Recipes 10/14

By admin|October 13, 2010|Information

Brussels Sprout Gratin

2 pints Brussels Sprouts, trimmed, about 1 1/2 lbs

3 Tbls butter

3 Tbls unbleached all-purpose flour

2 C milk at room temperature

Kosher salt and freshly cracked black pepper

5 oz Gruyere, grated (about 1 C grated)

Preheat oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.

Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.

Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling. (From The Food Network{TFN}: Claire Robinson)

Crunchy Sweet Brussels Sprout Salad

1 lb Brussels Sprouts

2 Tbls olive oil

1/2 tsp ground nutmeg

Kosher salt and freshly ground black pepper

1/2 C chopped walnuts

1/2 C dried cranberries

Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm. (From TFN: Sunny Anderson)

Leek Potato Soup

1 lb leeks, cleaned and dark green sections removed

3 Tbls unsalted butter

Heavy pinch kosher salt, plus additional for seasoning

14 oz potatoes, peeled and diced small

1 qt vegetable broth

1 C heavy cream

1 C buttermilk

1/2 tsp white pepper

1 Tbls snipped chives

Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold. (From The Food Network: Alton Brown)

Caramelized Butternut Squash

2 medium butternut squash

6 Tbls unsalted butter, melted

1/4 C light brown sugar, packed

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot. (From TFN: Ina Garten)

Memphis Sweet Potato Fries

4 Tbls olive oil

1 tsp paprika

1 tsp ground cinnamon

2 sweet potatoes peeled and cut lengthwise into 1/2-in wide strips

1/2 tsp salt

2 Tbls brown sugar

Preheat oven to 425 degrees F.

In a large bowl, mix together olive oil, paprika and cinnamon. Toss the potato strips into mixture, to coat well, and spread onto baking sheet in a single layer. Sprinkle with salt and brown sugar.

Bake for 30 minutes, turning every 10 minutes. (From TFN: Patrick & Gina Neely)

Tugboat Turnips

2 large rutabagas, or turnips

6 large carrots

1/2 C butter

1/2 C light brown sugar

1 tsp salt

Peel and chop the rutabagas and carrots. Place in a medium size saucepan, cover with water, and bring to a boil. Gently cook until tender. Drain the rutabagas and carrots, add the butter and brown sugar. Mash with a potato masher. Adjust the taste with salt and sugar. (From TNF: Paula Deen)

Dang Cold Asian Noodle Salad

1 package soba noodles

1 tsp sesame oil

2 Tbls rice wine vinegar

3 Tbls soy sauce

1 Tsp hot chili oil

1 Tbls hoisin sauce

5 Tbls extra-virgin olive oil

1 carrot, thinly sliced

2 celery stalks, thinly sliced

5 green onions, bottom 4 inches, thinly sliced

1/2 C thinly sliced napa cabbage

1/2 red bell pepper, thinly sliced

1/2 C julienned bok choi

3 Tbls minced fresh cilantro leaves

3 Tbls sesame seeds, toasted, for garnish

4 Tbls unsalted peanuts, for garnish

In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.

In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.

Garnish with sesame seeds and peanuts. (From TFN: Guy Fieri)

Carrots & Rutabaga Mash

1 lb peeled and chopped carrots

1 lb peeled and chopped rutabaga

1/2 stick, 4 Tbls, butter


Freshly ground black pepper

2 Tbls freshly chopped Italian flat-leaf parsley, for garnish

Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley. (From TFN: Robert Irvine)

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