Roasted Barbie Doll Heads

Dec 20, 2015 | Recipes, Sides

Okay, there is a reason search engines hate me. I just don’t play by their rules. But I am sorry – who wants to see a headline about Brussels sprouts? Bo. Ring. Although this dish is anything but. It’s actually my brother who calls them Barbie Doll heads – what would I know? My idea of repurposing Barbie is to ram a rod up her and put a shade with some nice piano fringe on top. #AmIRite? That “Solo in the Spotlight” outfit was made to be a lamp. Well that and the fact I never really forgave her for the mic drop she pulled on the way to kindergarten. That microphone was integral to the outfit.

It’s a perfect time of year to find fresh Brussels sprouts – on or off the stalk. I found these at one of our winter indoor markets, grown by Blackbird Farms. A dish like this is so simple and undemanding that it fits holiday entertaining quite well.

Brussels sprouts date back to the late 16^th century – thought to be native to Belgium, hence the capital name. They are high in Vitamins C and K, high in fiber, and like other cruciferous vegetables, associated with cancer prevention. But the important part is they are tasty. I like to roast them to get a nutty slightly charred taste, but you can also steam, sauté, and even remove the leaves and blanch them. Patrick O’Connell from the legendary Inn at Little Washington has a recipe in one of his books for Brussels Sprout Petals with Coriander Vinaigrette and Pickled Cranberries. It is quite delish and lucky for you, he featured it during an NPR interview so no need to buy the book (well there are plenty of reasons to buy the book, but just not for that recipe). Patrick serves it cold, but it would be a fantastic side vegetable, served warm, on your holiday buffet.

Roasted Brussels Sprouts with Shallots and Prosciutto

1 ½ pounds Brussels sprouts, trimmed and halved
2 Tablespoons EVOO, divided per below
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 shallots, minced
1/4 pound prosciutto, diced
Drizzle of Fig Balsamic Vinegar

Preheat oven to 400^oF.

Toss the sprouts with 1 ½ Tablespoons of EVOO, salt and pepper. Arrange on a sheet pan and roast, shaking periodically, until tender and slightly charred, about 20-30 minutes, depending on size and freshness.

Heat the remaining ½ Tablespoon of EVOO and sauté shallots until browned. Add the prosciutto and continue sautéing until it becomes a bit crispy.

Add the roasted sprouts to the pan and stir to toss well. Drizzle with fig Balsamic vinegar, to taste. Adjust seasonings, as needed.

Serves 6 – wonderful with a roast pork loin and goat cheese and thyme mashed potatoes.

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Roasted Vegetable Napoleon

Feb 2, 2015 | Appetizers & Bar Bites, Client Recipes, Dressings & Sauces, Recipes, Salads

roasted beet, goat cheese soufflé terrine topped with zucchini and summer squash

Beets and goat cheese are a match made in heaven. Adding the goat cheese to roasted potatoes elevates this root vegetable appetizer to a whole new level of sublime.

Ingredients

Vinaigrette

1/4 cup fresh beet juice
1/4 cup olive oil
1 1/2 Tablespoons fresh lemon juice
1 clove of garlic, roasted at 350^oF for 20 minutes, peeled
1/8 teaspoon salt
1/8 teaspoon pepper

Napoleon

1 pound beets, scrubbed
1 pound baking potatoes, scrubbed
3 ounces of soft herbed goat cheese, cut into bite-sized chunks
1 Tablespoon butter
¼ teaspoon salt
1/8 teaspoon white pepper
1/3 cup milk, warmed
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
Olive oil

Directions

Make the vinaigrette:

Place all the ingredients in the blender and blend on high until emulsified. Keep refrigerated until ready to use.

Makes about ½ cup.

Make the napoleon:

Roast the beets and the potatoes at 400^oF until a fork inserts easily, about one hour. When cool enough to handle, peel both.

Press the roasted potatoes through a ricer, or mash by hand. Using a handmixer, begin to whip the potatoes, while adding the goat cheese, butter, salt and pepper and slowly drizzling in enough milk to reach desired consistency. Taste and adjust seasonings.

Thinly slice the beets and set aside.

Brush the zucchini and yellow squash with oil and grill or sauté until golden, about 1 – 2 minutes per side.

In a 3-inch ring, stack the vegetables by layering the beets, then the whipped potatoes, and finish with a layer of alternating rounds of zucchini and yellow squash. Repeat, to create 6 vegetable stacks.

Transfer the napoleons to an ovenproof dish and keep warm at 200^oF until ready to serve.

To serve, place the warmed napoleons in the center of the salad plate and scatter the salad mix around the outside edge. Drizzle the beet vinaigrette from the end of spoon over the greens.

Serves 6