The Brussels Sprouts Recipe Everyone Wants

I have had many requests for this recipe, from people who ate the brussels sprouts, ones who heard about it, and some who read by thanksgiving post.  December is here, and we all return to work, but know that the holiday season has really started, and wish we could make cookies and play with ribbon all day long. Or more to the point, as a British friend said yesterday, December is all about alcoholic fruit and booze and cake. I think she included cake on the list, the Brits would need something to absorb all the boozy fruit. (Note: upcoming post, I will figure out what British boozy fruit is.)

December is here and brussels sprouts are among the few things still in season. These are incredibly savory and briny. A welcome change to the palate. The dressing is incredibly different than our usual heavy holiday season flavors or spice and sweetness.

It went around and around out holiday table, so that is worth something. People were like, "please pass the brussels sprouts" and "where did those amazing brussels sprouts go?" and "oh YES! There are still some left!" (Read thanksgiving Part1 and Part2.)

Simple enough to make up part of an every day dinner. Be sure to make extra because you will want the leftovers!

Notes on anchovies: many people are scared of the poor little fish. (Like my husband, who thinks he doesn't like them, but when I put them in food and does not tell him, he loves it!) They are super salty and little mashed fish is...whatever they are delicious. If you don't like them much, buy the European type in a tube, it is a paste and so easy to work with in the kitchen. Unscrew the top, squeeze into a dressing, screw back on the top, and back into the fridge for very easy storage. Don't skip them, they really make this dish sing.


Savory Brussels Sprouts with Capers and Walnuts

ROASTING:
3 lbs brussels sprouts, quartered
1/4 cup olive oil
salt
1 cup walnuts

DRESSING:
2 garlic cloves
2 shallots
1/2 cup olive oil
1/8 cup red wine vinegar
1/8 cup cider vinegar
1 Tablespoon grainy mustard
2 Tablespoons honey
3 Tablespoons capers (rinsed if in salt)
1/2 - 1 Tablespoon anchovy paste (or one 2 oz tin, drained and minced)
salt and pepper

Preheat the oven to 425°. Quarter each brussels sprout into 4 wedges. Place on 2 baking sheets, toss with olive oil and salt. Roast in the oven for 20 to 40 minutes. (Sprouts and ovens vary so.) Stir or shake once midway. The sprouts should have some charred black spots and crispy bits. The insides will be tender. Remove from the oven and transfer into a large bowl.

Toast the walnuts, spread them in an oven proof pan, roast in the oven for  about 8 minutes. The walnuts will be a warm brown and smell toasty and fragrant.

Make the dressing. If you have a food processor, fit it with the chopping blade. Peel garlic and shallots, chop into bits in the food processor. (Or mince with a knife.) The entire dressing can be made in the food processor, or a mason jar with a tight fitting lid works very well. Add the vinegars, olive oil, mustard, honey, capers, pepper, and some or all of the anchovy paste. Blend or shake the dressing well. Taste the dressing on a brussels sprout, add additional salt only if needed.

Pour the dressing over the still warm brussels sprouts (they absorb more flavor this way.) Serve warm or at room temperature.  Keeps for 4 days in the fridge.

*Adapted from Food and Wine, Brussels Sprouts with Walnuts, Capers and Anchovies (2011).

Thanksgiving Turkey, what happened that day. Not Quick or Easy, but still Fun!

Last I left you it was the early hours of Thanksgiving morning, when people go for Turkey Trots and road races. The 41 pound turkey was in the oven, we with fingers crossed. (Read here if you missed it.) We were soon distracted by the making of stuffing, sweet potatoes, brussels sprouts, potatoes and biscuits. The turkey continued to cook. Slowly.

Here we are in the midst of making 4 cups of dressing for these roasted brussels sprouts with walnuts and capers. 

The plan was to eat at 2:30.  My aunt had sworn the bird would take 7 long hours. We had planned to have it finish up around 1:30 so it could "rest".  

1:30- it was not close to done. 

2:00- it was not close to done.

3:00- it was still not done. 

3:05- My grandfather declared he was hungry and ready to eat. 

3:15- My sister brilliantly proposes that we invite people to sit, and serve the lasagna my mother-in-law made. The lasagna was a top notch first course. And bought us some time.

3:30- Not enough time. We propose some entertainment and when nobody steps up to the plate, we take turns sharing something we are thankful for this year. Aww, such nice feelings. 

3:45- Finally! Turkey reaches temperature.

3:47- Turkey is out of oven. Problem: we cannot remove it from the pan. The usual pair of long forks and spoons are not working. A third enormous spoon is added. Nope. The turkey has a beautiful crusty skin and everything is cracking it. 

3:50- We try pulling the turkey out. Nope. We try pulling the pan off the turkey. Nope. Can we turn it upsidown? Note: there are 7 brains around the bird working on this problem. It is snug in the pan.

4:00- What really happened will be know only to those who where there. It involved my awesome husband, some cross fit training, and two oven mitts (one of which did not survive).

Requisite photos were taken to show scale. The table ohhed and ahhed, unaware of the hilarity which had gone on in the kitchen.

The majestic bird was soon carved up and dismantled. Despite 10 hours in the oven, it was juicy, flavorful and by far the most delicious turkey anyone had eaten. 

True to Thanksgiving style, it was quickly overshadowed by biscuits and brussels sprouts that were the biggest favorite of the day. 

  

Stuffed to the gills, we mellowed over the dog show before tucking into pie. You would have thought nobody would have room for pie. But as always, they slowly disappeared over a few hours. Leaving some for breakfast, and another breakfast. Apple, mince, pumpkin and chocolate...50 shades of brown. 

