Brussels Sprouts with Garlic Bread Crumbs

The much-maligned Brussels sprout can be the hit of the dinner table with just a few added ingredients. A sprinkling of garlic bread crumbs on top gives it a nice crunch.

Brussels Sprouts with Garlic Bread Crumbs
Serves 4 to 6 as a side dish

1 1/3 artisanal white bread
4 garlic cloves, minced
2 tablespoons

Preheat the oven to 325°F

Lay the bread on a baking sheet and bake for 15 to 20 minutes, or until the cubes are toasted and golden. Using a food processor, pulse the bread and about one-third of the garlic until you have small pieces about the size of a lemon seed. Set aside


In a medium skillet over medium-high heat, heat the olive oil. Cook the onion, stirring frequently, for 3 to 4 minutes, or until it begins to brown. Reduce the heat to medium, add the salt and pepper, and cook for 5 minutes, or until the onions are golden and are beginning to caramelize. Set aside.


Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and the remaining garlic to the pot. Cook for 6 minutes, or until the Brussels sprouts are tender when pierced with a fork. 

Drain the Brussels sprouts and place them in a large bowl. Add the onions and toss. To serve, place the vegetables in a serving dish and sprinkle with the garlic bread crumbs. 

Serve warm or at room temperature.

Make ahead tip: The Brussels sprouts will keep for up to 5 days in the refrigerator. Reheat them, covered, in a 350°F oven for 20 to 30 minutes.

Wild Mushroom Stuffing

The Pacific Northwest has a cornucopia of mushrooms: morels and porcini in the spring, chanterelles and black trumpets in the fall and winter, and fresh shiitakes all year round. Earthy mushrooms bring a new dimension ot stuffing.

Wild Mushroom Stuffing
Serves 4 to 6 as a side dish

12 ounces artisanal sourdough bread (about 1 medium loaf)
1 ounce dried shiitake mushrooms
3 1/2 tablespoons unsalted butter
7 ounces fresh mushrooms, such as crimini or chanterelles, wiped clean
3 tablespoons pale dry sherry
1/2 large yellow onion, chopped
1 1/2 large celery ribs, chopped
2 garlic cloves, minced
2 1/4 teaspoons fresh thyme
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh marjoram
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 ounces semihard cheese (preferably Flagship), shredded (about 1/2 cup)
1/2 cup of Turkey Stock, Chicken Stock, or store bought low-sodium chicken or vegetable broth

Preheat the oven to 325°F

Cut the bread into 1/2-inch cubes and spread them on two baking sheets. Bake for about 30 minutes, stirring occasionally, or until the cubes are dry and light brown. Set aside to cool.

Bring 2 cups water to a boil in a small saucepan. Add the dried shiitakes and stir to submerge them. Remove the pan from the heat, cover, and let the mushrooms steep for 30 minutes. Strain the broth into a measuring cup. You will need 1 1/2 cups of the broth for the stuffing; reserve aside. Cut off and discard the stems from the shiitakes. Thinly slice the caps and reserve.

While the mushrooms are steeping, heat a medium skillet over medium-high heat and melt 1 1/2 tablespoons of the butter. Add the fresh mushrooms and let them cook without stirring for 2 to 3 minutes, or until some of the mushrooms are beginning to brown. Stir the mushrooms and cook until the liquid has evaporated, 3 to 5 minutes. Add the sherry and simmer for 2 minutes. Remove the mixture to a bowl and set aside.

Return the skillet to the stove over medium-low heat and melt the remaining 2 tablespoons of butter in it. Add the onion, celery, garlic, thyme, sage, and marjoram. Cook until the onion mixture begins to soften but not brown, about 4 minutes. Remove from heat.

Increase the oven heat to 375°F and butter an 8-inch baking dish.

To assemble, use your hands to toss the bread with cooked mushrooms, shiitakes, onion mixture, salt, pepper, and half of the cheese in a large bowl. In a separate bowl, combine the 1 1/2 cups mushroom broth with the stock. Drizzle half the liquid over the bread mixture while lightly tossing. Let sit for 3 to 5 minutes for the bread to absorb the liquid. Continue to gently toss the bread mixture, adding enough liquid to make the bread moist but not soggy (you might not use all of the liquid).

Pour the bread mixture into the baking dish and pat it down. Sprinkle the stuffing with the remaining cheese and cover it with a piece of lightly buttered aluminum foil. Bake for 30 minutes and then uncover and bake for another 10 to 15 minutes, or until the cheese is melted and the top layer is just beginning to brown. Serve warm.


Make ahead tip: The cooked stuffing will keep up to 3 days ahead in the refrigerator 

Sausage-Oyster Stuffing

Sweet, salty oysters and spicy sausage are the stars of this classic American stuffing. This is great for Thanksgiving and awesome with most meat or poultry dishes.

