Mashed Brussels Sprouts

November 25, 2013 by 7 Comments

So, this is the last recipe post of my Thanksgiving series in which all the recipes are vegetarian. They were being offered for your consideration as a side dish, or if you have a vegetarian at your table like I do as a way to provide something more hearty than the usual sides of rolls, cranberry sauce, mashed potatoes, and green beans.

Check out my Recipes Index page for other dishes that I have covered in the past. Obviously these recipes don’t have to wait until Thanksgiving to appear on the dining table!

Similar to the Cauliflower with Brown Butter, Pears, and Hazelnuts recipe in my last post (as well as the Harvest Quinoa with Apples and Walnuts recipe) for this series, this recipe for Mashed Brussels Sprouts is a super easy Thanksgiving side, and for this dish you can prepare everything the day before and just heat this up in the oven as the turkey is resting.

Mashed Brussels Sprouts

When I was growing up, I heard about how terrible Brussels sprouts are. But, I never ate any- they never appeared on any table for any meal. I only heard about them in books and on TV and movies as I saw people making faces.

It was not until much later, when I was an adult, in fact not until after college, that I first knowingly tried and found out I actually enjoyed Brussels sprouts. It makes me wonder how much prejudice we learn that instills a dislike of something even before trying it rather than experiencing it first.

What are your feelings about Brussels Sprouts- and were there foods you thought you didn’t like when you were younger that once you had them, you realized how much you had been missing out?

Mashed Brussels Sprouts

This recipe is a way to get Brussels Sprouts on the table in a sneaky way in case you or any member of your dining party are exposed to stories about how much Brussels sprouts are terrible, but haven’t had them yet.

The recognizable shape of brussels sprouts is hidden away because of the mash, and some cream and parmesan help soften and stick everything together. Given the amount of Brussels sprouts the cream and cheese amounts are enhancing rather then smothering and covering the vegetables, and are more nutritious than mashed potatoes (which would have cream and butter- here the parmesan contributes richness instead of butter). It does double duty as being comforting like a starch but being so much veggie!

I know the amounts are a little weird- that’s because this is converted from a metric system recipe, and because of that there is a bit of eyeballing involved. I made half the recipe, which is enough for 4 people, so a full recipe should probably serve 8.

Ingredients:

  • 1 1/2 kilograms of Brussels sprout, or about 3 1/3 pounds.
  • 1 1/4 cups of heavy cream
  •  5.3 ounces of parmesan cheese, grated or shredded – I used shredded
  • salt and pepper, to taste

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Clean up the sprouts by removing any outside leaves that look a bit old and then parboil them in unsalted water for about 4-6 minutes. Parboiling is when you partially cook something- in this case the Brussels sprouts- by putting them in the boiling water for a certain amount of time, and then immediately removing it while the color is still bright and it is slightly softened and cooling it off in cold water to stop the cooking process so it doesn’t get mushy.
    Mashed Brussels Sprouts Mashed Brussels Sprouts
  3. Drain the brussels sprouts and put in a food processor, along with the cream and some salt and pepper to taste- I think I used maybe 1.5 teaspoons of each. Process the brussels sprouts until they’re just roughly chopped but not a purée.
    Mashed Brussels Sprouts Mashed Brussels Sprouts
  4. Put the brussels sprouts/cream mixture in a 5 quart ovenproof dish. Stir in most of the parmesan- you want to sprinkle a bit on the top at the end, so reserve a few pinch-fuls. You can feel free to add more to taste, and salt and pepper accordingly as well. If you use grated instead of shredded it will incorporate more smoothly into the mash, but I already had shredded and went with that here anyway.
    Mashed Brussels Sprouts Mashed Brussels Sprouts
  5. Bake until the top gets a fine, crunchy crust, about 20 minutes or so

The result is a little more chewy- sort of like if you had made mashed potatoes with all the skin- but still creamy.
Mashed Brussels Sprouts

Summary of the Vegetarian Thanksgiving Sides Series 2013:

Thanks for reading!

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Mini Cream Cheese Puffs

November 24, 2013 by 1 Comment

Whenever I have about 1/2 a cup of cream cheese/neufchatel left, I don’t quite know what to do with it. I might buy a bagel or two, or I might use it in a sauce in a skillet that I will mix up. Recently though, I saw an adorable other option, that of Soft Baked Mini Cream Cheese puffs by Averie Cooks. They are extremely easy, and don’t require eggs, just butter, cream cheese, flour, baking powder, salt and milk! Mine don’t look as pretty as hers, but they were tasty and so easy for a lazy Sunday!

