Tuesday, November 18, 2008
Maple–Glazed Brussels Sprouts with Chestnuts – Serves 8
Roasted Butternut Squash with Garlic and Sage – Serves 8
November 18, 2008
In your basket
Beets
Potatoes
Carrots
Turnips
Celeriac
Garlic
Carnival Winter Squash
Brussels Sprouts
Sage
Bosc Pears, Fuji, Cortland and Winesap Apples
Life is always so busy for me that even though I’ve been working on Thanksgiving recipes for my website and for Magazine features for a while now, it didn’t hit me until yesterday that Thanksgiving is actually NEXT WEEK! I cannot believe it is already here! It’s really time to plan my own menu and get things organized… The last thing I want is to be rushing like a mad person at the last minute!
The veggies in the basket of course are going to shape the menu. And there is so much to choose from! I can hardly wait…
Here are two of my favorite recipes for Brussels sprouts and for winter squash. For an entire Thanksgiving menu (12 recipes!) you can go to my website foodandstyle.com
Happy Thanksgiving and bon appétit!
To subscribe to Viviane’s monthly newsletter click here
Beets
Potatoes
Carrots
Turnips
Celeriac
Garlic
Carnival Winter Squash
Brussels Sprouts
Sage
Bosc Pears, Fuji, Cortland and Winesap Apples
Life is always so busy for me that even though I’ve been working on Thanksgiving recipes for my website and for Magazine features for a while now, it didn’t hit me until yesterday that Thanksgiving is actually NEXT WEEK! I cannot believe it is already here! It’s really time to plan my own menu and get things organized… The last thing I want is to be rushing like a mad person at the last minute!
The veggies in the basket of course are going to shape the menu. And there is so much to choose from! I can hardly wait…
Here are two of my favorite recipes for Brussels sprouts and for winter squash. For an entire Thanksgiving menu (12 recipes!) you can go to my website foodandstyle.com
Happy Thanksgiving and bon appétit!
To subscribe to Viviane’s monthly newsletter click here
Maple–Glazed Brussels Sprouts with Chestnuts – Serves 81 tablespoon sea salt for the blanching water
2 lbs Brussels Sprouts – ends trimmed and cut in half
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
6 oz roasted chestnuts in jars – broken in 1/2” pieces (use your fingers)
3 large shallots – skinned, quartered and finely sliced
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste
Step 1: Fill a large bowl with cold water and several ice cubes.
Step 2: Fill a medium pot with water and bring to a boil. Add the salt and blanch the Brussels sprouts for 4 minutes until tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels. Once dry, transfer to a bowl and set aside.
Cook’s note: The Brussels sprouts can be blanched up to 1 day ahead. Place in a Tupperware and refrigerate until ready to use.
Step 3: Heat a large heavy-bottom skillet over high heat. Add the butter, olive oil and maple syrup. As soon as the butter is melted, add the Brussels sprouts and chestnuts and toss. Sauté for 4 to 5 minutes until golden-brown, tossing only occasionally. Add the shallots, toss again and sauté for 1 to 2 minutes until shallots have softened. Sprinkle with salt and pepper, remove from heat and serve immediately.
2 lbs Brussels Sprouts – ends trimmed and cut in half
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
6 oz roasted chestnuts in jars – broken in 1/2” pieces (use your fingers)
3 large shallots – skinned, quartered and finely sliced
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste
Step 1: Fill a large bowl with cold water and several ice cubes.
Step 2: Fill a medium pot with water and bring to a boil. Add the salt and blanch the Brussels sprouts for 4 minutes until tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels. Once dry, transfer to a bowl and set aside.
Cook’s note: The Brussels sprouts can be blanched up to 1 day ahead. Place in a Tupperware and refrigerate until ready to use.
Step 3: Heat a large heavy-bottom skillet over high heat. Add the butter, olive oil and maple syrup. As soon as the butter is melted, add the Brussels sprouts and chestnuts and toss. Sauté for 4 to 5 minutes until golden-brown, tossing only occasionally. Add the shallots, toss again and sauté for 1 to 2 minutes until shallots have softened. Sprinkle with salt and pepper, remove from heat and serve immediately.
