Category: Winter

maple syrup roasted brussels sprouts

2/26/2018

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food service version

Yield: about 100 taste test size servings
Ingredients:

5.5 lbs. brussels sprouts
1 1/3 cup olive oil
1 Tbsp. + 1 tsp. sea salt
1 1/4 tsp. black pepper
2/3 cup maple syrup

Directions:

Preheat the oven to 375 degrees.
To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After an additional 10 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
Continue to roast the brussels sprouts for about 10 more minutes, or until they are fork tender (about 35 minutes total roasting time).
Toss the roasted brussels sprouts with the hazelnuts and devour!

home version

Yield: 6 servings, as a side dish
Ingredients:

1 lb. brussels sprouts
1/4 cup olive oil
3/4 tsp. sea salt
1/4 tsp. black pepper
2 Tbsp. maple syrup

Directions:

Preheat the oven to 375 degrees.
To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After an additional 15 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
Toss the roasted brussels sprouts with the hazelnuts and devour!

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Red & green cabbage salad with thai-style fresh herb dressing

1/30/2018

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Yield: 4-6 servings
Ingredients:

4-5 cups finely sliced or shredded red cabbage
4-5 cups finely sliced or shredded green cabbage
1/2 cup slivered green onions

Dressing:

2 tsp. minced garlic, pressed to a paste
1 hot chili (Thai, jalepeno, etc.), seeded and minced
3 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. tahini
2 Tbsp. olive oil
2 Tbsp. toasted sesame oil
2 Tbsp. each of chopped fresh mint, cilantro, and basil

Directions:

Combine cabbages and green onions in large bowl
Combine all dressing ingredients in a smaller bowl.
Toss as much dressing as you like with the cabbage.
Serve immediately or chill for 1/2 hour.

Adapted from: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

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easy sauerkraut

1/30/2018

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Yield: 1 to 1 1/2 quarts
Ingredients:

1 medium head green cabbage (about 3 pounds)
1 1/2 tablespoons kosher salt
1 tablespoon caraway seeds (optional, for flavor)

Directions:

Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands (you might want to wear gloves for this). Gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into a large jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip a smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.
Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate.
While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating.
Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.

Adapted from: The Kitchn

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quick-Pickled red cabbage

1/30/2018

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Yield: 4-6 as a side dish

Ingredients:

1/2 medium head red cabbage
1 cup water
1/2 cup apple cider vinegar
1/2 cup red wine vinegar
2 teaspoons sugar
2 cloves garlic, smashed
2 dried bay leaves
2 teaspoons caraway seeds (optional)
1 teaspoon salt
black pepper

Directions:

Make at least 4 hours before serving
Slice cabbage in half, then in quarters. Remove the core. Shred cabbage finely with a mandolin slicer or very sharp knife. Place in a large glass bowl or jar.
Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the smashed cloves, bay leaves, caraway seeds (if using), salt, and a good grind of black pepper. Pour over the cabbage. Seal or tightly cover the jar/bowl and let sit on the counter for 3-4 hours. Stir then seal and place in the fridge until chilled (at least 1 hour).
Stir before serving and be sure to not grab any of the garlic cloves as you serve.

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maple syrup roasted brussels sprouts

food service version

home version

Red & green cabbage salad with thai-style fresh herb dressing

easy sauerkraut

quick-Pickled red cabbage

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