Had a whole lotta veg from the farmers. So I whipped up some old favorites with a new one.
A quick note about the magical Momofuku Roasted Brussels Sprouts: I make these all the time. I have made the rice krispie topping once, and it was good, but you can certainly throw this dish together without it and be blissfully happy.
Just noticed that this is my 100th post. Wawaweewa!
Roasted Brussels Sprouts (David Chang, Momofuku)
For brussels sprouts:
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 3 tablespoons canola oil
- 2 tablespoons unsalted butter
- 1/4 cup Asian fish sauce (preferably Tiparos brand)
- 1/4 cup water
- 1/4 cup sugar
- 3 tablespoons finely chopped mint
- 2 tablespoons finely chopped cilantro stems
- 1 garlic clove, minced
- 1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
For puffed rice:
- 1/2 cup crisp rice cereal such as Rice Krispies
- 1/4 teaspoon canola oil
- 1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
- Garnish: cilantro sprigs; torn mint leaves; chopped scallions
Roast brussels sprouts:
Preheat oven to 450°F with rack in upper third.
Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
Stir together all dressing ingredients until sugar has dissolved.
Make puffed rice while sprouts roast:
Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.
Braised Kale (John Besh)
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, very finely chopped
- 1 1/2 cups chicken stock or low-sodium broth
- 3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
- Salt and freshly ground pepper
- In a very large soup pot, heat the olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 30 seconds. Add the chicken stock, then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.
- Remove the lid and cook until the liquid has evaporated, about 3 minutes longer. Transfer to a bowl and serve.
Polenta (Cookus Interruptus)
- 2 cups chicken or vegetable stock
- 3 cups water
- 1 teaspoon salt
- 1 tablespoon + 1-2 teaspoons extra-virgin olive oil or butter
- 1 cup polenta or corn grits
- 4-6 tablespoons asiago or pecorino cheese
- 1/2 cup fresh corn kernels
- Extra virgin olive oil
Bring stock and water to boil in a heavy stock pot. Add salt and 1 tablespoon oil or butter. Slowly add polenta, stirring continuously with a whisk. Turn heat to low and continue stirring in a clockwise motion with a wooden spoon for 30-40 minutes, adjusting heat to maintain a soft puckering of the polenta. The goal is a smooth and thick polenta that looks creamy, grains are less individual.
Stir in the cheese and corn kernels a few minutes before you pour out the polenta. Lightly oil a pie plate or 8×8 baking dish. Pour polenta into pan and smooth the top. Polenta must be completely cooled to set properly. This will take about 45 minutes to an hour (depending on the room temperature).
Serve polenta at room temperature or re-heated. To re-heat, preheat broiler. Brush top of polenta with a little olive oil and broil 3 minutes. This re-heat may also be done on a grill (yum).
Preparation time: 50 minutes plus cooling time
Makes 8 slices
Sauteed Green Beans with Shallots
No real recipe, but since it’s in the picture: just sauteed in olive oil with shallots, salt, pepper, and red chile pepper flakes.