Roasted Brussels Sprouts in Hazelnut Brown Butter

1 tablespoon butter
1 pound Brussels sprouts, trimmed and quartered
1/4 cup chopped hazelnuts
1/4 teaspoon salt
Freshly ground pepper to taste
3 tablespoons water


Position rack in bottom third of oven; preheat to 450?F.

Place butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, 4 to 5 minutes. Remove the baking sheet from the oven; toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper. Return to the oven and roast for 7 minutes. Sprinkle with water; toss and continue roasting until the sprouts are tender and lightly browned, 7 to 9 minutes more.

Hungarian Goulash

5 pounds beef chuck (fat trimmed, cubed)
5 large yellow onions (sliced thick wedges)
8 Tbls tomato paste
3 Tbls hot paprika (Go for real Hungarian paprika)
1 Tbls sweet paprika (Go for real Hungarian paprika)
2 tsp dried oregano
3/4 tsp fresh grated nutmeg
3 branches fresh rosemary
about 4 tsp salt
Pepper to taste
5 cups water
2 Tbls flour
olive oil (as needed)
4 Tbls sweet butter (for the finish)
1 lb fettuccini (Can use egg noodles; serve with potato dumplings or even rice


Place roasting pan over two burners on your stovetop and pour enough olive oil to coat entire bottom of the pan. Set burners to low-medium flame. Once the oil is heated, add onions with a healthy pinch of salt and toss to coat in the oil. Cook over low-medium flame until onions turn translucent but do not allow them to take on any color.

Reduce flame to low. Make sure the onions are evenly spread out on the pan bottom and add the beef slices by placing them on top of the onions in an even layer. The beef should cover the onions completely but make sure that none of the pieces touch the side of the pan. The onions should create a cushion between the pan bottom and the beef.

Sprinkle another pinch of salt over the beef. Next, sprinkle all the paprika over the beef evenly (I like to use a sifter for this to create a fine and even layer.) Now add the oregano and nutmeg again, evenly over the beef. Lastly, place two (of the three) rosemary branches on top of the beef. (Do not disturb the layers you have created.)

Cover the roasting pan tightly with aluminum foil. Check to make sure that the flame is on low. After about 3
? 5 minutes you should hear the mixture bubbling. Allow the mixture to cook like this for 35 minutes and then loosen the aluminum foil to allow a little steam out of the pan. After another 5 ? 10 minutes remove the foil (do not discard) and turn all the pieces of meat over. Check to make sure the onions are not burning. You should notice that the meat and onions have released a lot of their juices. Place the foil back on top of the pan (loosely) and allow the mixture to cook over low heat for another 45 minutes.

Now place a saucepot on the stove over medium-low flame, add the five cups of water and whisk in the flour slowly, making sure that no lumps form. Now add the tomato paste and again whisk until it is combined. Allow this mixture to come up to a gentle boil but make sure to whisk regularly.

Remove the foil from the roasting pan, remove the two branches of rosemary from the pan and add the boiling water-tomato paste mixture. Turn the beef and onions over in the sauce. The cooking liquid should just barely cover the beef and onions. Bring this mixture back to a simmer over medium-low flame and cover loosely with the foil so that steam can escape from the pan. Cook this mixture for an hour to an hour and a half, and stir gently once or twice to make sure that the mixture is cooking evenly.

It?s at this time that you should taste. Check to make sure that the beef is tender. Season with salt and pepper. Then turn off the heat.

If you want to serve the same day, let this mixture sit for about an hour before going to the next step. If you want to use this for the following day, move the mixture to a bowl and place in an ice bath to cool it quickly, then cover it tightly and place in the refrigerator.

When ready to finish, place the Goulash in a pot and set over low heat. Bring another pot of well-salted water to boil for the pasta. Add the pasta to the boiling water and cook according to the instructions on the package.

While waiting for the pasta, set the butter out on the counter and cut into cubes. Strip the last branch of rosemary for its leaves and chop them. By the time the pasta is finished, the Goulash should be perfectly heated through. Taste for seasoning one last time and then add the butter and stir gently until combined.

Strain your pasta and toss in olive oil. Set the pasta on a plate and allow out a circle in the middle. Pour one or two (depending on the party) ladles of goulash into the center of the plate and sprinkle with the fresh chopped rosemary. Clean the rim of your plate with a warm, moist paper towel and serve.
from Snooth.

