Not your Mama's Brussels Sprouts

It would be an understatement to say Californians are particular about their produce. Not only are our grocery stores stocked with fabulous local produce year-round, but we have an abundance of roadside markets set against the background of their crop. On my way back from the Monterey coast, I stopped at Pezzini's Market outside of Castroville a.k.a. the artichoke capital of the world. What I ended up taking was a large branch of brussels sprouts, which was so gorgeous it could have been a Christmas decoration in itself. If you can find brussels sprouts in a branch, they will stay fresh for three weeks or until the sprouts are removed from the branch. And though I didn't grow up enjoying the vegetable with the bad reputation, I have developed a recipe that will not only get your table eating this vitamin-rich food, but asking for seconds!

Balsamic Brussels Sprouts

Ingredients

15-20 sprouts

2 Tbsp olive oil

3 Tbsp butter

Salt and Pepper

6 ounces Pancetta, prosciutto or bacon in small dice

4-6 cloves minced garlic

¼ cup roughly chopped pecans

½ cup balsamic vinegar

½ cup chicken or vegetable stock

*Flat leaf parsley

Directions

Prepare the brussels sprouts by slicing them lengthwise, so that one sprout would produce 3 or 4 slices each. Sprouts, like other vegetables, can produce radically different flavors depending on how they are sliced or left whole. You will find sprouts prepared this way will garner a caramelized flavor. In a large skillet, heat the butter and olive oil over low heat until it appears foamy. Add the brussel sprouts and pecans to the skillet and sprinkle with salt and pepper. Tossing frequently , sauté the mixture until lightly browned or about 5 minutes. Add the pancetta and continue sautéing for another 3 to 5 minutes or until the pancetta is crisp. Add the minced garlic, balsamic vinegar and chicken stock. Stir and cook for 5 minutes, and let the sprouts absorb the liquid. Cover and turn off the heat until ready to serve. If there is still an abundance of liquid, use a slotted spoon to serve and garnish with some chopped flat leaf parsley or even some parmesano reggiano. Enjoy!

Gift Wrapping Baked Goods

A plastic or paper plate can feel pretty flimsy under the weight of some lovingly prepared Christmas cookies. One of my personal favorite gift wrapping options for baked goods is using a fun vintage plate purchased from a thrift store, instead. It gives the present a more homemade feel which lives up to the hard work you put in creating what sits atop the plate. And often, the plate will run less expensive than what would cost you in buying a large pack of plastic plates or a special box for packing the gift. I've found adorable 1960's plates in the market of 50 cents to a $2. I have a small assortment on hand in my cupboard, and I find it's fun to pick the plate whose new owner will appreciate it most! Try something kitschy like a Princess Di memorabilia plate for your funny pal, or a soft floral for your more feminine girlfriend. Under the cake, pie, or stack of cookies put a doily or small post-it note letting the gift recipient know it is their plate to keep!

'Tis the season... to get in good for 2010

Although Thanksgiving has long passed, the end of the year is another important time to appreciate those who have made your life better throughout 2009. Those people like your landlord, doorman, hairdresser, and postman should be acknowledged with a small token. Not only will it be appreciated by them, but it will be remembered through 2010 when you need your plumbing fixed or a last minute hair appointment. This gift is truly the one that will keep giving back to you. Most etiquette books will recommend a large tip around the holidays, but if you are a 24-year-old writer like myself, baking something is much more economical and thoughtful!

Festive Cookies

*I have made these from scratch, but in the spirit of this holiday... errr recession... and saving time, I adapted the recipe using store bought cookie dough and measured ingredients for a high yield. Your grocery store tab should run around $14 for 4 dozen cookies. This should provide you with enough cookies for 6 or 7 gifts.

Ingredients

2 rolls of sugar cookie dough

(I used Pillsbury)

12 oz. of semi-sweet chocolate chips

1/2 stick of butter

6 oz. of sliced almonds

Colored sprinkles

Preheat the oven to 350 degrees and prepare a baking sheet by placing a SILPAT sheet on top or lightly greasing the pan.

