Recipe (Re)creation: Crispy Brussels Sprouts + Goat Cheese + Almonds

This recipe was inspired by a dish I always order at Enoteca in Ketchum, Idaho. It tastes like comfort food, but is surprisingly pretty healthy. I prefer to buy shaved brussels sprouts if I can find them. Otherwise, just pulse whole brussels sprouts in a food processor until well shredded. This is a great cold weather side dish that everyone in my family devours. Enjoy!

Serves: 2-4

Ingredients:

• 1 lb. brussels sprouts
• 1-2 Tbsp. olive oil
• goat cheese, crumbled
• slivered almonds
• salt, to taste

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.

-Place the brussels sprouts on the baking sheet and lightly coat with olive oil.

-Mix around until the brussels sprouts are evenly covered in oil and season with salt.

-Roast the brussels sprouts in the center of the oven for 10 minutes. 

-Remove from oven, stir to redistribute and add a handful of slivered almonds. 

-Return to oven to roast for another 15 minutes. 

-Once the brussels sprout leaves and almonds begin to brown, remove from oven. 

-Toss with a handful of crumbled goat cheese and serve warm.

Recipe (Re)creation: Ottolenghi's Brussels Sprout Risotto

I just got Ottoleghi's newest cookbook, Plenty More, and could not wait to take some of his latest recipes for a spin.  This brussels sprout risotto is the perfect hearty dish for a cold winter night.  I substituted creamy goat cheese for the dolcelatte, but otherwise stuck pretty closely to the recipe as written.  You are going to love the combination of crunchy brussels sprouts and creamy risotto. Simply divine!

Serves 4-6

Ingredients:

• 2 tbsp. unsalted butter
• 2 tbsp. olive oil
• 2 small onions, finely chopped
• 2 large cloves garlic, crushed
• 2 tbsp. thyme leaves
• 2 lemons, rind shaved in strips for one and zested for the other
• 1 1/2 cups arborio rice
• 1 lb brussels sprouts, trimmed (10 oz. quartered, and 6 oz. shredded)
• 2 cups dry white wine
• 4 cups vegetable stock
• 1 1/4 cup safflower oil
• 1 cup freshly grated parmesan
• 2 oz. goat cheese
• 1/3 cup tarragon leaves, chopped
• 2 tsp. lemon juice
• salt and black pepper

Directions:

-Heat a large sauté pan over medium-high heat and add the olive oil and butter.
-Add the onions and fry for 10 minutes, stirring ocassionally.
-Add the garlic, thyme, amd lemon rind strips and cook for 2 more minutes.
-Next, add the rice and shredded brussels sprouts and cook for another minute.
-Pour in the wine, 1 tsp. salt and a good grind of pepper.
-Turn the heat to medium and begin adding the stock in ladlefuls.
-Stir often and cook until the rice is cooked and the stock is absorbed.
-Meanwhile, pour the safflower oil in a large saucepan and place over high heat.
-Using a slotted spoon, add the brussels sprouts and cook for about a minute.
-Remove when golden and crispy and place on a plate lined with paper towels.
-Next, add the parmesan, goat cheese, tarragon, and half of the brussels sprouts to the risotto and stir gently.
-Top with the remaining sprouts, the lemon zest and the lemon juice.
-Spoon into bowls and enjoy!

Recipe Creation: Raw Kale + Brussels Sprout "Slaw"

This dish is truly divine.  Brussels sprouts and kale are two of my favorite veggies, and this wholesome "slaw" is a creative way to showcase both in a totally naturally way. Both of these veggies, in their raw form, work perfectly to create a healthy alternative to coleslaw.  I love this salad as a main or a side and it's a great recipe to double because it is even more delicious the next day.  So many anti-oxidents, so little time!

Ingredients:

• 1 bunch lacinato kale, torn and ribs removed
• 2 cups brussels sprouts, trimmed and quartered
• 1 clove garlic, quartered
• 1/3 cup extra-virgin olive oil
• 1 tbsp. dijon mustard
• 2 tbsp. champagne vinegar
• 3 tbsp. finely grated parmesan
• 1/2 meyer lemon, juiced
• 2 tbsp. dried currants
• 1/4 cup roasted almonds, chopped
• Salt, to taste

Directions:

-Place brussels sprouts in a vitamix, blender, or food processor and blend.
-Once shredded, transfer the brussels sprouts into a large bowl.
-Repeat this same process with the kale and garlic.
-Transfer the kale and garlic to the bowl with the brussels sprouts.
-In a small bowl, combine the olive oil, mustard, vinegar, parmesan & lemon juice.
-Mix the dressing with a fork until emulsified, and season with salt.
-Toss the kale and brussels sprout slaw with your dressing.
-Top with almonds and currants and serve.

