Brussel Sprouts

Savory Fall Tart

Puff Pastry filled with Caramelized Onions, Goat Cheese, Butternut Squash and Brussels Sprouts

Here you have it! An easy and impressive looking/tasting tart that will start your holiday dinner off with a bang! 

Ingredients-

  1. 1 Large Vidalia Onion
  2. Balsamic Vinegar (Just a few Tablespoons)
  3. 1 Large Butternut Squash (peeled and cut into 1 inch cubes) You can also use one package of pre cut squash if you find it at the grocery store..just makes your life easier!
  4. About 25 Brussel Sprouts( (cleaned, dried and cut in half or quarters if their very big)
  5. 5 Oz Creamy Plain Chevre Goat Cheese (can also use Cranberry goat cheese)
  6. 1 Sheet of Frozen Puff Pastry Dough, thawed (I like Pepperidge Farm) 
  7. Extra Virgin Olive Oil
  8. Salt & Pepper
  9. Red Pepper Flakes (Optional)
  10. 1-2 Tablespoons Honey
  11. Egg wash-1 egg lightly beaten with 1 tablespoon of milk

Steps-

While your caramelizing the onions roast the sprouts and squash!

Preheat the oven to 400F.

Caramelized Onions-

  1. Heat olive oil and butter, add onion slices: Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.

  2. Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.

  3. After 10 minutes, sprinkle some salt and black pepper over the onions, and if you want, you can add a dash of sugar to help with the caramelization process. One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

  4.  Cook, stirring every few minutes: Let cook for about 30 minutes, stirring every few minutes. You want the onions to get nice and soft and a caramel color (but not hard and burnt!).When the onions are at this point add about 2 Tablespoons of Balsamic Vinegar to deglaze the pan and create more flavor.  Let the liquid evaporate. Set onions aside. 

Brussel Sprouts and Butternut Squash

  1. Spread out the peeled and cut squash on a sheet pan and drizzle with Olive Oil and sprinkle with salt and black pepper. 
  2. on a separate sheet pan spread out the cut Brussels Sprouts and drizzle with Olive oil and sprinkle with salt and pepper.
  3. On separate racks in the oven, roast until fork tender and caramelized. 

Assemble the Tart- 

  1. On top of parchment or wax paper roll out the puff pastry dough until it is about a 10x16 inch rectangle. 
  2. Drizzle a little olive oil on the bottom of a sheet pan or rectangular roasting pan. Carefully flip the dough onto the prepared pan making sure it doesn't have any holes. Remove the parchment paper. 
  3. Leaving a 1 & 1/2 inch rim of bare puff pastry around the tart, spread on an even coating of caramelized onions. Use all of them!
  4. Then sprinkle and even layer of the Brussels Sprouts and roasted squash. 
  5. If you like, sprinkles a little red pepper flakes over the top as well as a little black pepper and salt.
  6. Drizzle a little honey over the top of the filling. 
  7. Fold in the sides of the puff pastry to create a barrier so the filling doesn't spill out. 
  8. With a pastry brush, baste the edges of the tart with the egg wash. 
  9. Bake the tart in a preheated 400F oven for 20 minutes or until the edges and bottom are golden brown. Remove from the oven and crumble the goat cheese over the top of the tart. Bake another 5 minutes or so or until the goat cheese melts slightly and everything comes together. 
  10. Option-drizzle some more honey or some balsamic reduction (you can buy at the store) over teh top of the tart for a little extra flavor and color. 
  11. Cut with a pizza wheel or knife and enjoy!

 

 

 

 

 

Lebanese Brussel Sprouts

One of my favorite things about living in NYC is that you can find any cuisine from any part of the world, no matter how obscure.  One of my top 5 favorite cuisines is Lebanese food.  Of course the hummus, Babaganoush, lamb dishes and Tabbouleh are second to none, but one of my favorite Lebanese restaurants in town, has the best brussel sprouts you will ever taste.  So good that I did everything in my power to figure out the recipe.  After a few trial runs I came pretty darn close to the recipe! These are perfect for your next dinner party or holiday celebration!  They are nutty and sweet and umami and they take you on a flavor journey. This dish consists of Brussel Sprouts, a mint yogurt sauce, fig jam, toasted walnuts and sliced red grapes.  With each bite and each breath you will be introduced to new flavors and textures. A great recipe isn't one dimensional, it makes you experience and array of different flavors as you are eating it. This gorgeous dish is sure to impress!

