Monday, November 19, 2012

roasted brussels sprouts

Last week I had said to stay tuned for more Thanksgiving recipes. Unfortunately, in the meantime, my camera memory card was misplaced (or it may have been taken out of one slot in the computer and jammed into the disk drive by some little person. At least that is what we have deducted so far with our sluething skills). Without that I can't take pictures! This has been a little frustrating because I have had a few recipes to post but no picture. My mom came to the rescue and let me borrow her camera which isn't quite the same but will definitely work in a pinch.

adapted from Food and Wine. The honey-caraway-lime dressing adds and Asian flare to a traditional dish
4-6 servings

2 pounds brussels sprouts, halved lengthwise
3 Tbsp. olive oil
1/4 tsp. caraway seeds
1/4 tsp. fennel seeds
1/4 cup shredded carrot
2 Tbsp. fresh lime juice
2 Tbsp. honey
1 garlic clove, minced
1/4 cup thinly sliced green onion
1/4 cup chopped mint
1/4 cup chopped cilantro

1. Preheat the oven to 425. In a large bowl, toss the halved brussels sprouts with the olive oil and season them with salt. Spread on a large rimmed baking sheet and roast for about 25 minutes, stirring once or twice, until they are tender and crisp on the edges

2. Meanwhile, in small skillet, toast the caraway and fennel seeds until they are fragrant, about 1 minute. Transfer to a grinder (I used a very well rinsed out coffee bean grinder but if you happen to have a spice grinder have at it). Let cool before grinding to a fine powder.
3. In a small bowl, whisk the carrot with the lime juice, honey, garlic, and spice powder. In a large bowl, toss the hot brussels sprouts with the dressing, green onions, mint and cilantro. Season with additional salt if desired.

Monday, November 12, 2012

roasted acorn squash and beet salad

adapted from Better Homes and Gardens
This is a great make-ahead salad. The beets, squash, and dressing can all be prepped ahead and refrigerated overnight

makes 6-8 servings
1 lb small beets
1 acorn squash, peeled, seeded, and cut into 1/2-in slices
1 Tbsp. olive oil
salt and pepper
1/3 cup maple syrup

1 tsp Dijon mustard
1/4 cup fresh lemon juice
1/4 cup maple syrup
1/3 cup olive oil

3 cups mixed greens
1/3 cup fresh pomegranate seeds

1. Preheat oven to 400. Tightly wrap beets in foil. Place on middle oven shelf. Roast 45-60 minutes, or until tender when tested with a sharp knife. Remove from oven; cool slightly. Peel and set aside.
2. Place squash slices on a rimmed baking sheet. Toss with salt, pepper, and 1 Tbsp. olive oil. Place on middle oven shelf and roast 15 minutes. Drizzle 1/3 cup maple syrup over squash, and roast another 10 minutes, or until tender; cool.
3. To make dressing, in a small bowl whisk the mustard, lemon juice, and 1/4 cup maple syrup together. Add 1/3 cup olive oil and whisk until smooth. Season to taste with salt and pepper.
4. To assemble, place salad greens in the middle of a large plate. Arrange beats and squash on top. Pour half the dressing over salad. Sprinkle with pomegranate seeds. Pass remaining dressing.

maple mascarpone mashed yams

This recipe came about as a result of me not being satisfied with another yam recipe I tried; it just wasn't quite it.  This combination grew in my mind and I must say it is really tasty (and simple).

makes about 6 servings
5 small yams or one ginormous one  (yes I know that's not really a word) or however many you need to serve the number of people you are feeding
1/2 cup mascarpone cheese (more or less to taste, available at the Green Barn in the dairy section. It is the most delicious sweet cream cheese)
1/4 cup maple syrup (more or less to taste)
sage leaves (optional)

1. Preheat oven to 350. Bake yam(s) directly on oven rack (with a pan underneath to collect any drippings) until soft (my huge one took about 2 hours). Let cool slightly. Peel off skin and mash.
2. Add mascarpone and maple syrup to taste.
3. Reheat in oven or on stovetop.
4. If you want a little garnish, heat some olive oil in a small skillet and fry sage leaves for a few minutes, until crispy. Drain on paper towels.