Recipe for Mini Cream Cheese Puffs, just 6 ingredients and 15 minutes Recipe for Mini Cream Cheese Puffs, just 6 ingredients and 15 minutes

They are very light and fluffy. My little muffin pan makes 12, and with this recipe I got 30 little cream cheese puffs! They don’t taste cheesy, just like little buttery soft puffs. I only have one mini muffin pan, so I had to reuse them so it took a little longer, but if you had 2 pans you would be out and eating these in just 15 minutes!

Ingredients:

  • 1/2 cup unsalted butter, softened to room temp
  • 1/2 cup cream cheese (reduced fat or light cream cheese or Neufchatel)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt, or to taste
  • about 3/4 cup milk

Directions:

  1. Preheat oven to 425 degrees F. Grease your mini muffin pan.
  2. In a large mixing bowl, combine the butter, cream cheese, flour, baking powder, and salt. She also notes that this puff recipe makes a great base, so you could throw in additional flavorings varying from cinnamon and nutmeg to pumpkin pie spice, or you can go savory with garlic, chili, caramelized onions, etc. Or leave it plain and just pop them into your mouth warm from the oven, or eat with jam! Anyway, beat the contents of your mixing bowl with an electric mixer to combine, about 2 minutes on medium high speed. Mixture will be very crumbly, with pebbles and sandy bits.
    Recipe for Mini Cream Cheese Puffs, just 6 ingredients and 15 minutes Recipe for Mini Cream Cheese Puffs, just 6 ingredients and 15 minutes
  3. Slowly drizzle in up to 3/4 cup milk; just enough so that batter will combine and come together. The batter should be very thick and paste-like. If the batter is for any reason too thick to stir, add a little bit more milk, as necessary to thin it.
  4. Using a greased tablespoon or small cookie scoop (helps batter slide off), form rounded 1 tablespoon mounds in your mini muffin pan. Each mini muffin well should not be full, and don’t worry about filling them exactly uniformly. As these puffs bake, batter that was placed in the pan in a very rounded fashion like a perfect scoop of ice cream will bake up more domed and puffed. They rise very well; be careful not to overfill.
    Recipe for Mini Cream Cheese Puffs, just 6 ingredients and 15 minutes Recipe for Mini Cream Cheese Puffs, just 6 ingredients and 15 minutes
  5. Bake for about 11 to 12 minutes, or until puffs are springy to the touch, and a toothpick inserted in the center comes out clean. Be careful of the time as they easily over-bake (which happened to my second pan) because the bases will turn darker but you won’t see this until you release them from the pans.
    Recipe for Mini Cream Cheese Puffs, just 6 ingredients and 15 minutes
  6. Allow puffs to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle.

Puffs are best fresh of course, but Averie noted they should keep airtight at room temperature for up to 3 days, or in the freezer for up to 4 months. Serve plain for simple buttery goodness, or with jam/jelly, honey, chutney, dips, soup, chili, etc.!

Recipe for Mini Cream Cheese Puffs, just 6 ingredients and 15 minutes Recipe for Mini Cream Cheese Puffs, just 6 ingredients and 15 minutes

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Counting down to my Ebelskiver

November 21, 2013 by 5 Comments

With my 5 year service anniversary present from work, I recently ordered this. This has been on my wishlist for a couple years, I have been wishing for ever since I had some of those Poffertjes  at my visit to the Wooden Shoe Tulip Farm.

Poffertjes at the Wooden Shoe Tulip Farm- Tulip Festival Poffertjes at the Wooden Shoe Tulip Farm- Tulip Festival

I know Poffertjes and Ebelskivers (pronounced “able-skeevers”, also written Æbleskiver, but I am not typing that over and over) are not the same…

For one thing Poffertjes are Dutch (thus, the presence at the tulip farm) vs Ebelskivers which are Danish. They are snacks or desserts traditionally served during winter holidays and celebrations, and don’t require much besides milk, eggs, flour (yes gluten free flours are fine to substitute in as well!) and fillings of your choice as well as some sort of welled pan. Ebelskiver pans are sold at Amazon, Walmart, Target and Sur La Table, etc. Getting the temperature right in the pan is difficult, which is why I’ve had this electric version on my wishlist.

Also, IMHO Ebelskivers are better because they are a little bigger so you can fill them with more goodness… say sweet fruits, chocolates, or cheese!!! I plan to test all of these fillings. Example recipes I have bookmarked include

  • Maple-nut ebelskivers (serve on the side with sausage and pork for breakfast! Or as dessert with bourbon whipped cream)
  • Spiced apple filled ebelskivers
  • Banana rum (reminiscent of bananas Foster)
  • Salted caramel-pecan ebelskivers
  • Molten chocolate ebelskivers
  • Walnut, pear, and blue cheese
  • Marionberry jam and brie
  • Spicy corn ebelskivers
  • Potato and green onion (can be topped with caviar, ketchup, or sour cream)

Anxiously awaiting a package!!! Denmark is often ranked the happiest country in the world- do you think these ebelskivers contribute to that? Which of these ebelskiver combinations do you think sound good!?? Have you had ebelskivers or poffertjes before?