To achieve a professional-looking circle roll the dough in your hand into a ball the size of a jaw breaker, place on the baking sheet, and then lightly press the top with your palm. Bake the cookies for 10 minutes or until they garner just a touch of color. Let the cookies cool on the pan for only a minute or two before moving them to a flat surface for decorating.

In a double boiler, place the chocolate chips and the butter and put over low heat. Continue stirring the chocolate for a few minutes while the mixture melts. Remove from heat once and let cool for two minutes or until the mixture is thick enough to be spread.

Using an old-fashioned spatula, spread the chocolate on half of the cookie. The chocolate should feel like a frosting at this point. While the chocolate is still soft, add colored sprinkles or sliced almonds if you want a more elegant look.

To create the fish scale look, layer the sliced almonds from the outer edge to the center. Use the broken off slices for the bottom layers and the best looking slices for the top, exposed layer. Put in the refrigerator for 15 minutes or more to make sure the chocolate is completely hardened before packaging them.

Place cookies on a disposable plate and wrap with cellophane and ribbon. For a more homemade look, stack the cookies in a small mason jar and add colorful ribbon.

And that's my little gift to you, ForkEnvy reader.

xoxo,

ForkEnvy

Ready to graduate from Culinary School?

I frequently have dreams of attending culinary school. I dream of buttoning my pristine white chef's jacket with the words "Le Cordon Bleu" emblazoned on my chest and making souffle next to the big dogs.. But my feet come back to the ground when I read this portion of a written exam from the famed Cordon Bleu... how well would you do in culinary school? If you dare, email me your answers and I'll tell you how you did! Bonne chance et Bon Appetit!

1. What is meant of the terms fortified and enriched in relation to flour?
2. For a classical vinaigrette ratio, how much oil would be added to 2.5 cups of vinegar?
3. Give two examples of each: Round fish, flat fish, non-bony fish, fresh water fish.
4. Describe the differences between hard and soft flours. List three types of flour and an example of usage for each.
5. What are three basic methods of leavening and give an example of each?
6. What are four sources of calories and their respective daily intake percentage?
7. Describe the tempering process for chocolate and what benefits it gives you.
8. Give the minimum internal cooking temperatures for: Chicken, stuffed meats, duck, ground pork, brined ham, pork chops, strip steak, ground halibut, salmon fillet, salmon steak
9. Why do we sift dry ingredients?
10. Draw and list six components of an egg’s structure.
11. Give examples of two stabilizers and two liquifers in bakeshop.
12. What is the purpose of a spread in sandwich making?
13. Name three species of commercial west coast crab.
14. What are the three basic components of a whole grain?
15. Give an advantage of each in relation to beef: dry aging and wet aging.
16. ________ and ________ can be eaten together to form a complete protein not involving meat.
17. List two shapes of forcemeats.
18. List two styles of forcemeats.
19. Compare and contrast pros and cons of pasture raised beef and grain fed beef.
20. What is the most accurate way to measure ingredients in bakeshop?
21. Explain why you can cook an egg over easy with the white and the yolk being different?
22. List the three types of contaminants and give an example of each.
23. List the basic shapes of crustaceans.
24. Describe the two types of infusion and the three factors that impact the strength of an infused product.
25. Describe two of the following baking methods: Biscuit method, muffin method, laminated dough, creaming method, foaming method, pate a choux.

The Weeknight Dinner Guest

Having a dinner guest over for a weeknight meal can sound daunting between grocery shopping, getting home from work and oozing with charm under stress. Dismiss images of burned chicken and put down the number for Domino's, because cooking a meal for someone else should be fun and painless. The key is to use a recipe which meets the happy medium between easy assembly and impressive results. The most common problems occurring in this situation are using an unfamiliar recipe or mis-timing the cooking of the dinner's components. One does not easily forget the scene in Bridget Jone's Diary when she fails in both and ends up serving blue soup.

This post includes a full grocery list, a rough timing schedule and a fail-proof, delicious recipe. I've included some options in ingredients should you already have them on hand or have preferences. This is a generous recipe and can serve three, if needed.

