Roasted Brussels Sprouts

After having a similar dish at Alta in Manhattan, I combed the internet for a similar recipe. Here is my take on what I found. This dish has bumped BS up to my favorite veg of all time, it's that good!






10 oz Brussels sprouts, stem removed and halved (keep all the external leaves as well- they are best part!)
EVOO
3 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons pistachios, toasted and chopped
*1/2 Apple, thinly sliced
1 tablespoon crème fraîche
Salt & Pepper to taste

*I prefer raisins to apple slices for a sweeter taste

Serves 4
1. Preheat the oven to 450˚F. Coat brussels sprouts in EVOO, salt and pepper and roast for 15-20 minutes until slightly charred
2. Simmer balsamic vinegar and honey in a small pan until reduced- 3-5 minutes.
3. Mix pistachios and apple slices with brussels sprouts, pour balsamic/honey reduction over and top with a dallop of crème fraîche

Bourbon Chocolate Pecan Pie

4 eggs, beaten
6 T. butter, melted
1 c light corn syrup
1/2 c sugar
1/4 c firmly packed brown sugar
3 T bourbon
1 T. flour
1 T vanilla
1 c semi-sweet chocolate morsels
1 c pecans, coarsely chopped
1 unbaked deep dish pie shell or 2 unbaked 8" pie shells

Combine all ingredients except nuts and chocolate in large mixing bowl and beat well. Stir in nuts + chocolate. Pour into pie shell(s) and bake at 350 until set, 35-40 min. Serves 12 to 16.

Great w/ whipped cream or vanilla ice cream.

Debbie Cunningham/Alice Goodwin. The Stuffed Cougar.

Ham Delights

Blend:
2 sticks of butter
3 tbsp poppy seed
1 med onion, chopped fine
1 tsp Worcestershire sauce
3 tbsp prepared mustard

Split Pepperidge Farm party rolls, spread top and bottom w/ above mixture. Place on rolls:

1 lb boiled ham, shredded
1/2 lb Swiss Cheese, cut into sm. squares

Wrap tightly in foil. Heat in foil 10 min @ 400 degrees.

Vietnamese Noodle Bowl with Fried Tofu

½ lb dry rice noodles
½ lb firm tofu, cut into 1 inch squares
2 tbsp chopped cilantro
½ cucumber, peeled and cut into thin 3 inch pieces
1 fresh jalapeno, sliced
1 egg, beat into a small bowl
½ cup panko bread crumbs
3 tbsp sesame oil
Chili sauce
Hoisin sauce

1. Bring a medium saucepan of water to boil. Add noodles and cook for 3-4 minutes. Drain and set aside.

2. In a deep pan or wok, heat sesame oil under medium to high heat. Dip tofu squares first into the egg and then into panko bread crumbs, and finally into pan. Flip after 5 minutes or when bottom becomes evenly fried.

3. Place noodles into separate bowls and add chili and hoisin sauce. Layer tofu, cucumber, jalapeno and cilantro on top.

Vietnamese Shredded Mango Salad

3 tbsp fish sauce
2 tbsp freshly squeezed lime juice
2 tbsp water
½ tsp chili-garlic sauce (optional)
2 ½ cups shredded mango
½ cup shredded carrots
2 tbsp chopped mint
2 tbsp chopped cilantro
3 tbsp chopped roasted and salted peanuts

Serves 4

1. In a medium bowl, combine fish sauce, lime juice, water and chili-garlic and stir well.

2. Add mango, carrots and mint. Toss well and let stand for 15 minutes.

3. Top with chopped peanuts and cilantro and serve at room temperature.

Vietnamese Summer Rolls

½ lb rice noodles, angle hair pasta or somen noodles
10 round rice paper sheets
10 Bibb, Boston or other lettuce leaves
½ cup fresh mint leaves
½ cup fresh cilantro leaves
5 green onions, trimmed and cut lengthwise into 3 inch strips
12 medium shrimp, cooked, peeled and halved lengthwise


Makes 8-10 Rolls

1. Bring a medium saucepan of water to boil. Drop in noodles and remove from heat, then let stand 8-10 minutes, stirring noodles now and then to separate. Drain, rinse with cold water and set aside.

2. Arrange all the ingredients in separate dishes around a cutting board or tray.

3. Soak one rice paper sheet in water for 15 seconds, remove and drain and place on cutting board.

4. On the bottom third of the sheet, layer a small tangle of noodles, some lettuce strips, mint leaves, cilantro and green onions.

