Longtime bar will make way for sister location of Turkish restaurant near the corner of Forbes and Braddock avenues.
SAUTEED BRUSSELS SPROUTS WITH ORANGE AND WALNUTS
This recipe for Brussels sprouts is outstanding. And all you need is 1 orange, olive oil, 1 shallot and toasted walnuts. To toast the walnuts, preheat oven to 325 degrees, spread walnuts on an ungreased baking sheet and toast 5 to 7 minutes, stirring to prevent burning.
-- Arlene Burnett
1 navel orange
2 tablespoons extra-virgin olive oil, divided
1 shallot, minced
2 pounds Brussels sprouts, trimmed and halved, divided
1/4 teaspoon salt, divided
1/3 cup walnuts, coarsely chopped and toasted
1/4 teaspoon freshly ground black pepper
Zest entire orange and juice half of it (about ¼ cup) and set aside.
In a 12-inch saute pan, heat 1 tablespoon oil over medium-high heat; add shallot, saute 1 minute. Add half of Brussels sprouts, cut side down, in a single layer. Sprinkle with 1/8 teaspoon salt. Cook 4 minutes. Add half of orange juice. Flip sprouts and cook 4 minutes. Transfer to a large serving bowl. Repeat with remaining oil, sprouts, salt and juice. Add second batch of sprouts to the serving bowl.
Toss sprouts with walnuts and orange zest and season with pepper. Serve warm, at room temperature or chilled as a salad.
Serves about 8.