Brussels are back

Recently I stopped by Banana Republic for an event they were having to launch their “Desk to Dinner” line of clothing in partnership with Bon Appetit magazine. The major draw was that Susan Feniger and Mary Sue Miliken would be there, feeding and greeting the people. I was excited because that week Susan Feniger’s new Street Food cookbook was to hit the shelves, and while I’ve been trying not to buy cookbooks, this was one I needed to have.

Lucky me! Got to meet both SF and MSM and they each autographed a free (?!?! I would have paid for it) cookbook for me: Street Food and Mesa Mexicana. Plus tasty bites?! The best trip to Banana Republic ever.

We love her restaurant Street, and so far, this book is a winner. Our first crack was a pretty simple recipe and likely one we’ll try again. Many other recipes are more ambitious but look awesome.

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Brussels Sprouts with Goat Cheese, Apples and Hazelnuts (from Susan Feniger’s Street Food)
4 Servings

Brussels sprouts are the perfect vegetable to use with a variety of other flavors: their hearty quality pairs well with and stands up to other strong tastes. Here, I’ve combined hem with the sweetness of apple and the richness of goat cheese. Even people who say they hate Brussels sprouts love this dish! The trick with Brussels sprouts is not to overcook them. I like to caramelize them a bit to bring out their natural sweetness but keep the texture firm.

Ingredients

  • ½ cup hazelnuts
  • 1½ Tbsp. extra-virgin olive oil
  • 1¼ lbs. Brussels sprouts, thinly shaved on a mandoline or with a knife (6 cups)
  • 2 medium Granny Smith apples, cored and diced
  • 1 tsp. kosher salt
  • 6 oz. soft goat cheese, broken into small pieces
  • Juice of 1 lemon

Directions

• Preheat the oven to 350 degrees.
• Spread the hazelnuts out on a baking sheet and toast them for 5 to 10 minutes, until they are roasted and slightly browned. Pour onto a clean dish towel. Fold the dish towel over the hazelnuts and roll them around lightly to remove the skins. Discard the skins and then chop the hazelnuts.
• In a large saute pan set over medium-high heat, heat the oil. Add the Brussels sprouts, apples and salt and cook, stirring occasionally, until the Brussels sprouts are slightly browned on the edges, 5 to 7 minutes. Add the hazelnuts, goat cheese and lemon juice. Toss together and remove from the heat. Serve immediately.

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