(The darkest pies are the pumpkin, not chocolate, because the amount of dark black molasses in them.)

 It took 3 of us to pick the bird clean of meat for leftovers. All the bones went into a stock pot except these ones, which did not fit. Ive saved them for another time in the freezer. It went into the fridge to make stock on Saturday for soup. Here, I am quite proud to have broken down such an enormous bird...and all without ruining my rather new sweater dress which I didn't even bother to put an apron over. What a day.

Thanksgiving turkey

The turkey was slaughtered only Saturday. If you look in this picture, at the dark clump of pine trees on the right, just through there is where it happened. My aunt and uncle make turkey raising a yearly project, which in turn comes along with a turkey slaughter, which I choose not to attend. It involves rubber boots, feathers, death, and the freezing cold. No thanks. 

Due to this, and lots of love, we have a 41 pound bird. Yes, 41. Much of the hours between Saturday afternoon and Thursday morning were spent with turkey-anxiety. It induces nervous laughter and a number of arguments. Measurements were taken of the oven, the bird, all the pans we owned. 

None of these pans was large enough, so an awesome chef friend of mine pulled through with a deep rondo pan, which fits the bird with parts hanging off the sides. There a 1/2 inch of clearance above the turkey. And we dispensed with the oven rack all together, sacrificing a cookie rack to its probable demise at the bottom of the oven, holding up what is probably 50 pounds. Yes, we stuffed it. My aunt, who is well experienced in this area of giant birds said cook it at 350' for 7 (seven!) hours, and yes, stuff it. 

The event looks so far like an advertisement for Renolds Wrap. There is a foil "funnel pan liner" to catch juices from the parts hanging off the sides. There are foil "mittens" and a foil "breastplate" because at 7 hours...at 350...hoping that breast meat stays juicy. 

It was brushed with melted butter. And if you would like to investigate the proper posture for putting a turkey into an oven, go to my twitter (@adiadi9) and check out the picture. Mostly pretend you are at the gym doing the most straight backed squat, also holding 50lb in front of you. It is impressive. And get ready to do it again when it is sizzling hot.

Wish us luck.

  

To be continued...Part 2.

Thanksgiving Menu Making, what to do with those gluten free and paleo people.

Weather your Thanksgiving celebration is large or small, it is likley you will be facing guests with a handful of special diets. I was thinking of this while planning the menu for our upcoming thanksgiving dinner where we will host 18 people. We will be having 3 pescetarians (who eat fish but not other animals), 2 people who avoid gluten, 4 lactose intolerant folks, and two quasi Paleo people. True, some of these people, are the same, I count up 6 guests who have restricted diets. So what is a host to do?

Some people stand by their view that people should simply eat what they are served. That goes something like, "I am the cook, I'll make what I like!" Fine, but have you been on the side saying "no thank you" and facing the dismay on your host's face that is screaming "why are you not eating my manicotti?" I stand by the viewpoint that it is thoughtful to consider the happiness of your guests when inviting people to your home to eat.

That is why, this Thanksgiving I took into consideration all of this while planning the menu. Thanksgiving is great because there are so many options, and so many vegetables. The key is to keep them varied, chose to put milk and butter in the mashed potatoes but make a sweet potato dish which is lactose free. And plenty of people love and crave the buttery, bready, and meaty, so we keep them happy too!

Here is a sneak peak of my Thanksgiving menu, with links to some recipes of my inspiration. I would be happy if you take any ideas from this. It is Tuesday, you are still ahead of the game!


Turkey, Stuffing and Cranberry:

• Turkey (organic and local) 
• Gravy (made from the turkey, old fashioned way with flour)
• Veggie Gravy (vegetarian, lactose and dairy free)
• Mom's Stuffing (aka Pepperidge Farms stuffing with celery and onions, recipe from the back of the bag. I know...but she loves it, what can you do?)
• Cornbread Stuffing with leeks, mushrooms and shallots (I am really excited about this! GF, vegetarian and dairy free.)
• Cranberry Sauce with orange, apple and spices (super healthy and low in sugar)
• 1 can of cranberry sauce (because some people just need cranberry jelly.)

Starchy things:

• Mashed Potatoes (with butter, Lactaid milk, salt and pepper, so they are not really lactose free, but are less dairy-ful for those of us who want to take a bite but shouldn't.)
• Sweet Potatoes with Pecan Streusel (I have adapted this kind of thing, I make the topping with pecans, coconut oil, and a little maple syrup to glaze the pecans, when it bakes they get crunchy! No flour needed.)
• Cornbread vs Biscuits. The jury is still out on this one. Cornbread can be gluten free, so we might do that. Ill let you know what wins out.

Green sides:

• Brussels Sprouts with capers, walnuts and anchovies (this is the third year with this anchovy brussels sprout recipe, we use anchovy paste in a tube instead of the tinned variety, it is salty and awesome. GF, dairy free and pescetarian.)
• Kale and Pepitas Salad. (Just like my usual, we might add radishes for some spice at the table. GF, Veggie and dairy free.)
• Green Beans with Lemon and Za'atar. (Yes, its different, but everyone loves za'atar. GF, Veggie and dairy free.)

Wait - Dessert!, we like to go overboard with pie:

• Apple Pie
• Mince Pie
• Chocolate Pudding Pie (made with Lactaid milk, so mostly lactose free.)
• Pumpkin pie (regular, my Nana's recipe)
• Alternative Pumpkin Pie (with a gluten free crust, and lactose free custard. Don't fret, ill post it Wednesday!)

So that wraps it up. I am off to the grocery to hunt down chestnuts and more brussels sprouts. Happy cooking. Leave a comment if you have questions.