Brussels Sprouts-Fennel Slaw

 General, Recipes, Vegetables  3 Responses »
Oct 192013
 
shredded brussels sprouts slaw on a square platter

(missing the red onion, which I was unexpectedly out of when I made this version!)

I served this Brussels Sprouts dish at Canadian Thanksgiving this year. Celebrating Canadian Thanksgiving in October always gives me a chance to try recipes before American Thanksgiving, and this one was a winner. There are so many flavors going on in the Thanksgiving meal, that this cold crisp vegetable salad with salty Locatelli cheese was a refreshing welcome and accompaniment to the mashed potatoes, bread stuffing, cranberry sauce, turkey and gravy. Plus, it’s great in a sandwich the next day. Bonus.

 

Brussels Sprouts with Fennel, Radishes, Red Onion, Parsley and Locatelli Cheese

Serves 4

Ingredients:

Raw ingredients - radishes, Brussels sprouts, fennel and parsley

  • 1/2 red onion, thinly sliced, soaked in water and rinsed
  • 1 medium bulb fennel, thinly sliced
  • 1 pound Brussels Sprouts, trimmed and thinly sliced
  • 1 cup fresh parsley leaves
  • 1 bunch radishes, julienned
  • Locatelli (or Pecorino) cheese, shredded (as much or as little as you’d like)
  • 1/2 teaspoon Dijon mustard
  • salt and freshly ground black pepper
  • 1 tablespoon white wine or champagne vinegar
  • 3 tablespoons olive oil

 

Directions:

  1. Slice all the vegetables in very thin slices. Start with the red onion because you should soak the red onion in cold water for at least 20 minutes to take away some of the harsh flavor. You can do this while you slice the other vegetables. Mix the vegetables, the parsley leaves and the Locatelli cheese shavings together in a bowl.
  2. In a small bowl combine the mustard, salt, pepper and vinegar. Blend well to dissolve the mustard and salt. Add the olive oil and check your seasoning, seasoning again if need be. (Remember the Locatelli cheese is quite salty.)
  3. Toss the vegetables in the vinaigrette and serve. This is quite tasty the next day too.

 

Rotini with Italian Sausage, Artichokes, Sun-dried Tomatoes and Peppers

 Beef, Pork, Lamb, Pasta, Recipes  2 Responses »
Oct 072013
 

close up bowl of pasta with sauce mixed in

I am a sucker for pasta. Given my own way, I would have pasta at least twice a week. I love it because it’s so versatile, but I have to admit that more often than not, I turn to only a handful of recipes when I’m making a pasta. Of course I love a good marinara and a great bolognese pasta, but one of my absolute favorite pasta recipes is the one that follows. The tomato sauce is rich, the Italian sausage is spicy, the peppers are sweet and the artichokes add another dimension altogether. I think it’s just difficult for me to pass on an opportunity to enjoy this combination, so I return to it over and over again… very happily!

 

Rotini with Italian Sausage, Artichokes, Sun-dried Tomatoes and Peppers

Serves 4

Ingredients:

  • 4 links hot Italian sausage, casings removed and crumbled (about 2 pounds)
  • 2 red bell peppers, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, minced
  • pinch crushed red pepper flakes
  • ½ cup Cabernet Sauvignon
  • 1 28-ounce can crushed tomatoes
  • 1 8.5-ounce jar sun-dried tomatoes, drained
  • 1 zucchini, sliced into half moons
  • 1 14-ounce jar artichokes (marinated or water packed), drained
  • 2 fresh tomatoes, chopped
  • salt
  • freshly ground black pepper
  • 1 pound dried rotini or other shaped pasta
  • Parmesan cheese, grated (optional)

Directions:

  1. Heat a large sauté pan over medium-high heat. Add the crumbled sausage and cook until cooked through – about 5 minutes. Remove the sausage with a slotted spoon and set aside.
  2. Add the peppers, garlic and red pepper flakes to the sauté pan and sauté for 10 minutes or until the peppers are tender.
  3. Add the wine and bring to a simmer. Add the crushed tomatoes, return the sausage to the pan and bring to a simmer again.
  4. Add the sun-dried tomatoes, zucchini and artichokes and continue to cook for 20 minutes, or until everything has warmed through and reduced somewhat. Add the fresh tomatoes and warm through. Season to taste with salt and freshly ground black pepper.
  5. While the sauce is simmering, bring a large stockpot of salted water to a boil.
  6. Cook the pasta until it is al dente and then strain. Toss the pasta with the sauce and serve with grated Parmesan cheese at the table.