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Browsing Tag: brussel sprouts
How about a new side dish that brings plenty of flavor to the table while being easy to prepare? This tasty side dish pairs with many main dishes and uses that much maligned vegetable nearly everyone hates from childhood, but enjoys as an adult and is available just about year round. The quick preparation is a bonus and is versatile with key substitutions. Don’t have diced prosciutto? Use bacon. No shallots? Substitute white, red or yellow onions or even scallions. You can use bacon drippings instead of butter to increase the smoky bacon flavor. Heck, you can drizzle the final results with balsamic glaze or honey to add a sweet slant to the dish. If there is one tough aspect of the dish, that would be…
Today I had planned to make a Mushroom and Wild Rice Soup (based on the recipe available on the America’s Test Kitchen website). Well, sizing recipes down can be challenging and I hit one today. I ended up with what was more like a pilaf then a soup. So I figured if I have pilaf I better make something to go with it. I had a flatiron steak in the refrigerator I was planning on cooking sous vide with a healthy number of spices, so I made it a double experiment day. And guess what? Both experiments may not have been exactly what I was shooting for, they were very tasty parts of this meal. Sometimes it is better to be lucky than good! Enjoy the…
Tonight I made one of my standard side dishes – roasted brussel sprouts. It is a recipe so easily upgraded with the addition of a few additional ingredients. One of my favorite ways to make this dish is with bacon or pancetta. The smoky, sweet flavors really combine well with the caramelized sugars in the roasted brussel sprouts. But alas, that is not the recipe I made tonight. I opted to toast some roughly chopped hazelnuts and slivered garlic and tossed it together with some balsamic glaze to bring vibrant flavors to the dish. This side dish is easy and pairs with many main dishes – steak, chicken, fish, etc – which is why I keep variants of this dish in regular rotation. So without further ado, let…
Lunch… today I decided to make a quick lunch and share the results with you. It is a simple meal of pancetta, shaved brussel sprouts, and tortellini fried in butter and the pancetta renderings. The only seasonings… a little salt (very little since we are using panceta, a type of Italian bacon), freshly cracked black pepper, and minced garlic. Simple, but quite delicious. And need I mention fast! Tortellini with Pancetta and Brussel Sprouts Ingredients: 4 slices of pancetta, cut into 1/2 inch squares 4 – 5 brussel sprouts, shaved (cut into a chiffonade) 6 oz fresh cheese tortellini 2 tsp butter 1 small clove garlic, minced salt and freshly cracked pepper to taste shredded Italian cheese (optional) Preparation: Begin by cooking the pasta per…
I know… a chicken dinner can be boring. Or bland. Or both. Let me show you one way to simply reinvigorate this dinner staple. Pan Seared Chicken Breast on Cheesy Browned Butter Farfalle with Sauteed Balsamic Brussel Sprouts Ingredients: 1 boneless and skinless chicken breast Drizzle of olive oil 1 1/2 cups brussel sprouts, cleaned and halved 1 cup of farfalle pasta 4 cups of water 1 1/2 tbsp Rosemary Garlic Seasoning 1/2 cup shredded 3 cheese mix (Asiago, Parmesan, Romano) 4 tsp olive oil, divided 4 tsp butter, divided 4 tbsp dry vermouth, divided 2 tbsp balsamic vinegar 1 tsp chopped parsley salt and pepper to taste Preparation: In a medium saucepan, heat water to boiling for the pasta. Lightly coat the chicken…