Brussels Sprout Salad

Twice upon a time, I had the most delicious Brussels Sprout Salad ever at Pizza Antica in San Jose.  I had no idea.  I only pan or oven roast the little buggers with various delicious combinations of flavor.  It had never occurred to me to slice them thin and make a warm slaw type salad out of them, but they are AMAZING this way.  I'm so excited to have found this recipe - I cannot wait to make it!!!  Is it way more steps than I thought possible?  Yes.  Will it be worth it?  YES.
Thank you Chef Gordon Drysdale for sharing, and thank you Today Show for getting him to do so.

Warm Brussels Sprouts Salad
1/2 slab bacon (approximately 9 slices of pre-cut bacon)
2 Tbsp canola oil, plus 3 Tbsp for salad
2 medium onions, peeled and sliced
6 slices country-style bread, crusts removed and cut into 1/2" squares
2 Tbsp extra-virgin olive oil
6 large eggs
2-3 brussels sprouts (should have about 40 sprouts)
Salt, to taste
Pepper, to taste
Vinaigrette 
1 large garlic clove, minced
1 large shallot, minced
2 tsp fresh thyme leaves
3 Tbsp red wine vinegar
1/2 cup canola oil
Salt, to taste
Pepper, to taste

To make the vinaigrette, soak the garlic, shallots, and thyme in vinegar for roughly 45 minutes. After soaking, slowly whisk in the oil. Season to taste with salt and pepper and reserve covered.
Cut bacon into 1/2" squares and cook over low heat until almost crisp; drain off the fat and set aside.
Heat 2 Tbsp canola oil until just smoking and cook sliced onions over medium-high heat until golden brown; drain and set aside.
Toss cubed bread with extra-virgin olive oil and toast in a 300-degree oven until golden brown and crispy (approximately 20-25 minutes); allow to cool to room temperature and set aside.
Cover the eggs with cold water, bring to scald, and let sit in scalding water for 8-9 minutes (be sure the yolk is firm); run cold water over eggs to stop cooking.
Peel eggs and cut into 1/8ths; when cut, reserve covered in the refrigerator.
Clean the sprouts by removing the first few dark leaves and discarding. Cut off the stem, and separate the leaves one by one. When you get to the light green center and can't pull off the leaves, either slice the heart very thin or reserve for other uses.
In a large sauté pan, heat remaining canola oil until almost smoking and add sprouts leaves; toss until wilted (about 3 minutes), season with salt and pepper.
Add reserved onions and bacon and warm until hot; when hot, add vinaigrette and toss to distribute.
Add croutons and chopped eggs, toss to incorporate, and serve!

Pork Loin with Apples

Fall again, which seems to translate to pork and apples for me more often than not. Definitely apples anyway, and pork and apples are a classic combo. Someone requested a nummy pork dinner after a perfect fall day of pumpkin patching and carving and I happily obliged - though not until 10pm or so. I tried to soothe the masses with a tasty apple drink in the meantime:
Apple Jack o'Lantern
1 1/2 shots of brandy (I used some VSOP I had)
a few dashes of Angostura bitters
apple cider
- can be served warm or cold. I'd love to add a little something else next time - - fizz perhaps? I put fizz in all my cocktails.

Roast Pork Loin with Apples
2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied (I totally forgot this step, whoops)
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
(I used a few dashes of dried and it turned out fine)
4 tablespoons cold unsalted butter - I used I can't believe it's not butter
2 apples, cored and cut into 8 slices - I used Braeburns
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons dijon mustard

Preheat the oven to 400 degrees F.

In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.

Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes.
Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.

Transfer the pork a cutting board and cover it loosely with foil while you make the sauce (I let my pork sit for about 20 minutes as I cooked the sides; I just covered the whole pan with foil and left it sitting on top of the oven to stay warm). Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.

Remove the strings (if you remembered to trim and tie your pork, which I did not) from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.

I served this with twice baked sweet potatoes and Brussels sprouts. For the sprouts, I skipped the cheese and tossed in some dried cherries before serving.

Muscles and Brussels

Sheryl and I have an action packed Thursday night planned. Color consultations; walks (and maybe some squats and lunges even); and then dinner. Project Runway if we aren't sick of each other by 10.
On the menu so far? This numtastic Brussels sprouts recipe I found on Kalyn's Kitchen. You should check out her blog of recipes if you're also doing SB or some other low GI type eating plan. She's got some good stuff.
I was looking for something non-bacony (even though I bought turkey bacon just in case) and fell in love with this immediately. I cannot WAIT to eat these. Is that sad?

Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts
(Makes 3-4 servings, recipe created by Kalyn with inspiration from Fine Cooking Magazine on roasting vegetables, November 2007.)

1 lb. brussels sprouts, trimmed and cut into quarters
2 T olive oil
1 T balsamic vinegar
1 1/2 T Parmesan cheese (preferably fresh grated)
1 T pine nuts (preferably toasted, could substitute other nuts of your choice)

Preheat oven to 450 F. Trim brussels sprouts, remove any discolored leaves, and cut into quarters (or halves if they are small.) Put sprouts in mixing bowl and toss with olive oil and balsamic vinegar.

Cover roasting pan with foil if desired, and spray with non-stick spray if needed. Arrange sprouts in a single layer on roasting pan, and roast 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.

When sprouts are nearly done, toast pine nuts in a dry pan about 2-3 minutes, until barely starting to brown. (Be careful, they can go from lightly brown to overdone quite quickly.) Put cooked sprouts back into mixing bowl and toss with parmesan cheese. Arrange on serving plate and sprinkle with pine nuts. Serve hot.

Five Ingredient Fix

I do not know who this new girl is, cooking on Food Network, but she just won me over with today's menu. I started stalking her at sweet potatoes with caramelized onions, and then she knocked me on my ass with roasted brussels sprouts with bacon lardons. Claire Robinson, I'm keeping my eye on you.
I made these with apricot glazed pork chops, and it was a perfect pairing. Of course, I upped the bacon content from 4 oz to 6 (come on, it's bacon) in the brussels sprouts. I admit to being a little unsure of the apples and walnuts and I almost skipped them and just did bacony sprouts. I'm glad I went for it though, as the apples and nuts added some really good fresh, green & nutty flavors, respectively. I might have the sweet potato's babies, if it were to ask me to. Holy jeez those were good.

Maple Sweet Potato Puree with Caramelized Onions
4 large sweet potatoes, peeled and chopped into rough chunks
1/4 cup grade B maple syrup, plus 2 tablespoons (I think we all know Vermont maple syrup is the only way to go here)
1/4 cup extra-virgin olive oil, divided in 1/2
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons butter
1 large Vidalia or other sweet onion, thinly sliced
Hot water

Preheat oven to 375 degrees F.

Place sweet potatoes, 1/4 cup of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed.

Meanwhile, in a medium saucepan over medium-high heat, melt butter and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Saute until deep golden brown, about 2 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry.

Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish.

Serve in a warm dish and garnish with the reserved caramelized onions. YUMMY!!!

Crispy Brussels Sprouts
4 ounces thick slab applewood smoked bacon, cut in 1/4-inch pieces
1 pound Brussels sprouts, washed, trimmed, and halved lengthwise
Kosher salt and freshly ground black pepper
1/4 cup toasted chopped walnuts
1 Granny Smith apple, peeled, cored, and sliced

Preheat oven to 400 degrees F.

In a sheet pan, lay out bacon slices. Bake for 10 minutes, until lightly browned and the fat has rendered. Remove bacon with a slotted spoon, and transfer to a paper towel lined plate. Carefully toss Brussels sprouts in the hot pan, and season with salt and pepper. Return the pan to the oven, and roast, turning once, until golden brown, about 20 minutes.

Remove from the oven, the walnuts and apples and toss to combine. Season, to taste, with salt and pepper. Transfer to a serving platter, top with the bacon, and serve warm.

Apricot Glazed Pork Chops
four pork chops (I used boneless, but either is fine)
1 jar of apricot/orange marmalade/jam
1/4 cup white wine vinegar
1/4 cup hot water
salt & pepper
2-4 tbsp olive oil

I heated up the marmalade/jam and mixed in some vinegar and hot water along with 2 tbsp olive oil. I seasoned the pork with salt and pepper and let it marinate in the jam mixture for about an hour. I heated another tbsp or so of olive oil in a pan and once hot, placed the chops in to sear. I cooked them for approximately 7 minutes on each side while allowing the sauce to cook down and thicken.
They were okay, but nothing phenomenal. I think maybe they needed a little bit more tang so maybe next time I'll add more vinegar, or maybe try them with sweet chili sauce.

I managed to get a non-brussels sprout eater to go back for seconds on this one, so you know it's seriously good. Washed down with a nice spicy Syrah, and followed up with fresh strawberries with vanilla yogurt, and a nice mellow Scotch over Tarot readings, and this was a meal that won't soon be forgotten.