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Shaved Brussels Sprouts with Currants and Chestnuts

Shaved Brussels Sprouts with Currants and Chestnuts


Ingredients

  • 1 1/2 pounds brussels sprouts, trimmed
  • 1 7- to 8-ounce jar whole peeled chestnuts, cut into 1/2-inch pieces
  • 1 1/2 tablespoons balsamic vinegar

Recipe Preparation

  • Bring cider to boil in small saucepan. Remove from heat. Add currants; let soak 30 minutes. Using processor fitted with slicing disk, push brussels sprouts through feed tube and slice. DO AHEAD Can be made 1 day ahead. Cover and chill currant mixture. Wrap brussels sprouts in paper towels, then enclose in resealable plastic bag and chill.

  • Heat oil in large deep skillet over medium-high heat. Add chestnuts; sauté 2 minutes. Using slotted spoon, transfer to bowl. Add brussels sprouts to skillet; sauté until beginning to wilt, about 3 minutes. Add 1/2 cup water and butter; sauté until most of liquid evaporates and brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes. Stir in chestnuts, currant mixture, and vinegar; sauté until heated through, about 2 minutes. Season with salt and pepper. Transfer to bowl.

Recipe by Nancy Oakes, Pamela Mazzola,Reviews Section

Ingredients: 12 chestnuts 3 cups chicken stock 4 small celery stalks 1 strip lemon zest 2 cups small Brussels sprouts Juice of ½ lemon 3 tablespoons unsalted butter Sea salt Cayenne Directions: 1. Using a sharp knife, make a gash on the flat side of each chestnut (this will prevent them from bruising). Pour the [. ]

Ingredients: 2 cups trimmed fresh Brussels sprouts 1 tablespoon unsalted butter 1 teaspoon crushed, toasted cumin seed 1 teaspoon mustard seed ¼ teaspoon sea salt ¼ teaspoon freshly ground pepper ½ cup coarsely chopped onion 1 clove garlic, minced 2 large mandarin oranges, peeled and segmented Directions: 1. Pour ½ cup water into a medium [. ]


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Whisk together milk, butter and eggs in a medium bowl. Stir in cheese, 3 tablespoons of the almonds and bacon bits.

Add dry ingredients and stir just until flour is incorporated.

Using 1/4 of the batter at a time, cook in a greased waffle iron until waffles are a light golden brown.

Top waffles with mashed avocado, fried eggs, pico de gallo and remaining almonds.

Nutritional analysis per serving:

Calories: 330, Fat: 20g, Saturated Fat: 7g, Trans Fat: 0g, Cholesterol: 120mg, Sodium: 540mg, Potassium: 239mg, Carbohydrates: 24g, Fiber: 3g, Sugar: 3g, Protein: 14g, Vitamin D: 3.78 IU, Vitamin C: 0%, Calcium: 20%, Iron: 10%

Bacon, Cheddar and Almond Waffles

Skip the butter and top these waffles with mashed avocado, fried eggs and fresh pico de gallo. This is a budget-friendly meal as well.

Ingredients:

  • 3/4 cup milk
  • 2 tablespoons butter or better-for-you spread, melted
  • 2 eggs
  • 1/2 cup coarsely shredded sharp Cheddar cheese
  • 6 tablespoons chopped, toasted Mariani Whole Almonds, divided
  • 1/4 cup real bacon bits
  • 2/3 cup flour
  • 1/3 cup wheat flour
  • 1 1/2 teaspoons each: baking powder and sugar
  • 1/4 teaspoon salt
  • Mashed avocado, fried eggs and fresh pico de gallo or salsa (toppings)

Instructions

Heather Orr-Martinez


Toss with balsamic sauce!

Follow all those hints, and you’ll have supremely crispy Brussels sprouts! To take them over the top and make restaurant-style flavor, we tossed them with a balsamic and honey sauce. It adds huge tangy sweet flavor. Here are a few notes on the sauce:

  • Omit for the crispiest sprouts. Adding the sauce does wet the sprouts, making them a little less crispy. So if your goal is ultra crispy, try them without it first. But it does add huge flavor, so we liked it with the sauce.
  • Use maple syrup for vegan. The flavor is great with honey, but it tastes almost exactly the same with maple syrup. So it’s a great vegan substitute!
  • Add hot sauce for a spicy variation. If you like the heat, add a little hot sauce into the honey balsamic sauce.

How To Make Roasted Brussels Sprouts with Balsamic Vinegar and Honey

Begin by stemming and halving the Brussels sprouts. If you have some sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.

Directly on a foil-lined baking sheet, toss the halved Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.

Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts toss to coat evenly.

Taste and adjust seasoning, if necessary, then serve.


