Brussels Sprouts with Garlicky Bread Crumbs
January 10, 2011
For many people Brussels sprouts rank right up there with lima beans and lutefisk for the food they would least like to see on their dining table. While I cannot speak for the other two, I can tell you that Brussels sprouts have been unfairly charged. These dense little gems are not only delicious, but also incredibly nutritious and filling too (a feature that is quite a strength in the month of January when many of us are attempting to recover from the holiday bulge).
It is easy to understand why these green meatballs earned their bad rap. Boiled to oblivion, the leafy globes take on a putrid aroma and ooze nasty green juice when you attempt to cut off a bite. The key to creating a delicious side dish is to prepare them properly. I often halve the Brussels sprouts, toss them in olive oil, sprinkle with salt and pepper, and roast in the oven. It is super easy and they turn out delicious. The dish enclosed in this post, however, is cooked on the stove top, allowing for more even cooking. It has quickly become our favorite.
The recipe included today is based on one published in our local paper a couple of months ago. The original recipe includes bacon and 1/2 cup of olive oil. While I have no doubt that those additions add a lot of flavor to the dish, I am not feeling nearly as decadent as I was last month (see aforementioned holiday bulge). Feel free to add the bacon and drizzle on as much oil as you desire! What I share with you are simply sauteed Brussels sprouts topped with garlicky bread crumbs and parmesan. They are easy to prepare, delicious, and nothing like the Brussels sprouts you may have eaten (or pretended to) as a kid. Try them and let me know what you think!
Brussels Sprouts with Garlicky Bread Crumbs
Adapted from Scopa Restaurant
(originally published in Press Democrat)
Makes 4 servings as a side dish
2 pounds Brussels sprouts
2-3 tablespoons olive oil
3 hefty pinches of black pepper
1 pinch of salt or to taste
1-2 tablespoons toasted breadcrumbs (see note below)
1-2 tablespoons grated Parmesan
Trim and quarter the brussel sprouts. Heat pan over medium-high heat with 1 tablespoon olive oil. Add the quartered brussel sprouts, salt, and pepper. After 30-60 seconds move the sprouts around to caramelize all sides. Repeat this every minute for about 5 minutes. As the pan becomes dry, add a drizzle of remaining olive oil every 2 minutes or so. The goal is to achieve a deep golden brown color on 1-2 sides of each sprout. Be careful not to burn them or they will turn bitter.
Once sprouts are caramelized, cook for another 3-4 minutes on medium-low heat to finish cooking the sprouts through to their center. Toss with toasted breadcrumbs and Parmesan and serve immediately.
To toast breadcrumbs: Saute breadcrumbs, 1 tablespoon olive oil, and ½ clove of minced garlic on medium heat until browned. Watch carefully, the breadcrumbs will go from brown to burnt very quickly.
Here is a printer-friendly version of the recipe:
Brussel Sprouts with Garlicky Bread Crumbs
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Winter Kale with Lemon and Olives
Winter Kale with Lemon and Olives
January 4, 2011
As the winter wears on, it is easy to think fondly of the bounty of summer… sweet juicy tomatoes, crisp peppers, non-stop zucchini. You have to work hard not to eat “seasonally” in the summertime. But what about in January? I try feed my family on as many home-grown veggies as possible. This lofty goal is fairly easy to attain in the warm months and significantly more challenging in the winter. I am very grateful that our life does not depend upon nourishment from our backyard. This month, we would be subsisting on satsumas, garlic, the last stray raspberry, and an occasional egg. Well not quite, there is always the kale.
Split Pea Soup with Ham and Beer Bread
December 12, 2010
There comes a point at the end of every summer, when I yearn for the days to shorten and the nights to cool. Don’t get me wrong, I love summer, but there is something so comforting about layering on sweaters, hats, and eating SOUP! Now that we are a few months into frigid and rainy weather (ignore the minor fact that it is clear and 60 degrees here today), we must break out the big guns: a rich bowl of Split Pea Soup!
