In this series, local chefs give us their favorite recipes, full of fresh, seasonal ingredients. Here’s a great one for your Thanksgiving table.
By Executive Chef Bill Murphy, Earl’s Bucks County, Peddler’s Village
The key to taking simple dishes and making them rock is using locally grown, quality ingredients. We’re lucky to live here in Bucks County where we have a great selection of local produce, even in the cooler weather.
In the past few years, we’ve expanded the Earl’s restaurant garden with a wider variety of herbs and produce, allowing us to harvest nearly every day to create the freshest daily specials. One of our favorites is Brussels Sprouts with Crispy Applewood Bacon. I like serving them as an accompaniment to our steaks and chops. We recently planted sprouts in the garden for a late summer/early fall harvest. Now you can enjoy our garden-inspired dishes with a glass of wine or your favorite cocktail in our cozy bar and dining room.
BRUSSELS SPROUTS with CRISPY APPLEWOOD BACON
2½ lbs. of Brussels sprouts, sliced
2 cups of shallots, sliced
1 cup Applewood-smoked bacon, diced
1 cup white wine
Cook bacon on low heat until crispy. Add the sprouts and shallots and stir. Add the white wine. Cook until all ingredients are tender and the liquid is almost gone.
Chef Bill Murphy, Earl’s Bucks County, Peddler’s Village
Since 2013, Murphy has served as executive chef of Earl’s Bucks County, the Farm to Table restaurant at Peddler’s Village. Bill is a graduate of the Culinary Institute of America. His time there laid the groundwork for a culinary journey that would take him from the elegant Four Seasons in Chicago to Four Seasons in Philadelphia. He oversaw the fine dining of Jake’s in Manayunk that earned he and his kitchen staff the coveted four stars from the Mobil Travel Guide. Then restaurateur Stephen Starr chose Murphy to be his executive sous chef in Philadelphia’s renowned restaurants Buddakhan and Blue Angel, after which he became the executive chef of the Continental in Olde City.