Shredded Brussel Sprouts

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Have you ever felt like you were the last person in the world to discover something. Well that's what it feels like with shredded Brussel sprouts. In early December I was visiting with friends in Seattle, and Lynn told me about sauteing shredded Brussel sprouts. I listen, but not so well as to memorize the recipe. Then for Christmas dinner I bought a bunch of Brussel sprouts, thinking I'll try to remember what Lynn said. What I did turned out to be a really big hit. This is among absolute die-hard Brussel spout haters! I've since discovered that you can add all kinds of things with shredded Brussel sprouts.

Brussel sprouts

butter or olive oil, or a combination of the two.

pancetta or ham or bacon, diced up

some minced onion

salt and pepper

a bit of sugar (optional)

maybe some balsamic vinegar, or maybe some other kind (optional)

nuts of your choice (optional)

You can shred the Brussel sprouts in the food processor, or do it by hand. I prefer the hand method. Saute the onions, then add the meat and saute to cook. Then add the Brussel sprouts. They don't take long to cook. Stir them a bunch. Add the seasons you like and cook just a bit and taste to see what you think. Actually, everything but the Brussel sprouts is optional. Well you need butter or oil too.

Scalloped Potatoes

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This is a recipe for a large dinner party. We had 12 for dinner, actually 15 with late comers, and almost all was eaten.


5 pounds of yukon gold potatoes, peeled and sliced rather thinly,

about 1/8th inch thick.
1 stick of butter, diced up into little bits
salt and pepper
3 - 4 cups of half and half
cheese, like Gruyère or Ementhal or Jarlsberg


Preheat the oven to 330 degrees (my oven will not go to 325).
Get a big baking dish, I got mine at IKEA, and butter the dish.
When the potatoes are done being sliced, after each potato, place the slices into cold water.
Then when all sliced, drain off as much of the water you can and pat them dry a bit.
Don't get too carried away with the drying, I actually put mine in the salad spinner a bit at a time.
Then as you've got some dried start working on arranging the potatoes artistically in the dish, in concentric circles. After each layer, put some dabs of butter over the potatoes, and some salt and pepper.
It used my micro-plane to shred a little cheese over the potatoes between layers. This was not a lot of cheese, just some.

Don't put cheese on the top of the last layer of potatoes, leave that for later.
When all the potatoes are in the dish, pour in the cream, and place in the oven for 70 minutes.
Then, turn the heat up to about 375 and cook for another 15 minutes or so, adding some cheese to the top layer. You do want to check the potatoes for doneness. This is not an exact science.
Serve immediately.

Smashed Potatoes

These were a really big hit.



5 pounds of russet potatoes, peeled and quartered
1 tablespoon corse salt

2/3 cup sour cream
1/4 cup (1/2 stick) butter
1/4 + cup of cream
2 green onions, finely diced
fleur de sel
pepper

Put the potatoes into a pot and cover with cold water, add the corse salt, and bring to a boil and boil until the potatoes are done. I check by sticking a pointy knife into a potato. If the knife goes in easily then the potatoes are done.

Using a large slotted ladle, lift the potatoes out and place into a large flat-bottomed dish that you want to serve the potatoes in. Now understandably you might not have such a dish. So maybe then you can put them into a large pot. The reason for the flat-bottom is to make it easy to smash the potatoes.

Put in the butter first, and using a potato masher, smash a bit to start the butter melting. Add the rest of the ingredients and gently smash until nicely mixed. You do not want to make "creamed" potatoes, they need to still have a bit of texture. Taste for salt and pepper, adjusting as necessary.

Russian Peas and Carrots

8 oz carrots, in 2 inch long julienned strips
1 1/2 tablespoon butter
2 teaspoons sugar
water to barely cover the carrots
a pinch of salt

6 oz frozen peas in a microwavable dish
some water in the dish, not to cover

1 tbl flour
salt and pepper to taste

Put the carrots into a frying pan with a lid.
Add the next 4 ingredients and cover and cook on medium heat until the carrots are just au dent.
Meanwhile, put the peas in the microwave and heat about 2 minutes.
Strain the liquid off the carrots into a small saucepan.
Strain the liquid from the peas into a small dish to reserve and put the peas in with the carrots.
Heat the carrot liquid and stir in the flour, adding enough of the peas liquid to make a nice sauce.
Pour the sauce over the vegies, and keep warm until time to serve. Covering the pan will probably suffice.