This soup starts with a stock made from ham hocks and the old standby of onion, carrot, and celery. Once that cooks down for a few hours, you’ll have a flavorful base for the other simple ingredients. No time to make stock? Your soup will turn out great with water too! Just add the ham hocks to the soup with the water and peas. Looking for a vegetarian soup? Leave out the ham. You can use yellow or green split peas, either will taste fabulous. If you want to really make this meal memorable, be sure to bake the Beer Bread. This recipe comes from Sunset (via my mother). The bread is hearty, with a chewy bite and the perfect amount of tang from the beer. Both the soup and the bread freeze well. I find it best to freeze a family dinner portion of the soup and a loaf of bread for a busy weeknight down the road.
Split Pea Soup with Ham
serves 12
(enough for 2 dinners- one for now and one to freeze)
the Stock
2 ham hocks
1 onion, quartered
1 carrot, peeled and chopped into 2 inch lengths
1 stick celery, chopped into 2 inch lengths
Combine the above ingredients in a large pot. Add enough water to cover by 2 inches. Simmer for 3 hours partially covered. Add one teaspoon of salt after 1 hour. Strain out and discard the veggies. Reserve the stock and degrease. Reserve the ham hocks. Pull meat from the bone and chop into bite sized pieces.
*This can be make ahead. Just refrigerate the stock for up to one week or freeze for later use.
the Soup
2 Tablespoons of butter
1 1/2 cup diced onion
1 1/2 cup peeled and diced carrot
1 1/2 cup diced celery
Meat from two ham hocks, diced
3 cups split peas
3 quarts ham stock, water, or combination of the two
2 bay leaves
Melt butter in a large stock pot. Saute onion, carrot, and celery until softened, but not browned. Add reserved ham (or whole hocks if you skipped the stock step), peas, bay leaves, and stock or water and bring to a boil. Reduce heat to medium low and partially cover pot. Cook until peas are soft and meat and veggies are tender. (Remove hocks and pull meat from the bone if not already done. Dice meat and return ham to soup.) Season to taste with salt and pepper. Serve warm with Beer Bread (recipe follows) and salad. Feel free to make this soup a day ahead. Refrigerate until cool, then cover.
Here is a printer-friendly version of the recipe: Split Pea Soup with Ham
Beer Bread
Adapted from Sunset Magazine (via Mom)
makes 2 loaves
the Beer Mixture
2 cups flat beer
1/2 cup cornmeal
2 Tablespoons butter
2 teaspoons salt
1/2 cup dark molasses
Pour beer into a small saucepan. Heat to steaming and remove from heat. Stir in next 4 ingredients. Set aside to cool.
the Yeast Mixture
1/2 cup warm water
4 1/2 teaspoon dry yeast (2 packages)
1 tablespoon sugar
Combine, stir, and let stand 10 minutes.
the Dry Ingredients
1/2 cup each wheat germ and wheat bran
2 cups whole wheat flour
3 1/2 cups unbleached flour
Combine cooled beer mixture and yeast mixture in bowl of your stand mixer or a large mixing bowl. Add wheat germ, wheat bran, and whole wheat flour. Mix until fully incorporated. Add unbleached flour, one cup at a time, kneading to incorporate fully before adding more. Stop after 2 cups and test the dough. It should be moist but not sticky. If it is still sticky, add flour cautiously, 1/2 cup at a time. Avoid adding too much flour, it can become very heavy and tough. Knead dough for 10 minutes by hand or in mixer (less time- 5 minutes or so) until the dough is smooth and elastic. Place dough ball in an oiled bowl. Cover and allow to rise 1 hour.
Punch down and let rise 45 minutes. Sprinkle 2 greased cooking sheet with cornmeal. Punch down dough, divide in half and form 2 8-inch rounds. Place on cornmeal-topped pans. Cover and let rise 40 minutes. Preheat oven to 375 degrees. Brush top with egg white mixed with 1 tablespoon of water (for a nice shiny crust). Use a sharp knife to cut a # shape on the top of the loaves.
Bake for 40 minutes until bread is browned and sounds hollow when you knock on the bottom. Place on a cooling rack to cool. Serve with butter, Split Pea Soup, and salad. Yum!
Here is a printer-friendly version of the recipe: Beer Bread
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