brussel fig.jpg

 

Ingredients- 

  1. 1/2 Cup Water
  2. 10 Dried Black Mission Figs (cut the stems off)
  3. 1/2 Cup plus 2 Tablespoons Sherry Vinegar
  4. 2 Tablespoons Sugar
  5. About 18 oz Brussel Sprouts (I use two round containers you buy in the grocery store)
  6. Olive Oil
  7. 3/4 Cup Plain Greek Yogurt (I like to use Fage brand)
  8. 1  Garlic Clove Minced 
  9. 2 Heaping Teaspoons Tahini Paste (Sesame Paste)
  10. 2 Tablespoons Fresh Lemon Juice
  11. 1  1/2  Tablespoons Fresh Mint Chopped
  12. 1/2 Cup Red Seedless Grapes Sliced Thin
  13. 1/3 Cup (or more depending on what you like) of Lightly Toasted Walnut Halves
  14. Salt and Pepper to taste

Steps-

  1. Preheat the oven to 400F
  2. Prepare the Fig Jam by placing the dried figs, the water, sugar and vinegar in a small pot.  Bring the mixture to a simmer and cook the figs until they rehydrate and almost all of the liquid is evaporated and whatever is left is syrup like.  Allow to cool for a few minutes and then place in a food processor or blender until smooth and jam like.  Set aside to cool.
  3. Prepare the Yogurt Sauce by blending the Greek yogurt, lemon juice, Fresh Mint, Garlic, Tahini, and a dash of Salt and Pepper. 
  4. Wash and dry the Brussel Sprouts and cut the tough core off the bottom.  Slice each sprout in half or in quarters if they are really big.  You just want them bite size.  Lay them on a sheet pan lined with aluminum foil and drizzle them with olive oil , the 2 Tablespoons of Sherry Vinegar and salt and pepper. Roast them in the oven until they are golden brown and crispy on the edges and tender inside. 
  5. Place the Brussel Sprouts in a bowl and toss them in a few spoonfuls of the yogurt sauce and a few spoonfuls of the fig jam, and the toasted walnuts.  You do not want them saturated in it, you just want them to pick up some of the flavor.  
  6. Plate them on on a nice serving dish and sprinkle some more of the nuts nicely on top along with a nice sprinkle of the sliced grapes.  Using a spoon drizzle some more of the yogurt sauce on top and then dot some more of the fig jam on top.  Garnish with more fresh mint if you'd like. 

Brussel Sprout Slaw

Spring is coming! We have moved from 15 degree temperatures to 50 degrees within one weeks time and it feels oh so good.  Spring to me means fresh veggies and salads, or anything light and fresh.  Over the course of a few years, Brussel Sprouts have become HUGE!  They are one of the most popular items on restaurant menus and one of the easiest vegetables to pick up at the grocery store. I turned an American favorite, Coleslaw, into a unique slaw equipped with crunchy, shredded brussel sprouts, crisp granny smith apple and bright, green onion and celery seed.  Serve this one beside sandwiches at a luncheon or BBQ or with any dinner entree. Enjoy!


Ingredients-

  1. 1/3 cup mayo (you can use lite mayo or even creme fraiche)
  2. 2 Teaspoons Dijon Mustard
  3. 2 Tablespoons White Vinegar
  4. 2-3 cups Shredded Brussel Sprouts (I bought them pre shredded but if you cannot find them just cut the tough core off the bottom of the sprouts and then chiffonade the leaves (cut into thin slices)
  5. 1/2 Granny Smith Apple Peeled and Shredded (I use the julienne setting on my mandolin slicer or you can do it by hand or on the large hole of a cheese grater.
  6. 1/2 Teaspoon Celery Seed (a spice you can find in any spice isle!)
  7. 1 Tablespoon of Sugar
  8. 1/2 Cup of Chopped Scallions (green part only)
  9. Salt and pepper to taste
  10. 4 Tablespoons Chopped Flat Leaf Italian Parsley


Steps-

  1. Whisk together the mayo dijon, vinegar, sugar, celery seed and salt and pepper.
  2. In a separate bowl toss together the Brussel Sprouts, Apple, Scallions and Parsley.
  3. Pour the dressing over the sprout mixture little by little until it is dressed to your liking.  
  4. You can eat it right away but it is best to wrap it up and put in in the fridge for a few hours or overnight so the flavors really come together.