Simply Delicious Thanksgiving Edition with Chef Paul from Royal York Hotel

Chef Paul from the Fairmont Royal York Hotel prepared two Thanksgiving recipes for Susan Hay. The first recipe is Caramelized Brussels Sprouts with Parmesan and Black Truffle, which uses 6 lbs of Brussels sprouts, 4 cloves of garlic, and 2 x 6-inch pieces of Parmigiano Reggiano cheese. The process involves trimming the Brussels sprouts and cutting them in half before caramelizing them in hot olive oil until golden brown. After flipping and cooking for another minute or two, white wine and butter are added to deglaze the pan, followed by seasoning with salt and pepper until the liquid reduces and glazes the vegetables. Finally, the dish is garnished with freshly grated Parmesan and finely grated black truffle using a Microplane tool.