Archive for July, 2011

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Getting Started

As you may realize, roasting vegetables is something I love to do. Somehow it feels healthier and fresher than steaming, or sauteing; the only other way I prefer them is grilled, but some veggies are more difficult than others.


About 20 Brussel Sprouts – trimmed and halved
6 Cloves of Garlic
1 TBS Butter
1/4 cup Olive Oil
1 Cup Chablis
5 TBS Rice Vinegar
2 Lemons
6 Strips of Bacon
1 Fresh Sprig of Oregano
1 TBS Brown Sugar
10 Hazelnuts

Halved Brussel Sprouts on a Baking Sheet

With half the olive oil over medium low heat, press 3 garlic cloves into the oil and let simmer for about 3 minutes; not to cook but to infuse the oil with the garlic. With the sprouts in a bowl, pour the oil and garlic over top, toss to coat, and arrange on a baking sheet flat side down. With the oven preheated to 425 degrees, they will take only 20 minutes.
With the oven hot, toast your hazelnuts for about 3 minutes, then crush to add as a topping later.

Just Out of the Oven

Crisp the bacon in a pan. Pour the drippings into a sauce pan and bring to simmer on medium heat, add the butter, remaining oil, chablis, lemon juice, brown sugar, vinegar. Simmer for 10 minutes or so, season to taste. Put in a small food processor or blender, the rest of the garlic (pressed), fresh oregano (minced), pour dressing in and blend. Chill everything.

The parmesan crisps are super easy as well; with fresh parmesan, shred a cup worth. Heat your oven to 400 degrees. Heap the parmesan in four separate piles, and gently push them out a bit. Bake for 3 minutes or until golden, this will vary depending on the size of the pile.


Sprouts in a bowl
Piece of Bacon
Piece of Parm Crisp
Hazelnuts for topping

Voila!!! Yum...

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