Charred Brussels Sprouts with Bagna Cauda

This came from the Twin Cities Chef’s Table cookbook and looked to be a recipe with a lot of things I love and a few things I would be nervous to eat (anchovy fillets), so with a goal of being a little adventuresome, I decided it was time to take this step.

Charred Brussels Sprouts with Bagna Cauda

Charred Brussels Sprouts with Bagna Cauda

Bagna Cauda:

3 oz oil-packed anchovy fillets, rinsed (Scalia brand preferred, if you can find it)
1 c Italian parsley leaves
1/4 lb unsalted butter
1 garlic clove, peeled and grated

Brussels:

1-2 c kosher salt
1 Tbsp baking soda
1 1/2 lb brussels sprouts, trimmed and halved lengthwise
1/2 c vegetable oil
1/4 c bagna cauda
1/4 c lemon juice
2 Tbsp chopped chives

To make the bagna cauda: Place all ingredients in food processor and puree until smooth.  This makes more than is needed for the brussels sprouts recipe; cover and chill leftover butter, or wrap and freeze for up to a month.

To make the brussels sprouts: Fill a large bowl with ice water and set aside.  Fill a dutch oven or other large pot with water.  Season water with enough salt “to taste like the ocean.”  Add baking soda and bring to a boil.

Blanch brussels sprouts in boiling water until just tender, about 5 minutes.  Drain in a colander and transfer sprouts immediately to ice bath to halt cooking.  When sprouts are cooled, after 3-4 minutes, drain once again in colander.

Heat oil in a 12-inch (or larger) saute pan over high heat until the oil is very hot and starts to smoke.  Carefully add brussels sprouts, cut side down, and cook until browned, about 5 minutes.  Add bagna cauda, turn heat to low, and continue cooking until butter melts.  Add the lemon juice and chives, stir to coat the sprouts, and season with salt, if needed.

Brussels Sprout, Bacon, and Gruyere Frittata

Sometimes, breakfast for dinner sounds delicious.  And, sometimes I want to figure out how to incorporate my favorite brussels sprouts into breakfast.  This frittata accomplishes either in a fantastic way.  It’s the right balance of all the tastes.  I really don’t have anything else to say, except this is perfection in a skillet.  Recipe is from 2015 Food and Wine Annual Cookbook.

brussels-sprouts-bacon-and-gruyere-frittata

Brussels Sprouts, Bacon, and Gruyere Frittata

1/2 pound thick-cut bacon, diced
2 shallots, halved and thinly sliced
3/4 pound brussels sprouts, halved and sliced 1/4 inch thick
Kosher salt
Freshly ground pepper
8 large eggs
2 tablespoons whole milk
1 cup shredded Gruyère cheese
1/4 cup snipped chives

Preheat the broiler and position a rack 6 inches from the heat. In a 12-inch nonstick ovenproof skillet, cook the bacon over moderately high heat, stirring occasionally, until softened, 3 to 5 minutes. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the brussels sprouts, season with salt and pepper and cook, tossing occasionally, until crisp-tender and lightly browned, about 5 minutes.

 Meanwhile, in a large bowl, beat the eggs with the milk, 1 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the shredded cheese and snipped chives. Pour the egg mixture into the skillet and cook over moderate heat, stirring gently, until the eggs start to set and the bottom is lightly browned, about 5 minutes. Transfer the skillet to the oven and broil the frittata for about 3 minutes, until the center is just set. Run a rubber spatula around the edge of the frittata and slide it onto a serving plate, then cut it into 6 pieces and serve.

Shaved Broccoli and Brussels Sprouts Slaw

Finding a salad that will hold up for a day that doesn’t involve pasta or other grains can sometimes be a challenge.  For one of the funerals we had this month, I wanted to bring a salad that would hold up, but also be a little outside the box.  This recipe came from the August 2016 Cooking Light magazine and I’m so glad I made it.  It’s a nice change from the usual broccoli salad with mayonnaise and sunflower seeds.

Shaved Broccoli and Brussels Sprouts Slaw.jpg

Shaved Broccoli and Brussels Sprouts Slaw

12 oz broccoli stalks
8 oz Brussels sprouts, trimmed
1/2 tsp kosher salt, divided
3 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp mayonnaise
1/2 tsp Dijon mustard
1/4 tsp black pepper
1 oz grated Parmesan cheese
1 1/2 c seedless red grapes, halved
2 Tbsp pine nuts

Thinly slice broccoli and Brussels sprouts in a food processor fitted with the slicing blade.  Sprinkle with 1/4 tsp salt; toss to coat.

Combine remaining salt , oil, and next 5 ingredients (through cheese) in a small bowl, stirring with a whisk.  Add dressing, grapes, and pine nuts to broccoli mixture; toss.