Roasted Butternut Squash with Garlic and Sage – Serves 82 medium butternut squash (about 4 lbs) – peeled (use vegetable hand peeler), seeded scooped out and cut in 1/2” x 3” slices
2 small bunches fresh sage – leaves removed from stems
16 large garlic cloves – unpeeled and left whole
1 teaspoon sea salt or to taste
freshly ground black pepper to taste
6 tablespoons extra virgin olive oil
Preheat oven to 475ºF.
Step 1: Place the butternut squash slices in a non-stick jellyroll pan large enough to hold the ingredients in a single layer (alternatively use 2 pans). Add the sage, garlic, salt and pepper to taste. Drizzle with the olive oil and toss well. Arrange slices in a singe layer and bake for 20 minutes.
Step 2: Remove from oven, carefully flip each slice so as not to break them. Return to oven and bake for 10 to 15 minutes, until golden-brown. Remove garlic cloves and save for another use. Serve the roasted squash with the sage leaves.
Cook’s note: The squash can be sliced up to 24 hours ahead and refrigerated in Ziplock bags. Bake up to 6 hours ahead and re-heat at 475ºF for 5 to 6 minutes until hot.
© 2008 viviane bauquet farre – food & style NY LLC
2 small bunches fresh sage – leaves removed from stems
16 large garlic cloves – unpeeled and left whole
1 teaspoon sea salt or to taste
freshly ground black pepper to taste
6 tablespoons extra virgin olive oil
Preheat oven to 475ºF.
Step 1: Place the butternut squash slices in a non-stick jellyroll pan large enough to hold the ingredients in a single layer (alternatively use 2 pans). Add the sage, garlic, salt and pepper to taste. Drizzle with the olive oil and toss well. Arrange slices in a singe layer and bake for 20 minutes.
Step 2: Remove from oven, carefully flip each slice so as not to break them. Return to oven and bake for 10 to 15 minutes, until golden-brown. Remove garlic cloves and save for another use. Serve the roasted squash with the sage leaves.
Cook’s note: The squash can be sliced up to 24 hours ahead and refrigerated in Ziplock bags. Bake up to 6 hours ahead and re-heat at 475ºF for 5 to 6 minutes until hot.
© 2008 viviane bauquet farre – food & style NY LLC
Posted by viviane Bauquet Farre at 12:18 PM
Monday, November 03, 2008
Celeriac and Apple Salad with Baby Watercress and Meyer Lemon-Shallot Vinaigrette – Serves 4
November 3, 2008
In your basket
Baby Bear Pie Pumpkins
Butternut Squash
Broccoli
Carrots
Purple Top Turnips
Red Russian Kale
Shallots
Sage
Sweet Potatoes
Turnips
Bosc Pears, Fuji, Mutsu, Golden Delicious, Winesap Apples
Did you get your Celeriac root last week? Is it still sitting in your refrigerator? Perhaps when you got it you thought to yourself: “What on earth is this? And how can anything so peculiar taste good? Well, I’ve got good news! Celeriac might be a bit of an ugly root, but it has a very tender flesh once cooked and a beautiful, mellow flavor. I simply adore this veggie!!!
This week, I’ll focus on this humble root and share two of my favorite recipes. The first one, a celeriac and apple salad with baby watercress and lemon-shallot vinaigrette is absolutely elegant! I recommend using a mandoline or a very fine shredder to julienne the root because when eaten raw, it can be a bit tough! You will also be able to use those crunchy, golden delicious apples in this salad and your shallots… and although Meyer lemon season has not started yet, you can substitute regular lemon (see notes in the recipe). BTW, If you want to learn about Meyer lemons you can read an article I wrote about this magnificent fruit by clicking here.
As for cooking the root, I have a great video for a celeriac velouté. The cooking process turns this otherwise tough root into the most delicate and silky smooth soup. Here too, lemon finds its way in the recipe, but this time I only use the zest, sautéed until crisp. It’s a perfect pairing!
Enjoy your adventures with that unusual vegetable and peak at the previous Blog entries for recipes with the other goodies that came in your basket.
Happy cooking and bon appétit!
