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