Chef Katherine’s show-stopping sprouts – 3 ways

For anyone who doesn’t like brussels sprouts, this recipe will change your mind. Forget your childhood memories about being forced to finish every last bite, about the bitter bite of the sprout, probably boiled or steamed so as to remove all possibility of flavor.
 
How, you ask, would one make a vegetable so reviled into something spectacular?
 
Same way we make everything spectacular; we fry it and then cover it in bacon. Then drizzle it with some love in the form of balsamic vinegar and good port wine.
 
 
For those who don’t eat meat or would like a vegetable dish that’s not quite so … shiny … I also developed two vegetarian and likely healthier alternatives. I did three versions: the original Bo Beau recipe; one with sesame oil, mushrooms and scallions; and another with a delicious pomodori al forno.
 

Try your own variations of this recipe!

 
The recipe comes from Chef Katherine Humphus at Bo Beau Kitchen +Bar in San Diego, where she serves this crispy sprout recipe every day. It’s one of their most popular dishes and is my favorite of everything I have tried there. Chef Katherine was kind enough to share the recipe with me!
 
Chef Katherine Humphus’s Crispy Brussels Sprouts
 
  • 1 cup sprouts, trimmed and quartered
  • vegetable oil for sauteeing
  • 1 tbsp pancetta, diced
  • salt and pepper
  • tbsp shaved parmesean
Crip pancetta and remove from heat; set aside. Heat two inches of oil in a skillet to 375 and fry sprouts for 30 seconds. Remove with slotted spoon, toss with pancetta, salt and pepper, and plate with balsamic port reduction (recipe follows) and parmesean.
 
 
 
Balsamic port reduction
 
  • 1 cup balsamic vinegar
  • 1 cup port wine
 Place in small saucepan and reduce over medium-high for about 15 minutes until the consistency of maple syrup.
 
 
I also did two vegetarian versions of this whopper.
 
Don’t like bacon? (Then get off my page! Ok .. kidding …)
 
 
Try sauteeing a few mushrooms and chopped scallions with some sesame oil, and toss that with the crispy sprouts instead.
 
 
How about a rustic, summery feel?
 
Try roasting tomatoes with basil and garlic and tossing the mixture with the sprouts. (Note: both variations were drizzled with the balsamic/port reduction.)
 
 
 
 
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Enhance the flavors of summer with roasting

Since the invention of fire, humans have noticed that in addition to providing light and warmth, fire and heat makes our food tasty. Roasting isn’t just for meat, though. Next time you find a delicious bunch of plum tomatoes in the farmer’s market, or if you want to give your next fruity jam a kick, try roasting the fruits first.

I set out to make a batch of cherry-berry-jalapeno jam, using ripe strawberries and cherries and a few whole jalapeno peppers, and roasted all of the fruits and peppers first. It adds a whole new and different depth of flavor!

Roasted Cherry-Berry-Jalapeno Jam

This recipe is also good with fresh and unroasted fruits and peppers, and can be adapted to use up whatever you have on hand. Maybe use ancho chiles and blueberries … Habaneros and raspberries …

  • 1 pint berries of any kind (I used strawberries and cherries)
  • 5-6 jalapenos (remove or keep the seeds and ribs according to your taste; remember seeds=spice)
  • 3 cups sugar
  • 3 tbsp. balsamic and/or cider vinegar (balsamic will bring out the berry flavor more, cider will enhance the spiciness of the pepper)
  • 2 tbsp. vodka (optional)

Remove pits or stems from the fruit, and place in a single layer on a roasting pan with other berries and peppers. Coat with 1 cup of sugar and vinegar, and roast at 400 degrees or until the berries and peppers are soft and slightly charred.* Remove from the oven and put into a pot with remaining sugar on high heat, mashing the berries and peppers together. Add vodka if desired. Bring to a rolling boil until the mixture gels. Ladle immediately into hot jars and boil to seal in a water bath for 15 minutes.

This jam has a definite kick to it, but it’s worth it!!