To subscribe to Viviane’s monthly newsletter with new recipes and videos go to foodandstyle.com
Baby Bear Pie Pumpkins
Butternut Squash
Broccoli
Carrots
Purple Top Turnips
Red Russian Kale
Shallots
Sage
Sweet Potatoes
Turnips
Bosc Pears, Fuji, Mutsu, Golden Delicious, Winesap Apples
Did you get your Celeriac root last week? Is it still sitting in your refrigerator? Perhaps when you got it you thought to yourself: “What on earth is this? And how can anything so peculiar taste good? Well, I’ve got good news! Celeriac might be a bit of an ugly root, but it has a very tender flesh once cooked and a beautiful, mellow flavor. I simply adore this veggie!!!
This week, I’ll focus on this humble root and share two of my favorite recipes. The first one, a celeriac and apple salad with baby watercress and lemon-shallot vinaigrette is absolutely elegant! I recommend using a mandoline or a very fine shredder to julienne the root because when eaten raw, it can be a bit tough! You will also be able to use those crunchy, golden delicious apples in this salad and your shallots… and although Meyer lemon season has not started yet, you can substitute regular lemon (see notes in the recipe). BTW, If you want to learn about Meyer lemons you can read an article I wrote about this magnificent fruit by clicking here.
As for cooking the root, I have a great video for a celeriac velouté. The cooking process turns this otherwise tough root into the most delicate and silky smooth soup. Here too, lemon finds its way in the recipe, but this time I only use the zest, sautéed until crisp. It’s a perfect pairing!
Enjoy your adventures with that unusual vegetable and peak at the previous Blog entries for recipes with the other goodies that came in your basket.
Happy cooking and bon appétit!
To subscribe to Viviane’s monthly newsletter with new recipes and videos go to foodandstyle.com
Celeriac and Apple Salad with Baby Watercress and Meyer Lemon-Shallot Vinaigrette – Serves 4For the vinaigrette
1/2 teaspoon finely grated Meyer lemon zest (or regular lemon zest) – use microplane grater
2 tablespoons Meyer lemon juice (or 1 1/2 tablespoons regular lemon juice)
1/2 teaspoon maple syrup or honey
1/2 shallot – skinned and finely chopped
2 teaspoons finely chopped fresh dill
4 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
freshly ground black pepper to taste
For the salad
1 small celeriac bulb (also called celery root), about 6 oz – peeled
1 Golden Delicious apple – halved and cored
1 small bunch hydroponic watercress – stalks trimmed
1/4 cup pine nuts – toasted
freshly ground black pepper to taste as garnish
Step 1: To make the vinaigrette – place the zest, lemon juice, maple syrup, shallot, dill, oil, salt and pepper in a small bowl. Whisk until well blended and set aside.
Step 2: Using a mandoline, cut the celeriac in julienne slices (matchstick size) and place in a large bowl. Do the same with the apple. Toss the julienned apple and celeriac with half the vinaigrette.
Step 3: Place a few watercress leaves in the center of each plate. Top with a small mound of celeriac/apple mixture. Drizzle with the balance of the vinaigrette, garnish with the pine nuts and freshly ground pepper to taste. Serve immediately.
Cook’s note: To toast the pine nuts, place in a small skillet over medium-high heat and stir until lightly golden, for 2 to 3 minutes.
1/2 teaspoon finely grated Meyer lemon zest (or regular lemon zest) – use microplane grater
2 tablespoons Meyer lemon juice (or 1 1/2 tablespoons regular lemon juice)
1/2 teaspoon maple syrup or honey
1/2 shallot – skinned and finely chopped
2 teaspoons finely chopped fresh dill
4 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
freshly ground black pepper to taste
For the salad
1 small celeriac bulb (also called celery root), about 6 oz – peeled
1 Golden Delicious apple – halved and cored
1 small bunch hydroponic watercress – stalks trimmed
1/4 cup pine nuts – toasted
freshly ground black pepper to taste as garnish
Step 1: To make the vinaigrette – place the zest, lemon juice, maple syrup, shallot, dill, oil, salt and pepper in a small bowl. Whisk until well blended and set aside.
Step 2: Using a mandoline, cut the celeriac in julienne slices (matchstick size) and place in a large bowl. Do the same with the apple. Toss the julienned apple and celeriac with half the vinaigrette.
Step 3: Place a few watercress leaves in the center of each plate. Top with a small mound of celeriac/apple mixture. Drizzle with the balance of the vinaigrette, garnish with the pine nuts and freshly ground pepper to taste. Serve immediately.
