Green Beans with Caramelized Shallots

Green Beans with Caramelized Shallots

1 large shallot, sliced
2 T unsalted butter
Kosher salt
1 lb green beans

Melt 1T butter in skillet over low heat. Add shallots and sprinkle with kosher salt.
Cook over low heat for about 20 min., stirring occasionally until shallots caramelize.
Set aside skillet.

Wash and trim ends of green beans and blanch in boiling, salted water for 3 min.
Shock the beans in a large bowl of ice water to stop the cooking process and drain on paper towels.

Reheat skillet with shallots, add 1T butter and precooked beans. Add salt and pepper to taste - saute until heated through, about 2-3 min.

ENJOY!

Brussel Sprout Gratin with Caramelized Shallots

Preheat oven to 375F
Grease a 9x13 glass dish with 1 T butter


Brussel Sprout Gratin with Caramelized Shallots
Adapted from williams Sonoma

Caramelized Shallots:
5 shallots, sliced to make 1 C
1 T oil
1 T butter
1/2 tsp brown sugar
salt and pepper

Thinly slice shallots. Melt butter in skillet, add shallots, sugar, salt and pepper. Coat and cook over low hear to 20 min, stirring occasionally until caramelized.

Breadcrumb topping:
3 C fresh bread crumbs: I used 1 slice of white bread (end piece preferred) and1 small sandwich baguette
3 T unsalted butter, melted
1 1/2 tsp lemon zest
1/2 tsp kosher salt
pepper
2 T flat-leaf parsley, minced

Stir together all ingredients and set aside.

Gratin:

2 lb brussel sprouts, trimmed and halved

2 T flour

1 1/2 C Gruyere cheese, grated

1/4 C Parmigiano-Reggiano cheese, grated

1 tsp lemon zest

salt and pepper

1 1/4 C heavy cream

Blanch sprouts for 5 minutes in boiling, salted water. Plunge into an ice water bath, drain and dry on paper towels.

Mix together flour, cheeses, zest, salt and pepper. Stir in the cream and add brussel sprouts and shallots. Transfer to buttered pan. Cover with breadcrumb mixture and bake until brown - 35 min.

Yum! I brought this dish for our family Christmas dinner. It was very hearty and rich - what I liked most was the brussel sprouts did not taste bitter at all!

Roasted Brussel Sprouts

Preheat oven to 425

Roasted Brussel Sprouts

1 lb brussel sprouts

1 shallot

3 slices bacon

1 T butter

Kosher salt and pepper

Clean and trim brussel sprouts, pat dry (I sliced the bigger ones in half.) Slice shallot thinly into rings. Chop bacon and saute until starting to crisp, add shallots to soften. Add butter and brussel sprouts to the pan to combine. Season with salt and pepper.

Transfer and spread mixture onto a parchment lined pan and roast for 15 min.+ until fork tender, turning once.

I've never really  been a fan of brussel sprouts, but recently have enjoyed them quite a bit!

Mexican Corn and Bean Salad

I came across this recipe in Fine Cooking Magazine about a month ago. Thankfully, we've managed to squeeze in a few late summer BBQs and I've been able to make this salad a few times. I think this salad looks so beautifully colorful and vibrant on a plate and I love how fresh it tastes. This past time, I decided to add a jalapeno pepper to the dressing for a little kick.

Preheat oven to 425F

Chopped Mexican Salad (Fine Cooking Mag)
1 red pepper
1 yellow pepper
3 ears of corn
4-5 Vine-Ripe tomatoes
2 avocados
1 can black beans
cilantro

Dressing
1 shallot, minced
1/4 C extra virgin olive oil
3 T orange juice
3 T lime juice
1 T honey
3/4 t cumin
1 jalapeno (optional)
salt and pepper


Cut peppers in half and place on baking sheet cut side down.
Coat corn ears and peppers with a couple tablespoons of olive oil and season with salt and freshly ground pepper. Roast for about 20 min., rotating corn after 10 min. The peppers should have dark spots.



When cool enough to handle, peel the skins from the peppers. They should slide right off. Chop peppers into small pieces.



Cut corn from the cobs and seed and dice the tomatoes.
Start layering the corn, peppers and tomatoes on a platter.



Rinse and drain beans. Add to platter.

Dressing



Grate the garlic, mince the shallots and jalapeno and add to the juice. Add honey and whisk together. Slowly add olive oil until combined well.


Peel and chop avocado and roughly chop cilantro. Add avocado to platter and season with kosher salt and freshly ground pepper. When ready to serve, drizzle the dressing over the platter and sprinkle with fresh cilantro.


I wish my photo wasn't so blurry! But, it is delicious. Give it a try!