I went to get a picture of this, from the left-overs, but I was too late. A daughter had put all the leftovers together in a dish, and the peas and carrots were at the bottom. I'll have to get a picture later.

Sweet Peppery Carrots

As a child my mother always served carrots that she called pennies. They were cut like fat pennies, maybe 1/3 in in thickness. Then my mother cooked them to a soft stage. I ate them, but I didn't like them. They were carrots at their worst in my opinion. I've never for any reason cut a carrot to look like a penny, and for years I only served carrots raw or in soup.

But then one year I got the idea to cook julienned carrots and saute them in butter, brown sugar and pepper. It was a big hit with the family, and has been part of our thanksgiving tradition ever since. This recipe is not about certain quantities, but about the end result.

carrots, peeled and cut into about 2 - 3 inch julienned strips
salt
butter
brown sugar
coarse pepper

After the carrots are cut up I steam them with a steamer device or you can cook them in a small amount of lightly salted water in a saute pan. This is not about boiling the carrots, but about just enough cooking to get them to the au dent stage. Keep a close watch on the carrots. They do not want to come to the soft stage. If they're a little too au dent that's okay, because they will be cooked a bit more later. As soon as the carrots are cooked, run cold water over them to stop the cooking.

If I'm making these for Thanksgiving I do it the day before, get the carrots cooked and then put them in a bowl a cover them and put them in the refrigerator.  But refrigerating or not, it is important to get the carrots well drained, as you don't want to add water to the butter and sugar mix, it will be too thin to stick to the carrots.

When shortly before time to serve this dish, put a nice big nob of butter in a saute pan, add also a punch of coarse pepper and a bunch of brown sugar. This is all about how peppery and how sweet you want the carrots. Get it all melted and then toss in the carrots. At this point you can adjust things as you like. It's kind of like making candied sweet potatoes. You just play it by ear. Cook until the carrots are a nice degree of warmth to serve for dinner.

haricots verts d'ail

As a child I was never fed fresh green beans. My mother used to buy canned green beans by the case. So I grew up hating green beans. Actually, to this day I hate canned green beans. I was at a dinner party once where they were served, and not wanting to be rude I served myself some. But one bite and I knew I couldn't eat them, and I was so relieved to realize that I could hide them under my baked potato skin. But fresh green beans, cooked al dente can be wonderful. I've been known to eat just that for dinner.

fresh green beans, thinner rather than fat
butter
garlic, very finely minced, or garlic salt, or garlic powder
sel gris or fleur de sel (optional)

Wash the green beans and remove the little ends.
Put them into a pan with a lid, add about a half cup of water and a good pinch of salt.
Put on the stove on medium heat and cover and cook just long enough to have them barely cooked, and definitely al dente.
This will be something probably under 5 minutes. Test by taking a bean out and having a bit.
When done, quickly pour off the hot water to prevent any more cooking, and run cold water over the bean to cool them down just a bit. Pour off the water, but leave the beans in the pan. The goal is to make sure you do not over cook the beans. They want to be green green green.
At this point you can set the beans aside until just ready to serve.
When ready to serve, put the beans back on the stove on medium heat and add a good dollop of butter. How much depends on how many beans you have. Add the garlic, whatever form you have, and cook just until heated. This should be very quick. If not using a salt product, add some nice salt. I like sel gris. Put into a nice serving dish and serve immediately.

Oriental Cabbage Salad with Chicken

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This is a huge family favorite. I made it for the weddings of two daughters. I actually make it in huge bowls to try and insure left-overs, but there's rarely very much left. We do have a family dispute about which raman mix to use. I really like using spicy Thai, while other's prefer just plain chicken.


The measurements here are sometimes appoximates, and can be changed by the maker, The dressing itself is not approximate, except for the optional addition of sesame oil. This is a salad that can be made by several people at one time. Person #1 cut s the vegies. Person #2 roasts the nuts and crushes up the noodles and pours boiling water over them. Person #3 makes the dressing. Person #4 poaches and cuts up the chicken.

