Recipe for November 10, 2007: Brussels Sprouts Oven Roasted Brussel Sprouts Brussel sprouts Preheat the oven to 400 degrees F. Slice the sprouts in half lengthwise, removing any discolored outer leaves and trimming the bottom stems. Toss sprouts in a drizzle of olive oil, they should be well coated but not dripping. Add salt and pepper, to taste. Spread in a single layer on a foil-lined baking sheet. Don't worry about any loose leaves, include them. Bake for 30-40 minutes until browned. Any leaves that fall off the sprouts might look very dark brown, but not black. These are crunchy and taste delicious. Serve immediately, or keep in the fridge for reheat the next day. |
Recipe for November 3, 2007: Fennel Potato Soup Ralph Formisano brought this one back from Italy. You might recognize this recipe from last season. It is worth sharing again with those who are new to our emails! (Our Best Brussels Sprouts recipe will also be back, by popular demand, next week.) 3 fennel bulbs Trim and core fennel bulb, slice into medium strips. Save tops. Heat butter and oil in medium saucepan on medium low heat. Add fennel and shallots, 1 cup stock. Cover. Simmer until soft and translucent (about 15 mins or more). Turn up heat to medium. Add potatoes and remaining stock/broth. Cook another 25 minutes, covered, until potatoes are cooked. Gently mash vegetables until thick and chunky. Chop about 2 tablespoons of the fine feathery fennel leaves from the tops. Add & stir through. Add more stock if too thick, or water. Can be served hot or cold. |