Asian Roasted Brussels Sprouts

When it comes to Brussels Sprouts people either love them or hate them.  I like to ask the haters what they don't like about them and the #1 response is; "They are bitter". Followed closely by #2; "They are mushy".  Combine bitter AND mushy and it makes total sense why people don't like them.  Most at-fault cooking method: Boiling.

Oh good people, you are missing out on one of my all time favorite vegetables!

Nutritionally these sprouts pack a wallop!  They are high in fiber, low in calories, and loaded with antioxidants and healthy phytochemicals.  Getting them in season is a special treat because they are sweet and earthy.  Roasting them is my preferred cooking method.  It is a great means of seasoning and caramelizing them to fit any flavor profile. Cast aside the swirling cauldron of bitter broth and grab a mixing bowl and a sheet pan.  Set your oven to bake at 375F and learn to roast them!

Teriyaki Chicken with Asian Roasted Brussels Sprouts

Ingredients:
4-6 C Brussels Sprouts (trimmed, cleaned, drained, and quartered)
~Seasonings~
2 large cloves Garlic (minced)
1 T Fresh Ginger (minced)
1 T Brown Sugar
2 t Mirin
1 T Soy Sauce
1/2 t Sesame oil (optional)
2-3 T Canola oil
Red Pepper Flakes (tt)
Salt (tt)
ground black pepper (tt)

Method:

1. Line a sheet pan with foil or parchment (to ease cleanup).
2. Combine Seasonings and stir until sugar dissolves.
3. Combine Sprouts and Seasoning blend in a bowl or zip-top bag and toss to coat sprouts evenly.
4. Spread sprouts out evenly into a single layer on the pan.  Roast at 375F until they are tender and caramelized.  I'm not giving a time because it depends on the size of the sprouts.  It may be as little as 30min or more than an hour.

Notes:
One of my favorite things about this recipe is the single leaves that turn crisp.  One day when I get a deep fryer, I want to experiment with making Brussels Sprout "Chips" either on their own or as a base for a canape.

C = Cup(s)
T = Tablespoon(s)
t = Teaspoon(s)
(tt) = to taste

Lime Cilantro Aioli

ai·o·li

[ahy-oh-lee]

noun Cookery .

A garlic-flavored mayonnaise of Provence, served with fish and seafood and often with vegetables.

There is a lovely tradition of Latin American flavors colliding with traditional French techniques here in Florida.  To me the world of food is funny.  The base for this cold emulsion sauce is credited to the French region of Provence, but with the addition of a little Lime and Cilantro its flavor gets transported all the way across the Ocean and lands solidly in the Caribbean.  I have been looking into more hearth healthy oil-based accents as a flavor substitutes for cheese in my all time favorite breakfast food - the Omelet.  Aioli is a fantastic sauce for veggies and eggs.  It's also a great condiment for poultry based sandwiches and wraps.

Omelet: Sauteed Cachucha Peppers, Mushrooms, and Spinach - with a Cilantro-Lime Aioli

I chuckle a little when I read a recipe and it has you do the simplest of things in a food processor.  It's not that I don't think food processors don't save time... they most certainly do - IF you are making huge volumes.  I laugh because in my opinion, As a single person, making a small batch of fresh mayonnaise involves so much LESS cleanup when you do it the old fashioned way - in a bowl with a whisk.  Fresh mayonnaise transcends what you buy in the store.  You have complete control of the flavors, additive, and consistency.

Ingredients:

~Emulsifiers

2 cloves garlic - minced

splash EVOO

1/2 t. kosher salt 

1 lime - zest (juice separated)

1 large egg yolk (use the white in your omelet!)

1/2 t. Dijon mustard

~Emulsion

3/4 C. canola oil

1/4 C. EVOO

~Finish (to taste)

fresh cilantro - minced

reserved lime juice

kosher salt

Yield:

About 1 C.

Method:

1. (Prep emulsifiers) On a cutting board, combine garlic, EVOO, and Kosher salt.  Mash with the edge of a Chef's knife until it forms a paste.  In a mixing bowl, whisk together mashed garlic mixture, lime zest, egg yolk, and Dijon mustard until smooth, well combined, and salt is fully dissolved.
2. (Emulsify) Slowly, and in a  steady stream, add canola oil and whisk vigorously with Emulsifiers to form a mayonnaise.
3. (Finish) Adjust flavor to taste by adding fresh chopped cilantro, lime juice, and salt.  Thin to desired consistency with water.

Tips:

Cold yolks emulsify faster than room temp ones.

Herbed Pizza / Calzone Crust

I love Pizza.  It is my kryptonite, my weakness.  Try as I might to avoid it, I always crave it.  I like all kinds - from traditional and simple (Martguerita) to experimental (Fig, Arugula, Prosciutto).  If I can have fantastic ingredients baked onto a scrumptious crust, then I'm happy.

Today I turned my attention to the crust.  Crust is the foundation for any good pizza.  Without a good crust, it's hard to be satisfied with any form of pizza.  In this recipe I incorporated a small amount of dried oregano into the mixture.  Adding flavorings to the dough gave me tons of ideas for other combinations - but I don't think it's appropriate for the crust to dominate a pizza.  It should be a subtle flavor everything else rests on.  Oregano offers the perfect flavor profile to compliment traditional pizza interpretations.

Oregano Crusted Calzone stuffed with Pepperoni, Pepperoncini, Mushrooms, Onions, and Smoked Mozzarella

Ingredients:
~Sponge
1/4 C warm water
1/2 t. sugar 
1 envelope active dry yeast (1/4 oz)
2 T. olive oil
~Dry Mix
3 Cups bread flour (sifted)
1/4 tsp baking powder
1/2 tsp salt
1 tsp dried oregano
~Knead
3/4 Cup warm water
additional flour (for kneading surface)
~Fermentation
1 T. olive oil

Yield:
Two or Three 12" pizza crusts - depending of thickness. (Three Calzones).

Method:

1. (Sponge) In a small bowl: Add warm water, sugar, dry yeast, and oil.  Stir gently until yeast and sugar dissolve.  Set in a warm place for 10 min. or until foamy.
2. (Dry Mix) In a large mixing bowl: Sift together flour, baking powder, and salt.  Add dried oregano and combine to distribute evenly.  Make a well in the center and then add Sponge mixture to center of well.  Running fingers around the edges of the dry mixture, pushing dry mixture into wet mixture.  Incorporate until dry ingredients are is moistened.  If your fingers are sticky, continue to incorporate and distribute evenly the wet / dry combination.  Mixture should by chunky and still fairly dry - but evenly distributed.
3. (Knead) Form another well in the mixture and then add 3/4 C warm water.  Once again, with your "wet" wet hand, stir around and combine ingredients until a loose dough is formed.  Turn the mixture out onto a lightly floured surface and knead 6-8 min until dough is smooth, monolithic, and elastic.
4. (Ferment)  In a separate bowl, smear evenly with 1 T olive oil.  Add dough ball, and then turn over to evenly coat with oil.  Cover bowl with a clean, dry cloth and place in a warm part of the kitchen free from drafts.  Let mixture ferment and raise until approximately double (1.5 - 2 hours)
5. (Pre-form & Dock)  Divide dough into 2 or 3 even portions and roll into balls.  Dough be frozen at this point.  If using immediately let portions rest another 10-15 min.
6. (Final form and bake):  Roll our or toss to desired portions and top with ingredients.  Bake at 475F for about 10 min. or until evenly golden brown.   An egg-wash of the crust would enhance baking appearance - but I feel it toughens the softness of this crust.  The picture was done without egg-wash.