10 cups shredded cabbage
3 green onions, chopped as you like
1/4 sesame seeds, toasted
4-5 ounces slivered or sliced almonds, toasted
2 pkgs chicken flavored oriental noodles, crushed (or any flavor you like)
4 halves of chicken breasts, poached and chopped (3-4 cups)

dressing:
the seasoning packets from the noodles
1/2 cup vinegar
1/3 cup sugar
1/3 cup oils
1 teaspoon pepper
1/2 teaspoon salt

Get a great big bowl for the salad.
Get the chicken poaching, remembering to salt the water.
When it's done, let cool for a while, as it's too hot to touch at first.
Cut up the cabbage, as for cole slaw, and slice up the spring onions. Put it all in the bowl.
Take the seasoning packets out of the noodle soup packages to be used in the dressing.
Crush up the noodles (this can be done even before the package is opened), and put the noodles into a sieve and pour boiling water over the noodles. The point it to soften the noodles, but not to make the all limp and cooked as for soup. When sufficiently drained, put into the bowl with the cabbage.
Toast the nuts and seeds, being very careful not to burn them. One way to do this is to put them into a frying pan and stir while heating up. Another more risky method is to put them in a pan in the oven. I have burned them several times this way.
When they are toasted, add to the salad.
Finally, pour on the dressing, giving it a really good stir before putting it on. Toss well.

Greek Salad for two

1 tomato, cut into small wedges
1/3 cucumber, in large dices
1/4 red pepper, in medium dices
1/4 green pepper, in medium dices
about 3 tablespoons worth of cut up red onion, big enough to be able to spear with a fork
2 to 4 tablespoons crumbled feta cheese
4 to 8 kalamata olives, cut in half
a good sprinkling of Country French Vinaigrette, or dried oregano
salt and pepper (sea salt is good)
about 1 to 2 tablespoons of good olive oil

I put all these things into a large soup plate, and then I carefully toss it with two soup spoons.

French Bean Casserole

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It's been a joke with me that I can't stand the classic holiday bean casserole. The one that uses Campbell's soup and canned onion rings. But then I came across this recipe in a British magazine and it didn't use pre-prepared items and I thought I would try it. It was a really big hit. But last Thanksgiving we had the whole family over and I made this and I forgot to serve it! It's a big recipe and it needs eaters. I wrote a smaller version below. But for now you need a very big casserole dish. Also, you can use frozen beans but it won't taste nearly as good. Très ordinaire as a matter of fact.

½ stick butter
1 small onion, diced
¾ lb button mushrooms, quartered
salt and pepper

3 level Tbls flour
1 ½ cups hot milk
grated nutmeg
pinch of cayenne pepper
1 lb fresh French beans, cut in half, blanched, and drained
3 oz freshly grated Parmesan cheese
2 Tbls breadcrumbs


In advance: can be made two days in advance.

Heat 1 Tbl butter in pan and cook diced onions until they begin to soften. Add the mushrooms. Season and cook about 6-8 minutes.

Melt remaining butter in a saucepan and add the flour. Whisking constantly, pour in the milk and season with salt, pepper, nutmeg and cayenne. Whisk until glossy and smooth. Remove from heat and let cool to room temperature.

Combine the beans, onions and mushrooms, and white sauce. Butter a casserole dish and put in half the bean mixture. Sprinkle on half the parmesan and top with the rest on the beans. Combine the remaining Parmesan with the bread crumbs and sprinkle over the top.

Pre-heat oven to 400 F. Bake for 20-25 minutes.
This big version serves at least 12 people.

Smaller Version

1 tablespoons butter
1/2 small onion, diced
4 ounces button mushrooms, quartered
salt and pepper

1 level Tbls flour
½ cups hot milk
grated nutmeg
pinch of cayenne pepper
1/3 lb fresh green beans, thin ones, cut in half, blanched, and drained
1 oz freshly grated Parmesan cheese
1 Tbls breadcrumbs

Heat 1 Tbl butter in pan and cook diced onions until they begin to soften. Add the mushrooms. Season and cook about 6-8 minutes.

Melt 1 tablespoon butter in a saucepan and add the flour. Whisking constantly, pour in the milk and season with salt, pepper, nutmeg and cayenne. Whisk until glossy and smooth. Remove from heat and let cool to room temperature.

Combine the beans, onions and mushrooms, and white sauce. Butter a casserole dish and put in half the bean mixture. Sprinkle on half the parmesan and top with the rest on the beans. Combine the remaining Parmesan with the bread crumbs and sprinkle over the top.

Pre-heat oven to 400 F. Bake for 20-25 minutes.

Roasted Asparagus

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As many asparagus as you like, ends snapped off
olive oil
salt and pepper
garlic salt

Preheat oven to 375 degrees.
Drizzle some olive oil on the asparagus, and sprinkle on
the seasonings and shuffle a bit to cover.
Cook for about 12 to 14 minutes.