Roasted Brussels Sprouts with Walnuts, Pomegranate Molasses & Shanklish — 5 Hanukkah Recipes from Amelia Saltsman. (Image credit: Melissa Ryan) What's happened to Brussels sprouts may be one of the best food moments of the 21st century.
No more boiling them into cabbage-y oblivion. We love roasting them, for good reason — time in a hot oven reveals Brussels sprouts to be remarkably nutty, earthy, sweet, and versatile. Pomegranate Molasses Is the New Balsamic Vinegar. Kung Pao Brussels Sprouts. Chicken, Bacon, Date and Brussels Sprouts Quinoa Power Salad. Another year, another trip to the Rocky Mountains is in the books!
In case you’re a newer reader, Ben and I have been coming to Colorado almost every year for the past seven years (recaps at the bottom of this post if you’re looking for some vacation ideas!) My younger brother lives there so we enjoy spending time with him on his own turf, plus we just love everything Colorado has to offer. Good food, the great outdoors, and…fountains. I’ll get to that in a bit. The past two times we’ve come to Denver, Lincoln and I have flown while Ben drives out a day early then picks us up from the airport. Kung Pao Brussels Sprouts. Food52. Roasted Brussels Sprouts and Sweet Potatoes. Blueberry Balsamic Glazed Brussels Sprouts - U.S. Highbush Blueberry Council. Roasted Brussel Sprouts with Sesame Seeds and Goji Berries. I go through periods when I can eat the same food, months on end.
I grew up on an Indian diet and I loved it. Indian food is one of the most varied food on the planet I think. But, even if it wasn’t, I could not get enough of it. And when the cook is mom, then well, what’s to complain. And then I went to America! These days the food hero in my life is the brussel sprout. It is a super food in its own right and I added another super food to it to make it super super healthy. My taste palette runs towards the bitter and I love my food a little charred. 250 grams brussel sprouts 2 medium onions, chopped 1 tbsp sesame seeds 1/4 cup goji berries 4-5 tbsps olive oil salt and pepper to taste to prepare Wash and half the brussel sprouts. In a pan, heat one tablespoon of olive and fry the onions, till golden brown and nicely caramelized.
In the same pan add some more of the remaining olive oil and roast the brussel sprouts face down and then flip. Season with salt and pepper. Cauliflower and brussels salad. Oh boy, so we already know what a pest I can be, right?
Well, yesterday I had the honor of running what should have been simple errands and yet each was more aggravating than the last, from the Verizon guy that seriously did not understand what to do with my $100 phone credit, the dress which simply did not exist and a line of ten people keeping me from just asking where it could be found and an Aveda employee, oh just don’t get me started because I have nothing nice to say about their eerie breed of worker ants on 5th Avenue.
Dijon-braised brussels sprouts. Is there anything so dull as a brussels sprouts recipe just days after the brussels sprout-ing-est holiday of the year?
No? Phew. Because these sprouts, they’re a long time coming. It took me forever to get them right. I’d originally intended them for the cookbook. Hashed Sprouts with Hazelnuts and Fried Capers. We mentioned yesterday that we're slightly obsessed with Brussels sprouts at the moment.
AUTUMN SALAD WITH HORSERADISH VINAIGRETTE + NEWS! I'm pregnant!
We're pregnant is what you say, I suppose, but I'm the one in the stretchy pants over here. Brussels Sprouts Salad a la M. Wells recipe on Food52.com. Author Notes: At a farewell party for Christine Muhlke, who is leaving her job as the food editor at The New York Times Magazine to become executive editor at Bon Appetit, the menu was very Gilded Age.
There was veal tongue salad and coquilles St. Jacques, Tom & Jerry's mixed by Christine's husband, Oliver, and a good boozy punch, all laid out on the diner counters at M. Wells in Long Island City. Toward the end of the party, just before the chef brought out a bunch of freshly shot woodcock for guests to help pluck, they set out a bowl of salad. Lentil Almond Stir-Fry Recipe. A warm, hearty, fill-you-up stir-fry for a cold night.
There's nothing too fancy going on here, just tiny potatoes, golden brussels sprout wedges, toasted almonds and lentils tossed together in a olive oil-slicked skillet. I served it with a drizzle of mint and a bit of thinned-out, salted plain yogurt, and a sprinkling of chopped dates. Making the mint drizzle take a bit of extra effort that you could skip if you don't have the inclination to make an extra component. Personally, I love the way the mint plays off the creamy potatoes and yogurt, but you could take the building blocks of this recipe and go in plenty of other directions that take varying degrees of effort. You might do a handful of grated Parmesan and a bit of lemon zest in place of the mint sauce and yogurt. Happy New Year to everyone, and thank you for all your thoughtful comments on the last post.
Start by making the mint sauce. Now cook the brussels sprouts using the same pan. Roasted Brussels Sprouts with Pears and Pistachios recipe on Food52.com. Roasted Brussels Sprouts with Red Cabbage + Nuts - There is cooking inspiration all over our house right now.
Our cookbook collection has grown a lot this past year, and already some more in the first weeks of this year. Cookbooks live by the side of our dining table, and others are stacked on a tall bookcase in our living room. They’re on the coffee table and on my nightstand. I came back from Miami with a small tower of Bon Appetit and Martha Stewart Living magazines. That most recent BA issue is fueling the fire for my current obsession with braises and stews (and sauces!)
Too much inspiration. Brussels Sprouts with Juniper and Pancetta. Serves: Yields 4 servings Ingredients: 1 pound medium Brussels sprouts, trimmed and halved ¼ cup diced pancetta 2 tablespoons olive oil 2 medium garlic cloves, peeled and minced 2 tablespoons sherry vinegar ¼ teaspoon finely ground juniper berries 1 teaspoon minced thyme leaves 1 teaspoon lemon zest 1 small pinch red pepper flakes (optional) Kosher salt and freshly ground black pepper Procedures: This recipe will convince your hardest critics of the delicious and marvelous versatility of this misunderstood vegetable.
Best cooked by steaming, roasting or boiling and seasoned with spices and dressings, these vegetables make a fabulous base for stews, casseroles, salads and sides. To prepare Brussels sprouts: Place a large pot of salted water on the stove over a medium-high heat and bring to a boil. To cook Brussels sprouts: Place a large nonstick skillet on the stove over a medium-high heat and add the oil.
Remove the skillet from the heat. Tested and perfected in the Sur La Table kitchen. Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate. When Freekehlicious approached me about a professional collaboration featuring this ancient grain, Freekeh, I said yes without a shred of hesitation. What better way to celebrate this ancient grain with fall/winter seasonal ingredients on this momentous occasion, Thanksgivukkah !
This hybrid of Chanukah and Thanksgiving holiday comes around only once in a lifetime. This year the first day of Chanukah falls on Thursday, November 28, 2013, Thanksgiving. Next time these two holidays will collide will be in 77,798 years. Freekeh is a parched or roasted young green wheat that is then peeled.