Monday, October 31, 2011

Roasted Brussel Sprouts

This is a brussel sprout recipe to serve people who don't think they like brussel sprouts!  Roasting brings out a sweetness and totally does away with any of that bitter taste brussel sprouts can sometimes have.  Fall is a perfect time to make these - use the stalks with little brussel sprouts still attached if you can find them.  Otherwise, buy small sprouts for the best flavor.  Thank you Andy for showing me how to make this!

Roasted Brussel Sprouts - serves 2 to 3
About 30 small brussel sprouts, washed and cut in half
1 shallot, peeled and sliced (I like to separate the rings)
Olive oil
White pepper
1/2 lemon

1.  In a roasting pan (I use my porcelain covered cast iron braiser), toss brussel sprouts and shallot rings with enough olive oil to coat.  Season with salt and pepper. 
2.  Roast uncovered at 400 degrees for about 30 - 40 minutes.  You want them to be at least golden brown - we like ours a little more toasted.
3.  Remove from oven, squeeze juice from 1/2 lemon over the top, and serve.

Sunday, October 30, 2011

Fennel Salad

Fennel is one of those vegetables I never ate before I found out about all my allergies and had to come up with new veggies.  It's now one of my favorites!  This salad is quick to make and satisfies that "crunchy urge" I sometimes get.

Fennel Salad - makes 2 servings
1 large bulb fennel
2 T olive oil
2 T lemon juice
white pepper

Trim the top and bottom from the fennel and slice in half.  If you have any fronds still attached, reserve about 1/4 cup for garnish.  One half at a time, slice the fennel as thinly as you can with a sharp knife.  Combine the rest of the ingredients and toss with the fennel.  Sprinkle with reserved chopped fronds.  You can eat this right away or let it marinate in the refrigerator for about 1/2 hour.

Variations:  This is also good with thinly sliced radishes or apples added.  And I had a variation of it at a restaurant where the fennel was julienned and mixed with julienned apples and sliced green grapes.

Grilled Chicken Wings

Oh dear .... I know a few of you have been waiting for this recipe to go up.  The problem is, we eat them up before I can get a photo taken!  It happened again last night.  I had every intention of getting a picture and remembered after they were gone.  So, I'm putting the recipe up without a photo and will (hopefully!) add it next time I make them.

Grilled Chicken Wings - serves 3 - 4
3 - 4 pounds chicken wings
1 cup maple syrup
1/4 cup olive oil
1/4 cup lemon juice
1 T dried thyme
2 or 3 cloves garlic, grated
2-inch piece of fresh ginger, peeled and grated
1 tsp. salt
1/2 tsp. white pepper

1.  Wash and dry wings.  Bake at 350 degrees for 50 minutes (until they're just starting to get golden).

2.  While the wings are cooking, mix up the rest of the ingredients.

3.  Add the hot wings to the marinade and stir to cover.  Let sit for about 15 minutes, stirring several times.

4.  Grill over hot coals until crispy, basting with the extra marinade often.

If you have any left overs, these freeze really well!

Sunday, October 9, 2011

Updates thru 10-9-11

EcoVino Chardonnay
Kings Ridge Pinot Gris
Brussel sprouts, roasted
Bartlett pears

Rice Flour Chapatis

I've been playing around with a Indian rice flour chapati recipe I found awhile ago and finally have it fine tuned enough to write a recipe down.  These are great!  A lot like flour tortillas.  We've eaten them folded around sliced, barbecued chicken with fried red peppers/shallots/herbs and along with lamb stew.  And the next time I try milk, I'm making quesadillas with them!

Rice Flour Chapatis - makes about 6

1 cup corn safe coconut milk
3/4 cup rice flour
1T olive oil
about 1/2 tsp. salt

1.  Heat the coconut milk, oil, and salt in a saucepan until it just comes to a simmer.  Stir in the rice flour a little at a time until you have a lump that sticks together and looks kneadable.  If it's a little sticky still, add just a tiny bit more flour until the stickiness is gone.  Too much flour makes these hard and tough, though.

2.  Turn out onto a cutting board and knead for a few minutes.  This is a potentially owie part if you have sensitive hands - it's hot!  Just do your best.

3.  Put back in the sauce pan, cover, and let sit for about 1/2 hour.

4.  Prehead a griddle to 400F.  Knead the dough a few times and divide into 6 balls.

5.  Take out the first ball and recover the pan.  Roll very thin.  If your dough turned out a little sticky, you might need to add just the smallest bit of rice flour for rolling.  If your dough turned out a little dry/stiff, add a tiny bit of water and knead.

6. Place your first chapati on the griddle and let cook for about 2 minutes.  Turn over and let cook for about 2 - 3 minutes.  It should have white spots and a few brown spots.  Turn over again and cook for about 1 minute.  Parts of the chapati will puff up.

7.  Take off the griddle and place on a plate between towels.  Repeat for the rest of the balls of dough.