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!!!

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Popovers

Happy New Year! I know this past year I did not update as much as I would have liked. I am finally getting my home together again. I seem to be bed bug free and now have a working refrigerator 1) that works and 2) that is not filled with trash bags filled with clothing. Most importantly, I have started the transformation of turning my apartment; into my own little craft studio. I am tickled pink about this transformation. It is now only being referred to as the Studio

So, I have decided I am going to start the year off with something that reminds me of lunches with my mom. When I was in pre-school waiting for my sisters to be done with school, we always have lunch together and most times there was a popover with strawberry butter involved. My sister over thanksgiving served popovers, strawberry butter, and salad for her first course and it reminded me of how much I enjoy them. The batter can be made in advance and  these are perfectly simple to make, a little different than just serving a roll. Also, a popover pan could totally make a fun gift! I know, I love all of my random cooking utensils.

1 Cup of Flour

1 Cup of Milk

3 Eggs

2 Tablespoons of Melted Butter (a little extra butter to grease the pan)

Pinch or two of Salt

Preheat oven 425 degrees

In a blender mix all ingredients together until smooth. Grease the popover pan and preheat the pan in the oven for about 3-5 minutes. Take out and fill each popover cup until ¾ full of batter and bake for 25 minutes. Makes 6 popovers. I think best served with Strawberry butter or some other flavored butter.

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Pesto Mashed Potatoes

This week I had the unpleasant experience of having my wisdom teeth taken out. I know, I am a little late since I think the average age of taking them out when they are 18 not 28. For the month prior I was teething which now I completely understand what toddlers are going through and have a new perspective. Now that I had to revert to eating mushy foods, I made in advance pre-surgery mashed potatoes. In true fashion I had to mess around with them a little and added some fresh pesto; I had gotten some basil at the Farmer’s market last weekend. Now I do love traditional mashed potatoes but this definitely was a fun twist to them and something I would enjoy every so often.

Pesto

½ Cup Grated Parmesan Cheese

2 Cups of Fresh Basil Leaves

1/3 Cup of Toasted Pine Nuts

½ Cup of Olive Oil

1 tablespoon of Lemon Juice and 1-2 Teaspoons of Lemon Zest

I used my blender but a food processor would be better. Pulse together Basil and Pine Nuts (I chopped both before placing them into the blender) followed by Olive Oil, Parmesan Cheese, and Lemon Juice + Zest blend all ingredients together until smooth and looks like green pulp if it is too think add a little extra Olive Oil.

Mashed Potatoes

3 Russet Potatoes

½ Cup of Skim Milk

2 Tablespoons of Butter

Salt and Pepper

Peel the Potatoes and boil them until they are soft (a fork can easily puncture through). Remove potatoes from heat and water and place in a separate bowl. In a saucepan heat milk and butter once butter has melted add to potatoes and with a hand mixer whip the potatoes until fluffy and smooth. At this point add about ½ of the prepared pesto to start add more depending on how strong of a pesto taste desired.

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