Roasted Autumn Vegetables with Herbs

2 cups of peeled and cubed winter squash, cut into 3/4 dice
2 cups cubed thin-skinned red, white and/or Yukon gold potatoes (preferably a combination), cut into 3/4 dice
2 cups trimmed and halved Brusslies (Brussels sprouts)(measured after cutting)
3 tablespoons olive oil, divided
Kosher salt
3 large shallots, coarsely chopped (about 1 1/2 cup)
3 medium cloves of garlic, minced
2 medium bay leaves (preferably fresh)
3-4 tablespoons sherry vinegar, or more, to taste
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon coarsely chopped fresh thyme leaves
1 tablespoon coarsely chopped fresh marjoram leaves
3 tablespoons chopped parsley


Preheat oven to 400 degrees. Toss the squash cubes and diced potatoes in 2 teaspoons of oil. Put them on a baking sheet and and sprinkle on a pinch of salt. Roast for 20 minutes, turning the cubes over and stirring briefly after the first 10 minutes. The vegetables should be fork tender and just starting to caramelize.

Toss the Brusslies (Brussels sprouts) in 1 teaspoon of oil and a tiny pinch of salt and roast for about 15 minutes. If you like them softer and browner, cook them a bit longer.

Heat a large skillet until fairly hot, then add the remaining tablespoon of oil and the bay leaves. Cook for about ten seconds, stirring, and then add the shallots. Cook over medium heat with a pinch of salt, stirring constantly. When the shallots are wilted and somewhat translucent, add the chopped garlic and cook for another minute or so.

Deglaze the pan with the vinegar and, with the heat on medium, add the squash and the potatoes. Toss very gently to combine with the shallots and garlic. Cook over medium low heat for a minute or so.

Add the herbs and toss again carefully and cook over medium low heat, stirring, for another minute.
Add the Brusslies, and test for salt and correct, if necessary. Grind on fresh pepper to taste, and carefully toss again. Remove the bay leaves before serving.

Roasted Cauliflower with Gremolata Bread Crumbs

2 large heads cauliflower
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon coarse salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup panko (Japanese bread crumbs)
Zest of 1 lemon
2 cloves garlic, finely minced
2 tablespoons roughly chopped fresh parsley


Trim tough stem and core from cauliflower and discard. Using a paring knife, cut cauliflower into smaller spears. Place in a large bowl. Add 1/4 cup oil, 1/4 teaspoon salt and pepper; toss to combine.

Spread cauliflower out on 2 large, rimmed baking sheets. Roast until edges start to brown, about 20 minutes, stirring halfway through.

Meanwhile, heat remaining 2 tablespoons oil in a large saut? pan over medium-high heat. Add panko and remaining 1/4 teaspoon salt and stir to coat in oil. Cook, stirring constantly, until bread crumbs are golden. Add lemon zest and garlic and toss until mixture is very fragrant and bread crumbs are golden brown, about 2 minutes. Place in a medium bowl and add parsley, stirring to combine. Set aside.

Remove cauliflower from oven and place on serving platter. Top with bread crumbs and serve immediately.

Cider Sage Turkey Gravy

1 small bunch sage leaves
3 tablespoons (or more) drippings from turkey
1 cup apple cider
3 tablespoons flour
1 cup homemade or low sodium chicken stock
kosher salt and freshly ground pepper to taste


Add the sage leaves to the roasting pan with the drippings from roasting the turkey. (If you have at least 6 tablespoons of drippings, you can double the recipe.).

Place the pan over medium heat and allow the sage to infuse the fat and heat until the leaves start to stick to the bottom of the pan, about 3 minutes.
Deglaze the pan by slowly adding the apple cider, stirring to scrape up the brown bits. Simmer for 3 minutes.
Whisk together the flour and chicken stock in a separate container until smooth.

Slowly pour the stock/flour mixture into the pan and stir continuously until it reaches the desired consistency, 5 to 10 minutes. Remove the sage leaves and add salt and pepper to taste.

Remove from heat and pour into a gravy boat to serve and enjoy.