MENU
French bread with roasted garlic
Arugula salad with easy lemon dressing
Penne with caramelized onions, bell pepper and Italian sausage
Dark Chocolate with Sea Salt

GROCERY LIST
Baguette of good French (or sourdough) bread
2 heads of garlic
1 bag of ready-to-go arugula lettuce
1/2 lemon or 2 tablespoons lemon juice
1/2 box penne pasta
1 yellow onion
1 red bell pepper

1 orange bell pepper
1 small handful of fresh basil or two tablespoon of simple basil pesto
1 handful of grated parmesan reggiano
1 pack of 4-6 Italian sausage (sweet, mild or hot is up to you!) *

1 bar of gourmet chocolate, my recommendation is Lindt Dark Chocolate with Sea Salt (amazing!)

*I recommend a pre-cooked sausage to make it easier on you!

IN YOUR CUPBOARD
aluminum foil
dijon mustard
olive oil
salt
pepper
sugar
chicken broth
red wine or beverage of your choice to serve

DINNER

Before your guest arrives, preheat the oven to 400 degrees. Remove the outer skins of the heads of garlic, but not so many layers that the head falls apart. Slice the top off the heads, so that each clove is exposed at the top. Place each head on a generous square of aluminum foil and sprinkle with some olive oil, salt and pepper. Wrap the heads in the foil completely and bake in the oven for 35 minutes. If you can time removing the garlic from the oven around your guest arriving, do! Prep the ingredients before your guest arrives by roughly chopping the onion and bell peppers, careful to removes the seeds and stems. Chopping the onions early are also important if you do not want mascara running down your face! Prepare a pot of water with a dash of salt and olive oil to boil later. Prepare two skillets with a dash of olive oil and salt. Prepare the seating area and open a bottle of wine to air briefly.

After your guest arrives, offer wine, slice the baguette and remove the garlic from the oven. Unwrap the garlic, remove the roasted cloves and spread on slices of bread. Sprinkle with salt and pepper and enjoy while everything else comes together. Save two or three cloves for the salad dressing. The pasta, vegetables, and sausage all take around ten minutes cooking time, so keep this in mind as you begin. Start the pot of water boiling and turn on one skillet over medium heat. Put the chopped onion in the skillet and pour enough chicken broth on top to almost cover the onion--about 1 to 1 1/2 cups. Add 1 1/2 tablespoons of sugar and stir. The onions will caramelize over the next 10 minutes or so; do not forget to stir them periodically. This is not a classic caramelize, but it is an easy alternative with items you should have in your cupboard. The water should also be boiling, so add the penne and cook for 9 to 11 minutes or until al dente. After the onions have been caramelizing for five minutes or so, add the bell pepper and continue stirring. At this point, you should turn the other skillet on over medium heat in preparation for the sausage. Using a fork, puncture the sausage with small holes all over to release a little of the fat when cooking. Add the sausages to the skillet and turn every 2 to 3 minutes.

In a small bowl, combine 1 tablespoon dijon mustard, 2 tablespoons olive oil and lemon juice of 1/2 lemon. Add two crushed cloves of roasted garlic and a dash of salt and pepper. Salad dressing is personal (I believe), so I encourage you and your guest to continue tasting and adding ingredients until you are satisfied. Go ahead and toss the salad as dinner is almost complete!

Drain the penne when it is ready. Add the onion and bell pepper, which should be soft and not blackened. Add the handful of chopped fresh basil or pesto and grated parmesan. Add a dash of olive oil and stir completely. Plate the sausage which should have developed a little color on the skillet. Plate the pasta next to the sausage and the salad on separate plates. Serve and ENJOY!

After dinner, break the chocolate bar and slice some fruit (apple, pear, nectarine, etc.) on a small plate for an easy dessert... relax and enjoy your culinary successes! xoxo, ForkEnvy

Hawedere! It's Oktoberfest for dinner!