5. Lift the bottom of the sheet and roll it over the filling, tucking it under to form a tight cylinder. Once the filling is enclosed, fold the sides in tightly.

6. Place two shrimp halves along the top of the cylinder and then continue to roll the wrapper to the top, wetting it a little to seal. Serve with peanut sauce.

Butternut Squash and Mushroom Farro

This was inspired by the outstanding Warm Farro Salad at Morandi.

Serves 4-6

1 cup dry farro

1 butternut squash, peeled, seeded and chopped into 1/2 inch cubes

1 cup mushrooms, roughly chopped (I used wild mushrooms)

2-3 tbsp Extra Virgin Olive Oil

1 tbsp butter

1/2 onion, chopped

3 cloves garlic

2 twigs thyme

handful of parsley

2 cups vegetable broth

Salt & Pepper to taste

1. Soak farro in cold water for 20 minutes.

2. Place squash and mushrooms into 2 separate roasting dishes and coat with EVOO. In the squash pan, place 2 smashed cloves of garlic. In the mushroom pan, place 2 twigs of thyme and 1 clove of garlic, smashed. Cook at 350 for 20 minutes (squash should be tender when pushed through with a fork and might need an extra 10 minutes)

3. In large saucepan, heat butter and 1 tbsp EVOO until foamy, then add the chopped onions and cook until translucent.

4. Add farro to pan and be sure each grain is coated in the butter/oil mix. After a minute, start to add the broth, a tablespoon or so at a time, being sure the liquid is soaked up before adding the next bit. This takes about 30 minutes so make sure you have some wine nearby to drink while you add.

5. Before adding that last tablespoon of broth, toss in the mushrooms and butternut squash.

6. Before serving, sprinkle in some parsley and S&P for taste

Farro and Pine Nut Tabbouleh

SELF | July 2010

by Merritt Watts and Chef Max Mackissock
The Squeaky Bean in Denver, Colorado

Yield: Makes 4 servings 1 cup farro (found at gourmet stores) 2 large heirloom tomatoes 1 small cucumber 1 clove garlic, finely chopped 1/2 small red onion, cut into 1/2-inch pieces 2 tablespoons pine nuts 1 cup canned chickpeas, rinsed and drained 3 tablespoons extra-virgin olive oil Juice from 1 lemon 3/4 cup chopped fresh parsley 1/2 small jalapeño chile, seeded and finely chopped Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into ¼-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving. Per serving: 367 calories, 14.3 g fat, 1.8 g saturated, 52 g carbohydrates, 7.5 g fiber, 12.7 g protein

Rosemary Flatbread with Blue Cheese, Grapes and Honey

© Dana Gallagher

• Food & Wine

• ACTIVE: 30 MIN
• TOTAL TIME: 1 HR 30 MIN

• 1. 1 envelope active dry yeast
  2. 2 tablespoons sugar
  3. 2 cups bread flour, plus more for rolling
  4. 3/4 cup warm water
  5. 2 teaspoons chopped rosemary
  6. 1/2 teaspoon fine salt
  7. 1/4 teaspoon freshly ground pepper
  8. 1/2 pound red grapes (1 1/2 cups)
  9. Coarse sea salt
  10. 3 ounces blue cheese, crumbled (1/2 cup)
  11. 1 tablespoon honey
  12. 1 tablespoon snipped chives
  13. DIRECTIONS
  14. In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.
  15. Meanwhile, preheat the oven to 450°. Place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.
  16. Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round, then transfer to a lightly floured pizza peel. Press the grapes into the dough and sprinkle with sea salt.
  17. Slide the flatbread onto the hot stone and bake for about 12 minutes, until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. Cut into wedges and serve.

Chicken Tagine with Spring Vegetables

Bon Appétit | April 2003

(photo by: Brian Leatart) What to drink: Abarbanel 2001 Syrah, Vin de Pays de l'Aude, France (kosher) or Clos du Bois 1999 Reserve Shiraz, Alexander Valley. Yield: Makes 8 servings 1 lemon, halved 6 medium artichokes, stems trimmed to 1/2 inch 1/2 cup (about) olive oil 1 pound onions, chopped 8 large garlic cloves, chopped 3 tablespoons (packed) grated lemon peel 1 tablespoon ground coriander 2 teaspoons Hungarian sweet paprika 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground ginger 1/4 teaspoon cayenne pepper 8 tablespoons chopped fresh parsley 8 tablespoons chopped fresh dill 8 tablespoons chopped fresh mint 4 pounds skinless boneless chicken thighs, trimmed of excess fat 4 cups low-salt chicken broth 3 fresh fennel bulbs, trimmed, bulbs quartered vertically 5 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths Fill large bowl with water; squeeze in juice from lemon. Working with 1 artichoke at a time, break off enough outer leaves to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch lengths. Scrape out choke; drop quarters into lemon water. Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Scrape contents of skillet into heavy large pot; reserve skillet. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over medium-high heat. Add 1/3 of chicken and sauté until golden, about 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed. Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel and carrots. Drain artichokes and add to pot. Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer. Using slotted spoon, transfer chicken and vegetables to large bowl. Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper. Return chicken and vegetables to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.) Rewarm tagine over mediu

