Roasted Brussel Sprouts

Another recipe I stole from Ros. Makes a great side dish with just about everything.

Ingredients:
Brussel sprouts
1-2 apples
5-6 strips of bacon
1 table spoon maple syrup
Olive oil
salt and pepper
ingredients

***

1. Pre-heat the oven to 400F
Cook the bacon until half done (still soft) and set aside.
bacon1

2. Rinse the Brussels sprouts and discard any dry of damaged outer leaves.
rinse

3. Trim off any dry part of the root and slice in half.
halves

4. Chop the apples and add to the bowl.
apples

5. Chop the bacon and add to the bowl. Drizzle with the maple syrup and the olive oil and add black pepper and a bit of salt (the bacon is already salty). Toss to coat evenly.
bacon

6. Line a baking tray with aluminum paper and pour the sprouts into a mostly even layer. Cook for 20-25 minutes.
spread

7. The Brussel sprouts are ready when soft.
roasted

8. Serve warm.
serve

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Celeriac and Parsnip purée

A delicious side dish to go with flavorful meats. I like serving it with duck or lamb.

Ingredients
1 celeriac
3-4 parsnips
Milk
Butter
Salt and Pepper
ingredients

***

1. Remove the wiggly parts of the celeriac and the tough outer skin.
celeriac

2. Cube and put in a pot. Peel the parsnips and cut in chunks about the same size as the cubes. Aim for equal levels of celeriac and parsnip.
parsnip

3. Add milk until just barely covering the vegetables.
milk

4. Simmer for 30-40 minutes until fork tender. Keep an eye on the pot, milk tends to boil over.
cooked

5. Ladle into a blender, leaving behind the excess water in the pot.
blend1

6. Add a few knobs of butter and season to taste. Purée until smooth. Serve warm.
blend2

Fiddleheads amandine

Fidddleheads are the furled fronds of a young fern. They are only available for a brief period in spring (afterward they unfurl and become a proper fern). They are a tasty, different green to prepare, but can be toxic if eaten raw or under cooked.

This is a simple preparation, great as a side dish with fish.

Ingredients
220g fiddleheads
1/4 cup slivered almonds
1 table spoon butter
3 french shallots, diced
salt and pepper
ingredients

***

1. In a dry skillet, toast the almonds on medium heat, tossing often.
almonds

2. Once they have gained some color, set aside.
almonds2

3. Rinse the fiddleheads under lots of water. Make sure to remove any brown scales from them.
clean

4. Bring a large pot of salted water to a boil. Drop the fiddleheads into the boiling water.
blanch1

5. Boil for 12-15 minutes. The water will turn a weird dark color.
blanch2

6. Drain the boiled fiddleheads, discarding the water. Rinse well, then transfer to an ice bath to stop the cooking process.
blanch3

7. In the skillet, melt the butter and add the shallots. Cook for 3 minutes or until the shallots become translucent.
shallot

8. Drain the fiddleheads from the ice water and add to the skillet. Coat well with the butter and season with salt and pepper. Saute for a further 3 minutes.
saute

9. Add the toasted almonds and continue cooking for an other 2-3 minutes.
saute2

10. Serve warm.
plate

Salted herbs potatoes

Great little potato cubes. perfect side dish along with some grilled sausage, or with any type of eggs at brunch. I use red potatoes and they turn out nice and fluffy and just a bit crunchy where they’ve turned golden. other potatoes will give you a different texture.

Ingredients
potatoes (as many as needed as needed)
2-3 table spoon butter
2 tea spoon salted herbs (taste before adding more!)
pepper to taste
ingredients

***

1. Pre-heat the oven to 450F.
Peel and dice the potatoes.
cube

2. Melt the butter in a large skillet and toss in the cubes, coating well with the butter.
butter

3. Add the salted herbs and the black pepper. Toss well to coat.
season

4. Line a baking tray with aluminium foil. Spread the potato cubes in a single layer.
spread

5. Bake for 25-30 minutes, turning the cubes over every 10 minutes or so to allow to color on all sides. Eat warm.
done

Roasted Sunchokes

A quick and easy side dish. The sunchokes are slightly sweet so this pairs extremely well with beer braised beef.

Ingredients:
1 lb sunchokes
2 table spoon butter
salt and pepper
ingredients

***

1. Peel the sunchokes. if you get them early in the season you can leave the peel in, it will be thin like a new potato. Just give them a good brushing. The peel is edible, but it gets a tough texture when cooked this way. And it has a lot of inulin, so it might cause some digestive upsets.
peel

2. Add the butter to the pan.
butter

3. Toss to coat in the butter and add salt and pepper to taste.
season

4. Cook in the pan for 5 minutes or so, tossing often, until they just start to take some color.
color

5. Put in a 350F oven for about 1h ou in a 400F oven for 40-45 minutes, until tender and nicely colored (you might want to flip them halfway through).
roasted

 

Potato Papillote

A quick side-dish that goes with anything. Easy to do on the grill or, if it’s raining, in the oven.

Ingredients
6-8 small new potatoes
2 garlic scapes
1 bundle of green onion
a few springs of oregano
olive oil
salt and pepper

ingredients

***

1. Brush the potatoes under running water. The skin might flake off, that’s fine. Don’t bother peeling them.
potatoes1

2. Quarter the potatoes. Place on a large piece of foil.
potatoes2

3. Chop the garlic scapes and green onions. Add to potatoes along with the oregano.
aromates

4. Drizzle with olive oil and season with salt and pepper. Close the papillote tightly.
season

5. Cook for 30 minutes or so, or until the potatoes are tender.
cooked

Orzo and tomatoes salad

A nice summer dish, Perfect for a potluck, for a pic-nic or to make easily carried lunches for the office.

Ingredients
500g orzo pasta
1 cup green peas (frozen)
3 bell peppers (varied colors)
1 bundle of green onions
1lb heirloom tomatoes (varied)
1/2 a bundle of parsley
1/4 cup grape seed oil
1/4 cup + 2 table spoon olive oil
2 table spoon red wine vinegar
1 table spoon dijon mustard
salt and pepper
water
ingredients

***

1. Bring a large pot of salted water to a boil. Pour the pasta into the water, stirring to avoid clumping. Cook for 15 minutes or so.
pasta1

2. In the last 2-3 minutes add the frozen peas.
pasta2

3. Drain and rinse with cold water to stop the cooking.
drain

4. Transfer to a large bowl. Stir in the 2 table spoon of olive oil and allow to cool fully.
cool

5. While the pasta is cooling, cut the peppers in half and remove the seeds. Grill until softened and nicely charred.
I kept the skin on for a bit of the smokiness, but you can remove it at this stage.
grill

6. Combine the grape seed oil, olive oil, red wine vinegar and dijon mustard.
dressing1

7. Shake well to combine. Taste and adjust seasoning with salt and pepper.
dressing2

8. Thinly slice the green onions, both white and green parts and add to the pasta.
green-onions

9. Cut the peppers into a large dice. Add to the orzo.
peppers

10. Chop the parsley and throw it in with the rest.
parsley

11. Cut the tomatoes into quarters (or into eighth if they are on the larger side). Remove the core and add to the bowl.
tomatoes

12. Mix in the dressing in two times to coat evenly.
mix

13. Plate and eat up.
As a side dish would probably feed 10.
As a main meal made for 6 large meals.
plate