New Ways to Think of Brussels Sprouts

Oh no, not "Brussels Sprouts" tonight.  I think many a kid screamed that as a youngster.  I know I did.  But when I was young, only carrots, corn and green beans crossed my lips as a vegetable. Thankfully, our taste buds change as we mature.  I love Brussels sprouts today.  Especially roasted in a the oven with a little olive oil, salt and pepper.  Simple but tasty (I even add fresh garlic occasionally).

I think the big problem back then was most people just boiled them.  That didn't do much to make them appealing.  We experiment more today with food and different techniques to come up with some incredible dishes.

Take this week's recipes.  Tomorrow's recipe uses it in a delicious salad (Brussels Sprouts Salad).  On Thursday, it is in a frittata (Brussels Sprouts Frittata with Bacon & Gruyere) that works for any mealtime.

So why should we eat Brussels sprouts?  Besides the culinary angle, they are good for you.  Health-wise, Brussels sprouts are a good source for fiber, vitamins K & C, low in fat, sodium and cholesterol.  Not to mention they are good against cancer too.

In picking good ones at the store or farmer's market, look for bright green and firm sprouts.  Don't buy them if their stems are dark (slight discoloration is alright), it means they are old.  Always remove the outer leaves and slice off the end of  the core.  They can come to you in two different ways.  Mostly, they come individually loose or in bags.  But they also come still on the stalk.  Here you will need to cut them off before starting on your recipe.  They keep best in the refrigerator if kept in the coldest section or area.  The closer to freezing (but not freezing) the temperature the better.

Grilling, frying, roasting or even steaming are the best cooking techniques to use.  And, of course, eating them raw works too.  For that, separate the leaves or thinly slice the Brussels sprouts.  Use your imagination and create your own dish using Brussels sprouts.

So until next week, "Happy Cooking" and give those "Brussels Sprouts" a try.  Also, please share my blog site with your family and friends.  Especially those needed a little help in the kitchen.  Thanks.

Spicy Crab Bisque

Spicy Crab Bisque

(6 servings)

 

Ingredients:

2 tbsp. Unsalted Butter

½ small White Onion, finely chopped

3 ribs Celery, finely chopped

3 Scallions, thinly sliced

1 Bay Leaf

2 tbsp. All-Purpose Flour

2½ cups Chicken Broth (low-sodium)

1 tbsp. Roast Garlic, mashed

1½ cups Whole Milk

1 tbsp. Dry Sherry

½ tbsp. Ketchup

½ tsp. Tomato Paste

1/8 tsp. Sweet Smoked Paprika

Pinch Cayenne Pepper

Pinch Ground Cloves

Pinch Ground Mace

Pinch Freshly Grated Nutmeg

½ cup Heavy Cream

½ tsp. Tabasco

to taste Salt & Black Pepper

1 lb. Crab Meat (see note)

Directions:

In a large pot, melt butter and add onion, celery, scallions and bay leaf.  Cook over medium heat until softened (about 5 minutes).  Stir in the flour and cook, stirring for about 2 minutes.  Gradually whisk in the chicken broth and bring to a boil.  Lower to a simmer, stirring occasionally, until the broth is thickened and the vegetables are very tender (about 15 minutes).  Add the garlic and milk and bring to a simmer.  Stir in the sherry, ketchup, tomato paste, paprika, cayenne, cloves, mace, nutmeg, cream and tabasco.  Again bring to a simmer and season to taste with salt and pepper.  Add the crab meat and simmer until hot.  Discard the bay leaf and serve with oyster crackers.

Note:               You can use fresh lump crab meat, fresh Dungeness crab meat or canned crab meat.  If using the canned type, be sure to drain well before adding.  Also, remember to pick through the crab meat for small pieces of shell.

Note:               For the roasted garlic, there is a recipe on the blog for that.  You could substitute fresh pressed or minced with a little salt to make a paste for the roasted.  It will affect the taste some.