 

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Cauliflower with Brown Butter, Pears, Hazelnuts

November 19, 2013 by 11 Comments

This recipe for Cauliflower with Brown Butter, Pears, Hazelnuts is a but the pear portion ahead of time (the pears will brown so can’t be done in advance). I have been specifically avoiding vegetarian side dishes that bury the vegetable side in cream and cheese- I think I already used my Thanksgiving side allotment of that all on the Butternut Squash Lasagna in Béchamel sauce recipe I covered previously.

Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts

So gratins and casseroles were out. I love roasting cauliflower (well, really roasting any vegetable), and I’ve also made cauliflower into a mash – you can make faux mashed potatoes that way. But I was still looking for something different… and then I found this. This recipe is another preparation of cauliflower which is done on the stovetop  in just 10-15 minutes, and really seems to embody autumn! Bosc pears work well, but you could really use any pear you’d like.

Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts

The original Fine Cooking recipe calls for 8 fresh sage leaves, but since I already used sage in the  Butternut Squash Lasagna and in the Harvest Quinoa with Apples and Walnuts recipe, I decided to season this with  a different herb and used a mix of rosemary and tarragon. Rather than parsley, I had these spicy radish sprouts from Nightlight Farm instead, which I like better than parsley. Yum, microgreens beats parsley any day.

This dish serves 8-10 as a side along with your main protein- be it turkey or whatever you are having for dinner!

Ingredients:
Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts

  • 6 tablespoons butter
  • 1 large head cauliflower, cut into small florets about 3/4 inch wide – about 4 cups worth of florets
  • 1/2 cup toasted and chopped hazelnuts – you can use other nuts also, such as almonds or walnuts
  • 8 fresh sage leaves, thinly sliced crosswise, or I used about 4 springs of tarragon and a teaspoon of rosemary
  • 1 teaspoon salt + to taste
  • 1 teaspoon freshly ground black pepper + to taste
  • 2 large ripe pears, cored and thinly sliced (I know I show 3 pears- but I only used 2, the third was for a few slices for garnish)
  • 2 tablespoons of chopped fresh flat-leaf parsley, or I used about a cup of spicy radish sprouts

Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts

Directions:

    1. In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 teaspoon each of the salt and freshly ground pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more.
      Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts
    2. Remove the pan from the heat. Add the pear slices and parsley. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.
      Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts

Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts
This is the fourth of a series of posts of recipes covering dishes to consider for Thanksgiving. All the recipes in this series will be vegetarian, so you might consider it for a side dish or if you have a vegetarian at your table like I do, be a way to provide something more hearty than the usual sides of rolls, cranberry sauce, mashed potatoes, and green beans. Check out my Recipes Index page for other dishes that I have covered in the past.

Summary of the Vegetarian Thanksgiving Sides Series 2013:

Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts

As a side note check out that star plate that I first bought after college,  mostly because it was on sale and seemed pretty fancy. It also is not dishwasher safe but it would still be several years before I rented my first apartment with a dishwasher. Also not microwave safe but since everything I nuked came in a package from the freezer or in a restaurant leftovers container that wasn’t an issue.  Amazingly I still have the whole set including teacups and saucers,  which is more than I can say about my everyday dining set of stoneware that actually came from Facebook.  When we got married we looked at half a dozen places but could not agree on china so we continue to use a mish mash of dishware.

Do you have fine china or a full set of dishes or are you eclectic like me?

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Classic Cocktails with the Rookery

November 15, 2013 by 6 Comments

The Rookery at Raven & Rose recently has launched a monthly cocktail classes with the men of the Rookery bar, bar director David Shenaut and barman Alan Akwai. This past September, October, November, and for one more class in December, the title of the class is “Essential Classic Cocktails You Can Serve at Home”. I recently attended the November class, which apparently had the largest attendance yet of the series, and David says that next year they plan to change up the theme so that even if you took the classic cocktail class you will want to follow up with another class for further continuing education!

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery

The Essential Classic Cocktails class I attended covered the history, construction and recipes for four vintage cocktails, included samples of the four cocktails, as well as some “fancy snacks” for the $50 class price. Afterward, by showing the recipe notebook after class, you can enjoy a complimentary dessert with an entree purchase at the Raven and Rose restaurant downstairs.

