Tag Archives: easy and impressive

AHDN: Brussels Sprouts Gratin

February 2, 2016

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Brussels Sprouts Gratin

1- 9oz bag of shaved Brussels sprouts
4 tbsp butter; divided
2 tbsp flour
1 cup grated parmesan; divided
1/2 cup shredded mozzarella
1 tbsp paprika
pinch of salt
pinch of pepper
1 cup half and half
1 cup breadcrumbs
2 tbsp olive oil

Melt 2 tbsp of butter in a large, high- sided skillet and add shaved brussels sprouts.  Saute about 3 minutes over medium until brussels sprouts are a vibrant green color.  Remove from the skillet.  Add the additional 2 tbsp of butter to the pan and melt.  Stir in 2 tbsp of flour.  Gradually whisk in 1 cup of half and half until smooth.  Stir in 1/2 cup grated parmesan, along with 1/2 cup of shredded mozzarella.  Add salt, pepper. and paprika and combine.  Return the brussels sprouts to the skillet and fold into the cheese sauce mixture.   Pour into an 8 or 9 inch baking dish.

In a small bowl, combine 1 cup of breadcrumbs with remaining 1/2 cup of grated parmesan cheese and enough olive oil (approx. 2 tbsp) until the mixture is the consistency of wet sand.  Sprinkle on top of the brussels sprouts.

Bake for 40 minutes @ 375.

This side dish was a perfect compliment to the chicken, and the left overs heated up nicely to go with some broiled flounder.  Whip up a double or triple batch with a bit of pancetta, and you have a GREAT holiday side dish!

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Salty Turtle Pot de Creme

May 28, 2015

  

(please forgive the quality of this picture – I was enjoying a quiet moment before diving in to some new baby recipes)

Remember that decadent caramel sauce from a few days ago?  Tonight I’m sharing one of my favorite new uses for it- Salty Turtle Pot de Cremes. Pot de Cremes sound super fancy and intimidating, but believe me when I say this.is.easy.  The entire recipe goes into a blender!!!  The hardest part of these is waiting for them to set up!  

I first fell in love with pot de Cremes after watching an episode of “The Kitchen” around Valentine’s Day.  Geoffrey Zakarian was whipping up some silky and delicious chocolate versions, and I had been looking for something special for Valentine’s dinner since DH and I would be staying in with our littlest valentine.  

(Chocolate pot de Cremes from Food Network )

These looked impressive, but I needed to jazz some up with love of my own, and I wanted to see if I could simplify the steps and ingredients.  After some tweaking here and there, I came up with what I feel is the perfect blend of salty and sweet.  Rich and almost sinful, and so easy that you’ll make excuses to have them around! 

Salty Turtle Pot de Cremes

  • 1 cup coconut milk
  • 9 oz bittersweet chocolate chips
  • 2 eggs
  • 1tsp vanilla 
  • 1 tsp instant coffee
  • 1/2 tsp chili powder
  • Flaky sea salt
  • Caramel sauce 
  • Chopped turtle clusters

In a small saucepan, scald the coconut milk. ( basically, bring it to the brink of a boil) Combine chocolate chips, eggs, vanilla, coffee, and chili powder in a blender and blend until smooth (about 30 to 45 seconds). Slowly add in the scalded milk- not too fast, or you’ll end up with scrambled chocol eggs! Blend again until smooth and combined.
In 4 ramekins, spoon 2 tbsp of caramel sauce into the bottom.  It will be a bit thick, and that is okay.  All the better, actually!  Pour your chocolate mixture on top and cover.  Chill for 4-6 hours or overnight until set.  Top each with flaky salt and chopped turtle clusters.

This recipe is also delicious with fresh raspberry jam in place of the caramel and topped with a few fresh berries, whipped cream, and chocolate shavings. 

Really, with the base recipe, the possibilities are endless.  Try it out and let us know- How will you whip it up?