Each November we rush out of the grocery store with armfuls of sweet potatoes, a few cans of pumpkin filling, and as many bags of frozen green beans and mini marshmallows as fit in our carts. But why be one with the crowd?
This Thanksgiving, step outside your kitchen comfort zone and whip up something no one expects. After all, if everyone overstuffed themselves and promptly passed out on the couch, would you do the same? Wait. Don’t answer that.
Roasted Brussel Sprouts with Toasted Pumpkins Seeds and Balsamic Glaze
Avoid another year of leftover green bean casserole with this fresh vegetable dish—right from the chefs’ cookbook.
Fresh ground pepper
Extra virgin olive oil
Balsamic vinegar glaze
Heat oven to 250 degrees. Lightly toast pumpkin seeds prior to starting the Brussels sprouts. Set aside until the end.
Wash Brussels sprouts and trim stems, removing any unwanted leaves. Cut sprouts in half and toss with extra virgin olive oil, salt and fresh ground pepper. Place sprouts cut side down on a sheet tray. Place under broiler in the oven at a low temp and check occasionally to prevent burning.
Once outer leaves are showing signs of browning remove from oven and flip over. Return tray to oven, allowing sprouts to brown on the other side. Remove once desired color is reached.
For added flavor, Proscuitto, Pancetta or Bacon can be added to this dish. Crisp well in a sauté pan and break into smaller pieces for added texture.
Toss sprouts with the toasted pumpkin seeds and your charcuterie of choice. Place on a serving platter and drizzle balsamic vinegar glaze on top of the dish.
Garnish with fresh chopped Italian parsley and relax into praises from the masses.
Sweet Potato Soufflé
We came up with a soufflé to rival the egg-heavy soufflés of old.
3 large sweet potatoes, cooked and whipped
1 cup sugar
2 beaten eggs
1/2 teaspoon salt
1 stick butter
1/2 cup evaporated milk
3 teaspoons vanilla
1 cup chopped pecans
3 tablespoons butter
1/2 cup brown sugar
Pre-heat the oven at 325. Peel and boil potatoes until tender. Drain and whip with a cake beater. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and pour in an olive oiled 1 1/2 quart casserole pan. Bake in the oven at 325 for 25 minutes.
Finished dish should double in size, but expect the center to sink a bit once out of the oven. This is normal.
Melt 3 tablespoons butter. Toss chopped pecans in melted butter. Add brown sugar to caramelize the pecans. Spoon caramelized pecans over the top of the soufflé and return to oven for 5 additional minutes. Voila!