With Thanksgiving coming up, I wanted to highlight some different sides besides the traditional. This one really fit the bill.
From Emeril Lagasse
Emeril Lagasse’s phrase, “kick it up a notch” became famous for a reason—the New Orleans-raised chef raises flavors to the next level. This year, take your Thanksgiving to Emeril’s star status with his recipe for Pan-Roasted Brussels Sprouts with Caramelized Onions and Crispy Pancetta.
- 3 tablespoons olive oil
- 6 ounces pancetta, diced
- 3 large yellow onions, thinly sliced (about 4 cups)
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 2 pounds Brussels sprouts, stems trimmed and cut in half lengthwise
Preheat the oven to 400° F.
In a large sauté pan, heat 1 tablespoon of the oil over medium heat. When hot, add the pancetta and cook until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the pancetta to a baking sheet lined with paper towels and set aside. Add the onions, ½ teaspoon of the salt and ¼ teaspoon of black pepper to the pan and cook, stirring until the onions are caramelized, about 30 minutes.
In a large 14-inch sauté pan, heat the remaining 2 tablespoons of olive oil over medium high heat and when hot, add the Brussels sprouts and the remaining salt and pepper. Cook until the sprouts are golden brown on one side, 4 to 5 minutes. Transfer the pan to the oven and cook until tender, about 15 minutes.
Add the onions and pancetta to the Brussels sprouts, toss well, and return to the oven for 5 minutes longer.
Serve immediately.Servings:4-6Difficulty: EasyCook Time: 1-30 min================================
A fast lunch pizza using onion naan. These are in the margherita style. Infuse a little olive oil with garlic by heating a few tablespoons in a bowl with a few crushed and minced cloves and brush it on the loaves, then add sliced tomato and dot with fresh mozzarella. Garnish with fresh basil. I like my pizzas with red pepper flakes, I used flakes from my own patio grown cayennes today. The Parmesan sprinkle is from a commercial blend of cheeses with additional peppers and herbs.
This is the classic pizza with just a tweak to the usual recipe – I added sliced mushrooms to the mozzarella, tomatoes, and fresh basil. The toppings sit atop a crust brushed with garlic infused olive oil, the basil is added after the pie comes out of the oven.I always sprinkle red pepper flakes and Parmesan on my pizzas and this one is no different. It also got the pink salt and fresh black pepper treatment. We classy, yo.
I made some cheese stuffing for pasta shells the other day, and made a meal of them with a tomato sauce from some of the cherry tomatoes I froze this year. It was OK but you’ve seen it before. I had a few stuffed shells left over and was casting about for a way to do them that was prettier than the last time and ran across some frozen cubes of basil pesto that were buried deep in the freezer.
I made a butter/olive oil sauce with lots of garlic, grated the frozen cube of pesto, added a little Parmesan, and turned out this delightful little dinner.The cheese stuffing is a mix of ricotta and mozzarella with a couple of handfuls of spinach from this recipe, or one just like it. I’ve forgotten what the pesto recipe was but I do remember it used hazelnuts instead of pine nuts. It has Parmesan, basil, and olive oil plus the nuts and was spun out in a food processor. Note to self: Try to find a prettier sprig of oregano next time.