A Fresh California Twist on Brussels Sprouts

California Shaved Brussels Sprouts Salad

Cal-Style Shaved Brussels Sprouts Salad

with

Lentils, Cranberries, Walnuts, Chestnuts, and Orange Zest
Orange Tahini Dressing

Imagine serving a Brussels sprouts side dish for Thanksgiving that appeals to all your guests. Unfortunately, that’s probably not possible as these seasonal mini cabbages are one of America’s most-hated vegetables.

Brussels sprouts can have a slightly bitter quality, especially the large older ones, which can be off-putting to many. And then there is that childhood memory of mushy overcooked Brussels sprouts with their lingering cabbage-y smells. No wonder this little brassica has a bad reputation. But we’re putting an original California spin on that old cruciferous vegetable this holiday!

In recent years we’ve seen lots of fabulous recipes for roasted Brussels sprouts, which have changed some peoples minds about this vegetable. We’re refreshing our Thanksgiving menu with a California Style Shaved Brussels Sprouts Salad. It is bright and flavorful – the perfect foil to all the rich heavy dishes on the buffet. And it is naturally nutritious, gluten-free, and vegan too.

Most of the U.S. production of Brussels sprouts comes from California where plantings began in the 1920s along our Central Coast. The combination of coastal fog and cooler temperatures is ideal for cultivation. This Cal-Style Brussels Sprouts Salad invokes the flavors of the holidays – cranberry, walnut, orange, chestnut. Shaved Brussels sprouts are blanched in boiling water for only two minutes, then shocked in an ice bath to retain their crispiness and color.

The flavor is fresh and bright. The texture is light and crunchy. I add earthy lentils for balance. The lively dressing is a blend of creamy tahini (sesame seed paste), olive oil, and orange juice. Pairing these little leafy cabbages with legumes, fruits, and nuts is the key. You might just convert some haters this holiday. And as a bonus – this salad frees up much-needed space in the oven…

Cal-Style Brussels Sprouts Salad Recipe

Continue reading “A Fresh California Twist on Brussels Sprouts”

Spinach & Chickpeas in a Bengali Mustard Sauce

Spinach & Chickpeas in a Bengali Mustard Sauce

Several months ago I came across a recipe for “Salmon in Bengali Mustard Sauce” in Saveur magazine. I’ve made it over and over with different fish and various vegetables. The preparation is simple and the flavor combination is stellar. My modified spinach version makes a fabulous vegan entree spooned on top of basmati rice – or a fragrant vegetable side dish to fish, meat, or chicken.

Spinach & Chickpeas in a Bengali Mustard Sauce Recipe

Continue reading “Spinach & Chickpeas in a Bengali Mustard Sauce”

Quinoa Corn Timbale, Turnip Confit, Quail Egg, Fried Sage, Demi-Glace

Quinoa Corn Timbale, Turnip Confit, Broccoli Rabe, Shiitake, Fried Sage, Demi-Glace

An Earthy Autumn Meal in a Bowl

Quinoa Corn Timbale, Turnip Confit,
Broccoli Rabe, Shiitake, Quail Egg, Fried Sage, Demi-Glace

This was a definitely a challenge – to create a dish where the unpretentious turnip is the star. Turnip, hmmm. Well, at least I know where to turn. My hero, Chef Charlie Trotter.

He is passionate about vegetables. He’s not selective about the types of vegetables he works with – he loves them all, from the humble ones to the exotic. For that reason, I looked no further than the October chapter of Charlie Trotter’s Vegetables for turnip-inspiration. He writes, “As crimson and amber leaves flutter on the trees, it feels right to trade summer’s abundance for fall’s full flavors. This simple preparation with turnips is a great segue into colder weather dishes.”

Turnip Confit Recipe

Turnip confit recipe

Continue reading “Quinoa Corn Timbale, Turnip Confit, Quail Egg, Fried Sage, Demi-Glace”

SOUP BLISS ~ Pumpkin Apple Soup with Dried Fruit, Pine Nuts, Chile de Arbol

Sweet and Spicy Pumpkin Apple Soup with Dried Fruit, Pine Nuts, and Chile de Arbol

SOUP BLISS

Sweet and Spicy Pumpkin Apple Soup
Dried Apricot, Cherries, and Raisins
Pine Nuts, Chile de Arbol, Creme Fraiche, Chive Blossoms

Come. Come closer. Look. Look deep into my soup… Experience the hypnotic quality of curry. Let dainty chive blossoms enchant you, let the smoky hot chile de arbol ignite your passions. This is no ordinary soup. It has the power to transport …to soup nirvana.

Sweet and Spicy Pumpkin Apple Soup Recipe

Continue reading “SOUP BLISS ~ Pumpkin Apple Soup with Dried Fruit, Pine Nuts, Chile de Arbol”

The Culinary Legend of Apple Tarte Tatin

Apple Tarte Tatin
The Culinary Legend of Apple Tarte Tatin

Stéphanie Tatin’s inadvertent “mistake” in cooking an apple pie up-side-down has become a part of culinary history.

Back in the late 1800’s in France’s Loire Valley, two sisters took over the duties of running L’Hotel Tatin after the death of their father. Caroline managed the business side of the hotel and her older sister Stéphanie ran the kitchens. While she was an accomplished cook, Stéphanie also had a reputation for being a bit scatterbrained.

Continue reading “The Culinary Legend of Apple Tarte Tatin”