All cultivated currant species have Asian and European ancestry. The most significant historical source of cultivation of currants was within Russia during the 11th century when they were grown in monastery gardens, towns and settlements. Red currant plants can still be found growing wild in cooler climates, but are more often cultivated for commercial sale. Unlike the black currant bush which requires heavy annual pruning for proper fruiting, both the red and white varieties only bear fruit on two to three year-old wood.


Recipes that include Red Currant Berries. One is easiest, three is harder.
Healthy Green Kitchen Lassi with Red Currants and Pomegranate Juice
Java Cupcake Chocolate Red Currant Creme Cake
Under the High Chair Cornmeal Red Currant Pancakes with Red Currant Syrup
Cannelle et Vanille Saturn Nectarine, Red Currant and Raspberry Crumble
Katie at the Kitchen Door Red Currants, Two Ways
La Tartine Gourmande Red Currant Pistachio and Brown Butter Cake
Our Food Stories Gluten Free Cherry Red Currant Quark Cake
Healthy Green Kitchen Red Currant and Lime Sorbet
Fooby Smoothie Bowl with Berries and Courgette
Carol Egbert Red Currant Jelly
Show the other 13.
Angie's Recipes Red Currant Streusel Bars
My Darling Lemon Thyme Red Currant and Rose Lassi
Edible Terrain Currant Molasses Chutney
Ice Cream Nation Red Currant Ice Cream
The Kitchn Frisee Salad with Red Currants
Kumquat Red Currant and Strawberry White Chocolate Tart with Grain-Free Lemon Crust
Crumb Blog Red Currant Yogurt Cakes
Cubes N Juliennes Lemon Panna Cotta with Red Currant Sauce
La Tartine Gourmande Red Currant Mini Cakes — Petits gâteaux aux groseilles
Edible Terrain Currant Syrup
Call Me Cupcake Gluten Free Red Currant Crumble
Bitchin Camero Red Currant, Nectarine & Thyme Crisps
Divya's Tasty Recipes Red Currant Cake


Cookbook of Month of MAY: FLEXITARIAN TABLE

Author Peter Berley organizes The Flexitarian Table by menus for the 4 seasons. The point of his book is to make it easier for folks to serve dinners for vegetarians and carnivores together without going to great lengths and trouble. Each menu contains a meat/fish main dish and a vegetarian main dish as well as sides and salads. Making loads of categories makes it cumbersome for posters to search through all the threads for the appropriate one. Thanks to MMRuth and The Dairy Queen for suggestions. Here’s the set up for May COTM postings

General discussion of the whole idea of the book, the recipes, etc. and comments can be posted here.

I think it’s interesting to have both categories (meat and veg) together so folks can compare the meat/non-meat recipes without having to jump back and forth among threads.

MAY COTM Flexitarian Table SPRING MEAT and VEG MAINS
http://www.chowhound.com/topics/51482.

MAY COTM Flexitarian Table SUMMER MEAT and VEG MAINS
http://www.chowhound.com/topics/51482.

MAY COTM Flexitarian Table Fall MEAT and VEG MAINS
http://www.chowhound.com/topics/51482.

MAY COTM Flexitarian Table Winter MEAT and VEG MAINS
http://www.chowhound.com/topics/514827

MAY COTM Flexitarian Table SIDE DISHES (all seasons)
http://www.chowhound.com/topics/51482.

Below are some recipe links posted by The Dairy Queen, and many, many thanks to her.

And, of course, beetlebug’s outstanding “Flexitarian Table- cookbook report” thread
http://www.chowhound.com/topics/434103

PeterBerley.com—recipe of the month
http://peterberley.com/recipe.php
(This month it’s Giant Seitan/Lamb Turnovers).

Culinate review with recipe links:
http://www.culinate.com/columns/kitch.
Pan-Seared Rosemary Duck Breasts/Tofu
Teriyaki-Style Burdock, Carrots, and Leeks
Soba with Garlicky Spinach and Sesame Oil

Global gourmet with recipe links:
http://www.globalgourmet.com/food/coo.
Fall Menu
Roasted Squash Potage with Spiced Crème Fraîche
Sautéed Escarole with Red Pepper Garlic
Baked Fish/Ricotta Dumplings over French Lentils

The Daily Green—various blog posts by Peter Berley—some with recipe links
http://www.thedailygreen.com/healthy-.
Crudites with Pumpkin Sage Pate – Vegan
Cauliflower-Leek Soup with Nut Brown Butter and Toasted Hazelnuts – Vegan/Vegetarian
Cranberry Orange Compote with Port Wine – Vegan
Maple and Spice-Brined Turkey - Omnivist
Easy Pan Gravy - Omnivist
Baked Acorn Squash with Red Quinoa and Pumpkin Seed Stuffing – Vegan
Roasted Brussels Sprouts with Chestnuts and Prunes with Crispy Heirloom Bacon Garnish – Vegan/Omnivist
Smashed Potatoes with Parnips and Turnips – Lacto-ovo Vegetarian/Vegan
Apple Cranberry Crumble – Vegan
Pumpkin Pecan Tart – Vegan
http://www.thedailygreen.com/healthy-.
Spicy Red Pepper Soup with Goat Cheese and Chives
Leek and Potato Torta