Ideas for Future Efforts

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Chicken Bouillabaisse with Rouille

Chicken Bouillabaisse with Rouille

(4 servings)

 

Ingredients:

Bouillabaisse:

1 tbsp. Extra-Virgin Olive Oil

1 small Onion, chopped

1 rib Celery, chopped

1 Carrot, chopped

3 cloves Fresh Garlic, chopped

1 tsp.  Lemon Zest, finely grated

½ tsp. Saffron Threads (optional)

¼ tsp. Fennel Seeds

¼ tsp. Herbes de Provence

as needed Salt & Black Pepper

4 large Skinless Chicken Thighs

1 (14 oz.) can Diced Tomatoes, drained

½ cup Dry White Wine

3 medium Yukon Gold Potatoes, peeled & each quartered

10 oz. Kielbasa, cut into 1/3 inch rounds

2 tbsp. chopped Tarragon

Rouille:

2 large cloves Fresh Garlic, smashed

¼ tsp. Sweet Paprika

1/8 tsp. Cayenne Pepper

¼ cup Mayonnaise

¼ cup Extra-Virgin Olive Oil

to taste Salt

Directions:

Bouillabaisse:

In a Dutch oven, combine the oil, onion, celery, carrot, garlic, lemon zest, saffron, fennel seeds and herbes de provence and season with salt and pepper.  Add the chicken and toss to coat.  Then let stand at room temperature for 15 minutes.  Add the tomatoes, wine, potatoes and ¾ cup of water to the Dutch oven.  Cover and bring to a boil over high heat.  Cover partially, reduce heat to low and simmer until potatoes are half cooked (about 25 minutes).  Add the kielbasa and simmer until chicken is cooked through and the potatoes are tender (about 10 minutes).  Stir in the tarragon and keep mixture warm.

Rouille:

Transfer 2 potato chunks to a food processor along with ¼ cup of cooking liquid from the stew.  Add the garlic, paprika and cayenne and pulse to combine.  Add the mayonnaise and puree.  With the machine on, add the olive oil in a thin stream and process until smooth and creamy.  Season with salt to taste.

Serve the bouillabaisse in shallow bowls (1 thigh per bowl) and top each with a spoon full of Rouille and serve.

Note:               The saffron threads are very expensive so that is why I list them as optional in the recipe.  It will make a difference in taste.

Ideas for Future Efforts

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Time to Start Thinking Soups Again

Hard to believe but it is "Fall" again in the northern hemisphere.  Most of us in Minnesota are hoping for a "Long" fall because winter was too long last year.

But with the coming of fall, we all start to look towards having comfort foods again.  The fall and winter variety is what we're looking for and "Soups & Stews" are a big part of it.  Now I eat soups year-round but now we're talking the "Hearty" ones.

If you go back and check previous blog posts over the years, I've talked about soups and stews several times before.  So I'm not going to get to involved talking about them in this blog post.

With the two new recipes this week, it makes 25 recipes available to you just on this blog.  Most of which fall under the hearty type.  There are 12 more recipes in my cookbook too.  It's enough to get you through a long fall (and winter).  So be sure to try any of these great tasting dishes and let me know what you think.

I found a couple of recipes for this "Soup" blog that are a little out of your usual path.  They include a Jacques Pepin's recipe.  It is for "Chicken Bouillabaisse with Rouille" and requires a little work.  Well worth it though.  The other recipe is for "Spicy Crab Bisque" by Tanya Holland.  Both are very tasty and you will be very happy you tried them.

If you have a favorite soup or stew, please let me know.  I'd be happy to try it and even use it on the blog.  In the meantime, "Happy Cooking" and enjoy sharing my blog too.  Till next week.

Ham & Cheese Tortas

Ham & Cheese Tortas

(2 servings)

 

Ingredients:

2 Fresh Bolillo Rolls (see note)

2/3 cup Refried Beans

1 medium Fresh Avocado

4 oz. Ham, sliced (your choice on type)

3 oz. Monterey Jack Cheese, sliced

¼ small White Onion, thinly sliced

¼ cup Pickled Sliced Jalapeno Chiles

Directions:

Slice rolls and remove some of the insides so slightly hollowed.  Spread half of beans on each bottom roll half.  Mash avocado and spread on top halves pressing to make it stick.  Next divide and layer the ham followed by the cheese.  Top this with the onion and chiles.  Place the tops on and slice to make it easier to eat or leave whole.

Note:               A Bolillo is a Mexican bread roll.  You could use a Ciabatta roll, French or Italian bread in its place if none are available.

Note:               You could use other sliced deli meats if desired in place of the ham.

