Christine's Recipe For Shaved Brussels Sprouts With Shaved Ham, Valencia Orange Juice and Chopped Walnuts

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Brussels sprouts recipes abound among my food blogging friends this fall. And no wonder. These little Thanksgiving favorites are packed with goodness and cheerily allow themselves to be prepared in a plethora of ways, from roasting, old fashioned steaming, grilling, or sautéing.

Well I couldn't let myself be left out of the symphony of Brussels sprouts dishes now, could I?

So yesterday, as our local farmers market was celebrating its season finale and a wheelbarrow full of bright green sprouts was quickly disappearing into shoppers hands, I elbowed my way in, claimed my own, brought them home to my kitchen and came up with this recipe.

Wanting mine to be different from anyone else's recipe that I'd seen, I decided to shave my sprouts on a mandoline. Not stopping there, I added some shaved, uncured ham, and some shaved shallots. Lots of shaving went on in my kitchen, with nary a hair in sight.

After sautéing the shallots and ham, add the shaved sprouts and sauté, tossing with tongs, until they are wilted but still a bit crunchy. Add juice, toss some more, season with kosher salt and freshly ground black pepper. You're done. It's that simple. You can even make this a day ahead, allowing the flavors to deepen. Reheat in a low (300) until warmed through. Sprinkle with chopped walnuts if desired and serve.

Shaved Brussels Sprouts with Shaved Ham, Fresh-Squeezed Valencia Orange Juice, and Chopped Walnuts
Christine's original recipe
Ingredients:
2 dozen Brussels sprouts, cleaned and thinly shaved on a mandoline (yield approx 3-4 cups)
2 shallots, thinly sliced
1 cup shaved ham (see Cook's Notes)
1/3 cup fresh squeezed orange juice with pulp (Valencia is best for flavor)
olive oil and butter for the pan
Kosher salt and freshly ground black peppercorns to taste
Preparation:

Sauté shallots over medium heat in about 1 tablespoon each olive oil and unsalted butter. You can use more or less of the oils according to your taste.

When shallots are slightly golden, add the shaved ham and sauté until edges of the ham curl and become golden.

Add the shaved sprouts, toss to blend, and sauté until the sprouts are tender-crisp, about 4 minutes.

Add the orange juice and, using tongs, toss the sprouts well so the juice is evenly distributed throughout for another 2 minutes. The pan will be dry and all the juice absorbed.

Remove from the heat, adjust the seasoning with kosher salt and black pepper.

Sprinkle with fresh chopped walnuts and serve.

Cook's Notes:
The flavors of this dish deepen if made a day ahead. Leave out the walnuts, keep in the fridge then warm in a slow oven. Just before serving, sprinkle with the walnuts.

The orange juice not only compliments, but marries the ham and sprout flavors delightfully.

As I shaved the Brussels sprouts, using my very old mandoline, I made sure the stem end was facing up so I didn't shave it into the bowl. See photo.

Uncured applewood smoked ham steaks, my favorite, are made by Niman Ranch. No nitrites.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Christine's Recipe For Brown Rice Medley Pilaf With Apples, Walnuts and Pomegranate Seeds

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I love the Brown Rice Medley from Trader Joes; a combination of parboiled long grain brown rice, black barley and daikon radish seeds that give a nice pop when cooked.

Inspired by the shallots and apples at our local farmers market, I'd already made this pilaf several weeks ago and thought it pretty darned tasty. Then I received a gift from my friend Erika and took it a step further, adding walnuts and sweetly tart pomegranate seeds, not only imparting greater depth of flavor but also kicking up the nutrition factor - pomegranates being very high in antioxidants and walnuts giving up a walloping dose of Omega-3 fatty acids.

(Serving suggestion)

Because I avoid eating wheat, I won't be having traditional bread stuffing this Thanksgiving. But I won't feel at all deprived because this delicious, easy-to-make pilaf will be on the table.