Recipe Creation: Balsamic Roasted Butternut Squash + Brussels Sprout Quinoa

Ahhh, fall has arrived and with it, my favorite produce!  I love hearty squashes & root vegetables and I love that all they need is a hot oven and some olive oil for their best flavors to come out.  This dish can be eaten as a main dish since it has the protein rich quinoa, or it can be served as a side.  For me, it is the perfect weeknight meal on a chilly night.  Keep this one bookmarked as a great option for a Thanksgiving side too.

Serves 2 (as a main)
Serves 4-6 (as a side)

Ingredients:

• 1 lb cubed butternut squash
• 3/4 lb brussels sprouts, trimmed and halved
• 1/2 cup dried red or rainbow quinoa
• 1 cup water
• 1/3 cup chopped walnuts
• 1/4 cup dried currants
• 1/4 cup grated Truffle Pecorino (or Parmesan)
• 1/3 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• Salt & pepper

Directions:

-Preheat oven to 450 degree F.
-Line a baking sheet with tin foil and add squash and brussels sprouts.
-Drizzle with olive oil and season with salt and pepper.
-Roast in the oven for about 25 minutes, or until cooked through.
-Meanwhile, heat a saucepan over medium heat and add the water and quinoa.
-Simmer for about 20 minutes, or as directed on the box.
-Whisk together the balsamic, olive oil and honey.
-Transfer the quinoa, squash, and brussels sprouts to a large bowl.
-Toss with the balsamic dressing, currants, and chopped walnuts.
-Liberally sprinkle freshly grated truffle pecorino on top.

Restaurant (Re)creation: Contigo's Calamars a la Planxa

Contigo's calamars a la planxa is a standout dish.  It's hands-down my favorite calamari dish in San Francisco, bar none. The preparation differs depending on what is in season, but it never ceases to impress.  This incarnation is served over seared brussels sprouts, capers, currants.  I was able to find chef Brett Emerson's calamari technique in The Bay Area Homegrown Cookbook and improvised with the rest.  Make sure to ask your seafood supplier to clean the squid in advance, as it will save you time and will minimize the gross factor ; )

Serves 2-3

Ingredients:

• 1 lb fresh squid, cleaned
• 1 1/2 lb brussels sprouts
• 2 tbsp dried currants
• 2 tbsp capers
• 1 lemon
• Olive oil
• Kosher salt

Directions:

-Preheat oven to 400 degrees F.
-Wash the brussels sprouts, trim the ends, and cut them in half.
-Place them on a baking sheet and toss with olive oil.
-Roast for 35-40 minutes, or until crispy and tender and remove from heat.
-Meanwhile, slice the cleaned calamari bodies into rings and cut off the tentacles.
-Heat a large cast iron skillet on high heat.
-Once the skillet begins to steam, toss in a handful of kosher salt.
-Place the calamari on the skillet and drizzle with olive oil (the pan should sizzle).
-Cook the calamari for about 2 minutes on each side, until golden brown.
-Remove from heat and squeeze lemon juice over the calamari.
-Spoon the brussels sprouts into a dish, top with the calamari, and stir in the currants and capers.
-Drizzle with additional olive oil and add a dash of salt to taste.
-Serve immediately.

Enjoy!

Contigo
1320 Castro Street
San Francisco, CA
(415) 285-0250
www.contigosf.com

Restaurant (Re)creation: Firefly's Yummy Roasted Brussels Sprouts with Parmesan + Truffle Oil

Firefly Restaurant is another favorite neighborhood gem on my regular rotation. These delicious brussels sprouts pop up on the menu at Firefly every year around this time, and I'm always thrilled when they do.  The recipe stays the same year to year, and the dish is consistently memorable.  The preparation is simple, but the flavors complement each other perfectly, yielding a wonderfully indulgent side dish.  I used a cast iron skillet to complete the (re)creation, since I liked the ones at Firefly so much, but any baking sheet or dish will do.  It may not be the exact same recipe, but I don't think you'll be disappointed...

