Brussels Sprouts and Chard Gratin

This is based on a recipe I found in MS Living Magazine.  I one and a halved that recipe.  I also added rainbow chard from the garden and red onions.  These both added color and some sweetness.  Instead of smoked Gouda (which would have also been wonderful) I used a high quality white Cheddar Tickler which had red onion in it (yum!)  The key to this recipe is to be careful not to overcook the brussels sprouts.   It is a three part recipe. The bechamel which is a basic white sauce, the sprouts, and the assembly.  It is a great holiday side.

BRUSSELS SPROUTS AND CHARD GRATIN

For the Bechamel
3 Tablespoons unsalted butter
3 Tablespoons all-purpose flour
3 Cups whole milk
course salt and FGP
1 Cup grated white cheddar (or any semi hard melting cheese: gouda, gruyere, etc.)

For the brussels sprouts
course salt
2 pounds brussels sprouts, ends 1/8 inch trimmed and outer leaves removed
6 cups chopped rainbow chard
1/2 cup chopped red onion

For assembling the gratin
1 cup finely grated white cheddar

Preheat oven to 375.  Make the bechamel:  Melt butter in a saucepan over medium heat.  Add flour, and whisk until mixture bubbles slightly but has not started to brown, about 2 minutes.  Gradually whisk in milk.  Raise heat to medium-high, and bring to a boil, whisking often.  rEduce heat to low, and cook stirring occasionally with a wooden spoon, until thickened, 12 to 15 minutes.  SEason with salt and FGP.  Remove from heat.  Add 1 cup cheese and stir until melted.

Meanwhile, blanch the brussels sprouts: Bring a medium pot of salted water to a boil.  Cook Brussels sprouts until just tender when pierced with the tip of a paring knife, 3 to 4 minutes (I would err on the 3 minute side just to be safe).  Drain, and transfer to an 8 cup (8 by 12) baking dish.  Toss with chard and onion (uncooked).

Assemble the gratin:  Pour bechamel over Brussels sprout mixture and sprinkle with remaining cup of cheese.  Bake, uncovered, until bubbling and golden, about 25 minutes.  Serves 8.

Roasted Cauliflower and Spring Onions with Bacon

I hosted a small lunch with four fine ladies.  We had an Asparagus Gruyere Tart and this scrumptious dish.  Sweet tender cauliflower, just dug green onions and bacon.  Mmmm, bacon.  You can't mess this one up if you tried.

Roasted Cauliflower and Spring Onions with Bacon

8-10 slices thick cut bacon

1 Head cauliflower, stem and leaves removed
1 bunch spring onions
3 Tbls Olive Oil
Salt and FGP


Preheat oven to 425 degrees.  Arrange bacon on tinfoil-lined baking sheet.  Cook in oven for 15-20 minutes or until evenly browned and crispy.  Drain bacon on paper towel, let cool.  Stack and slice bacon into 1/2-inch pieces.  This may be done ahead of time.  Warning: your whole house will be filled with the intoxicating aroma of sizzling pig.


Slice trimmed head of cauliflower in half.  Then slice each half into 1/4-inch slices.  Place on baking sheet.  Cut off just the root portion of the onions.  Slice onions diagonally into 2 to 3-inch pieces. Toss with cauliflower.  Drizzle with olive oil, sprinkle with salt and FGP and toss.  Roast in 450-degree oven for 20 minutes (carefully turning a few times) or until browned and tender but not soft.


Add bacon, toss, and serve warm.  Serves 6.

©Sweat Bread 



*For dessert, I must add, we had Smitten Kitchen's Big Crumb Cake with Rhubarb.  The cake is all hers so I can't take credit here, but I'm proud to say, the Rhubarb was all mine.  Make it and weep.

Pea Shoot Salad and The Best Green Beans

I found these pea shoots at the market and needed to use them quick.  I can't stand buying food just to watch it go bad.  So I threw this little (and very green) lunch together for Dr. Gooch and I.  It was tasty.  It could have stood a bit of marinating time before eating it, but we were hungry.  You could easily substitute lemon juice for the vinegar, which I would have had I had a lemon on hand.

1 Cup Pea Shoots

10 Cherry Tomatoes, halved

1 Tbls. Red Vinegar

2 Tbls. Olive Oil

1/2 tsp. Red Pepper Flakes

Salt and FGP (fresh ground pepper) to taste

Combine all ingredients and toss.  Serves 2-3.

This is my favorite way to do beans.  After I did the beans though I thought, this might be good tossed together with the pea shoot salad.  But, I reigned in those passions and ate them instead, side by side.

2 Tbls. Olive Oil

2 Garlic cloves, minced

1 small onion, sliced in rings then halved

2 Large handfuls of fresh green beans, trimmed

1/2 Cup chicken or vegetable stock

Salt and FGP to taste

Heat oil in skillet over medium.  Add garlic and onions and cook until onions begin to brown.  Add beans and cook two minutes, add stock, stir to deglaze the pan.  Reduce heat, cover and cook 1-2 minutes until beans are bright green and tender (but never too tender).

Serves 3-4.