* I should point out here that the act of “roasting” for the purposes of these recipes can be everything from fire-roasting these fruits over a charcoal or propane flame, cooking under high heat in your broiler, or even just baking in a convection oven at 400 degrees or more. All of them produce delicious results.

This time of year is ideal for procuring delicious, fresh and juicy tomatoes almost everywhere. I managed to score some gorgeous plum tomatoes and wanted to try my hand at my own pomodori al forno (after the one I enjoyed so much from the food swap). I roasted them with garlic, basil and olive oil and canned them for later.

Pomodori al forno

This is an excellent addition to casseroles and other dishes, but probably best enjoyed warm with a hunk of crusty bread and a tangy goat cheese.

  • 1 pint plum or other small tomatoes (the very small ones don’t need to be sliced)
  • 1/2-cup (approx) olive oil
  • a handful of fresh basil leaves, chopped
  • 2-3 garlic cloves, minced
  • salt and pepper

Place tomatoes in a single layer in a roasting pan. Coat with oil and sprinkle basil, garlic and spices over the tomatoes. Roast for 45 mins- 1 hour, or until tomatoes are slightly charred and have burst if they are whole. Use immediately, or if you are canning them, use a pressure canner. 1 small green basket from the farmers market of tomatoes yields about 2 pints of finished product.

These are  excellent!

Food swaps and the best open-faced sandwich of all time

A fun, informal setting. A party with fellow foodies, lovely people from your own community who want to share their knowledge, their recipes, their food, their lives — with you. You walk away (if you’re like me, you’re skipping and dancing happily), with delicious homemade and homegrown food, and you don’t need to have a dollar in your pocket. How, you ask?  Food swaps.

They’s springing up all over the place. If you don’t have one in your town, start one. It’s an amazing community event. It encourages sharing, cooking, talking and eating. The ingredients are more likely to be healthful and organic. In addition to the one I started in San Diego, if you’re in California, I know of swaps in the East Bay, San Francisco, Los Angeles, San Fernando Valley, Santa Monica, Ventura County, in Colorado there are swaps in Denver, Pike’s Peak and Manitau Springs, and others in Seattle, Austin, DallasPortland OR, Columbus OHBrooklyn NY, Queens NYAlbany/Saratoga Springs NY, Minneapolis, Royal Oak MI, Ann Arbor MIBoston, Trenton IL, Fort Lauderdale FL, Coventry CT, and even in London.

I first heard about food swaps from Kate Payne’s blog, and I was surprised they didn’t have one in a food-centric town like San Diego, so I organized one myself. The first two events were sparsely attended, but an article in the local newspaper packed the lists for our third get-together, and my score from the July 16 San Diego Food Swap was stellar.

Fresh-baked bread. Homemade ice cream in three flavors. Homemade and authentic empenadas. Salsa, pickled onions, cochinita pibil (spicy pulled pork slow-cooked in banana leaves). Pomodori al forno (fresh tomatoes and basil in olive oil, to be served on crusty bread with a nice goat cheese), habanero pepper jelly, and zucchini chutney. Homegrown and organic zucchini squash, kale, swiss chard and radishes. Homemade lemon bars and coconut macaroons. Caramel corn and lavender cookies. Fresh, soft pretzels. My contribution to the party was granola, spicy pickled carrots, carmelized onion chutney and cherry/orange/vanilla jam.

The delicious possibilities are endless. The first was made right on the spot … some fresh, hot, crusty bread, with some salsa, cochinita pibil, and a couple of pickled onions. Greatest open-faced sandwich of all time. Deal with it.

La Familia Aguilar’s Cochinita Pibil

My dear friend Belinda’s dad made these for a birthday party a couple of years ago, and I have been bugging her ever since to make them again. It is a time-consuming process, but totally worth it!

