Tuesday, November 26, 2013
1 lb Brussels sprouts, cut in quarters
1 butternut squash (or be smart and lazy and buy it pre-cut because those things are a giant pain)
2 tbsp finely diced fresh sage
3/4 stick of butter (really I guess you should use unsalted and then salt to taste but I just use salted)
1 clove garlic
Preheat oven to 350. Cut the squash up into <1 inch square cubes (the squash cooks more slowly than the sprouts, so if the pieces are too big, the sprouts will burn before the squash is done). Put in a roasting pan with about 1 tbsp of butter and cook until everything's soft (about 30 minutes or so).
When the vegetables are almost done, put 3/4 stick of butter in a frying pan over medium-low heat. Cook for about 5 minutes or until the milk solids at the bottom of the pan turn a golden brown. Keep a close eye on it so it doesn't get too dark. When it's almost fully browned, add in the sage and 1 crushed garlic clove. Cook for about 1 more minute, being careful not to let the garlic brown, and remove from heat.
Pour the butter sauce over the roasted vegetables in a serving bowl and top with the pecans.
Now that's good eatin'... unless you're one of those weirdos who hates Brussels sprouts, in which case I DON'T EVEN KNOW WHO YOU ARE. But seriously, even if you're not a fan of the sprout, this might turn you around.
Monday, November 25, 2013
Au Gratin-ish? Yeah, well, I think technically it all needs to be baked together to be a gratin, and I wasn't convinced something as cruciferous as Brussels sprouts would cook before the cheese burned and I'm making this stuff up, you know.
About 25 Brussels sprouts
3/4 cup grated Gruyere cheese
1/4 cup grated parmesan
1 shallot, finely diced
1/4 cup cream or half and half (set it on the counter to warm slightly while you prepare)
pinch of nutmeg
white truffle oil (Not really cheap, and optional, I guess, but you really want this, I swear. No matter how poor I am, I always have this around)
2 tbsp of butter or olive oil
bread crumbs (I used Nabisco rice crackers with sea salt and black pepper. Super good! Why did I not know these existed?)
Pre-heat oven to 350. Cut the Brussels sprouts into 1/4 inch disks and roast with some butter or olive oil for about 30 minutes or so.
Toast the bread crumbs (or, if you're using cracker crumbs, roll them out with a rolling pin... or, um, vodka bottle. Hey, I'm not much of a baker, all right?) in a dry frying pan over low heat, stirring frequently, until they are a deep, golden brown. Set aside.
When the sprouts are almost done, saute the diced shallot in a tablespoon of butter or oil until they are translucent. Add the cream, cheese, nutmeg, and pepper and heat on low, stirring constantly, until the cheese has melted and the sauce is smooth. Add a little truffle oil and the roasted Brussels sprouts. Stir to coat. Transfer to a serving bowl and top with the bread/cracker crumbs and a drizzle more truffle oil.
Eat and be happy.
(Stay tuned for another delicious Brussels sprouts recipe tomorrow. I bought a giant stalk of sprouts and have had to get creative before they turn to mush).