Serves 4

Ingredients:

• 1 lb brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp freshly shaved parmesan
• 1/2 tbsp truffle oil, for drizzling
• salt, to taste

Directions:

-Preheat oven to 400 degrees F.
-Wash, trim, and halve the brussels sprouts.
-Toss the brussels sprouts with olive oil and place in a cast iron skillet or baking dish, cut side down.
-Roast for about 35-40 minutes, or until the leaves start to brown, tossing occasionally.
-Remove from heat and top with shaved parmesan and a pinch of salt.
-Drizzle with truffle oil and serve immediately.

Firefly Restaurant
4288 24th Street
San Francisco, CA
(415) 821-7652
www.fireflyrestaurant.com

Restaurant (Re)creation: Pomelo's Brussels Sprout and Butternut Squash Panzanella Salad

Holy Yummmmm!  I ordered a salad like this for brunch at a little spot in Noe Valley called Pomelo and have been dying to (re)create it ever since.  I loosely based my version on this recipe, but I roasted everything together, topped it with bacon and pecorino cheese, and drizzled it with balsamic reduction.  When I made it for the first time, I DEVOURED it.  Literally, I could not stop.  This dish makes me very very happy.  Its like seasonal winter comfort food.  I could eat it for breakfast, lunch, or dinner DAILY!

Serves 4

Ingredients:

For croutons:

• Olive oil
• 5 cups cubed ciabatta
• 3 tsp chopped garlic
• 2 tsp thyme
• 4 tbsp finely grated parmesan
• Salt & pepper

For salad:

• 4 cups butternut squash, cubed
• 1 lb brussels sprouts, quartered
• 1 cup cremini mushrooms, halved
• 1 small red onion, sliced thinly
• 3 tbsp sherry vinegar
• 1 tbsp chopped fresh sage
• 1/4 cup Italian parley leaves, chopped
• 4 strips bacon (regular or turkey)
• Salt & pepper
• Olive oil

Optional:

• Shaved Pecorino
• Balsamic Drizzle

Directions:

Preheat oven to 450 degrees F.

Mix bread, olive oil, garlic, thyme and parmesan and place on a baking sheet.

Season with salt and pepper and bake croutons for 10-12 minutes, or until crispy.  Set aside to cool.

Soak the sliced onion in  sherry vinegar and a pinch of salt.

Mix the squash, brussels sprouts, mushrooms and sage with olive oil and place on a baking sheet. Season with salt and pepper.

Roast for 20-25 minutes, or until the brussels sprouts are lightly browned and the squash starts to caramelize.

Add 1/2 cup olive oil to the onions and sherry and season with salt and pepper.

In a large bowl, combine the croutons, squash, brussels sprouts and mushrooms.  Drizzle with vinaigrette and top with chopped parsley.

Garnish with Pecorino cheese and balsamic drizzle.

Eat up!


Pomelo
1793 Church Street
San Francisco, CA
(415) 285-2257
www.pomelosf.com

Restaurant (Re)creation: Park Tavern's Brussels Sprout Chips

~From top- Brussels sprout leaves,
My Brussels Sprout Chips (Re)creation,
Close-up of (Re)creation~

Park Tavern and its sister Restaurant Marlowe have both become famous for their crispy brussels sprout chips.  You feel healthy because you are ordering a "vegetable," but they certainly do not taste virtuous.  The lemon and salt added a little zest and make the dish anything but ordinary.  Similar to the padrón peppers, these are a great appetizer or anytime snack and they are perfect for entertaining.  I decided to roast them instead of fry them and roughly followed this recipe and they turned out beautifully.  Perhaps they are even a tad healthier than the restaurant version?  Cheers to the New Year and all those healthy-eating resolutions!!

Ingredients:

• 1 lb brussels sprouts, washed and trimmed
• 2 tbsp Olive Oil
• 1/2 lemon, for juice and zest
• Salt & Pepper, to taste

Directions:

Preheat oven to 350 degrees F.
Trim brussels sprouts and remove leaves.
Place brussels sprout leaves on a baking sheet and drizzle with olive oil and lemon juice.
Sprinkle with salt and pepper to taste.
Bake for 20-25 minutes, or until crispy.
Garnish with lemon zest.

Enjoy!

Park Tavern
1652 Stockton Street
San Francisco, CA
(415) 989-7300
www.parktavernsf.com