Brown Rice Medley Pilaf with Apples, Walnuts & Pomegranate Seeds
Christine's original recipe
Ingredients:
1 and 1/4 cups Brown Rice Medley, or your favorite rice
2 and 1/2 cups chicken stock, organic if store bought but your own home made is best
1 medium sweet onion, finely chopped
2 tart green apples such as Granny Smith, cored, seeded and chopped into 1/2-inch pieces
1 stalk celery, cut in half or quarters lengthwise and cut crosswise into 1/4-inch pieces
2 teaspoons fresh thyme, finely chopped
olive oil and butter for the pan
kosher salt and freshly ground black peppercorns
2/3 cup walnut pieces
1/2 cup pomegranate seeds
Preparation:

Cook the rice in the chicken stock in a rice cooker until done according to the manufacturers directions. The rice will be somewhat moist. Keep warm.

Sauté the onions in about 1 teaspoon each olive oil and unsalted butter until they are golden and soft. Add the apple, celery, and chopped thyme and sauté until they are softly cooked, adding more olive oil and butter if needed to prevent sticking.

Toss the sauté mixture with the rice then season with kosher salt and black pepper to taste. Add the walnuts and pomegranate seeds. Toss until blended.

May be made a day or two ahead, refrigerated.

Reheat, covered, in a 300-degree oven for 30 minutes to serve.

Cook's Notes:

Fresh chopped herbs like sage, marjoram, parsley or celery leaves can be added to the onions, apples and celery as they are sautéing.

Trader Joes did not ask for my endorsement of their product (I just like it) nor have they offered me any promotional renumeration.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Pomegranates and Walnuts, Oh My!

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Delivered to my door from the fabulous Sacramento Valley backyard of my bestest friend in the world, Erika. With a little help from her friend Bill, I'll bet.

My heartfelt thanks to you both!

Recipes to follow.....

Copyright © 2005-2009, Christine Cooks. All rights reserved

Christine's Recipe For Creamy, Garlicky Chevre Sauce With Steamed Green Beans And Toasted Pecans

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While it's true that I'm no longer eating pasta, it is not true that I can't enjoy a thick and deliciously creamy pasta sauce from time to time. I just drizzle it over steamed, sautéed or roasted vegetables and I'm completely happy.

Intensely garlicky, beginning with a white wine reduction, this is a sauce that will compliment a number of vegetables served as an entrée or a side dish. (Mr CC even enjoyed it on his lunch tacos!)

Last week we roasted purple potatoes and topped them with this sauce along with some freshly chopped basil.

Decidedly unphotogenic in its white-on-white demeanor, roasted cauliflower nonetheless is the perfect compliment to the garlic and goat cheese flavors imbued here.

For its debut, however, green beans steamed to a tender crispness were the perfect vehicle to showcase this bright white saucy offering, needing only a sprinkling of chopped toasted pecans to round out the visual feast.

This sauce can be made with full, low or no fat dairy. The amount you use will need to be adjusted to achieve the creaminess you desire. It's ready for your vegetables in less than 25 minutes and will keep in the refrigerator for one week.

Christine's Creamy, Garlicky Chevre Sauce
Ingredients:
6-ounces dry white wine
5 cloves garlic, peeled and minced
2 pinches kosher salt
1 cup cream (or 1/2 & 1/2, or milk)
11-ounces good chevre (goat cheese), crumbled
Preparation:
Place the white wine and the minced garlic in a medium saucepan over medium high heat. Bring to a boil, lower the heat, and simmer until the wine has reduced by one-half, about 6 minutes.
Add the salt and stir.
Add the chevre and the cream and whisk over low heat until the mixture is smooth. The amount of milk product will vary depending on its fat content.
Serve over your favorite vegetables or roasted potatoes, or, gasp!, pasta.
Reserve left over sauce in the refrigerator.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Catfish Salad With Green Beans And Toasted Almonds With Champagne Raspberry Vinaigrette

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Happy St. Patrick's Day, Irish. I hope your eyes are smilin'!

I am, indeed, a goodly amount Irish, with some Scots thrown in, and, we've been told, a smidgen of Osage, but that's never been proven. These are on my mother's side. Along patriarchal lines: warm French, cool English and a bit of Dutch round out my Heintz 57 lineage.

Still, when St. Patrick's Day rolls around, I'm Irish.

And while I haven't gone and whipped up a quintessentially Irish dish today, I did go for the green with this tasty catfish salad which matches my mood for lighter fare.

