Friday, November 18, 2011

Hey Stanger

It's been a while.
I've been busy.
I have some things I'd like to share in the next few weeks:
1. The kids' Halloween costumes
2. A $5.99 mirror makeover
3. My knitting exploits
4. A new deodorant recipe that I've been working on

But, none of those things are ready yet. I have to find some time to upload pictures from the camera. In the mean time, I thought I'd document a couple of my favorite fall recipes. Specifically, recipes involving brussels sprouts. I never noticed before that it is "brussels" and not "brussel." Who knew? Anyway, I love them roasted. So here goes:

The first one I have tucked in my little binder is for roasted brussels sprouts with cabbage and pine nuts. It serves about 4 people.

recipe and photo found here = Food & Wine
You need:
  1. 1/2 cup pine nuts
  2. 1 pound brussels sprouts, quartered (a labor of love)
  3. 6 tablespoons extra-virgin olive oil
  4. Salt and freshly ground black pepper
  5. 3 tablespoons fresh lemon juice
  6. 2 tablespoons honey
  7. 2 teaspoons Dijon mustard
  8. 1/8 teaspoon cayenne pepper
  9. 1/2 teaspoon pure chile powder, such as ancho
  10. 1 1/2 pounds red cabbage, very thinly sliced on a mandoline (6 cups) (I use the food processor)
  11. 1/2 cup dried cranberries
  12. 4 garlic cloves, thinly sliced
  13. 1 ounce Parmigiano-Reggiano cheese, thinly shaved
Then you do this:
  1. Preheat the oven to 450°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown (watch them, they burn quickly--trust me, I know). On a large rimmed baking sheet, toss the brussels sprouts with 1 tablespoon of the olive oil and season with salt and black pepper. Roast for about 15 minutes, until the brussels sprouts are lightly caramelized and tender.
  2. Meanwhile, in a small bowl, whisk the lemon juice with the honey, mustard, cayenne and chile powder. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.
  3. In a large bowl, toss the cabbage with the toasted pine nuts and cranberries. In a small skillet, heat the remaining olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Scrape the garlic and hot oil over the cabbage. Add the brussels sprouts and toss, then add the dressing and toss again. Scatter the cheese shavings over the top and serve right away.
My other, most favorite fall veggie recipe is also from Food & Wine. It's Maple-Ginger-Roasted Vegetables with Pecans. This is for 12 servings.

maple ginger roasted veggies with pecans from Food & Wine

You need:
  1. 1 1/2 cups pecans
  2. 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
  3. 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
  4. 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
  5. 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
  6. 1 pound brussels sprouts, halved
  7. 1/2 cup extra-virgin olive oil
  8. 1/4 teaspoon freshly grated nutmeg
  9. Kosher salt and freshly ground black pepper
  10. 2 tablespoons minced fresh ginger
  11. 1/3 cup pure maple syrup
You do this:
  1. Preheat the oven to 425°. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.
  2. In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels
You can also make ahead (sort of). The roasted vegetables can be kept at room temperature for up to two hours before serving.

1 comment:

  1. I hope you are making one of these dishes on Thursday! They both look delicious.

    ReplyDelete