Brussel Sprouts with Lemon Breadcrumbs

 

Ten minutes is all this one takes...and it will soon be your new favorite way to cook Brussel sprouts. 

Set a non-stick pan over medium low heat.  Once hot, add a splash of extra virgin olive, the zest from half a lemon, and enough breadcrumbs to cover the bottom.  Toss frequently with a rubber spatula until toasted golden brown then transfer to a bowl and set aside.

Trim each Brussel sprout by removing any browning outer leaves as well as the very bottom of the stem...no more than a 1/16 of an inch, then slice them all in half.

Wipe the breadcrumb pan clean and place back on the heat with a little bit of olive oil.  Add the halved spouts to the hot pan along with some salt and pepper, toss, then cover with a tight-fitting lid. 

Let them cook for a couple of minutes, toss again, and cook for a minute or two more. When they’re barely fork tender, slide them onto a plate and top with the lemon breadcrumbs. 

Wilted Kale and Garlic

Keeping it real simple this week, which a lot of time is the best way to do it.

Devein and coarsely chop some kale, figure about two stems per person. Heat a generous pour of extra virgin olive oil in a large wok, straight sided pan, or pot, along with some finely chopped garlic.

Until recently, I’ve waited until the oil was hot to add the garlic, but after reading otherwise I find I’m liking putting it in right away and then heating the oil and garlic together. It definitely makes it easier to avoid burning the garlic.

Once the garlic is translucent, add the kale and toss to coat well. Continue to cook for another minute or so. You’ll know it’s done when it’s in between crunchy and soggy….wilted. Salt to taste, toss well, and serve.

Braised Gochujang St. Louis Ribs

These St. Louis style ribs only took an hour of stove top braising, and the meat was falling off of the bone. Cut the rack up into pieces of three or four ribs, rub all over with some gochujang, then set aside.  Mince a couple peeled garlic cloves and a thumb sized piece of ginger in the food processor.  Add a few tablespoons of gochujang chili paste, the juice from one lime, and enough rice wine vinegar to get a ketchup consistency. 

Sauté a finely chopped medium onion in a large heavy pot with a lid. Once translucent, add a can of tomato paste, a cup and a half of chicken stock, and the gochujang mixture.  Simmer for a few minutes, add the ribs and cover the pot.  Bring to a boil, then turn down the heat to simmer.

After thirty minutes, turn the ribs over in the sauce and cook for another thirty minutes or until they’re tender.  Serve with some roast potato slices, rice, or something else to soak up all that over-the-top flavorful tangy sauce.

Lemon Sardine Pasta

 

This dish is so good you have to give it a chance, even if you’re sardine adverse…you won’t even know they’re in there.

It comes together quickly so start by getting a half a pound of pasta boiling in a pot of salted water.  In a large pan, sauté a minced shallot and a couple of cloves of minced garlic in a generous pour of extra virgin olive oil.  Once the shallots are translucent, add a few big shakes of chili flakes and the zest from half a lemon, leave on low heat.

When your pasta is ready, reserve a cup of the pasta water then slide the noodles into a strainer. Next, drain the oil from a can of sardines and add the fish to the pan with the shallots.  Break them up well with a rubber spatula then stir them together with the rest of the mixture.

To finish, add the noodles to the pan along with the juice from half a lemon and a couple large handfuls of arugula.  Toss well, adding as much of the reserved pasta water that you need to loosen things up. Top with some grated parmesan.

For a pound of pasta just double up on everything.

Collard Greens and Beans

Collard greens, beans, and bacon...talk about comfort food! It makes for a filling meal on its own, or alongside some beef, pork, chicken, or sausage. And despite rumors to the contrary, collards only need to cook for twenty to thirty minutes.  

Slice between an eight and a quarter pound of bacon into ¼” pieces then cook over medium heat in a large pot or high sided pan. When it starts to brown, stir in a chopped onion and cook for another few minutes. 

To complete, add a couple of finely chopped garlic cloves, a can of white beans, a deveined and chopped bunch of collard greens, and enough chicken stock to nearly cover all. Put a lid on it and simmer for twenty minutes or until the greens are tender. 

If you want it a bit thicker, remove the lid and simmer for a while longer. When you have it where you want it, salt and pepper to taste.

Easy Shrimp Tacos

Shrimp, kimchi, and avocado, that’s all it takes for a mighty satisfying taco night. If you’re not big on kimchi, substitute a simple slaw by tossing together some shredded cabbage, carrots, lime juice, honey, and cilantro…minced jalapeno or chili flakes for some heat.

Peel the raw shrimp, cut into half inch pieces, then toss in a bowl with some chili powder, cayenne pepper, or if you’re in the mood for something a little cleaner after the holidays, just some salt and pepper. 

Wrap some soft corn tortillas in aluminum foil and pop them in the toaster oven on 300 for five minutes. Once warmed through, lay them out on your plates.

Slide the shrimp into a lightly oiled sauté pan and toss often over medium heat.  They don’t take more than a few minutes, once cooked through portion them out onto the waiting tortillas.  To finish, pile on the kimchi or slaw, followed by the avocado and your favorite salsa. 

Lamb Chops with Braised Celery

Cooked celery is one of those things that every time you make you say, why don’t I make this more often…at least I do.  Not only is it tasty and easy to prepare, but it’s relatively inexpensive and lasts for over a week in the fridge. This braised celery is an easy way to gussy up your dinner whether you’re thinking lamb chops, chicken, or jumbo shrimp.

