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Dijon-braised brussels sprouts

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. I wanted a brussels sprout dish that was the opposite of what I’ve been seeing around in the last couple years — that would be free of nuggets of slab bacon, toasted nuts, buttery breadcrumbs, crumbled cheese or individual leaves, deep fried until crisp as potato chips. Of course, it took but two weeks after the great Lowering Of the Stakes (I mean, manuscript delivery) for me to get it right. Dijon-Braised Brussels Sprouts Serves 4 as a side dish Trim sprouts and halve lengthwise. Add the shallots, wine and stock and bring to a simmer. Remove the lid, and scoop out brussels (leaving the sauce behind). Related:  Brussels sprouts

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. When I got home, frozen like a cranky popsicle, I eagerly dug into the bag of groceries Alex had picked up for our dinner only to find that the store had only white cauliflower left, and I’d wanted the purple, orange and green! I decided that the recipe was boring and I didn’t want to make it at all if it couldn’t be pretty, and oh my god, could I be more annoying? Such a tease, right, all this talking about cookies? Servings: 8 (Deb: Wha?) 1. 2. 3.

Pan-Roasted Mushroom Recipe Earth to Table | Ecco, 2009 Mushrooms have a high water content and must be cooked over high heat long enough to remove the excess moisture. I add a splash of water to the skillet to prevent them from burning before they can release their natural, flavorful juices. Undercooking mushrooms is a common mistake for both home cooks and chefs. I like to cook mushrooms until they are dark and crispy. LC To Stir or Not to Stir Note Here’s something you may not have thought to try–adding a splash of water to mushrooms in a skillet when you sauté ‘em. Quick Glance 25 M 35 M Serves 4 Ingredients 3 tablespoons extra-virgin olive oil8 cups sliced wild mushrooms, such as chanterelle, shiitake, oyster, trumpet, or morel, preferably just a single variety and not a mix2 tablespoons water3 to 4 tablespoons unsalted butter, cut into small chunks2 tablespoons minced shallots1 tablespoon chopped fresh thyme1 tablespoon chopped fresh chives1 clove garlic, minced Salt and freshly cracked black pepper Directions

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. Serves 4 This recipe is a Community Pick! Popular on Food52 and Provisions Alex Rushmer Just Cook It » Manakeesh and Toum Manakeesh and Toum 06/01/2011 - 6:33 pm If you could eat anything, , right now, what would you choose? Sometimes hunger is a general niggling feeling in the base of the belly that can be kept at bay by a bowl of cereal or slice of toast. At other times though it affects the psyche as well as the stomach. When this occurs the one course of action that is guaranteed to make you feel even more desperate for food is to torture yourself by creating your ideal meal: a rundown of a complete menu that you would pick if time, money and other such base limitations were no object. Of course, you could add caveats if you were of that persuasion but that sort of defeats the object. Recently we’ve spiced things up a bit and created a version whereby we can only chose things we have actually consumed – specific meals rather than fantastical plates overflowing with cured pork products or never-ending bowls of ‘the world’s best chowder’. Which brings me quite neatly onto manakeesh and toum. {*style:<b>

Hashed Sprouts with Hazelnuts and Fried Capers We mentioned yesterday that we're slightly obsessed with Brussels sprouts at the moment. Here's the latest product of that obssession: a quick, bright hash of chopped Brussels sprouts with quick and salty fried capers and the mellow nuttiness of hazelnuts. This dish was totally inspired by the warm salad of Brussels sprouts leaves with fried capers and hazelnuts at Contigo, a great Spanish and Catalan restaurant in San Francisco. We had a very memorable meal there a few weeks ago, but it was this dish that took the top prize. Fresh, warm, and interesting. This recipe riffs off that one but sticks to a slightly easier preparation by hashing the sprouts (just chop them up fine, or use a mandoline). Hashed Brussels Sprouts with Hazelnuts and Fried Capers serves 4 1 pound small Brussels sprouts, washed and trimmed1/2 cup hazelnuts, roughly chopped3 tablespoons olive oil1/4 cup capers, well-drained1 lemon, squeezed for juiceKosher salt and freshly ground black pepper (Image: Faith Durand)

Simple preserved lemons I've been going through my stuff, drawer by drawer, organising, de-cluttering and trying to decide what stays and what goes. Now is the best time to do this, before we settle in to our new home. No matter how simple life I've tried to lead, I have somehow managed to accumulate a fair bit of stuff during these 6 years in Australia. This morning I took some time off to prepare these simple preserved lemons. Simple preserved lemons 4 whole organic lemons + 5-6 organic lemons, juiced 1/2 cup good sea salt 1. 2. 3. 4. 5.

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. Freekeh is a parched or roasted young green wheat that is then peeled. Freekeh is a low carb, high in fiber food with a low glycaemic index and high in protein. Once in a while I will use Freekeh to make Hamin, otherwise known as Cholent, but never got around to posting it. The freekeh can be served elegantly in this fashion too along with the turkey. Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey and Pomegranate Food Wanderings' original recipe On stove top in a small saucepan, place 1/2 cup of Freekehlicious and 1 1/2 cups of water or broth and bring to a boil. Pre-heat the oven to 400F.

Pickle Fries I think maybe I can see into my future. Well, I can see into my future if my future involves me being pregnant. If I’m ever a pregnant Joy the Baker… oh sweet lordy… God help us all. I’ll totally be one of those pickles and ice cream women. It’s the future. I hope and pray that pregnant Joy the Baker is also still into kale and quinoa. Thank goodness that’s all a long way away. In the meantime… I’ll just turn pickles into fries and pretend the yogurt dipping sauce is actually vanilla bean ice cream. This is what a typical pickle shoot looks like. I should tell you now that this is a double battered, fried pickle situation. First the cornichons are bathed in a beaten egg with mustard and hot sauce. mmm hmm. A dusting of seasoned flour… then back to the egg bath! The extra egg bath makes the panko bread crumbs stick like glue.Well… delicious glue. These darlings are ready for the fryer (and ready for a hot date with an ice cream cone). Hot from the fryer! Pickle Fries serves 2 Print this Recipe!

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. Danny and I are trying to have more recipe dates, where we basically sit on the couch with a pile of books and magazines and a couple of laptops between us to sift through the pinned, the bookmarked, the dog-eared, and the new. This is the latest from our recipe to-do list, a roasted brussels sprout salad with red cabbage and nuts. First, it’s lovely and colorful from the red cabbage, but the combination of flavors lures you back for more.

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