Boston Globe review with recipe link:
http://www.boston.com/ae/food/article.
Crispy pressed chicken/tofu with garlic and mint

Dan’s Hamptons review with recipes:
http://www.danshamptons.com/content/d.
Cucumber Lime Raita
Lentil and Rhubarb Curry

Busy Mom’s Recipes Bookstore
http://astore.amazon.com/busymomsrec0.
Summer
Seafood/Tofu Ceviche with Quick-Pickled Red Onion
Zucchini-Rice Soup with Basil and Parmesan

The Jew & The Carrot blog with a post by Peter Berley
http://jcarrot.org/a-bone-warming-win.
Creamy Root Soup with Honey-Crisped Walnuts
Sauerkraut with Smoked Whitefish or Fried Tempeh, Green Apples, and Onions

Lee’s Summit journal interview/review—includes some strategies by Peter Berley
Grilled shrimp in harissa
http://64.233.167.104/search?q=cache.

Dallas Morning News http://www.dallasnews.com/sharedconte.
SUMMER VEGETABLE SIMMER
CRISPY PRESSED CHICKEN or TOFU WITH GARLIC AND MINT

St. Petersburg Times
http://blogs.tampabay.com/food/2007/0.
Portobello Mushrooms or Steak with Bread Crumb Salsa

Next NC—includes some of Berley’s strategies:
http://www.nextnc.com/content/view/16.
GRILLED SHRIMP IN HARISSA
FRESH CORN POLENTA WITH SAUTEED CHERRY TOMATOES
GRILLED ZUCCHINI WITH MINT OIL

Mail Tribune review with recipe links:
http://www.mailtribune.com/apps/pbcs.
Crispy Pressed Chicken and Tofu with Garlic and Mint
Shaved Spring Vegetable and Apple Salad
Almond Shortbread Cookies
Roasted Cherries in Red Wine
Creamy Risotto-style Brown Rice with Spring Greens and Asiago

Serious Eats Blog (actually, this recipe’s from Fresh Food Fast).
http://www.seriouseats.com/recipes/20.
Carrot Mint Salad with Currants

Kymmco
http://www.kymmco.com/recipe.php?id=6.
Winter Tomato Soup with Goat Cheese Crostin

Cooking Light
http://find.myrecipes.com/recipes/rec.
Butternut Squash Spread with Pepitas

Book Excerpt Houghton Mifflin
http://www.houghtonmifflinbooks.com/c.
Summer
MENU 6
Seafood/Tofu Ceviche with Quick-Pickled Red Onion
Zucchini-Rice Soup with Basil and Parmesan

Summer
MENU 10
Pepper Soup with Goat Cheese
and Chives
Whole Wheat Pita Bread
Spiced Lamb Croquettes
Falafel
Two Traditional Sauces: Hot Sauce (Zhoug) and Sesame Tahini Sauce
Cucumber, Red Onion, and Tomato Salad


Winter Salads: Beyond the Kale

Clockwise from top left: Southpark, Bent Brick, Accanto, Cyril's, Gruner, Pronto Pizza, Canteen, Boke Bowl.

It's a refrain I hear far too often in this purportedly farm-to-fork town: "Where can I go to get a great salad in Portland?!" While we might not have a slew of dedicated salad bar restaurants (yet), and a plate of greens isn't always the first dish local food writers think of when plotting their editorial calendars, our local chefs are longtime lovers of salads in all seasons. Here's where to go to add a bit of color to winter meals—meaning no run-of-the-mill kale salads here—and take a welcome break from your holiday season feasting:

Acadia: Delicata squash and pear salad with chicories and escarole, topped with gingersnap cookies and Portland Creamery Chevre and drizzled with black pepper-molasses vinaigrette. Festive! 1303 NE Fremont St

Accanto: Creamy burrata (an indulgent ball of mozzarella filled with cream) salad with bright slices of persimmon and prosciutto on a bed of endive topped with crushed hazelnuts. 2838 SE Belmont St

Andina: Tiradito de Betarraga, carpaccio-style roasted red and golden beets served with ají verde al batán (green chile sauce), pickled vegetables, and sesame oil. 1314 NW Glisan St

Aviary: C rispy pork belly salad with quince, parsnips, pomegranate, and endive tossed with black sesame vinaigrette. 1733 NE Alberta St

Bar Avignon: C hicory salad with roasted beets, roasted butternut squash, shaved sunchokes, and a dill-buttermilk dressing or fall lettuce salad with Mt. Rose apples, pomegranate, chevre, and almonds. 2138 SE Division St