After washing and removing the coarse ends, slice each celery stalk in half or thirds the long way and coarsely chop.  In a large pan, sauté for a few minutes along with a thinly sliced scallion or shallot over medium heat with a splash or two of extra virgin olive oil.  A couple pinches of chili flakes are nice too if you’re looking for some spice.

Add a half a cup of chicken stock and simmer gently uncovered until the celery is soft, shouldn’t be more than 7 to 10 minutes. Add some more stock if necessary.  Stir in a little chopped parsley, some grated parmesan or crumbled feta, salt and pepper to taste, then simmer for another minute and serve.

Miso Butter Onions

 

If you still haven't decided what your making for NYE, these miso butter onions are umami perfect!  And this is the simplest Ottolenghi recipe I’ve ever come across.  Start by preheating your oven to 500.

Trimming the onions can be a little tricky, slice four of them in half from stem to stem then remove the outer layer or two being careful to leave the stem ends intact…they’ll what holds the onions together throughout.

Melt a half a stick of butter in a small sauce pan, then transfer to a bowl and whisk together with three to four tablespoons of miso paste and two cups of warm water. Pour the mixture into a large baking dish, arrange the onions in the dish cut side down, cover tightly with aluminum foil, and bake for 35 minutes.

Remove the foil, carefully turn the onions over and baste well with the liquid in the bottom of the pan.  Bake for another 45 minutes basting occasionally.  You’ll know they’re done when they’re brown on top, and pierce easily with a knife.  Serve them along with every drop of the reduced sauce.

Cauliflower with Almonds, Raisins, and Capers

As long as we’re breaking with all kinds of holiday traditions this year, why not change up your holiday meal with a new veggie dish?  And, you’ll be making this crowd pleaser long after the bells have stopped jingling.  I adapted this recipe from Gramercy Tavern chef, Michael Anthony.

Cut up a head of cauliflower into small florets then toss with some olive, salt, and pepper and roast in a 400 degree oven for 40 minutes.  You could also steam or boil if you prefer, or don’t have the oven space…but roasting is best.

Melt a tablespoon of butter in a large frying pan, add three tablespoons of breadcrumbs, and toast until golden brown, flipping often.  Set the breadcrumbs aside in a large bowl. 

Add a little bit of olive oil to the hot pan and do the same with a few tablespoons of slivered or chopped almonds.  Once toasted, scrape them into the bowl with the breadcrumbs.

In a small soup pot over low heat, add a couple of tablespoons each of wine vinegar and water, and two tablespoons of raisins.  Simmer for 5 minutes, drain, and add to the other ingredients along with a tablespoon of drained capers, a teaspoon each of finely chopped parsley, scallion greens, and, if you like, some tarragon.

You could do all of the above hours before serving and leave the bowl at room temperature until serving.  When you’re ready to eat, slide in the hot cauliflower, toss well, and salt and pepper to taste.

Happy Merry! 

Korean Ketchup

Condiments rule, especially when you’re in a rush to get dinner on the table.  This three-ingredient sauce comes together in a minute and provides a tangy umami burst to all things fried, grilled meats, roast veggies, eggs, tofu, and of course, burgers.

BTW, not sure why it’s called Korean Ketchup other than the fact that I read about in a cookbook called, Korean Home Cooking by a NYC chef with Vermont ties, Sohui Kim.

In a small bowl stir together a quarter cup of ketchup with a tablespoon of Worcestershire sauce and Sriracha to taste.  That’s it.  And I’m betting that after you taste it, you’ll want to make a double or triple batch…it keeps in the fridge for ages.

Everything Tuna Melt

 

I didn’t think it would be possible, but tuna melts just got better!  And all I did differently was use a freshly baked everything bagel from the Sweet Spot instead of bread.

While the bagel halves are toasting, combine a can of drained tuna fish with a finely chopped scallion, a tablespoon of relish, banana peppers, or capers, and any of the everything bits that may have fallen off the bagels. 

Stir in some mayo then salt and pepper to taste.  Spread the tuna evenly on the toasted bagel halves, then cover each with some thinly sliced or shredded Vermont cheddar.  Put back in the toaster and get ready, because in about four minutes you’ll be savoring one of the best stick-season treats ever.

Just another reminder of how lucky are we to be living alongside so many passionate food producers.

Crisp It, Cheese it, And Put an Egg On It

By the Saturday or Sunday following Thanksgiving, after a more than a couple of cranberry topped turkey sandwiches and big pot of turkey soup, I’m ready to be done with Thanksgiving for another year.  But, what about all those potatoes, stuffing, and roast vegetables that always seem to be the last things to go?

Crisp it, cheese it, and put an egg on it I say!  Any gravy left, even better.  If not, a handful of pickled jalapenos or spoonful of kimchi never hurt.

Heat a bit of oil in a large frying pan over medium high heat.  Once hot, spread the leftovers evenly over the bottom of the pan, being sure to chop up any of the larger pieces first…and maybe forgo the creamed spinach.   Be patient, give them time to crisp up, if there’s a lot of butter in the mashed potatoes it may take a bit longer than usual. 

As soon as they’re golden and crispy, flip in sections and brown for another few minutes.  Top with a generous pile of shredded cheddar or other mild cheese then turn down the heat and cover. 

While the cheese is melting, fry or poach your eggs in another pan.  Just before the eggs are done, plate your crispy cheesy leftovers and top with the eggs. 

Now, Thanksgiving 2020 is officially over.