leaves from 1/4 bunch fresh thyme, oregano, basil or rosemary
salt and pepper
Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and herbs and salt and pepper to taste. Place the potatoes on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.
Start the grill and set on medium high heat, or if roasting, preheat oven to 400 degrees. Wash and dry brussels sprouts. Trim the bottom to take off any dry, discolored portions. Slice in half then place on small sheet pan. Drizzle with olive oil, balsamic vinegar salt and pepper to taste. Toss the sprouts in the oil and vinegar to coat each one.
Place on grill or in oven and cook for about 15-20 minutes, stirring occasionally. When sprouts are tender, remove and place on serving dish or in a nice bowl. Drizzle with additional vinegar. Makes a great side dish for any meal.
Bring 6 cups of water to a boil in a large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter and cheese and stir until melted.
At this point you can serve polenta as a side dish or immediately pour into a half-sheet pan and form to pan with a rolling pin so that the polenta is even with top of the sheet pan or 1 inch thick. Cover with plastic wrap and refrigerate 1 hour.
Heat oven to 350 degrees. Place the polenta in the oven and bake about 15 minutes. Carefully turn polenta over and bake for 15 more minutes. Let cool then cut into 1 to 1 1/2 inch squares. Serve with a dab of your favorite pesto.
Heat pan on medium high heat with a 1 tablespoon of olive oil. Dice your oninon and cook until tender. Add your ham or bacon. Cook for 5 minutes on medium low heat. Drain one can of peas and pour both cans into the pot. Simmer for 20 minutes or until liquid has become slightly thick.
Looking back to when I was a child, I thought brussels sprouts smelled and tasted awful. It was not until the last few years that I have even thought about trying them again. Then I did. Thinly sliced sprouts sautéed in a little olive oil with garlic and lemon. Wow, they really tasted great and did not really know why I thought I did not like them. Brussels sprouts remind me and taste like little cabbage. Even sautéed they can be dry. Today while a roast was in the crock pot, I opened the refrigerator to see what else I would make for dinner. I had a bag of sprouts I had bought some time ago and knew I needed to use them soon. Thinking of how to make them interesting I saw a recipe for au gratin potatoes. Alas, there it was, brussels sprout gratin.
They were awesome. Creamy and cheesy, slightly undercooked with a slight crunch, with just the right amount of salt and pepper. It was easy to make and made a wonderful side to the slow simmered pot roast. So the next time you want to try something different, buy a pound of sprouts and get cooking!
1 lb Brussels sprouts, trimmed
3 tablespoons butter
3 tablespoons unbleached all-purpose flour
2 cups milk, at room temperature
salt and freshly cracked black pepper
6 ounces Gruyere, Gouda or Mozzarella
6 ounces parmesan cheese, about 1 1/2 cups
Preheat oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts to cool.
Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 3 to 4 minutes. Season the sauce well with salt and heavily with pepper.
Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 15 to 20 minutes until the top is golden and bubbling.
Over medium heat, melt 2 tablespoons of butter and 1 tablespoon oil in large pot. Saute onion and garlic. Add venison and cook completely. Drain excess fat and return to pot. Add the remaining ingredients and cook over medium heat until vegetables are tender. Salt and pepper to taste. Before serving, mix 1 tablespoon of corn starch 2 tablespoons of cool water. Slowly stir into soup until desired thickness is reached. Serve with crusty bread.
Heat a frying pan over medium heat. Add the cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Put the spices into a bowl and set aside.
1 quart chicken stock plus two cups water
1 bunch green onions (green top parts only) chopped
1 teaspoon finely chopped ginger
1 tablespoon brown sugar, or more to taste
1 tablespoon fish sauce, or more to taste (optional)
2 cup sea weed or kale, chopped into bite-sized pieces
2 large grilled chicken breasts, shredded
1 orange or yellow bell pepper, sliced thin
2 cups sliced mushrooms
4 oz vermicelli or thin rice noodles
2 tablespoon cilantro, chopped- for garnish (optional)
1/4 teaspoon ground cumin
1/4 teaspoon minced garlic
2 tablespoons rice wine vinegar
1/8 teaspoon red pepper flakes (optional)
1 tablespoon chopped green onions (white parts only), minced- for garnish (optional)
1/2 lime, cut into wedges
salt and pepper to taste
In a large pot, add the toasted spices and all ingredients except chicken, sea weed/kale, mushrooms and bell peppers and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes.
Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the sea weed or kale, mushrooms and bell peppers and cook for 1-2 more minutes. Remove from heat.
Add the shredded chicken and the vermicelli. Allow to sit for a few minutes while the noodles soften. Ladle the broth into bowls. Divide the kale, shredded chicken, peppers and the noodles evenly into each bowl. Sprinkle on the garnishes. Squeeze lime juice to taste over the top of your bowl before eating.