2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
4 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 strips Bacon, diced and fried crisp
1 cups Dried Cranberries
Preheat oven to 400 degrees F (205 degrees C). Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary.
Toss in cranberries and bacon immediately when it comes out of the oven. Serve immediately.
Serves 8 - 10
Rustic Mashed potatoes
4 pounds of potatoes
1 cup sour cream
2 sticks salted butter, clarified
Salt and Pepper to taste
Milk (if potatoes are too dry)
Dice and boil the potatoes in salted water for 10-15 minutes until tender and cooked through. Drain and dump the potatoes in a large bowl. Add the clarified butter. Add the sour cream and whip until smooth. Add more sour cream or a little milk if it’s too thick. Top w/gravy and chives.
4 T Salted Butter
4 T Flour
2 cups whole milk (heated)
Salt and Pepper to taste
Heat milk to scalding. Set aside.
Melt butter in a large high-sided skillet. Sprinkle flour over melted butter and whisk constantly until roux browns to desired color (dark brown but not burned).
Gradually add the milk, whisking as you go. The gravy will thicken when it comes to a boil. Season with salt and pepper. Serve over mashed potatoes
Corn on the Cob w/compound butter
12 1/2 ears of corn
Salt and Pepper to Taste
Boil water and cook corn for 15 minutes. Season with salt and pepper. Serve with compound herb butter.
1 stick salted butter
Dried herbs: rosemary, thyme, parsley
Mix herbs and butter together until well combined. Remove to a piece of cling wrap and roll into a 1” diameter log. Twist the ends and freeze. Remove from freezer at least 30 minutes prior to needing and spread over the corn.
2 pounds baby red or gold potatoes, cut into quarters
2 tbsp olive oil
1/2 cup breadcrumbs
2 tsp Italian seasoning
1 tsp salt
1/3 cup grated Parmesan cheese
Preheat oven to 425-degrees F and lightly grease a large baking sheet. Combine cut potatoes and olive oil in a large zip close bag and shake to evenly coat the potatoes.
Add the remaining ingredients and shake to evenly coat again. Place the potatoes in an even layer on the prepared baking sheet.
Bake for 20 to 25 minutes, stirring the potatoes at least once halfway through. The potatoes should be golden brown and crispy on the outside, soft on the inside.
Yield 10 rolls
3 ½ cups bread flour or AP Flour
1 T sugar
1 1/2 cup hot water
1 packet of dry yeast
2 tsp. salt
2 T olive oil
In one cup of hot water, dissolve 1 T sugar then add the packet of yeast stirring slightly. Set aside to blossom for 5 minutes. Mix all the dry ingredients (flour, sugar, salt) together in a large bowl. Add the yeast/water mixture once it has bloomed. Drizzle 2 T olive oil over the dough and mix with a large spoon or in a food processor until a dough ball forms and the dough pulls away from the side.
Turn out on a floured surface and knead until it forms an elastic ball 3-5 minutes. Place in a greased bowl. Cover with plastic wrap and set in a warm place or one hour to rise. Let rise 30 minutes.
When ready, pull off a tennis ball sized pieces of dough and form it into a round shape. Place dough balls into a round cake pan with sides touching.
Bake in the oven at 450 degrees for 15-18 minutes or until the tops are browned.
2 lb broccoli florets
Remove from oven and let cool slightly before serving.
1/4 stick butter, melted
1/8 c lemon juice
Place broccoli in steamer for 10 minutes. Remove and immediately pour melted butter and lemon juice over and toss to coat. Add into Alfredo sauce with cooked chicken and serve over pasta. Serves 8
8 slices bacon
2 pounds fresh green beans, trimmed or three 9-ounce packages frozen cut or French-cut
1/2 cup chopped onion
2 tablespoon butter
1/4 teaspoon ground black pepper
In a large skillet, cook bacon over medium heat until crisp, turning occasionally. Transfer bacon to paper towels to drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
Meanwhile, cook green beans, covered, in lightly salted boiling water for 5 minutes; drain. Place beans in a large bowl of ice water for 5 minutes. Drain well.
Add the partially cooked green beans, onion and butter to the reserved drippings in skillet. Cook and stir over medium-high heat about 5 minutes or until crisp-tender. Stir in reserved bacon and pepper before serving.
12 carrots sliced with crinkle blade on mandoline – ¼” thick
2 tablespoons unsalted butter
pinch of salt
1 cup Sprite or other lemon lime soda
1/2 teaspoon chili powder
1 tablespoon fresh chopped parsley
In a pan over medium heat, combine the carrots, butter, salt and soda. Cover and
bring to a simmer, stir and then reduce the heat to low for approximately five
minutes. Remove the lid and add the chili powder returning the heat to high. Cook,
tossing occasionally until the Soda is reduced to a glaze, approximately four to five
minutes. Pour into a serving dish and sprinkle with parsley. Serve immediately.
3 zucchini squash halved and sliced ¼” thick
3 yellow squash halved and sliced ¼” thick
4 large carrots sliced on bias (mandolin)
2 Red onion wedges
2 yellow onion wedges
Salt & Pepper to taste
Parsley for garnish
Place all ingredients in a large bowl and coat with olive oil. Sprinkle cayenne pepper, salt and black pepper over the vegetables and toss to season evenly. Spread the vegetables evenly on a cookie sheet or baking pan. Roast for 1 hour at 450 degrees. Garnish with parsley and serve.
2 lbs green beans, ends trimmed, cut into 1 1/2-inch pieces
6 T salted butter, diced into 1 T pieces
1 T minced garlic
1 cup walnuts, toasted and chopped
2/3 cup dried cranberries
4 tsp lemon juice
Salt to taste
2/3 cup crumbled feta
4 tsp lemon zest
Bring a pot of water to a boil. Blanch green beans 3 - 5 minutes until tender crisp.
Drain then immediately rinse under cold water. Drain well.
Melt butter in a large skillet over medium heat. Add garlic and sauté 1 minute. Add
in drained green beans and sauté 1 minute or until heated through.
Toss in walnuts, cranberries and lemon juice and season with salt to taste.
Sprinkle in feta and lemon zest. Serve warm.