1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the Vinaigrette
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk together the ingredients.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Preheat the oven to 400°, and grease a baking sheet or 8×8 baking dish.
In a large bowl, combine the brussels sprouts, cranberries and maple syrup until the brussels sprouts and cranberries are coated with the maple syrup. Pour the brussels sprouts and cranberries onto the greased baking sheet.
Roast at 400° for about 20 minutes, until the brussels sprouts are fork tender, stirring the brussels sprouts and cranberries halfway through the roasting time.
Remove from the oven, let cool slightly, add a few pinches of salt to taste, and enjoy!
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.
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.