Brussels Sprouts with Black Bean Garlic Sauce

2 tablespoons of olive, grapeseed, or safflower oil
dash of chili pepper flakes
25 brussels sprouts
1 1/2 tablespoons of black bean garlic sauce
ground black pepper


Wash the brussels sprouts well. Trim the stems and discard any of the loose leaves. Quarter them lengthwise.

Place the oil and chili flakes into a large skillet and place over medium-high heat. Add the brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin to brown a bit. They may absorb all the oil, if they do just add another 1/2 tablespoon of oil.

Add the black bean garlic sauce and stir until all the brussels sprouts are well coated. Add a pinch of ground black pepper (the sauce is already salty so you probably won’t need any salt). Cook for about 30 more seconds. Take off heat and serve immediately.

Sweet Potatoes Stuffed with Cranberries and Pears

8 8-ounce red-skinned sweet potatoes (yams), scrubbed
1 cup dried cranberries
4 tablespoons (1/2 stick) butter
2 large firm but ripe pears, peeled, cored, cut into 1/2-inch cubes
1 cup pecans, coarsely chopped
4 teaspoons minced peeled fresh ginger
4 teaspoons (packed) golden brown sugar
2 teaspoons plus 1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt


Position rack in center of oven and preheat to 350?F. Line baking sheet with foil. Pierce potatoes in several places with fork; place on prepared baking sheet. Bake until potatoes are tender when pierced with fork, about 55 minutes. Cool slightly.

Meanwhile, place cranberries in small bowl; pour enough hot water over to cover. Let stand 5 minutes to soften. Drain well. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pears and saut? until tender and golden, about 4 minutes. Stir in cranberries, pecans, ginger, and brown sugar; saut? 1 minute. Mix in 2 teaspoons vinegar and 1/2 teaspoon salt.

Cut off top 1/4 of each potato lengthwise; discard tops. Using fork, gently mash pulp inside each potato. Sprinkle with salt and pepper. Melt remaining 2 tablespoons butter in small saucepan over low heat. Whisk in remaining 1 1/2 tablespoons vinegar. Drizzle about 1 teaspoon butter-vinegar mixture into each potato; mix with fork to blend.

Mound cranberry mixture in sweet potatoes. (Can be prepared 4 hours ahead. Cover loosely with plastic wrap; let stand at room temperature. Rewarm sweet potatoes uncovered in 350F oven until heated through, about 20 minutes.)

Pear and Chanterelle Stuffing

1 large loaf Pullman or other firm white bread
1 pound chanterelle mushrooms
1/3 pound pancetta, diced small
10 tablespoons butter, more for greasing muffin tins
1 large chopped onion
1/4 cup minced shallots (about three)
Salt and freshly ground black pepper
1/3 cup white wine
3 1/2 cups diced pears (about four or five firm, ripe varieties like Bartlett or Anjou) plus one whole pear
1 teaspoon sugar
1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme
1/4 cup minced chives
1/3 cup chopped Italian parsley
2 cups turkey stock


Tear bread into small pieces and set in roasting pan or bowl. To dry bread, cover with paper towels and leave out overnight. Or, place on a baking sheet in batches and lightly toast. Set aside.

Wipe mushrooms with a clean, damp towel. Trim tough ends. Slice some thickly, chop others. Set aside. Place pancetta in a large skillet over medium heat. Cook slowly until fat is rendered, about 7 minutes. Remove to a large plate.

Add 2 tablespoons butter to fat in pan and turn heat to medium high. Add onion and shallots, season with salt and pepper, and cook, stirring occasionally, until just soft. Do not brown. Remove to plate holding pancetta.

Add 3 tablespoons butter to pan. Add mushrooms, season with salt and pepper and quickly saute until starting to brown. Remove and add to plate.

Add wine to pan and deglaze over medium high heat, cooking until wine reduces by about half. Pour remaining liquid over mushrooms. Wipe out pan and add remaining butter. Add pears and sugar and season with salt and pepper. Saute pears, in batches if necessary, over medium high heat until they begin to brown slightly.

In a large bowl or roasting pan, add sauteed ingredients to bread. Toss lightly to combine. Add herbs and toss again. Slowly pour one cup stock over mixture and toss. Add more broth to make a very moist stuffing. Taste and adjust for salt and pepper. If you are stuffing a brined turkey, remember that the bird will add a bit more salt.

Just before roasting turkey, place some room-temperature stuffing lightly inside a prepared bird. Place whole pear in opening of cavity to help hold stuffing in the bird.