Sprinkled with organic celery salt and the crushed leaves of Claudia's Herbs Fantastic Fish Blend, the filets are quickly sauteed then placed atop a bed of crispy spring salad greens, followed by hot buttery green beans and a sprinkling of toasted, slivered almonds. A champagne and raspberry vinaigrette drizzled over and around finishes the dish.

The organic herb blend used here is a combination of lemon basil, chives, dill, thyme and celery leaves, but the flavor that comes to the forefront is the celery. Pair that with celery salt and celery really speaks out loud in this dish. Nicely so.

Where does this herbal blend come from? Claudia's Organic Herbs is a local company run by Claudia Holzinger on her family farm in Orleans, a beautiful spot on the Klamath River about 35 miles as the crow flies from our coastline. She's famous for her green and dried garlic and her produce is widely sought after by local restaurant chefs. Fantastic Fish Blend is available locally year-round and Claudia doesn't have a web site. can now be ordered online their new web site.

Celery, which is rich in vitamin C, is recognized as a blood pressure reducer and may be helpful in reducing blood cholesterol levels. It was first used for medicinal purposes by the Romans and Greeks before it was used as a food.

One of three ingredients that serves as the flavor base for many French and Creole recipes, celery is found in the Holy Trinity - onions, bell peppers and celery - and is what every good jambalaya begins with, while a mirepoix, carrots, celery and onions, comprises the beginning of many a fabulous French stew.

Weekend Herb Blogging, which orginated with the wonderful Kalyn of Kalyn's Kitchen, is being hosted this week by Becky of Key Lime and Coconut. Click here to find out about this popular and fun weekly event.

The only thing left to do now is eat and enjoy!

Catfish Salad with Green Beans and Toasted Almonds
Drizzled with Champagne-Raspberry Vinaigrette
Christine's Original Recipes
Ingredients:


for the vinaigrette:
1 ounce champagne vinegar
1 ounce raspberry vinegar
1 heaping tablespoon dijon mustard
pinch kosher salt
pinch sugar (or Splenda)
several grinds black pepper
3 ounces roasted walnut oil
3 ounces extra-virgin olive oil
Preparation:
In a glass jar or measuring cup, whisk together the vinegars, mustard, salt, sugar and pepper.
Slowly whisk in the walnut oil, then the olive oil, until the mixture is thickly emulsified.
Set aside and keep at room temperature.



For the Salad:
4 fresh catfish filets
1/2 teaspoon organic celery salt
1-2 tablespoons Claudia's Fantastic Fish Blend, crumbled
Freshly ground black pepper or a good pepper medley
1 teaspoon good olive oil
1 teaspoon unsalted butter (or Earth Balance)
Enough organic spring salad mix for 4 plates
1 - 1 pound package frozen, organic green beans
1-2 tablespoons unsalted butter (or Earth Balance)
1/2 teaspoon kosher salt, or to taste
Preparation:
The green beans may be prepared by microwaving or steaming.
This is what I did:
Place the frozen beans in a glass dish, dot them with Earth Balance and some kosher salt, place a lid on top and microwave on high for 5 minutes.
Remove the lid, give the beans a stir, replace the lid and microwave an additional 4 minutes on high or until hot and tender-crisp.
Sprinkle with the toasted almonds and set aside.


While the beans are cooking, place a teaspoon each olive oil and butter in a skillet large enough to hold the fish filets and bring to medium high heat.
Pat the fish dry with a paper towel and sprinkle 1/2 of the celery salt and 1/2 of the herb blend and a few grinds of the pepper on one side of each filet.
Place the filets in the skillet, herb side down, and saute for about 4 minutes, depending on the thickness of the fish.
Flip the fish over and sprinkle with the remainder of the seasonings. Cook until the fish is done, about 4 minutes more.
Arrange the salad mix on plates.
Lay a piece of sauteed catfish on top of each salad, followed by a generous portion of green beans.
Drizzle with dressing and serve.

Copyright 2005-2007, Christine Cooks. All rights reserved. No content from this site, including text and photos, may be copied, re-located or otherwise reproduced, in part or in full, for personal or monetary gain, without the express permission of the author.