Bent Brick: Chanterelle salad with pureed chestnuts, buckwheat, endive, and a savory mushroom vinaigrette or heirloom beet salad with walnuts, chicory, and Hannah’s Bridge cheese. 1639 NW Marshall St

Besaw's: Winter chicory salad with b utternut squash, fennel, chiogga beets, dried cranberries, and a white balsamic orange dressing. 2301 NW Savier St

Bluehour: Treviso salad with pluots, venus grapes, sweet gorgonzola, port vinaigrette, and toasted oat crackers or endive and arugula salad with comice pear, opal creek fonduta, cider vinaigrette, and glazed walnuts. 250 NW 13th Ave

Boke Bowl: An annual favorite! W arm fried Brussels sprouts salad with cauliflower, grapefruit, and tofu croutons in a tangy Thai vinaigrette. 1028 SE Water Ave

Canteen: Quinoa confetti salad with curried cashews, currants, apples, celery, mint, cilantro, and lime. 2816 SE Stark St

The Country Cat: Cider-baked pear salad with Gorgonzola dolce, toasted walnuts, whole wheat toast, and black pepper honey. 7937 SE Stark St

Cyril's: Try the lunchtime salad trio, a heaping plate of roasted carrot and beet salad with chevre, candied walnuts, and mint, farro salad with butternut squash, shallots, raisins, feta, and parsley, and the quince and blue cheese salad with red wine-poached quince slices and toasted walnuts. 815 SE Oak St

Davenport: Grilled radicchio with eggs, anchovies, and Meyer lemon or roasted beets with hazelnuts and vinaigrette royale. 2215 E. Burnside

Gruner: shaved delicata squash, ricotta salata, pumpkin seeds, cider vinegar, styrian pumpkin seed oil, chives, dill, winter savory, parsley --- there’s a “chicories, shaved radishes, pumpkin seed oil, cider vinegar, dill, chervil, chives, savory, pumpkin seeds”

Harlow: Bliss salad with beets, carrots, quinoa, and mixed greens tossed with dried currants and figs, roasted hazelnuts, and hemp and poppy seeds with lemon ginger dressing. 3632 SE Hawthorne Blvd

Harvester Brew Pub: Mixed greens from Love's Farm in Forest Grove topped with goat cheese, toasted hazelnuts, pickled red onions, and a mustard vinaigrette made with Harvester Brewing's Marionberry Experiment Ale. 2030 SE 7th Ave

Little Bird: Butter lettuce salad with yogurt, warm lentils, and roasted lamb neck or radicchio salad with pears, candied hazelnuts, and blue cheese dressing. 219 SW 6th Ave

Multnomah Whiskey Library: Sauvie Island beet salad with huckleberries, walnut butter, persimmon, and fresh cheese. 1124 SW Alder St

Ned Ludd: Cabbage and apple salad with tesa (Italian bacon), pepitas, and a burnt honey vinaigrette
or chicory salad with smoked sablefish, chile, and lemon cream. 3925 NE Martin Luther King Jr Blvd

Olympic Provisions SE: Radicchio salad with Catalonian chicories, frisée, croutons, and grana padano vinaigrette, braised cardoons with chickpeas, kalamata olives, torpedo onions, and red wine vinaigrette, or braised octopus salad with potatoes, crème fraîche, capers, and dill. 107 SE Washington St

Pronto Pizza: Seared Brussels sprouts salad with house-smoked bacon, arugula, toasted walnuts, and shaved grana padano in a sherry vinaigrette or y am and apple salad with feta, spinach, and dried cranberries in a honey rosemary vinaigrette. 16050 SE 82nd Dr, Clackamas

Southpark: Beet salad with a rugula, blue cheese, savory spiced pistachio brittle, and cider vinaigrette. 901 SW Salmon St

Smallwares: Beet salad with pears, basil yuzu aioli, and bonito granola. 4605 NE Fremont St

What did we miss? Where do you go for standby salads this time of year? Tell us in the comments below!


#1 Alinea (Chicago, Illinois)

The menu at Chicago’s three-Michelin-starred Alinea, which trailblazing chef Grant Achatz and business partner Nick Kokonas opened in 2005, can sometimes sound deceptively simple and opaque (“Contrast | Osetra, Sesame, Yogurt,” for example), but what shows up on the plate is guaranteed to be dazzlingly good and unlike anything you’ve ever tried before. Achatz consistently turns out some of the most imaginative and delicious modernist cuisine in the country — his goal is to completely rethink what a restaurant can be. At Alinea, you never quite know what you’re going to be served, but a paradigm-shifting experience is all but guaranteed. If you want to experience America’s best restaurant for yourself, keep in mind that it’s also one of America’s most expensive restaurants.