I think I should write down this recipe ratio before I forget. The oven was busy, so this batch got sauteed in a pan with olive oil and butter. I'm guessing on the portion sizing since not everyone who attends a party will eat these.
Feeds: 8-10 adults
Ingredients
2 lb fresh brussels sprouts, stems trimmed and halved
2-3 tbsp olive oil
3-4 tbsp unsalted butter
3 garlic cloves, peeled and mashed flat with a knife blade
salt, to taste
freshly ground black pepper, to taste
freshly grated Parmesan cheese (optional, about 1/4 c)
Directions
1. In a nonstick skillet, melt butter and olive oil together over medium heat. Stir in garlic cloves until the oil is fragrant. Remove garlic from the pan and add sprouts, cut side down.
2. Let the sprouts cook until lightly browned. For two pounds, you'll have to work in batches to get everything evenly cooked until sprouts are fork-tender; about 8 minutes.
3. Before removing from the skillet, add salt, black pepper, and half the grated Parmesan cheese. Give the vegetables a quick stir before removing them to a plate. Sprinkle more cheese on top, if desired.
Delicata Squash
What? That makes two of us. I never heard of it either. This was just another (random) winter squash picked up from the farmers market. I had to look at image galleries of squash available in the Pacific NW before matching the name to this one. I've read that it is an alternative to butternut squash; I suppose other food bloggers are suggesting that it is the next best thing for preparation and how it is used.
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| Photo: Delicata Squash |
I am preparing this tonight with two recipes. The first is a baking method, 375 degrees F for 40 minutes; with the peeled de-seeded squash halved and filled with olive oil and brown sugar. One and a half squashes were used since that's all that would fit in the 8" x 8" baking pan. That would mean that I have a total of three of these strange squashes to use as tonight's vegetable.
The second is a frying method proposed by Jerry Traunfeld, author of the Herbfarm Cookbook. The Herbfarm, a Woodinville restaurant, is curiously just five miles away (I wasn't aware of that either until today). I suppose my version of the recipe will have taste like it has a lot less sage and a lot more rosemary since I am only using what I have on hand. It may turn out to be sweeter than normal since the spiced apple cider I'm about to use is what is leftover from Thanksgiving. Traunfeld's recipe calls for two squash, with the assumption that each squash is about a pound each.
Delicata Squash with Rosemary, Sage, and Cider Glaze (Epicurious, March 2000)
1 1/2 delicata squash, peeled, de-seeded, and cut into 1/2" thick pieces
3 tbsp unsalted butter
1 tbsp fresh sage, minced
1 tbsp fresh rosemary, minced
1 1/2 c fresh apple cider or juice
1 c water
2 tsp sherry vinegar
1 tsp kosher salt
freshly ground black pepper, to taste
Directions
1. Melt the butter in a skillet over low heat. Add herbs and cook until butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs.
2. Add squash to the skillet, then add apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat until the liquid has reduced to a glaze and the squash is tender, 20-30 minutes. Taste and season with pepper.
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