Duluth Grill Brussels Sprouts

Of all the Brussels sprouts recipes in all the world…

A few years ago some friends and I went up and ran Grandma’s Marathon and the Garry Bjorklund Half Marathon in Duluth, Minnesota.  When we finished up the day, we headed to the Duluth Grill for food.  It did not disappoint.  So much so that when we were finished, I found myself purchasing the Duluth Grill cookbook.  And, of course, I had to make the brussels sprouts recipe from the cookbook, which comes as no surprise to any frequent reader.

duluth-grill-brussels-sprouts

Brussels Sprouts

1 lb Brussels sprouts, trimmed and cleaned
3 Tbsp honey
1 1/2 Tbsp olive oil

Cut sprouts in half and tear off outer leaf set.  Toss all ingredients in a bowl and place on a sheet pan.  Bake in the oven at 350 degrees for 30 minutes with the blower off.  Turn the blower on and bake another 5-10 minutes.

Honey Sesame Roasted Brussels Sprouts

We had our division holiday party a month ago and I waited until the last minute to decide what to bring — usually there is a gap of some sort that needs to be filled, but this year, it was a balanced meal based on what everyone else was bringing.  So, instead, I went with my favorite food — Brussels Sprouts!

I found this recipe over on the My Sequined Life blog.  It turned out great and there were no leftover brussels at the point I brought my dishes home.

Honey Sesame Roasted Brussels Sprouts.jpg

Honey Sesame Roasted Brussels Sprouts

1 lb Brussels sprouts
2 Tbsp teriyaki sauce
1 Tbsp soy sauce
1 Tbsp honey
1 tsp sesame oil
1 tsp sriracha

Preheat oven to 400 degrees.  Remove any outside yellow leaves and cut off the bottom stem.  Cut the Brussels in half and place in a bowl.

Add the remaining ingredients and toss to coat the sprouts completely.

Line a rimmed baking sheet with foil and place the sprouts on the sheet in a single layer.  Bake for 15 minutes, and then remove sheet from oven and flip the sprouts over.  Bake an additional 12-15 minute or so, until the tops have browned and become slightly crisp.

Bacon Maple Sprouts

Have you seen Alton Brown’s new cookbook?  I’ve been a fan of Alton’s for a long time.  I enjoyed his show Good Eats on the Food Network and continue to enjoy his work.  I also really enjoyed the Alton Browncast Podcast when he was making that.  It was a delightful listen in on things he enjoys.  I really like hearing about the science behind food preparation, and Alton does a great job of explaining that.  As I was putting together my menu for Thanksgiving, I knew I wanted to put brussels sprouts on the menu and as I was dabbling through his cookbook, this seemed like an excellent pick.  So, from Alton Brown: Everyday CookI bring you bacon maple sprouts.

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Bacon Maple Sprouts

4 rashers bacon
1 1/2 lb Brussels sprouts
1 large apple, chopped
2 Tbsp Dijon mustard
1 Tbsp maple syrup

Heat the oven to 350 degrees.

Place the bacon on a half sheet pan and roast for 20 minutes, flipping once, until crisp.  Remove the pan from the oven and the bacon from the pan.  While the bacon is making the kitchen smell awesome, trim and split the sprouts.

Toss the sprouts and apples with the bacon fat and spread in an even layer on a half sheet pan, placing as many sprouts cut-side down as possible.

Roast for 20 to 25 minutes, until the sprouts are browned and tender.  Crumble the bacon while the sprouts roast.

Meanwhile, whisk together the mustard and syrup.  When the sprouts and apples are brown, put them back in the bowl you seasoned them in and toss with the maple mustard and bacon.

Roasted Brussels Sprouts with Garlic, Red Pepper Flakes, and Parmesan

I’m sure it’s not at all surprising that I was looking for another brussels sprouts recipe with it being fall and sprouts season.  I pulled out the America’s Test Kitchen 2013 TV Companion Cookbook and flipped to the roasted brussels sprouts page.  There was a variation that included garlic, red pepper flakes, and parmesan, and it sounded worth trying.

roasted-brussels-sprouts-with-garlic-red-pepper-flakes-and-parmesan

Roasted Brussels Sprouts with Garlic, Red Pepper Flakes, and Parmesan

2 1/4 lb Brussels sprouts, trimmed and halved
3 Tbsp olive oil
1 Tbsp water
Salt and pepper
3 Tbsp olive oil
2 minced garlic cloves
1/2 tsp red pepper flakes
1/4 c grated Parmesan cheese

Adjust oven rack to upper-middle position and heat oven to 500 degrees.  Toss Brussels sprouts, 3 Tbsp oil, water, 3/4 tsp salt, and 1/4 tsp pepper together in a large bowl until sprouts are coated.  Transfer sprouts to rimmed baking sheet and arrange them cut sides down.

Cover baking sheet tightly with aluminum foil and roast for 10 minutes.  Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes longer.

While Brussels sprouts roast, heat 3 Tbsp olive oil in an 8-inch skillet over medium heat until shimmering.  Add 2 minced garlic cloves and 1/2 tsp red pepper flakes; cook until garlic is golden and fragrant, about 1 minute.  Remove from heat.  Toss roasted sprouts with garlic oil and season with salt and pepper to taste.  Transfer to platter and sprinkle with 1/4 c grated Parmesan cheese before serving.