Archives for January 2014

Brown Butter Vanilla Brussels Sprouts

January 25, 2014 by Mackenzie

Brussels sprouts do not generally elicit much excitement in an eater. They have a horrible reputation that far precedes them. How many of you have actually eaten brussels sprouts? I hadn’t until just a year ago – I’d gone along with the common school of thought that brussels sprouts were an evil, mushy, horribly-tasting vegetable and to have a pleasant life, you must stay as far away from them as possible.

Well, last year my roommate discovered that I’d never had Brussels sprouts and she was adamant that I change that. Reluctantly, I let her make me some – and lo and behold, I tasted one and thought, where have these been all my life? There’s nothing evil, mushy, or horrible about them! In fact, they are a little bit crunchy, very flavorful and quite delicious! What do ya know? 🙂

So here’s an easy, quick, and delicious brussels sprouts recipe that is sure to make you love them too. The title makes it sound sweet – but I added enough salt, pepper and garlic powder to balance it out so it weighs more heavily on the savory side. I created this recipe based off of a dish from a restaurant in Bellevue, called Palomino. They turned out great – and I’ll definitely be making them often! Here’s another recipe I’ve got that uses brussels sprouts, this butternut squash sauce pasta with brussels sprouts,

Brown Butter Vanilla Brussels Sprouts
Recipe inspired by Palomino’s “Brussels Sprouts in Vanilla Butter”
Serves 2

3 tablespoons butter, divided
3/4 cup onions, diced
1 1/2 teaspoon vanilla extract, divided
1 lb Brussels sprouts (about 20), washed, ends trimmed and then halved
1/2 teaspoon garlic powder, roughly
1/4 cup walnuts
Salt and pepper, to taste

1. In a medium skillet, melt two tablespoons butter over medium heat. Watching carefully, let it cook until it begins to brown. Let it brown for about 20 seconds and then add the onions and sauté for three minutes. Add 1 tablespoon vanilla extract and cook for an additional minute.

2. Add brussels sprouts and cook for about five minutes, until sprouts are beginning to brown and are getting soft. Add last tablespoon butter, 1/2 teaspoon vanilla extract, walnuts, garlic powder and salt and pepper to taste (start with just a little salt and pepper and continue to taste it as you add more. I wanted it more savory than sweet so ended up adding a good bit of salt and pepper in the end) Allow it all to cook together for another 2 minutes then remove from heat and serve immediately.

Super Bowl Southwest Chili

January 19, 2014 by Mackenzie

Football, Chili and Big Wins!

**Knowing the Seahawks had a big football game yesterday – I had bought all the ingredients to make this chili recipe! And… I might be making this again in two weeks, because the Seahawks are going to the Super Bowl and I’m a little superstitious 😉 Regardless, this chili has huge flavor, a kick of heat and it’s pretty much a throw-it-in-the-pot-and-let-it-work-it’s-magic kinda chili! Serve it with some freshly baked cornbread and you’ll be ready for game day! Go Hawks!**

**This was before game day – Hawks have won the Super Bowl so I’m now calling this “Seahawk Chili” 😀

Super Bowl Southwest Chili
Recipe adapted from Emeril on Food Network
Serves 4, easily doubled

Ingredients:
1 tablespoons olive oil
1 cup chopped yellow onion
1/2 jalapeño, minced
1 tablespoon minced garlic, about two big cloves
1 1/4 lb ground beef
1 tablespoons of “Emeril’s Southwest Essence”, recipe follows
3/4 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon dried oregano
1 bay leaf
1 1/2 tablespoons cornmeal/corn flour
1 1/2 cups chicken broth
1 (10-oz) can Ro’tel Diced Tomatoes and Green Chilies (Original), undrained
1 (4.5-oz) can diced green chilies, undrained
1/2 tablespoon finely chopped fresh cilantro stems
1 (15-oz) can navy beans
1/4 cup heavy cream
2 tablespoons freshly chopped cilantro leaves
Sour cream, for serving

Directions:
1. In a large pot, heat the oil over medium heat. Add the chopped onion and jalapeño and sauté for 4 minutes, until soft. Add the garlic and cook, stirring, for 2 minutes.

2. Add the ground beef, Southwest Essence, additional chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until beef is browned and cooked through, about 7 minutes.

3. Stir in the cornmeal and cook for another 2 minutes. Add the broth, canned tomatoes, canned chilies, and cilantro stems and stir to combine. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes.

4. After 30 minutes, add the navy beans, heavy cream and cilantro leaves. Stir it all together and cook for another 15 minutes. Serve with sour cream and a football game!

The original recipe calls for this southwestern spice mix. I made it and used about 1/3 of it in this recipe. You could probably use a taco seasoning mix but if you want to make your own (and then be able to use it for other things!) then this is a great mix.

Emeril’s Southwest Essence
1/2 tablespoon chili powder
1/2 teaspoon cumin
1/2 tablespoon paprika
1/4 teaspoon black pepper
1/4 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/4 tablespoon garlic powder
1/4 teaspoon crushed red pepper
1/4 tablespoon salt
1/4 tablespoon dried oregano

Combine all ingredients thoroughly.

French Apple Tart

January 15, 2014 by Mackenzie

Not only was this tart beautiful with its graceful layers of apple slices, but it was sweet, without being overly sweet and left me perfectly satisfied. Don’t be daunted by it’s look – it really is quite simple to prepare and you’ll amaze any guests you may have!

French Apple Tart
Recipe from Food Network
Makes one 10×14 inch tart, serving 10-12

Ingredients:
Pastry:
2 cups flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold, unsalted butter, diced
1/2 cup ice water
Apple Topping:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold, unsalted butter, diced small
1/2 cup apricot jelly or warm, sieved (run it through a strainer) apricot jam
2 tablespoons water

Directions:
1. Pastry: In a food processor, pulse together the flour, salt and sugar. Add the butter and pulse until mixture is crumbly and the butter is the size of peas. Pour the ice water down the feed tube while pulsing, and continue pulsing until the mixture just starts to come together. Remove the dough and, on a floured cutting board, knead it into a ball. Wrap in plastic wrap and refrigerate for at least one hour.

2. Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

3. On a floured surface, roll the dough into a 10×14 inch rectangle. Trim the edges so you get a neat rectangle. Carefully roll the dough over your arm or the rolling pin and transfer to the prepared baking sheet. Place in the refrigerator while you prepare the apples.

4. Peel the apples. If you have a corer, remove the cores from the apples. If you don’t, slice the apples in half and carefully remove the cores. Slice the apples crosswise in 1/4-inch-thick slices! Take the pastry out of the fridge and, starting in the middle with a diagonal line from the corners, place the apples in an overlapping pattern (see photo). Continue outward, getting slices all the way to the ends of the pastry on all sides (I got creative and cut pieces to fit the small parts at the ends of the rows. Sprinkle the whole tart with 1/2 cup of sugar and dot with the butter.

5. Bake for 45 minutes to an hour, until the apples and pastry are golden brown. Rotate the pan while cooking if necessary, and poke down any bubbles that form. When the tart is done, heat the apricot jelly with the water and brush the entire tart (pastry and apples) completely with the jelly mixture. Don’t be afraid to use it all, it helps to seal the apples and keep them soft.

6. Serve warm or at room temperature. It’s even better with a scoop of ice cream and some caramel sauce drizzled over it!

Let me know what you think if you try it!