Gingered Cranberry and Fig Relish

12 ounces fresh cranberries
1/4 cup yellow onion, minced
1 cup light brown sugar
1/2 cup orange juice
1/2 cup cider vinegar
1/4 cup raisins
1/3 cup hazelnuts, skinless, toasted and roughly chopped
8 dried black mission figs, cut into eighths
2 tablespoons fresh ginger, finely minced
1 tablespoon freshly squeezed lemon juice
1 teaspoon yellow mustard seeds
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1/8 teaspoon ground cloves
1 teaspoon fresh thyme, finely minced


Add all the ingredients, with the exception of the chopped hazelnuts and fresh thyme, to a heavy bottomed pan and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20-25 minutes, stirring occassionally, until the chutney thickens some. Remove from the heat, stir in the nuts and fresh thyme and let cool slightly before serving.

Brussels Sprouts with Bacon and Apples

1 pound brussels sprouts
1/8 teaspoon celery salt
4 ounces butter
2 ounces heavy cream
2 pieces bacon, cut into lardons
1 apple, peeled, cored and chopped
4 teaspoons apple cider
1/2 teaspoon fresh grated nutmeg; more to sprinkle at the end


Wash, cut off the stems, and halve the brussels sprouts. Discard any discolored leaves. Steam brussels sprouts over salted water until tender. Drain and lightly sprinkle and toss with celery salt. Set aside.

Fry the bacon lardons until crispy. Drain and set aside.

Over low heat, melt butter in a heavy pot. Once the butter is completely melted, turn heat to medium high. It will quickly begin to foam. Keep the butter and foam moving around. As it browns, the foam will subside. I browned my butter until it was a dark nutty-brown. Once it hits the color and flavor you want, immediate reduce the heat to low and add the cream. Stir to completely incorporate the cream. Immediately add the apple pieces, lardons and brussels sprouts.

With a large metal spoon, keep turning the brussels sprouts mixture in the cream/noisette sauce while the sauce thickens and the brussels sprouts mixture becomes glazed with the sauce (5-10 minutes). The apple pieces should be just cooked, not mushy. Add the apple cider and nutmeg. Continue to carefully turn the mixture in the glaze for another 2-3 minutes.

Turn out in a serving dish or the individual plates and rub a pinch of nutmeg with your palms over the dish.

Pear, Brandy, and Walnut Cranberry Sauce

1/3 cup, plus 2-3 tablespoon brandy, divided
water
2 cinnamon sticks, each broken in half
8 black peppercorns
12 ounces fresh cranberries, picked over
3/4 cups packed light brown sugar
2 medium bartlett pears, peeled
1/2 cup chopped walnuts, toasted and divided


Pour 1/3 cup brandy into liquid measuring cup; add enough water to reach 1/2 cup liquid total. Set aside.

Place broken cinnamon sticks and peppercorns in center of small piece of cheesecloth or large tea bag and tie closed using kitchen twine.

In medium saucepot, combine cranberries, brown sugar and cinnamon-pepper bundle. Using large holes on a box grater, grate pears into saucepot. Stir in brandy-water mixture.

Over high heat, bring cranberry mixture to a boil; reduce heat to medium and cook 10-12 minutes, or until cranberries have burst and the mixture has combined, stirring occasionally.

Remove from heat.

Stir in 2 to 3 tablespoons brandy. Let cool. Remove and discard cinnamon bundle. Stir in 7 tablespoons toasted walnuts. Transfer mixture to small serving bowl; sprinkle with remaining walnuts.

Mashed Potatoes with Caramelized Onions and Goat Cheese

4 tablespoons unsalted butter, divided use
1 tablespoon olive oil
2 large yellow onions, thinly sliced
Kosher salt
1/4 teaspoon sugar
3 pounds Russet potatoes, peeled and cut into 1-inch pieces
1.5 cups half and half
1 clove garlic, smashed
1 bay leaf
3 ounces goat cheese
Black pepper
To make the caramelized onions, heat 2 tablespoons of butter and the olive oil in a large saut? pan over medium heat. Add the sliced onions and stir them to coat with the fat. Add 1/4 teaspoon salt and the sugar and cook, stirring frequently, until onions are golden brown and caramelized, about 30-40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside.
Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.
While the potatoes are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat.
Drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the potatoes through a ricer into a large bowl. Gently stir in the hot cream mixture a little at a time until the potatoes are smooth and creamy (discard the garlic and bay leaf). You may not need to use all of the liquid. Set aside a small amount of the caramelized onions for garnish and stir the remaining onions into the mashed potatoes. Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste.
Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.