I’m a big fan of the Rookery and David and Alan- I’ve been to the Rookery a couple times for beverages, and also events like Beer with the Bird or one of their several whiskey events (the one I attended was Raven and Rye). I’m not going to repeat my crush on their ability to articulate details of flavors in ingredients and craft combinations that are unique and perfect just for you. Instead, I’m going to recap the Classic Cocktails with the Rookery class for you!

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - Dave Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - Alan

Upon checking in, we were led to our seats which were marked by placecards and there was a punchbowl of an autumnal punch they had whipped up (and as we found out later, just “winged it” with Jameson, apple cider, and spices) to welcome us. We were soon double-fisting it however as the samples of the first drink we would be learning, the Margarita were passed out. I’ve made margaritas before, but Dave and Alan immediately educated everyone on their philosophy of building cocktails Dry – that is, with no ice. By waiting on the ice the drink does not diluted and you can still make changes when you take a stirring straw taste, or wait so you can prep for all your dinner party guests.

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - the starter sample of an autumn punch Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - the next cocktail sample and first recipe we learn is a Margarita

Dave and Alan have a great friendly rapport as they answered questions varying from how long to shake or how they explain how to know whether to shake or stir a drink (answer: citrus, egg, and creme are shaken, drinks that are more boozy are stirred.) Furthermore, they illuminated that the shaking is about aeration, not just a way to mix ingredients. Also, how does Alan make it look so fun to shake? There was also a difference in opinion as Dave would never make more than one serving in a shaker, while Alan realistically says he would.

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - Alan shakes it Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - Dave rims a margarita glass Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - answering questions

The next classic vintage cocktail was the Old Fashioned. After Alan showed us the right glassware, Dave tagged in to talk about making simple syrup and how to not heat the mixture as it loses flavor. Then Alan was back showing us techniques in dashing bitters in different amounts with various flicks, and Dave went on to wax poetic about bitters as well as where he sources his ice (he sources from PDX Ice – I also recognize that ice from Imperial!). Alan brought us back to how stirring is about binding, and how important it is to stir on the edge of the glass and create a whirlpool with no lifting of the spoon to add air. After a good stir the drink should look viscous and feel round.

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - the glass for the Old Fashioned Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai- Alan is dashing some bitters Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai- without a special bottle, bitters pour out quickly Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - Dave loves pdxice Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai- teaching us about stirring right Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai- teaching us about stirring right

We tasted the Old Fashioned 3 ways. After we each had a chance to practice trying to pour a perfect jigger of the cocktail for ourselves, we took a sip of it plain. Next, we broke a lemon peel over it in order to infuse lemon oils. Finally, we added the lemon peel into the drink (our tables’ favorite).

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - the next cocktail sample and second recipe we learn is the Old Fashioned Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - the next cocktail sample and second recipe we learn is the Old Fashioned, this time with lemon peel

Next up was Punch. After being schooled on Oleo Saccharum (“oily sugar”), we were then taught the magic ratio. Although it sounds like a lot of work in making Oleo Saccharum which includes peeling 4 lemons and making hot tea concentrate, it opened up my eyes to how much layering and complexity of flavor you can add just with your selection of the type of tea. Since the base spirit and dilution (juice, wine, soda, water, or sparkling cider or champagne as we sampled in class- the second punch we would soon be sampling used champagne) can also vary, the possibilities are endless, and Dave sagely promised that the Magic Ratio has never failed him.

Also, making punch seems fun since in order to get the right amount of liquid, you will end up having a glass of base spirit and glass of dilution (champagne below!) leftover that Dave encouraged us to have ourselves to loosen us up for our dinner party!

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - Dave takes a glass of bubbly out before pouring the rest in for punch Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - the punchbowl visits us temporarily as Dave tells us we should probably eat Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery, Champagne Punch

After the punch lesson, it was time punch, and for the Fancy Snacks.
Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery, the fancy snacks portion of class Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery, the fancy snacks portion of class Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery, the fancy snacks portion of class Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery, the fancy snacks portion of class Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery, the fancy snacks portion of class Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai at Raven and Rose's the Rookery, the fancy snacks portion of class

The final cocktail was the famous Rookery Irish Coffee, which was a warm, wonderful end to the class before going back out into the night and the rain. If you haven’t had the Irish Coffee here (which uses Spella coffee), you must try it- it’s the best I think in Portland.

Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai - the next final cocktail and my favorite, the Irish Coffee Essential Classic Cocktails, a cocktail class with David Shenault and Alan Akwai of Raven and Rose the Rookery

If you want to find out more about or sign up for upcoming classes, be sure to contact event manager Natalia Toral, at natalia at ravenandrosepdx.com.

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