Preheat oven to 375 degrees. Generously butter muffin tins and fill each with stuffing, pressing down so each cup is well filled. Top each with one tablespoon stock. Bake for about 20 to 30 minutes, until a golden crust forms on bottom. To serve, use a butter knife to remove each stuffing muffin and invert onto the plate.
Yield: Enough stuffing for a 12- to 14-pound turkey and a dozen muffin tins. If not stuffing a turkey, recipe will fill two dozen muffin tins or a small casserole dish.

Thai Spiced Sweet Potatoes

5 pounds sweet potatoes
1 cup coconut milk
1 tablespoon Thai red curry paste
1/2 cup dark brown sugar
4 tablespoons unsalted butter
1 teaspoon salt


Heat oven to 375 degrees. Bake potatoes on a baking sheet until very soft, about 1 hour. When cool enough to handle, peel and mash.

In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter, and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.

At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar and broil until brown and crusty on top, checking often to prevent scorching.

Chickpea Fatta

1 1/2 cups dried chickpeas, washed, picked over and soaked overnight or for six hours
Salt to taste
3 pita breads, white or whole wheat
4 garlic cloves, split in half, green shoots removed
1 teaspoon cumin seeds, lightly toasted and ground
5 tablespoons freshly squeezed lemon juice (more to taste)
2 tablespoons extra-virgin olive oil
1 1/2 cups drained yogurt
2 tablespoons sesame tahini
1 to 2 teaspoons dried mint, or 1 to 2 tablespoons chopped fresh mint

Drain the beans, and combine in a large pot with 6 cups of water. Bring to a boil, reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for another hour, until the beans are very tender. Drain through a colander set over a bowl. Add 2 tablespoons lemon juice to the broth, taste and adjust salt.

Preheat the oven to 350 degrees. Open the pita breads, and toast in the oven until crisp, about 10 minutes. Oil a 3-quart baking dish. Break the pitas into pieces, and line the dish with the bread.

Combine the garlic with 1/4 teaspoon of salt in a mortar and pestle, and mash to a paste.

Puree half the chickpeas with half the garlic and the cumin in a food processor fitted with the steel blade. With the machine running, add 3 tablespoons of the lemon juice, the olive oil and 3/4 cup of the cooking liquid from the beans. Add salt to taste.

Douse the pita bread with 1 cup of the chickpea broth. Scrape the pureed chickpeas over the pita bread in an even layer. Top with the remaining chickpeas. Stir the remaining garlic, the tahini and the remaining lemon juice into the yogurt. Add salt to taste. Spread in an even layer over the chickpeas.

Warm for 15 minutes in the preheated oven, sprinkle on the mint and serve.

Yield: Serves six.

Advance preparation: This can be assembled several hours before you heat and serve it. It can also be served at room temperature. Leftovers will be good for about three days. Refrigerate leftover bean broth for moistening the leftovers.

Tunisian Breakfast Chickpea Stew

For the stew:

1 pound chickpeas, washed, picked over and soaked in 2 quarts water for six hours or overnight
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, green shoots removed, minced
1 tablespoon cumin seeds, lightly toasted and ground
2 tablespoons harissa (or if harissa is not available, 1/2 teaspoon cayenne pepper ? more to taste)
Salt to taste
2 tablespoons freshly squeezed lemon juice (more to taste)

For the garnishes, choice of:
Lemon wedges or preserved lemon wedges
Coarse sea salt or kosher salt
Harissa
Chopped fresh tomatoes
Diced green and red bell peppers
Chopped hard-boiled eggs
Rinsed capers
Ground lightly toasted cumin
Finely chopped flat-leaf parsley
Finely chopped cilantro
Croutons
Thinly sliced scallions, both white and green parts
Extra virgin olive oil


Drain the chickpeas, and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil, reduce the heat, cover and simmer one hour.

Meanwhile, heat the oil over medium heat in a medium-size, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic and cumin, and stir together for 30 seconds to a minute, until the garlic smells fragrant. Remove from the heat, and stir into the beans.

After the beans have cooked for an hour, stir in the harissa and salt to taste. Cover and continue to cook for another 30 minutes to an hour, until the beans are very tender and the broth fragrant. Add lemon juice, and taste and adjust salt.

Serve the soup. Passing your choice of condiments on a large tray, or have them laid out on a buffet to stir into the soup.

Advance preparation: The finished soup will taste great for another three to four days. Keep in the refrigerator. You will want to refresh the condiments each time you serve. You can make a salad with the leftover beans.