|The sweetness of the sweet potatoes or yams adds a surprising and delicious twist|
Scalloped Russet and Sweet Potatoes
bake 55 min, 350/425°F
1 garlic clove
1 Tbsp. butter, softened
1 large onion, peeled and sliced 1/16 inch thick
2 Tbsp. olive oil
1 tsp fresh thyme leaves
2 cups milk
1/2 cup whipping cream
2 Tbsp. butter
3 Tbsp. all-purpose flour
4 medium russet potatoes, peeled and sliced 1/16 inch thick
1 med-large sweet potato or yam (I used sweet, but a yam would add a nice color), peeled and sliced 1/16 inch thick
nutmeg (freshly grated if possible)
1. Preheat oven to 350. Aggressively rub inside of a 2 1/2 to 3 quart baking dish with garlic clove, coat with 1 Tbsp butter. Set aside.
2. Cook onion in olive oil until tender, sprinkling well with salt and pepper. Remove from heat and stir in thyme leaves. Set aside.
3. In small saucepan, heat milk and cream just until simmering. In medium saucepan over medium heat, melt butter. Whisk in flour until combined. Remove from heat and whisk in hot milk and cream a little at a time until incorporated. Return to heat; bring to a gentle boil. Cook for about 3 minutes, until thickened.
4. Layer 1/3 of russets and yams in prepared dish. Season with salt, pepper and a light sprinkling of nutmeg. Layer 1/3 of onions then spoon 1/3 of cream mixture on top. Make 2 more layers with remaining potatoes, onions, seasonings, and cream mixture, finishing with the cream mixture.
5. Bake uncovered 45 minutes. Increase oven temp to 425. Bake 10-15 minutes until bubbly, golden crusty brown, and potatoes are fork tender. Let stand 10 minutes.
|I haven't felt strongly about Brussels sprouts one way or the other. I didn't grow up on them and have only made them a few times. Since I don't dislike them, when I saw this recipe I decided to try it. These were so good!|
Roasted Brussels Sprouts
bake 45 minutes, 425°F
3 pounds Brussels sprouts, quartered
3/4 cup olive oil
salt and pepper
1 cup walnut pieces
1/4 cup balsamic vinegar (red wine vinegar could work too)
1 Tbsp grainy mustard
2 Tbsp. honey
3 Tbsp. capers, rinsed
2 garlic cloves, minced
2 shallots, minced
2-oz tin of anchovies (or 1-2 Tbsp. anchovy paste)
1. Preheat oven to 425. In a large bowl toss the sprouts with 1/4 cup olive oil and season with salt and pepper. Spread on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots. Switch pans halfway through.
2. Spread walnuts in a pie plate and toast 3-5 minutes, until golden. Let cool.
3. In a large bowl, whisk the vinegar with mustard and honey. Whisk in remaining 1/2 cup olive oil until well combined. Add capers, garlic, shallots and anchovies; season with salt and pepper. Add Brussels sprouts and walnuts and toss well.
This can be made up to 4 hours ahead of time and kept at room temp. Rewarm before serving.
|This is a neat way to serve stuffing, in cute individual portions|
Lemony Mushroom-and-Pine-Nut Stuffing Muffins
bake 45 minutes, 375°F (plus baking time for bread cubes and pine nuts)
makes at 12 muffins
1 cup pine nuts
1 14-oz loaf of bread, crusts removed, cut into 1-inch cubes
1/4 cup olive oil
1 medium red onion, diced
1 celery rib, diced
1 pound assorted mushrooms, thinly sliced
salt and pepper
1 cup cream
2 large eggs
1/2 cup chicken broth
finely grated zest of 1 lemon
juice of 2 lemons
1 cup chopped parsley
1. Preheat oven to 350. Generously butter 12-cup muffin tin. Spread pine nuts in a pie plate. Toast nuts for about 4 minutes, until golden.
2. Spread bread cubes on 1-2 large baking sheets. Bake 15 minutes, until toasted. Transfer to a large bowl and let cool. Increase oven temp to 375.
3. In a large skillet, heat the oil. Add onion and celery and cook over moderate heat until softened, about 5 minutes. Add mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender and browned, 7 minutes. Let cool, then add to the bread.
4. In a medium bowl, whisk the cream with the eggs. Stir in the chicken broth, lemon zest and juice and 2 tsp. salt. Add to the bread along with with parsley and pine nuts and stir well. Spoon the stuffing into prepared muffin cups. Bake in upper third of the oven for 45 minutes, until crisp on top and heated through. Unmold and serve hot.
To make ahead: the unbaked stuffing muffins can be refrigerated overnight.
All ingredients for these recipes are available at the Green Barn except anchovies.