Category: winter

Parmesan Crusted Brussels Sprouts

Ok – I literally did not know there was an “s” at the end of “brussels” until just this minute.  That still looks weird to me, but it’ll stay. It fits, though, because much like getting used to the “s” at the end of the word, brussels sprouts themselves also took some getting used to. As a kid, I wasn’t a fan, but as an adult, they’re one of my favorite sides.  Roasting them in a pan caramelizes them somewhat, and the light dusting of parm gives them a salty little kick.  I swear these are better than candy.

PARMESAN CRUSTED BRUSSELS SPROUTS (serves 2-4 as a side – via 101 Cookbooks)
– 20 brussels sprouts, trimmed and halved (choose ones that have tighter leaves – these will be fresher)
– 2 tbsp EVOO
– kosher salt
– freshly grated parmesan cheese – a microplane works well to shred the parm into superfine little wisps

1. Wash and trim the brussels sprouts – peel away a few of the looser outer leaves, trim the stems. Then, cut them in half and toss them in a bowl with a tablespoon of EVOO.

2. Heat the other tablespoon of EVOO in a large skillet over medium heat.  When hot, arrange the brussels cut-side down, sprinkle with some kosher salt, cover, and cook for 5 minutes.

3.  After 5 minutes, uncover, raise heat to medium high, and cook until the brussels are browned and caramelized. Using a spatula, toss them around the skillet a few times to cook the sides and the edges.

4. Turn off the heat, then dust the brussels with the parmesan cheese.  Serve immediately, and watch your guests become brussels sprouts converts.

Latkes!

Brad and I had a dreidel party this weekend, which was hilarious and a total blast.  For the “festive Jewish food” that Brad had promised, I made mini latkes with a toppings buffet.  This was my first shot at making latkes, so I took it as a good sign when Brad took his first bite and said that not only had I “made a Jewish man proud”, but also that this was his favorite thing that I’d made all year.  What the what!!!  These were adorable, and delicious, and a big crowd-pleaser. They also keep really well for reheating, so if you want to make them ahead of time, just pop them in the oven for 15 minutes or so before your guests arrive to re-crisp them.

POTATO LATKES (makes approx. 35 mini latkes – adapted from Smitten Kitchen)
– 2 large yukon gold potatoes, peeled
– 1 large vidalia onion, peeled 
– 1/2 c. flour
– 2 eggs, lightly beaten
– 2 tsp. salt
– 1/2 tsp. freshly ground pepper
– Vegetable oil
– cheese cloth, for wringing out the potato and onion shreds

1. Using a grater or a Food Processor, shred the potatoes and the onions, trying for the longest strands possible of each.


2. Working in smaller batches (I had about 3), add the potato shreds to a medium size piece of cheesecloth. Put a small bowl underneath the cheesecloth to catch the liquid. Wring out the shreds into the bowl to extract as much liquid as possible. Let the liquid stand in the bowl – don’t throw it out! It’s about to do something completely bizarre that will help bind your latkes, and also keep them from turning grey. Add the potato shreds to a larger mixing bowl.

3. Add the onion shreds to the cheesecloth, then wring out the liquid and discard it.  Add the onion shreds to the bowl with the potato shreds.


4. In a different mixing bowl, combine the lightly beaten eggs, flour, salt & pepper.


Just the starch, ma’am

5. Pick up the bowl that contains the potato liquid, and tip it to discard the liquid that runs out.  The mixture should have settled into two layers – a liquid and a solid.  The solid at the bottom of the bowl is the potato starch – this is the secret to latkes!  Scrape that starch into the potato and onion shreds, and stir to combine.

Potato liquid and starch, separated





















6. Add the flour/egg/salt & pepper mixture to the potato/onion/starch mixture, and stir to combine.  I dug into it with my hands, because it was easier to mix that way. Either way, though.


7. In a large skillet, or ideally, a Le Creuset pan, heat a thin layer of vegetable oil over medium high heat until hot. 

8. Add approx. 1 teaspoon of latke mixture to the oil, flattening slightly with the back of the spoon so they cook evenly. I found that I was able to add about 6 latkes at a time to the pan, working in a clockwise motion, so that by the time I added the last latke, the first one was ready to be flipped – and so on.























9. When latkes are browned on both sides (they crisp up pretty quickly), place on a layer of paper towels to drain.


10. Keep warm in the oven until ready to serve, then arrange with little ramekins of sour cream, fresh chopped chives, smoked salmon, creme fraiche, and applesauce.

These were.  AMAZING.

Kale, Carrot, and White Bean Blend


I had a sleepover at my sister’s the other night, and she brought out this deliciously filling “snack” that could have been dinner if it weren’t for the Grotto pizza we were already sharing. This is one of those super easy recipes that you can just throw together with ingredients you already have, and in no time at all you have a hearty, healthy dish (to go with the pizza that you’re eating).

KALE, CARROT, AND WHITE BEAN BLEND (serves 4 as a side or 2 as a main dish)

– 1/2 a bunch of kale, “ribs” removed, washed and roughly chopped
– 3 carrots, peeled and sliced into 1/8 inch rounds
– 1 can white beans, drained and rinsed
– 2 cloves garlic, chopped
– 1 tbsp. EVOO, 1 tsp. butter

1. Wash your kale and carrots. Even though you’re going to peel the carrots, you should wash them anyway. Any dirt on the skin will get dragged into the carrot itself when you peel them unless they’re clean.

2. Remove the “ribs” from the kale, and roughly chop.

3. Cut the peeled carrots into 1/8 inch rounds.

4. In a large saucepan, bring enough water to cover the carrots to a boil. Add the sliced carrots and boil until just tender (approx. 5 minutes). Drain the carrots and return the saucepan to the burner, now lowered to medium heat.

5. Add 1 tbsp EVOO and a smidge of butter to the saucepan and, when hot, add the garlic and stir until fragrant – appox. 90 seconds.

6. Add carrots to the pan and stir to cover with the EVOO/butter/garlic mixture.  Then add the chopped kale, and stir together with the carrots until slightly wilted.
 
7. Finally, add the can of rinsed and drained white beans, and combine with the kale and carrots until beans are warmed through.  Both the kale and carrots will continue to soften during this time, so make sure the kale isn’t too wilted in the step above.

8. Add seasonings if necessary – kosher salt, freshly ground pepper, garlic powder – to taste and serve warm. This is even good cold as leftovers the next day.

— Happy 64th birthday to my mom, who would love this recipe! xoxoxo