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Risotto with Butternut Squash, Leeks, and Basil

Risotto with Butternut Squash, Leeks, and Basil Bon Appétit | December 2010

by the Bon Appétit Test Kitchen

(photo by: José Picayo) In this luxurious risotto, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish. Yield: Makes 6 main-course servings Active Time: 1 hour Total Time: 1 hour 3 tablespoons olive oil, divided 4 cups 1/2-inch cubes peeled butternut squash (from 21/4 pounds squash) 3 cups 1/2-inch-wide slices leeks (white and pale green parts only) 1 tablespoon chopped fresh thyme 2 cups arborio rice 4 14-ounce cans (or more) vegetable broth 1 cup chopped fresh basil 3/4 cup freshly grated Parmesan cheese plus additional (for serving) Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl. Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.

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Chicken Marbella

From the Silver Palate Cookbook:

4 chickens, 2 1/2 pounds each, quartered 1 head of garlic, peeled and finely pureed 1/4 cup dried oregano coarse salt and freshly ground black pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish green olives 1/2 cup capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped Preheat oven to 350 degrees. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Linguine with Herb Broth and Clams

Linguine with Herb Broth and Clams Bon Appétit | June 2008

by Sara Foster

(photo by: Mitchell Feinberg) The pasta is extra flavorful because it's cooked in the herb broth. Serve with warm rustic bread. Yield: Makes 4 servings 1/4 cup (1/2 stick) butter 2 tablespoons olive oil 2 onions, chopped 6 garlic cloves, peeled, smashed 2 medium tomatoes, cored, chopped 3 cups dry white wine 1 cup (or more) water 3 pounds Manila clams or small littleneck clams, scrubbed 1/3 cup thinly sliced fresh basil leaves 1/4 cup chopped fresh parsley 1/4 cup chopped fresh oregano 2 pinches of dried crushed red pepper 8 ounces linguine Melt butter with olive oil in heavy large pot over medium heat. Add onions and cook until soft, stirring often, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes and cook until beginning to soften, stirring often, about 2 minutes. Add white wine and 1 cup water and bring to boil. Reduce heat to low, cover, and simmer 20 minutes to blend flavors. DO AHEAD: Broth can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring broth to boil. Add clams, cover, and cook until clams open, 3 to 5 minutes (discard any clams that do not open). Transfer clams to large bowl; tent with foil to keep warm. Stir basil, parsley, oregano, and crushed red pepper into broth in pot. Add linguine. Boil until pasta is almost tender but still very firm to bite, stirring often and adding water by tablespoonfuls if too dry. Return clams with any accumulated juices to pot. Cover and simmer until clams are heated through and pasta is tender but still firm to bite, about 3 minutes longer. Season to taste with salt and pepper. Transfer linguine and clam mixture to large shallow platter and serve.

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Goat Cheese With Chipotle And Roasted Red Pepper

Bon Appétit | March 2011

Yield: Makes 6 appetizer servings Active Time: 20 minutes Total Time: 20 minutes 1 teaspoon cumin seeds 1 11-ounce log soft fresh goat cheese 1 cup drained roasted red pepper strips from jar 1/4 cup extra-virgin olive oil 2 teaspoons chipotle hot sauce 1 small garlic clove, pressed 1/4 cup chopped fresh cilantro 2 tablespoons toasted salted pumpkin seeds (pepitas) toasted Baguette slices or crackers

Toast cumin seeds in small skillet over medium heat until fragrant, stirring often, about 2 minutes. Cool. Place goat cheese log on platter. Cover with sheet of plastic wrap. Press into large rectangle approximately 8 by 3 inches. Sprinkle with cumin, salt, and freshly ground black pepper. Mix roasted red peppers, olive oil, hot sauce, garlic, and chopped cilantro in small bowl. Spoon topping over goat cheese. Top with pumpkin seeds. Serve with toasted baguette slices or crackers. Per serving: 308 calories, 22 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit