Showing posts with label sprouts. Show all posts
Showing posts with label sprouts. Show all posts
Monday, May 19, 2014
Garlic Roasted Brussels Sprouts Recipe
Ingredients:
2 pounds Brussels sprouts
1/3 cup avocado or good olive oil
1 tsp salt
Freshly ground black pepper to taste
1 tablespoon balsamic vinegar
7 cloves of garlic, minced
2 tsp sweet ginger garlic seasoning (Got it Costco)
1 tsp coriander
1 tsp vegeta (optional)
3/4 cup parmesan cheese
Preheat the oven to 400 degrees.
Thursday, April 17, 2014
Brussels Sprouts Jerusalem Artichokes
Finally! We got some more-or-less edible Brussels sprouts from the garden. Gosh, they are hard to grow. Ours are very loose and also, er, highly organic or is the phrase high in protein? At any rate I gave them a good soak in very salty cold water before I cooked them. Now if we can just figure out how to get them to form denser heads next time.
I hoped this combo would be good and I have to say, it really was. Ill be making this again, for sure.
30 minutes - 20 minutes prep time
Prepare the Vegetables:
12 to 16 Brussels sprouts
8 to 10 Jerusalem artichokes
4 large shallots
Wash and trim the Brussels sprouts, and cut an "x" in the bottom of each if they are large. Peel the Jerusalem artichokes, and slice them in fairly large slices. Put them in a dish of cold water as you go. Peel the shallots, and cut them in halves or quarters lengthwise.
Finish the Dish:
1 tablespoon mild vegetable oil
1 or 2 tablespoons soy sauce, low sodium is fine
1 teaspoon toasted sesame oil
Heat the oil in a large skillet. Add the Brussels sprouts, with a few tablespoons of water, and cook over medium heat until they turn a bright green and the water evaporates. Add the shallots and the Jerusalem artichokes, and continue cooking until the shallots are browned in spots and look cooked through. Season with the soy sauce and sesame oil, and as soon as they seem to be absorbed by the vegetables, remove them to their serving dish.
Last year at this time I made Swiss Chard Rolls.
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I hoped this combo would be good and I have to say, it really was. Ill be making this again, for sure.
30 minutes - 20 minutes prep time
Prepare the Vegetables:
12 to 16 Brussels sprouts
8 to 10 Jerusalem artichokes
4 large shallots
Wash and trim the Brussels sprouts, and cut an "x" in the bottom of each if they are large. Peel the Jerusalem artichokes, and slice them in fairly large slices. Put them in a dish of cold water as you go. Peel the shallots, and cut them in halves or quarters lengthwise.
Finish the Dish:
1 tablespoon mild vegetable oil
1 or 2 tablespoons soy sauce, low sodium is fine
1 teaspoon toasted sesame oil
Heat the oil in a large skillet. Add the Brussels sprouts, with a few tablespoons of water, and cook over medium heat until they turn a bright green and the water evaporates. Add the shallots and the Jerusalem artichokes, and continue cooking until the shallots are browned in spots and look cooked through. Season with the soy sauce and sesame oil, and as soon as they seem to be absorbed by the vegetables, remove them to their serving dish.
Last year at this time I made Swiss Chard Rolls.
Thursday, February 27, 2014
Duck Fat Roasted Brussels Sprouts – P H A T with an “F”
If you watch any amount of celebrity chef TV, you’ve undoubtedly heard them going off on the virtues of duck fat. They mostly pontificate on its deep, palate-coating richness, which is true; but they also like to point out the health benefits. That part is a little cloudy…you know, like saturated fat when it cools down.
Duck fat does have much less saturated fat than butter, and is higher in oleic acid, the stuff that makes olive oil so popular with the healthy eating gurus, but make no mistake, this is still an animal fat, and should be used in moderation. The good news: “in moderation” totally works!
A few tablespoons and a very hot oven is all you need to turn some sleepy vegetables into something much more special. As I mention in the video, bacon grease will make a fine (and even more flavorful) substitute, but if you do cook duck, saving the leftover fat is nothing short of mandatory. I hope you give this technique a try soon. Enjoy!
Ingredients:
Brussels sprouts (about 4-6 per person)
salt, pepper, cayenne to taste
enough melted duck fat to coat vegetables generously (about 2-3 tablespoons per pound of sprouts)
fresh squeezed lemon to finish
*Roast at 450 degrees F. until tender but still a little firm, about 15-20 minutes
View the complete recipe
View the complete recipe
Sunday, February 2, 2014
Brussels Sprouts Roasted with Cipollini Onions – Warning Takes Longer than 60 Seconds
Its called 60-Second Brussels Sprouts, and you can see the original post here. As the name suggests, the recipe calls for a super-fast sear-and-serve approach. Here, were at the other end of the spectrum. These actually get cooked twice, and for a much longer time.
The secret here is a quick blanching in boiling salted water, and then 15 or 20 minutes in a really hot oven. The searing heat and natural goodness of the vegetables do most of the work, so nothing more than a little brown butter and seasoning are needed.
By the way, the Brussels sprouts only need a couple minutes blanching to prepare them for the oven, but the Cipollini onions should be cooked almost to the point of being tender before being roasted. You want that nice mellow, sweet onion flavor, not something sharp and jarring to the palette.
I hope if you have more that 60 seconds, youll give these a try. Enjoy!
Ingredients:
1 pound Brussels sprouts
1/2 pound Cipollini or pearl onions
2 tablespoons butter
salt and fresh ground black pepper to taste
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