Archive for November, 2010
Shredded Brussel Sprout, Gruyere and Sausage Sandwich
Posted by: · Nov 18 2010 · Comments
I love the color and rich taste of Brussels sprouts. This dish is great for a weekend lunch or an easy work week dinner.
Ingredients:
- 2 Tablespoon Olive Oil
- 2 cups chopped Brussels sprouts
- 1 pound sweet Italian sausage
- 1 cup cherry tomatoes
- ½ cup water
- 1 teaspoon kosher salt
- 2 tablespoons pine nuts
- ¼ cup shredded Gruyere cheese
- One loaf ciabatta bread
Instructions:
Heat olive oil in a large non stick sauté pan over medium/high heat. Add sausage and stir frequently with a wooden spoon. Be certain to break up clumps. Continue cooking until browned, about 10 minutes. Set aside.
Heat remaining tablespoon of oil in a sauté pan over medium heat. Add tomatoes. Cook until slightly browned. Add water, Brussels sprouts and salt. Continue cooking and stirring until tomatoes break open and form a sauce, about 5 minutes. Add pine nuts.
Pour tomato mixture over sausage and incorporate.
Heat oven broiler. Spoon sausage mixture onto bread and sprinkle with cheese. Place on a cookie sheet and broil until cheese is just melted and bread begins to brown. Remove from oven and enjoy!
Scallops on Falafel Cakes
Posted by: · Nov 18 2010 · Comments
I had falafel mix hanging around my cupboard for some time and decided to put it to use. The course texture of the falafel serves as a lovely base for the creamy and soft scallops.
Ingredients:
-1 pound large sea scallops
- 2 tablespoons chopped parsley
- 1 cup dry white wine
- 2 large shallots, chopped
- 3 tablespoons butter
- 1 cup all purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- Dash of cream
- Store bought falafel mix
Instructions:
Falafel Cakes
Pre-heat oven to 400°. Follow falafel mix directions for preparation. Most falafel mixes will result in dough- like mixture that is easily molded. Roll falafel into plum size balls and press down with a spatula to form a 1 inch thick disk. Cook for 10 minutes or until browned.
Scallops
Combine flour, salt and white pepper in a shallow bowl. Dust each scallop with flour mixture.
Melt 2 tablespoons butter in a large non-stick sauté pan over medium-high heat. Add scallops to pan. Brown scallops on each side, about 2 minutes per side. Add an additional 1 tablespoon of butter, followed by shallots and parsley. Cook for 1 minute, until shallots begin to soften. Add wine and cook until wine is reduced by half. Add a dash of cream and serve over falafel cakes.
Goat Cheese Burgers
Posted by: · Nov 11 2010 · Comments
My husband played an influential role in this recipe. In a monumental change of events, he actually cooked when I was out of town and decided to incorporate the onion into the burger. I will take credit for the rest.
Ingredients:
- 1 LB Ground Beef – 20/80
- 4-6 ounces goat cheese ** You can either purchase goat cheese with herbs or buy plain goat cheese and mix in your favorite herbs and flavors. I suggest using thyme, garlic and chive.
- Truffle oil
- 1 teaspoon kosher salt
- Dash of pepper
- ½ cup finely chopped yellow onion
- Tomatoes
- Mixed greens
- 6 fresh onion roles
- 1 tablepsoon butter
Instructions:
Heat grill to medium-high heat.
Combine onion, ground beef, truffle oil, salt and pepper in a large bowl. Mix with hands and form into palm size patties. Grill patties for 3-4 minutes per side for medium-rare, flipping once. Place goat cheese on patties in the last minute of cooking.
Meanwhile, brush buns with butter and place on grill. Cook until golden brown, give or take one minute. Assemble burgers with lettuce, tomato and dig in!