Read more: http://www.food52.com/recipes/3012_mashed_potatoes_with_caramelized_onions_and_goat_cheese#ixzz15llbBU8C


To make the caramelized onions, heat 2 tablespoons of butter and the olive oil in a large saut? pan over medium heat. Add the sliced onions and stir them to coat with the fat. Add 1/4 teaspoon salt and the sugar and cook, stirring frequently, until onions are golden brown and caramelized, about 30-40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside.

Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.

While the potatoes are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat.
Drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the potatoes through a ricer into a large bowl. Gently stir in the hot cream mixture a little at a time until the potatoes are smooth and creamy (discard the garlic and bay leaf). You may not need to use all of the liquid. Set aside a small amount of the caramelized onions for garnish and stir the remaining onions into the mashed potatoes. Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste.

Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.

Brussels Sprouts with Bacon and Chestnuts

1 pound brussels sprouts
1/3 pound thick-sliced bacon or slab bacon, cut into 1/4-inch pieces or batons
1 red onion, chopped
20-25 canned roasted chestnuts, quartered or roughly chopped
1/4 cup chicken stock
Salt and pepper to taste
Lemon wedges to serve


Put a large pot of salty water on the stove to boil. While the water is heating, cut the brussels sprouts in half and slice thinly, starting at the top of the sprout and working back toward the stem. Discard the last 1/4 inch of the stem side.

Cut the bacon into pieces about 1/4 inch wide and put them in a large saut? pan over medium heat.

Once the water is boiling, add all the brussels sprouts and boil them for 2 minutes. While the sprouts are boiling, get a large bowl of ice water ready. Transfer the brussels sprouts to the ice water (this will shock them vibrant green and stop the cooking) and chill thoroughly. Move to a colander to drain.

When the bacon is almost done, add the chopped red onion and toss to combine. Turn the heat to high and stir-fry the bacon and onion until the onion begins to brown.

Add the chestnuts and brussels sprouts to the saut? pan with the bacon and onions. Add the chicken stock and toss to combine. Stir in about 1 teaspoon of salt, more or less to taste. Cook over high heat for 2-3 minutes. Add pepper to taste.

Serve hot with lemon wedges. Squeeze a little lemon juice over the sprouts right before you eat them.

Serves 8-10 as a side.

Brussels Sprouts with Bacon and Onions

2 1/2 pounds Brussels sprouts, trimmed
4 slices bacon, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 large onion, diced
4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
1 teaspoon salt
Freshly ground pepper to taste
2 teaspoons lemon juice (optional)


Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.

Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.

Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.

Brussels Sprouts with Bacon and Horseradish Cream

1 1/2 pounds Brussels sprouts, trimmed and halved
4 strips crisp-cooked bacon, finely chopped
1/4 cup reduced-fat sour cream
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper


Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes.

Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.

Brussels Sprouts with Chestnuts and Sage

2 pounds Brussels sprouts, trimmed and halved
1 tablespoon butter
1 tablespoon extra-virgin olive oil
3 tablespoons reduced-sodium chicken broth
3/4 cup coarsely chopped chestnuts
2 teaspoons chopped fresh sage
1/2 teaspoon salt
Freshly ground pepper to taste


Bring a large saucepan of water to a boil. Add Brussels sprouts and cook until bright green and just tender, 6 to 8 minutes. Drain well.

Melt butter with oil and broth in a large skillet over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.

Brussels Sprouts with Lemon Walnut Vinaigrette

1 pound Brussels sprouts, trimmed and quartered
2 tablespoons walnut oil
1 tablespoon minced shallot
1/4 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 teaspoon whole-grain or Dijon mustard
1/4 teaspoon salt
Freshly ground pepper, to taste


Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, 7 to 8 minutes.

Meanwhile, whisk oil, shallot, lemon zest, lemon juice, mustard, salt and pepper in a medium bowl. Add the sprouts to the dressing; toss to coat.