Now Oktoberfest in it's native land of Germany is winding down--the 17 day festival runs from late September to early October-- but no matter what month, these colder days are perfect for schnitzel, latke, kraut and bier!

The original Oktoberfest was celebrated in Munich on October 18, 1810 for the commemoration of the marriage of Crown Prince Ludwig to Princess Therese of Saxe-Hildburghausen. Carnival booths were set up with a variety of games and the wealthy familes provided the prizes of silver, porcelain and jewelry. On years when a royal marriage occurred, an especially over-the-top Oktoberfest was celebrated with a parade. In 1850, the parade became an annual fixture. Since 1950, the festival has kicked off with a 21-gun salute and a tapping of the first keg of Oktoberfest beer by the mayor of Munich who cries out "O'zapft is!" or "It's tapped!"

Your personal Oktoberfest might be considerably less authentic, but there is no reason that the cuisine should be. I'm of Swiss-German descent and I've had my fair share of "our people's" food, but of everything I've tried, every brautwurst and knautwurst, one dish stands alone: schnitzel.

Chicken Schnitzel

Ingredients

Four chicken breasts
Salt and pepper to taste
1/2 cup of flour
2 eggs
2 cups seasoned bread crumbs
2 tablespoons paprika (sweet paprika preferred)
Generous handful of flat leaf or Italian parsley
1 lemon -- in zest and sliced in wedges
Olive oil for cooking

Directions

Preheat the oven to 200 degrees. Put a baking sheet in the oven to warm while the schnitzel is being assembled.

Butterfly the chicken breast pieces with the goal to make the thickness of the meat even. Cut the raw breast where the thickness doubles, but stop before cutting it through all the way and open it up like a book. Put the breast between two pieces of wax paper and gently pound it out into a thin large cutlet. Season each cutlet generously with salt and pepper. When assembling and cooking the schnitzel, it is easiest to do it in batches of two!

Dredge each cutlet in a shallow bowl of flour and then dip in the mixture of two beaten eggs. Mix together the bread crumbs, paprika, finely chopped parsley and lemon zest. Put the mixture on a plate and press each side of the cutlet in it. Heat enough oil to coat the bottom of non-stick skillet over medium heat. Cook for 2-3 minutes on each side and transfer to the baking sheet in the oven to keep them crispy.

Add more oil and repeat until all schnitzel is done. Garnish with lemon wedges and parsley (and capers if you like). Plate with potato latkes, warm sauerkraut, and a side of apple sauce. Guten Appetit!

*In photo from (l-r): Gloria Swanson, Marion Davies, Constance Bennet and Jean Harlow at a 1930s Oktoberfest.

Fried Sage Leaves

Sage is a strong herb generally used in stuffing recipes, and therefore has garnered a reputation for complimenting a heavy winter meal. Though dried sage is almost overpowering in smell and taste, when fresh leaves are fried, they lose their bitterness and take on a buttery flavor. They will truly melt in your mouth. Fried sage leaves can be used as a garnish to beef, turkey and pork, but is also delicious as a main part of the meal. Adding fried sage leaves and browned prosciutto to a basic risotto will take dinner to full-tilt gourmet.

And if that doesn't convince you, consider sage's memory-improving benefits. A 2003 British medical study revealed adults who took a daily dose of sage oil had better recall on various tests. It's no coincidence someone who is considered wise is called "sage."

Ingredients

20 fresh large sage leaves
1-2 cups of olive oil
generous pinch of salt

Directions

Rinse sage leaves and lay flat on paper towels. Press with more paper towels to thoroughly dry and flatten leaves. Add enough olive oil to a hot pan (I use my dutch over to decrease oil splatter) to cover the bottom in about 1/4 inch. Within a minute or so the oil will ripple signaling it is hot enough to fry. Lower the heat to medium, and using a pair of tongs place sage leaves in the pan. Frying them will only take 15 seconds, so be careful not to let them brown. There is no need to turn them, as the oil will surround the leaf at an even temperature. Remove leaves and let dry on more paper towels. Sprinkle with salt to taste. I recommend serving them while still warm and enjoy this autumnal treat!