Posts Tagged ‘vegetable’

Maple Glazed Brussels Sprouts

August 23, 2008

10-15 brussels sprouts
1 large shallot, peeled and sliced
2 tbs butter
red pepper flakes to taste
kosher salt, cracked pepper
juice of 1 lemon
2 tbs maple syurp (I used grade A medium amber, compliments of Will and Mary Skelton)

Steam whole sprouts lightly.  They should be bright green and just fork tender.  Slice sprouts in half lengthwise, and set aside.  In a heavy cast iron skillet, melt butter.  Saute sliced shallots until they pick up a little color.  Add red pepper flakes, salt, and pepper to the shallots and mix.  Place halved brussels sprouts, cut side down in the butter.  Allow to color for a few seconds, then toss with the shallot mixture.  Deglaze the pan with lemon juice (white wine would be good too), then drizzle on the maple syrup and toss together.  Serve immediately. A dust of freshly grated paermesean couldn’t hurt.


For the vegetable haters.

June 19, 2008

A good friend of mine claims to dislike vegetables, and not have time or inclination to cook. Yet, she wants to start a healthier diet.   I plan to blog “recipes” for vegetables in her honor.  This will include stuff that isn’t really a recipe, just a prep method. I guess these things aren’t written down to be found if you don’t actually cook.  I hope to convince her that veggies don’t come out of a can, and can have flavor.  Anybody have vegetable advice for a non-believer?

Sauted green beans:
2 cups fresh green beans, ends removed (these even come ready cleaned in baggies 🙂 )
¼ cup diced onions (also available pre-cut)
2 cloves minced garlic (ditto)
½ red bell pepper, sliced (this  you might need a knife for)
1 tsp fresh ginger, minced
½ cup water or beer
kosher salt and cracked pepper to taste

Saute onions in a non stick pan or regular pan w/ a tiny bit of olive oil.  Add garlic and cook until tender.  Add beans, red pepper, ginger.  Stir until heated through.  Add seasonings.  Add liquid, then clamp the lid on and simmer until the beans are tender.  Done.

This would be fine without the red pepper and the ginger.  Even more basic, just saute the beans in the olive oil, add salt and pepper, then add water and put the lid on until tender.  Easy.  Only takes moments.