I had the Brussels Sprouts and carrots left over from last weekend -- our Christmas that wasn't. And I really hate to waste such good food so I made my Perfectly Roast Chicken with a Dijon Mustard Sauce, a Warm Brussels Sprout Salad, Carottes au Beurre and a warm loaf of French bread. We ate lunch late, at nearly 2:00 and we lingered and relaxed and really enjoyed the delicious meal in front of us!
At 4:30 we had our dessert, vanilla ice cream, home made hot fudge sauce (a Christmas gift from friends) along with sweet fresh strawberries and blackberries. Yum!
I wish every day could be like this!
Warm Brussels Sprout Salad
Serves 6
This is a labor intensive dish, but unlike cooking Brussels sprouts whole, the cooking time here is very short. And the work is so very worth it!
2 containers of fresh (must be fresh) Brussels Sprouts, or 1 stalk
2 - 3 tablespoons of extra virgin olive oil, plus 1 tbs for the pan
freshly ground sea salt
Using a good knife cut the bottoms off of each Brussels sprout. You will then start peeling the leaves away one by one. Have a large bowl beside you and as you peel you can toss the leaves in to the bowl. When all the leaves have been peeled add the olive oil and the salt to the bowl and mix well.
In a skillet or pan, heat up the olive oil. When it is hot, you will see it start to smoke ever so slightly, toss the leaves into the pan. You will hear a nice sizzle and crackle. Cook, stirring carefully for about 5 minutes so that the leaves can get a nice light brown color which will cause them to carmelize nicely.
Serve immediately or reheat in the microwave briefly prior to serving.
The Brussels Sprouts leaves are sweet and tender and any hint of bitterness has gone!
Carottes Sautees au Beurre
Serves 6
Carrots, 2 to 3 per person
Butter, 2 - 3 tablespoons
Sea Salt to taste
Peel and trim ends of carrots. Using a good Chef's knife cut carrots into slices, not too thick, and as evenly as possible.
Retrive a large pan, fill about 1/3 to the top with water and bring to a boil. When water is boiling add carrots for about 3 minutes. You want them to be soft yet still firm and not fully cooked. Remove from water.
In a large sauce pan add about 2 tablespoons of butter. As soon as the butter starts to bubble, just as it is about to brown, add the carrots to the pan. Stir the carrots so that they each get a chance to brown. Add salt to taste. Cook for about 3 minutes. Serve immediately. This dish may be microwaved for reheating prior to serving if necessary.
Dijon Mustard Sauce
Serves 6
1 tablespoon plus 1 teaspoon Dijon Mustard
1/4 cup light mayonnaise, preferably Hellman's
1/4 cup light sour cream
2 tablespoons water
1 green onion finely chopped
In a mixing bowl add mustard, mayonnaise and sour cream. Mix well. Add water and mix well. Fold in green onion.
May be made ahead of time and refrigerated. Bring to room temperature before serving with chicken.
Perfectly Roasted Chicken
Click here for recipe