Ideas for Future Efforts

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Pork Tortas

Pork Tortas

(2 servings)

 

Ingredients:

2 medium Fresh Jalapeno Chiles

1 medium Fresh Lime, juiced

2 Fresh Bolillo Rolls (see note)

2/3 cup Refried Beans

5 oz. Mexican Pulled Pork (see note)

2 small Fresh Tomatoes, sliced

4 oz. Cheddar Cheese, sliced

1/8 cup Fresh Cilantro Leaves

2 tbsp. Crème Fraiche (see note)

Directions:

Cut chiles in half and remove seeds.  Slice halves in thin strips and place in a small bowl with half the lime juice.  Set aside until needed.  Slice rolls and remove some of the insides so slightly hollowed.  Spread half of beans on each bottom roll half.  Next divide pork and place on top of beans.  Top this with the sliced tomatoes and drained chile strips.  Place the cheese slices next and sprinkle the cilantro over the cheese.  Taking the tops, spread the crème fraiche on each and place on top of everything.  Eat the tortas whole, sliced or after grilling on a Panini grill.

Note:               A Bolillo is a Mexican bread roll.  You could use a Ciabatta roll, French or Italian bread in its place if none are available.

Note:               You could use any type of pulled pork or even sliced pork for this sandwich.

Note:               In place of crème fraiche, you could butter, mayonnaise, guacamole or even just smear avocado over the bread.

 

Ideas for Future Efforts

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Part 8 Mexican (Tortas) Cuisine

I'm not sure about the rest of the world but "Sandwiches" are a big thing in the USA.  I believe many (at least Americans) will be surprised to find out that "Mexican Cuisine" is big on sandwiches too.  They are called "Tortas" or "Torta de something" depending on the filling that is used.

I believe most people thought they only used tortillas in Mexico to tacos and the like.  In fact, I'm sure everyone thought the taco was the sandwich of Mexico.

But they make breads in Mexico too.  The type used for tortas is a "Bolillo or Telera" which are a type of roll.  If you can't find them in your area, try using ciabatta rolls, French bread or even Italian bread as a good substitute.

The best way to describe a "Tortas" is to say they are very much like an American sandwich only they use traditional Mexican ingredients inside them.   They will be made with all the different types, styles and flavors of meats throughout Mexico.  Just as in the USA, different regions have different favorite ingredients too.

The condiments or garnishes used again are of typical Mexican items.  The only essential ingredient for a torta is refried beans and chiles.  Others that are common include avocados, onions, tomatoes and some type of cheese.  I guess there is one other ingredient they like to use.  Instead of mayonnaise that many other countries will use, they use crème fraiche or heavy cream.  Usually on the top half of the bun (the refried beans always goes on the bottom part.

"Crème Fraiche" is actually French but they did have their influence of Mexico too.  If you can't find crème fraiche in the store, you could make your own.  It is similar to sour cream in thickness but is sweet, nutty and yet slightly sour.

To make a cup of your own crème fraiche just use equal amounts of sour cream and whipping cream.  Another way is to add 3 tbsp. of buttermilk to 1 cup of heavy whipping cream, cover and let stand for 12 hours.

You could just use mayonnaise or even mash up an avocado and spread it on the bread.

Tortas can be served cold or warm.  You could toast the bread first in desired.  You can even use a sandwich press or fry pan with a weight to grill the sandwich.  And don't think they can't match the French Dip sandwich too.  Instead of dipping their sandwich into au jus as with the French Dip, they like to dip into different types of chili sauces (green and red).

They are popular because they can be wrapped and hand-carried for events such as bullfights, football (soccer) matches, concerts or wherever street vendors operate.  Tortas are also good for any of the 3 traditional meals of breakfast, lunch and dinner.  In fact, in Northern Mexico they are referred to as "Lonche" which  relates to eating on your lunch break.

The "Torta" recipes this week are for a "Pork Tortas" on Wednesday and a "Ham & Cheese Tortas" on Thursday.  I hope you will try these and others as you have the opportunity.  They are big in California and the Southwest USA.  So if you are in the region, hunt them out.

For that matter, come up with your own tortas and let me know how they turned out.  "Happy Cooking" until next week and please share my food blog with family and friends.  Thanks.