Author: Dana & Nancy

Dana & Nancy are part of a food-loving family of four living in northern Westchester County, New York.
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Shredded Brussels Sprouts Salad with Maple-Balsamic Vinaigrette

 

Recipe adapted from Home Is Where the Boat Is

Salad Ingredients:
1 pound Brussels sprouts
1/2 cup roughly chopped pecans
1/2 cup dried cranberries
1/3 cup crumbled blue cheese
6 slices Maple Bacon, cooked and crumbled
1 avocado, diced

Dressing Ingredients:
1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup (use real Maple syrup)
Kosher salt and freshly ground black pepper

Directions:

Cook bacon until crispy. Drain on paper towels; crumble and set aside.

Rinse Brussels sprouts and slice off the tough woody stems. Remove any bruised or dried-out outer leaves. Shred the sprouts using a food processor fitted with a slicing blade, mandolin or knife. Separate the layers into distinct shreds.

To toast pecans: Heat a skillet on medium-high heat. When pan is hot, add a single layer of nuts. Watch closely and stir frequently with a spatula until the nuts turn golden brown, about 15 minutes. Remove from heat and spread out on a plate to cool to room temperature.

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Add pecans, cranberries, blue cheese, avocado and bacon to the shredded Brussels sprouts. Pour the dressing over salad and toss until all of the ingredients are coated. Serve immediately.

 

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Pastetli

Recipe adapted from about.ch

Ingredients for 6 persons:

  • 450 g (1 pound) puff-paste
  • 2 tablespoons margarine or butter
  • 1 shallot, hacked
  • 1 clove of garlic, pressed
  • 800 g (1.75 pounds) small mushrooms, cut into four pieces each
  • 1 dl (3.4 fl. ounces) white wine
  • 180 g (6.3 ounces) half and half
  • 1 dl (3.4 fl. ounces) sour cream
  • 1 teaspoon curry
  • 1 tablespoon worcestershire sauce
  • ½ teaspoon paprika, a small amount of nutmeg and cayenne pepper
  • salt or spices

Preparation:

  1. Bake 6 large heart-shaped pies made out of the puff-paste for about 15 to 20 minutes
  2. Heat margarine or butter in a pot
  3. Add shallot and clove of garlic, stew
  4. Add white wine and mushrooms, mix, cover and cook for about 5 minutes
  5. Increase heat, cook in open pot until half of the fluid has gone
  6. Add half and half and cream
  7. Add curry, worcestershire sauce, paprika, nutmeg, pepper and salt
  8. Distribute the filling into the heated pies, serve immediately

Hints: You may replace part of the mushrooms with small pieces of veal.
You may want to prepare the pies in advance, but they have to be heated in the oven before the filling gets added.

**Note – we added chicken to this dish. 

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Chorizo and Tater Tot Stuffed Poblanos with Chipotle Cream

Recipe from Climbing Grier Mountain

Ingredients:

for the poblanos:
4 poblano peppers, sliced lengthwise, (seeds discarded)
1/2 bag favorite frozen tater tots, cooked according to package directions
1 tablespoon olive oil
1/2 pound ground chorizo
1/2 yellow small onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
2 1/2 cups Monterrey jack cheese, shredded
Cilantro, garnish
Salt and pepper to taste

for the chipotle cream:
1 cup sour cream
1 tablespoon chipotle in adobo sauce

Directions:
for the poblanos:
Preheat oven to 400 degrees.

Place peppers on a baking sheet, skin side down and bake for 5 minutes to help soften. Remove from oven and set aside.

In a medium skillet preheated to medium-high heat, add the olive oil. Next, add the chorizo and begin to brown for a couple of minutes. Then add the onion, red pepper, green pepper, and salt & pepper. Cook for about 5 minutes until the chorizo has cooked through and the vegetables have softened.

Next, take about 4 to 5 tater tots and nestle them inside the poblano peppers. Spoon some of the chorizo mixture over the top. Sprinkle tops with cheese…I always add a lot! Bake for about 15 to 20 minutes or until golden brown. Serve with chipotle cream drizzled on top and cilantro.

for the chipotle cream:
Mix together sour cream and adobo sauce. Set in fridge for at least 30 minutes or until flavors have combined.