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Unexpectedly Good Side: Brussels Sprouts Gratin

partysugar — Sat, 20 Oct 2007 07:00:55 -0700

Don't you feel sorry for Brussels sprouts? They have a horrible reputation, and I don't understand why. When cooked correctly and paired with enhancing flavors, Brussels sprouts are actually a wonderfully delicious vegetable. Pancetta or bacon, fresh thyme, and chestnuts complement Brussels sprouts' taste.

This gratin, however, is made with Parmesan, roasted garlic, and proscuitto. It pairs nicely with roasted pork or beef. For a vegetarian meal, serve the gratin alongside a pasta or sandwich. To give this underrated vegetable a little love, read more

Brussels Sprouts Gratin
From Food Network

2 pounds Brussels sprouts
4 ounces prosciutto, julienned, optional
2 tablespoons unsalted butter
Roasted Garlic, recipe follows
3 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup half-and-half
1/4 cup sherry
1 cup finely grated Parmesan, plus 1/2 cup
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 350 degrees F.
Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X."
Saute the prosciutto, if using, in the butter over medium heat for about 2 minutes.
Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes.
Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3.
Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.

Serves 6-8.

Roasted Garlic:

1 head garlic
1/2 teaspoon olive oil

Preheat oven to 350 degrees F.
Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.
Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.
Squeeze the garlic head upside down over a small bowl and the cloves will pop out. Refrigerate for up to 1 week.

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Come Party With Me: Almost Meatless Thanksgiving - Menu

partysugar — Tue, 17 Nov 2009 07:50:06 -0800

If you've got both vegetarians and meat lovers joining you for Thanksgiving, consider serving an almost meatless meal. The only meat dish on the menu is the turkey, but the appetizers and supporting dishes are all veg-friendly. Start with baked brie and toasted walnuts. It's a luxurious way to begin any party and the salty cheese-nut combo will whet guests' palettes.

When you move to the table, serve a sherried kabocha soup with spiced pepitas as the first course. A bay and lemon brined turkey is the main event, while scalloped yukon gold and sweet potato gratin, Brussels sprouts with vinegar-glazed red onions, shiitake mushroom and herb stuffing, and roasted cranberry sauce are the scrumptious sides. To get a look at these savory and seasonal recipes, please keep reading

Around the World in One Thanksgiving

YumSugar — Tue, 13 Nov 2007 10:01:38 -0800

Growing up in a multiracial house, Thanksgiving was a smorgasbord of flavors. We had classic stuffing along with piles of rice and stir-fried vegetables. Although Thanksgiving does often mean a great, big Turkey with all the fixings, for some it means a marriage of those classics with their heritage.

Recently, New York Magazine asked several of New York's top ethnic chefs to create globalized yet traditional Thanksgiving menus. Each chef took the classics - turkey, stuffing, potatoes, green beans or Brussels sprouts, and pumpkin pie - and reinvented them to suit their culinary culture. The result was five delicious sounding menus: Mexican (Aarón Sánchez), French (Laurent Tourondel), Italian (Fabio Trabocchi), Chinese (Joe Ng), and African (Marcus Samuelsson). If you're looking for a way to spice up your Thanksgiving, you could try one of these menus, or mix and match to create your own.

I'm personally hoping to try something off of each one, but am probably going to have to start with the Lemongrass Turkey Rolls, the Pumpkin Mash, or the Potato-Gnocchi Gratin. How about you, where would you begin? Which menu sounds the best to you?

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