A passion for food + fashion

Posts Tagged ‘Brussels sprouts’

Best in Side Show

In Food on November 25, 2017 at 1:11 pm

IMG_2223

With another fantastic Thanksgiving in the books, it occurs to me that the best sides from Thursday’s meal would be just as welcome at a holiday table with Prime Rib. My friend Elisha shared a snap from her Thanksgiving table, one to which turkey was not invited—in its place a perfectly prepared Prime Rib from Harvey’s Guss.

IMG_2234.JPG

Prime Rib is what my family has served for Christmas dinner for generations. And so of course I immediately zoned in on the touch of genius that her husband Jason’s bacon-wrapped asparagus brings to the party. Add to that my favorite Persian-inspired cranberry sauce with pomegranate molasses and mint, grilled Brussels sprouts, mashed potatoes, and an Italian bread and sausage stuffing (made with sage sausage from Gwen’s butcher shop), and we’re ready to relive Thanksgiving’s greatest hits come Christmas dinner. There is little I love more than family traditions, especially those shared around the table. What are your favorites?

Perfect Prime Rib & Yorkies

In Food, Recipes on December 31, 2011 at 5:48 pm

We’ve just returned from a Wifi-free week in the mountains, but I wanted to get in a quick post about Christmas dinner under the wire before the New Year. Although I’ve happily eaten pretty much the same Christmas dinner every year of my life, this year the venue (but not the menu) changed! It was our first time hosting. My husband picked up a nine-pound, four-rib roast of prime dry-aged beef from Harvey Gussman at Harvey’s Guss Meats. Ladies and gentlemen, Harvey Gussman is a man who knows his way around a rib roast.

L.A.'s king of prime rib, Harvey Gussman (photo via harveygussmeat.com)

Harvey sells restaurant quality roasts, and his method for cooking is second to none. Per Harvey, take roast out of the fridge two hours before you plan to put it in the oven. Wet down two cups of kosher salt, drain the salt and then pack it on the fat side of the roast.

Preheat the oven to 475 degrees. Put the roast in at 475 for 15 minutes, and drop heat down to 350 degrees and continue roasting for about two hours, or until meat thermometer registers 125 for medium rare. Allow to sit for 30 minutes, during which time internal temperature will rise 10 degrees.

While the roast was resting, I used the drippings to make these perfect little Yorkshire Puddings from an old favorite Gourmet recipe.

The trick is to make the batter earlier in the day to ensure that it has plenty of time to chill in the fridge before meeting its fate with the hot drippings.

These we served along with Brussels Sprouts with Fennel, Shallots and Walnuts, my grandmother’s horseradish cream and my dad’s perfect mashed potatoes. And I’m ready to do it all over again. Happy New Year’s!

A Little Thanksgiving Something on the Side

In Drink, Food on November 15, 2011 at 9:35 am

This year—more than most—Thanksgiving’s pending arrival has caught me completely by surprise. Perhaps that’s because for the first time in over a decade I won’t be cooking, or at least I won’t be cooking the main event. I’ve been asked to bring a side dish—so I’m bringing two. My friends Vanessa’s excellent Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs and Nicki’s favorite Cauliflower and Brussels Sprouts Gratin with Pine Nut Bread Crumb Topping were standouts last month at our cooking club. We all made our favorite Thanksgiving side dishes and while I would be hard-pressed to pick a favorite from the lineup, these two were particular show stoppers.

Photo by Tim Morris via bonappetit.com

Photo by Elinor Carucci via bonappetit.com

Looking back through the archives, I thought I’d share a few other ideas from Thanksgivings past. And would love to hear what you’ll be bringing to the table this year. Something tells me I’ll be back in the kitchen next year and really, when it comes to my favorite meal of the year, it’s never too early to start planning…

I LOVE these Pearl Onions Glazed in Port with Bay Leaves. They provide a nice bright note to some of the heavier flavors on the Thanksgiving table.

My go-to and totally decadent Escarole Cornbread Stuffing—rich with prosciutto, fresh ricotta, parm and wild rice. What’s great about this is that it’s all prepared stove top so you’re not fighting for oven space, and then you stick it in the oven for a few minutes to melt the parm just after you’ve taken the turkey out to rest.

This is my all-time favorite Brussels sprouts recipe that’s rich with butter, shallots and fennel—from my friend Carolynn (who cowrote Nancy Silverton’s latest book, The Mozza Cookbook). I’ve made this for the past 10 or so Thanksgivings, so I’m taking a break this year and making the Cauliflower Brussels Sprouts Gratin (which is epic).

And for heaven’s sake, let’s not forget about cocktails! This Champagne Pomegranate Punch is probably the most-requested recipe in my arsenal. I blogged about it last year over on Herman Miller’s LIFEWORK blog. For recipe, click HERE.

Brussels Sprouts with Fennel, Shallots and Walnuts

In Food, Recipes on November 20, 2009 at 9:30 am

Okay, so apologies for the less-than-beguiling iPhone snap of last year’s Brussels sprouts (the photographer had perhaps been over-served in the Champagne dept). But trust me, they are just INCREDIBLE and will make a lover out of any Brussels sprouts skeptic. This recipe comes from my friend Carolynn, and we’ve served it for the past eight years at Thanksgiving dinner.

Brussels Sprouts With Fennel, Shallots and Walnuts

Serves 8

6 tablespoons unsalted butter

1 1/2 cups shallots, thinly sliced

2 small fennel bulbs, julienned

2 tablespoons sugar

2 pounds Brussels sprouts, trimmed and cut in half lengthwise

1 1/2 cups chicken stock

2 tablespoons walnut oil

2 tablespoons fennel greens, chopped

Kosher salt, to taste

Freshly ground black pepper, to taste

1 cup walnut halves, toasted

Melt butter in large saute pan. Add onions, fennel and sugar and saute until golden. Add Brussels sprouts and chicken stock and bring to boil. Reduce heat, cover and simmer until Brussels sprouts are tender, about 10 minutes (depending on size of sprouts). Add walnut oil and fennel greens. Simmer, uncovered, for 7-10 minutes. Season to taste with salt and pepper. To serve, toss with walnuts.