category Sides

Brussel Sprouts

Brussel Sprouts

Ingredients:

  • 1 1/2 lbs brussel sprouts
  • 1 green apple, sliced very small
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey

Instructions:

Step one: Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil

Step two: Peel off the outermost layer of the brussel sprouts, then cut the bottom off the sprout and cut lengthwise

Step three: In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes

Step four: Place roasted brussel sprouts back in bowl. Add green apple, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve

Story:

Notes: This side goes well with Miso Glazed Sea Bass. Add bacon, pomegranate and feta for a fancier dish.

Nov 22, 2022

Balsamic Mushrooms

Balsamic Mushrooms

Ingredients:

  • 1 lb button mushrooms
  • 1 tablespoon olive oil
  • 3 tablespoons high quality balsamic vinegar
  • 1 tablespoon soy sauce
  • 1/2 chicken broth or water
  • 2 cloves garlic, chopped
  • 1/4 teaspoon dried or fresh thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped parsley

Instructions:

Step One: If mushrooms are large, cut them in half. Small mushrooms leave whole

Step Two: Heat a medium pan with olive oil. Once hot, add the mushrooms. Try to organize the mushrooms in the pan so that one side of each mushroom has contact with the bottom of the pan. This will form a nice color on the mushroom

Step Three: Saute the mushrooms, allowing color to form on the side of the mushrooms. After ten minutes, add the balsamic vinegar, soy sauce and garlic. Stir to combine

Step Four: If the mixture needs more liquid, add chicken broth or water. Scrap the bottom of the pan with a wooden fork to release the flavor. Mix everything up well

Step Five: Add thyme, black pepper and parsley. Give it another mix and serve

Story:

Notes: This side pairs well with steak.

Nov 22, 2022

Miso Mushrooms

Miso Mushrooms

Ingredients:

  • 3 tablespoons olive oil
  • 3 tablespoons butter (use dairy-free butter for a vegan recipe)
  • 1/2 shallot or purple onion
  • 4 cloves garlic
  • 2 cups chunky cut mushrooms, cut the mushrooms in half, then cut those halves in half
  • 2 tablespoons miso paste
  • 1/2 cup beef or chicken broth
  • 1/4 cup whole milk
  • One serrano pepper
  • Parsley

Instructions:

Step one: Heat olive oil in a medium pan for a few minutes. Add the butter

Step two: Add shallots and garlic. Cook until fragrant and translucent

Step three: Add mushrooms. Cook for a few minutes. Add miso paste and chicken or beef broth. Mix everything until combined

Step four: Add milk and cook for roughly 5 minutes

Step five: Add serrano pepper and parsley, mix everything together and serve

Story:

Notes:

Nov 22, 2022

Naan

Naan

Ingredients:

  • 1 1/2 cup unbleached all-purpose flour
  • 3/4 cup unbleached bread flour
  • 1/2 cup + 2 tablespoons warm water
  • 5 tablespoons full fat, plan greek yogurt
  • 2 tablespoons melted butter
  • 1 1/2 teaspoon instant yeast
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt

Optional Ingredients

  • 2 tablespoons melted butter
  • 1/4 cup cilantro
  • 1/4 parmesan cheese
  • 5 large garlic cloves, chopped

Instructions:

Step One: Measure the flour as precisely as you can. Scrape off the excess from the top of the measuring cup.  In a large bowl or the bowl of a stand mixer, combine all the dough ingredients and mix until shaggy. Knead the dough until it’s smooth, bouncy, and slightly tacky

Step Two: Place the dough in a greased bowl, cover, and let it rise until doubled, about 50 to 60 minutes

Step Three: Divide the dough into eight equal pieces. Shape each into a ball, cover, and let rest for 20 minutes

Step Four: While the dough is resting, preheat a cast iron pan over medium-high heat, or an electric griddle to medium-high

Step Five: On a lightly floured surface, hand stretch or use a rolling pin to roll each ball into a 6” round or 7″ oblong, for thicker naan; or an 8″ round or 10” oblong, for thinner naan. Keep the other pieces covered while working

Step Six: Once the pan or griddle is hot, cook the naan for 30 to 40 seconds, until bubbles form on the top side and the underside browns. Flip it over to brown the other side for 40 to 50 seconds, checking regularly to ensure doneness

Step Seven: Remove the bread from the pan, and brush with melted ghee or butter. Sprinkle with seeds and cilantro, if desired. Repeat with the remaining pieces of dough. Keep the finished naan in a warm oven (200°F), or wrap in foil until ready to serve

Step Eight: Add optional ingredients. My favorite is garlic, parmesan and cilantro

Step Nine: Store naan, well wrapped, at room temperature for two days; freeze for longer storage

Story:

Notes: Serve this along with Indian Chicken Curry for a complete meal.

Nov 22, 2022