Brussel Sprouts

I think brussel sprouts are like diamonds in the ruff! There are so many different variations and additions that can be added to them. I was going to pre thanksgiving holiday party and said I would bring brussel sprouts, because recently I had been ordering them often when out.  Now, I had never cooked brussel sprouts but I thought if I said I would bring them, I would have to learn how to prepare them! Luckily a friend of mine was over who was a pro and was able to help me out!

2 lbs. of Brussel Sprouts

1/3-Cup Balsamic Vinegar

3 Tablespoons of Brown Sugar

1 Granny Smith Apple (diced into ½ inch cubes)

½ -2/3 Cup of Chopped Pistachios

¼ Cup of Olive Oil

Salt

Preheat Oven 425

Cut the root part of the brussel sprouts off, and take away outer leaves, if looking a little wilted. Cut in half and place head down on baking sheet. Drizzle sprouts with olive oil and salt evenly. Place in oven for about 20 minutes.

While sprouts are cooking in a saucepan cook sugar and vinegar down until is has reduced by half. After brussel sprouts have been cooking for about 20 minutes take them out and toss with the balsamic reductions and place back in the oven for another 5-7 minutes. Finish by taking them out of the oven and tossing with the apple and pistachios and ready to serve.

Now for the holiday my sister is serving Brussel Sprouts and she is steaming then and then frying them with pancetta and serving. I also just had them fried and tossed with Parmesan cheese. There are many fun options for this underestimated veggie.

Hope you have a happy Thanksgiving!!!

Posted by Patty in Uncategorized. No comments »

Safety First Unplug

Safety First!

This past weekend, a friend of mine learned the horrible lesson, even if an appliances is off it needs to be unplugged. She was making a ricotta spread and got a clump stuck in the blade.  While getting something out of the blade of the Emulsion Blender, the blade activated.  This lead to the two of us spending the evening at the ER instead of indulging in the ricotta spread. Luckily, only five stitches were needed!

Just a reminder to always unplug electronics, especially when there are blades involved!

Posted by Patty in Ideas, Tips, Terms & Tools. No comments »

Roasted Figs in Balsamic Vinegar

I recently went to a cocktail party where the hostess had served roasted figs in balsamic vinegar and honey. They were delicious.  The presentation looked so warm and welcoming. She paired it with roasted almonds and blue cheese with slices of bread. The flavors were amazing. This was something that was a simple to prepare and wonderful to serve to a large or small group as the weather is starting to turn colder.

1o Figs – cut in half and take the stems off

6 Tablespoons of Balsamic  Vinegar

2 Tablespoons of Honey

2 Tablespoons of Sugar

1 Teaspoon of Cinnamon

2 Teaspoons Olive Oil

Pre Heat Oven at 350

On a jelly role sheet (a cookie sheet with sides) or baking dish place cut figs. In a saucepan heat 3 tablespoons of Vinegar, Honey, Sugar Cinnamon, and Olive Oil and cook until simmering. Evenly cover the figs with the sauce and place in oven for 30 minutes then take out every 10 minutes and brush with vinegar. Take out when figs are nice and tender! Ready to serve.

Things that are paired well with Figs: Almonds, Anise, Blue Cheese, Chocolate, Cinnamon, Goat’s Cheese, Hard Cheese, Hazelnut, Mint, Orange, Prosciutto, Raspberry, Soft Cheese, Vanilla, and Walnut.

Posted by Patty in Appetizers, Fruit, Recipes. 1 Comment »