Brussels sprouts | The Ginger Kitchen

May 02 2013

Brussels Sprouts and Steak Stir Fry

Between my Indy Mini training (which is Saturday!!!) and Jon and I getting Ginger Kitchen Gourmet Ice Cream up and running, I’ve had little time to share our scrumptious recipes with you. This week’s recipe is simply too good to keep to ourselves. If you’re looking for a flavor-packed, nutritious, and easy-to-prepare meal, this one is for you. You can tone down the heat by omitting the Serrano peppers and scaling back the ginger. If you’re a paleo fan, you can omit the rice- the stir fry is substantial enough to stand alone. Enjoy!

Ingredients

3 tablespoons oyster sauce
3 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
4 tablespoons vegetable oil, divided
1 pound brussels sprouts, halved
8 ounces sirloin steak, thinly sliced against the grain
Kosher salt
4 scallions, whites chopped, greens sliced
3 garlic cloves, sliced
2 tablespoons chopped peeled ginger
2 medium carrots, peeled, thinly sliced on a diagonal
1 Fresno Serrano, sliced into rings
Steamed rice (for serving)

Preparation

Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.

Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to Brussels sprouts. Drain skillet if necessary.

Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and Serrano pepper and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return Brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

Dec 16 2011

whatzup Dining In- A Holiday treat & a side dish

It’s holiday time, and chances are you’ll be invited to a handful of parties and asked to bring a side dish or dessert. On our never-ending quest to push our family and friends out of their comfort zones, my husband and I discovered two mouthwatering recipes that make perfect pot luck guests.

First: Pistachio Cranberry Icebox Cookies. The complex flavors of this cookie, combined with the crunchy texture of the natural cane sugar, make for a very grown-up snack. Though the recipe is a bit labor intensive, the result is worth it.

Second: Roasted Brussels Sprouts with Capers, Walnuts and Anchovies. Before you say, “I don’t like Brussels sprouts,” hear me out. I didn’t think I liked them either, but one bite of this dish and I was hooked. The richness of the mustard dressing and the crunch of the walnuts take Brussels sprouts to a whole new level. Add in the tangy capers and salty anchovies, and you’ve got a dish that is sure to impress even your snobbiest of foodie friends.

Pistachio Cranberry Icebox Cookies

Ingredients:

1 ½ cups all-purpose flour
½ teaspoon cinnamon
¼ teaspoon salt
1 ½ sticks unsalted butter, softened
¼ cup plus 2 tablespoons granulated sugar
½ teaspoon finely grated fresh orange zest
½ cup shelled pistachios (2 ¼ oz; not dyed red)
1/3 cup dried cranberries (1 ¼ oz)
1 large egg, lightly beaten
¼ natural cane sugar (preferably coarse)

Make dough: Stir together flour, cinnamon, and salt in a bowl. Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as
an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.
Slice and bake cookies: Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Brush egg over all 4 long sides of bars (but not ends).

Roasted Brussels Sprouts with Capers, Walnuts and Anchovies
(adapted from Food & Wine)

Ingredients:

3 lbs. Brussels sprouts, quartered
¾ cup extra virgin olive oil
1 cup walnuts
¼ cup red wine vinegar
1 tablespoon grainy mustard
2 tablespoons honey
3 tablespoons capers, rinsed and chopped
2 garlic cloves, minced
2 shallots, minced
One 2 oz tin of anchovies, drained and minced

Preheat the oven to 425 degrees. In a large bowl, toss the Brussels sprouts with ¼ cup of the olive oil and season with salt and pepper. Spread the Brussels sprouts on 2 large baking sheets and roast for about 30 minutes, stirring once or twice, until tender and charred in spots. Shift the pans halfway through roasting.

Spread the walnuts in a pie plate and toast for about 8 minutes, until golden brown. Let cool and then coarsely chop.
In a large bowl, whisk the vinegar with the mustard and honey. Whisk the remaining ½ cup of oil until emulsified. Add the capers, garlic, shallots and anchovies. Season with salt and pepper. Add the Brussels sprouts and walnuts and toss well.

(appeared in the 12/15/11 issue of whatzup)

Tagged Anchovies, Brussels sprouts, capers, grown up cookies, Holiday cookies, holiday side dishes, Holiday snacks, Pistachio Cranberry Icebox Cookies, Roasted Brussels Sprouts with Capers, Walnuts and Anchovies

Jul 08 2011

4 Comments

We Eat Well, We Live Well

Our Urban Garden

Year two of the urban garden and we are wildly more successful than last. Don’t get me wrong… I loved eating tomatoes until I was seeing red, but I am glad that we’ve mixed it up this year. Our crop includes grape tomatoes, beef steak tomatoes, green and red onions, kohlrabi, eggplant, broccoli, green peppers, red bell peppers, banana peppers, Serrano peppers, cabbage, fennel, Brussels sprouts, basil, spearmint, chives, lavender, sage, oregano, and rosemary. We’ve been enjoying the fresh herbs and kohlrabi already. I can’t wait until the rest is ready!