  • 15 lbs of pork, cut into large chunks ( it is recommended you get bone-in pork and cook the bones with the meat for added flavor)
  • 2 cups freshly squeezed orange juice
  • 1 cup freshly squeezed lemon or lime juice
  • 1 cup white vinegar
  • Salt and pepper to taste
  • 1 head of garlic
  • 6 bay leaves
  • 2 tbsp. oregano
  • 2 habenero chiles
  • 1 packet of banana leaves *
  • 1 tbsp achiotte seasoning *

(*The banana leaves and achiotte seasoning are available at your local hispanic foods market.) Blend together in a food processor the garlic, chiles, juices, vinegar, achiotte, oregano and salt and pepper, and pour over the chunks of pork in a large bowl. Cover and let it marinate for 2-4 hours. Add the bay leaves. Line a large baking pan with banana leaves, laid horizontally and vertically, and add the pork mixture (including the bones), tucking the leaves over the pork (this was described to me as “like you’re tucking a piggy baby into bed,” haha) and bake at 350 degrees for 4-6 hours. Feel free to periodically check for moisture and spiciness; and it may be necessary to add another cup of orange juice (and possibly more spices if you like) at about the third hour of cooking. When it’s ready, you will know because your entire home will smell like mouth-watering pork and the meat will be tender enough to shred with a fork. Remove the bones and serve warm. This freezes beautifully if you have any left over.

Pickled Onions

These are a perfect compliment to the cochinita pibil.

  • 1 whole red onions, sliced into rings
  • 1 cup vinegar (any kind)
  • 1 cup water
  • Pinch of oregano
  • Salt and pepper to taste

Simmer gently in a medium pot until onions are soft. Serve immediately or put into hot jars and seal in a pressure canner.

But there’s more. Ever since I saw the RSVP for the food swap when a participant signed up with “pomodori al forno” and I had to look it up, I was dying to try it. I am normally not a huge fan of fresh tomatoes — I love them cooked, in sauces and whatnot, but I prefer to leave them off of a sandwich or a salad — but these were delicious and juicy and bursting with all of the flavors of fresh herbs and olive oil. Then at the actual swap, a stranger came walking by with fresh (and huge!) zucchini squashes. We were all out on the lawn, under a big shady tree, and we were chatting, laughing, and generally enjoying ourselves when this gentleman was clearly jealous and wanted in on the fun. Score!

I decided to use the zucchini and the pomodori al forno together, with some spicy italian sausage, fresh basil, goat cheese, panko bread crumbs, sauteed with onion, bell pepper and mushroom and then baked at high heat in the oven.

Food Swap Vegetable Casserole

Most, if not all, of these ingredients can be substituted for other ingredients depending on your tastes. This was just my creation based on the fresh vegetables I got at the swap, including the pomodori al forno, which was made by someone else. Essentially pomodori al forno is ripe, sliced tomato cooked in the oven on high heat with good olive oil, fresh basil and various spices. This jar of pomodori al forno was definitely made with love.

  • 1 large zucchini squash, chopped
  • 1 jar of pomodori al forno
  • 2 links of italian sausage
  • 1 bell pepper, chopped
  • 1 large onion
  • 1 cup sliced mushrooms
  • 1 cup panko breadcrumbs
  • 2 tablespoons sugar, 1 tablespoon nutmeg*
  • 4-6 ounces of your favorite goat cheese or other creamy cheese
  • Extra-virgin olive oil
  • Salt and pepper to taste

Preheat your oven to 400 degrees. Place the sausages in a large pot and add water until the sausages are covered; sprinkle olive oil on top. Cook on high, turning occasionally, until water evaporates and sausage is cooked and slightly browned. Remove sausage from pot, add chopped zucchini, onion, bell pepper and mushroom. Cut the sausage into chunks and add to pot, season everything with salt and pepper. (*Often, homegrown squash and zucchini, particularly the larger ones, can be very bitter. Taste a piece of the squash when it starts to soften and if you find it is too bitter, sprinkle a small amount of sugar and/ or ground nutmeg to balance out the bitterness of the huge gourds.) Remove from heat when vegetables are soft. Mix in the goat cheese and panko crumbs, and transfer to baking dish. Layer the pomodori al forno tomato slices on top (and sprinkle the herb-y olive oil from the jar on top of the casserole). Delicious!