Sausage-Oyster Stuffing
Serves 4 to 6 as a side dish

12 ounces artisanal sourdough bread (about 1 medium loaf)
12 ounces mild Italian Chicken or Pork Sausage, casings removed
2 tablespoons unsalted butter
1/2 large yellow onion, chopped
1 1/2 large celery ribs, chopped
2 garlic cloves, minced
2 1/4 teaspoons fresh thyme
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh marjoram
1/8 teaspoon cayenne pepper
1 10 ounce jar oysters or 5 fresh oysters, liquor reserved
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 ounces semihard cheese (preferably Flagship), shredded (about 1/2 cup)
1 to 2 cups of Turkey Stock, Chicken Stock, or store bought low-sodium chicken broth

Preheat the oven to 325°F

Cut the bread into 1/2-inch cubes and spread them on two baking sheets. Bake for about 30 minutes, stirring occasionally, or until the cubes are dry and light brown. Set aside to cool.

Sauté the sausage in a medium skillet over medium heat, breaking up the meat into 1-inch pieces, for 10 minutes, or until lightly browned and cooked through. Set aside.

In the same skillet, reduce the heat to medium-low and melt the butter. Add the onion, celery, garlic, thyme, sage, marjoram, and cayenne and cook until the onion mixture begins to soften but not brown, about 4 minutes. Remove from heat.

Increase the oven temperature to 375°F and butter an 8-inch baking dish.

Put the bread in a large bowl. Drain the oysters over the bread. On a cutting board, chop the oysters into 1-inch pieces. Add the oysters to the bread along with the onion mixture, sausage, salt, pepper, and half of the cheese. Drizzle half of the stock over the mixture and toss gently. Let sit for 5 minutes to absorb the stock. Add enough additional stock to make the bread moist but not soggy (you might not use all of the stock).

Pour the mixture into the baking dish and pat it down. Sprinkle with the remaining cheese and cover with foil. Bake for 30 minutes, uncover, and bake for another 10 to 15 minutes, or until the cheese is melted and the top is beginning to brown. Serve warm.


Make ahead tip: The cooked stuffing will keep up to 3 days ahead in the refrigerator or in the freezer for up to 1 month. Reheat it in a covered baking dish at 375 for 30 minutes.

Pasta & Co Cranberry Sauce with Sour Cherries and Rum

Pasta & Co Cranberry Sauce with Sour Cherries and Rum

I'm counting down by sharing some of my favorite Thanksgiving recipes, starting with this cranberry sauce. Every year Pasta & Co makes this sauce from early November until late December, and is available in their prepared Thanksgiving meal. And the best part: you can make this sauce up to three months in advance (not that you'd need that long to prep for your Thanksgiving meal).

Pasta & Co Cranberry Sauce with Sour Cherries and Rum
(makes about 3 1/2 cups)

1 (12 oz) bag raw cranberries, washed, dried, and picked over
3/4 cup dried sour cherries
1/3 cup sugar
2/3 cup Red Currant jelly
2/3 cup water
1/4 cup dark rum

  In a large saucepan, combine cranberries, sour cherries, sugar, jelly, and water. Over low heat, bring to a low simmer and cook, stirring occasionally, about 5 minutes, or until cranberries begin to pop. Cranberries should be tender, but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and make a thicker sauce.

Remove sauce from heat, and stir in rum. Refrigerate at least overnight to thicken sauce. Return to room temperature to serve.

Thanksgiving Countdown

My favorite day of the year is of course Thanksgiving Day. And who wouldn't love a day that is all about the food? 

Hanging with friends and family watching football and obsessing about food is my idea of heaven. I have very particular thoughts on how the meal should be done. 

Over the next two weeks I'll be sharing some of the recipes that will make it to my table. Stay tuned!

Roasted Cauliflower Purée

Last week at Bennett’s, Ryan put together a scallop special with a bright blood orange salad and an amazing roasted cauliflower purée. I like sharing these component recipes, ones that you can take and adapt to your own dishes. I love the idea of them being tweaked or combined with things I would have never expected. 

Roasted Cauliflower Purée

Makes 3 cups

1 cup cauliflower florets
1/4 cup sliced yellow onion
4-5 whole garlic cloves, peeled
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 tablespoon Maximus/Minimus Seasoning Blend

3/4 cup chicken stock (home-made or low-sodium)

1/4 cup heavy cream
1/2 tablespoon unsalted butter
salt and pepper to taste

Preheat the oven to 450 degrees. In a large mixing bowl, mix together cauliflower, onions, garlic, spices, and oil. Transfer to a baking sheet and roast until the cauliflower is golden brown (about 10 minutes).

Transfer the vegetables into a small sauce pot and add the chicken stock. Bring to a simmer over medium heat and cook until the cauliflower is very soft and falling apart (about 20 minutes). Add cream and butter, then salt and pepper to taste. Cook on stovetop for 2 more minutes.

Purée the mixture in a blender in batches until smooth. The mixture should be the consistency of a thick sauce.

Note: For a thinner sauce, return the sauce to the stove and add more stock or cream. For a thicker sauce, start the recipe with less stock and add less cream on the final step.

This is a recipe that would be a great alternative to mashed potatoes or a great sauce for chicken. Post in the comments about other ideas you have!