very small leaves, and Tasmanian pepper (an extremely floral pepper that can be obtained through Le Sanctuaire http://www.le-sanctuaire.com/)  Another idea would be to use garlic oil. To make this, submerge peeled garlic cloves in olive oil and cook in a 250ºF oven until the garlic is soft.  You now have garlic confit and garlic flavored oil.

Now, the bacon.  The only trick with this one is finding the best.  I am partial to Benton’s from Tennessee, but if there is a good local pork producer, it is hard to go wrong.

Lettuce.  Boston Bibb is a good lettuce for BLTs, but I like something with a little more spice.  My favorite is mustard greens.  Dark purple and vibran green with an intense mustard flavor.  You probably wouldn’t want to eat a salad made solely of these as they are so spicy, but on a sandwich they’re great.  In second place is a very spicy wild arugula.

Like the bacon, the bread is all about finding a great product, except being local is even more important.  We all know how quickly bread can transform from sublime to mundane.  Search out a local bakery and look for a soft crusted bread.  When you are making a dish with only three or four ingredients it is imperative that you use the best.  With such a tight focus, any mediocre product is going to stand out.

Dressing.  Now this one is open for debate.  My two current favorite spreads for my BLT are guacamole or Kewpie mayo.  I know I use the stuff in half my recipes but it is because it is so damn good.  Pick some up already.  And lose that “Ewwwwww” face.  Seriously, it’s delicious.