Cook’s note: To toast the pine nuts, place in a small skillet over medium-high heat and stir until lightly golden, for 2 to 3 minutes.
Celeriac Velouté with Crispy Lemon Zest – Serves 6
For the soup
3 tablespoons extra virgin olive oil
4 medium shallots – skinned, quartered and finely sliced
2 large garlic cloves – skinned and finely chopped
1/2 cup dry white wine
8 oz white potato (about 1 medium) – peeled and cut in 1” cubes
1 1/2 lbs celeriac (or celery root), pick smaller roots – peeled and cut in 1” cubes
3 1/2 to 4 cups spring water (or filtered water)
2 cups vegetable broth in cartons
1 1/4 teaspoons sea salt or to taste
freshly ground black pepper to taste
For the crispy lemon zest
2 tablespoons extra virgin olive oil
2 lemons peeled with a vegetable hand-peeler – zest cut in 1/16” julienne slices
lemon infused oil as garnish
Step 1: Heat a medium heavy-bottomed soup pot at medium-high heat. Add the olive oil and shallots, stir well and sauté for 2 minutes, until softened. Add the garlic and wine. Stir and continue to sauté for 2 to 3 minutes, until the wine has completely evaporated and reduced to a syrupy sauce. Add the potato and celeriac cubes, 3 1/2 cups of water, broth, salt and pepper to taste. Bring to a boil. Once the soup is boiling, reduce heat to medium to medium-low, cover the pot and slow simmer for 25 to 30 minutes until the celeriac is very tender.
Step 2: For the crispy lemon zest – heat a small frying pan to medium-high heat. Add the olive oil and julienned lemon zest. Sauté for 2 to 3 minutes until zest is crispy and light brown, tossing constantly. Drain on paper towel and set aside until ready to use.
Step 3: Purée the soup with a stick blender or food processor until very smooth, 2 to 3 minutes. Thin with the balance of the spring water to the desired consistency. Taste and season with salt and pepper if needed and remove from heat.
Step 4: Ladle the soup is soup bowls. Garnish with a spoonful of lemon infused oil and a few crispy lemon zest and serve immediately.
© 2008 viviane bauquet farre – food & style NY LLC
For the soup
3 tablespoons extra virgin olive oil
4 medium shallots – skinned, quartered and finely sliced
2 large garlic cloves – skinned and finely chopped
1/2 cup dry white wine
8 oz white potato (about 1 medium) – peeled and cut in 1” cubes
1 1/2 lbs celeriac (or celery root), pick smaller roots – peeled and cut in 1” cubes
3 1/2 to 4 cups spring water (or filtered water)
2 cups vegetable broth in cartons
1 1/4 teaspoons sea salt or to taste
freshly ground black pepper to taste
For the crispy lemon zest
2 tablespoons extra virgin olive oil
2 lemons peeled with a vegetable hand-peeler – zest cut in 1/16” julienne slices
lemon infused oil as garnish
Step 1: Heat a medium heavy-bottomed soup pot at medium-high heat. Add the olive oil and shallots, stir well and sauté for 2 minutes, until softened. Add the garlic and wine. Stir and continue to sauté for 2 to 3 minutes, until the wine has completely evaporated and reduced to a syrupy sauce. Add the potato and celeriac cubes, 3 1/2 cups of water, broth, salt and pepper to taste. Bring to a boil. Once the soup is boiling, reduce heat to medium to medium-low, cover the pot and slow simmer for 25 to 30 minutes until the celeriac is very tender.
Step 2: For the crispy lemon zest – heat a small frying pan to medium-high heat. Add the olive oil and julienned lemon zest. Sauté for 2 to 3 minutes until zest is crispy and light brown, tossing constantly. Drain on paper towel and set aside until ready to use.
Step 3: Purée the soup with a stick blender or food processor until very smooth, 2 to 3 minutes. Thin with the balance of the spring water to the desired consistency. Taste and season with salt and pepper if needed and remove from heat.
Step 4: Ladle the soup is soup bowls. Garnish with a spoonful of lemon infused oil and a few crispy lemon zest and serve immediately.
© 2008 viviane bauquet farre – food & style NY LLC
Posted by viviane Bauquet Farre at 4:58 PM
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