Roasted Brussel Sprouts with Gorgonzola, Walnuts and Balsamic Glaze

 

Ahh Brussel Sprouts, they are not just for Thanksgiving! Of course because

they are cabbage in miniature I adore them, but do not let my bias sway you,

try them yourself with three wonderful flavors that compliment them perfectly:

balsamic glaze, blue cheese and walnuts!

The best part of this dish is that it feels gourmet and elegant and yet requires so little effort, other than preparing the sprouts. But once that is done and they are in the oven baking to crisp perfection, then you are just making the finishing touches, and oh what touches they are!

Berry Semifreddo - Italian Soft Frozen Dessert

 

Ice cream makers are one of those gadgets that all too often sit and collect dust, am I right? Well here is a delicious (semi) frozen treat that is made gadget free!

Semifreddo is four basic ingredients and then add flavoring. Except for the freezing part, it takes less than 20 minutes preparation and then 8 hours later, presto! Deliciousness!

While preparation involves working with a double boiler (one pan with simmering water in it and a bowl on top with the ingredients) once you have created this magic, you realize it isn't as intimidating as it sounds.

My versions have only used berries, and frozen actually work better if you are more interested in the swirl of flavor as opposed to chunks of berries. If you search the web you can add in all sorts of stuff from chocolate and peanut butter to crushed candy, whatever delights you!

DIY Enchilada Sauce

Coming late in life to Mexican food has only made it more of a favorite for me. Next to mashed potatoes and pizza, it is one of my favorite comfort foods, especially enchiladas. 

Loteria Grill at The Grove in Los Angeles (sadly no longer there) introduced me to the various rojo salsas that could be mixed into tacos or enchiladas and I was hooked! I learned from my co-workers that it was the dried chilies plus spices and herbs that made these amazing sauces. So I set out to make it myself. What a revelation!

Not only is it easy to make your own sauce, but it tastes so much better than a can or a jar (naturally) but truly doesn't take much more time to make than the opening of said can or jar. You pour boiling water over dried chilies, spices, garlic and herbs, and let it soak for at least 30 minutes, then puree it with canned tomatoes and presto!

By the way, in case you didn't know, any blender blade and cap will fit in a regular (not wide mouth) canning jar and then you can blend your sauce straight into the jar, no need to scrap it out of the blender carafe. I have been doing this for more than a decade, never using my carafe at all. It is wonderfully handy for making salad dressing too!

Cauliflower Cake

When I daydream of publishing a cookbook, one of my titles would be “Vegetable Goddess,” since I fancy myself as someone who can entice people into eating the vegetables they think they abhor. However, there already exists a Vegetable God, Yotam Ottolenghi. 

If you’re not familiar with him or his cookbooks, you’ve probably unknowingly seen his recipes made by someone else. Not only do his recipes inspire gorgeous food porn photos but they taste as good as they look. Us mere mortals worship at his feet and if you have yet to be graced with his brilliance, now is your chance. 

Cauliflower Cake, savory and delicious, combining basil, rosemary, red onion and turmeric with eggs, flour and roasted cauliflower. Best warm, still delicious straight from the refrigerator. You know you are at least curious! 

Warm Escarole and Parsnip Salad with Walnuts and Gorgonzola

 

Living on the northern coast of California means mild winters, but lately it's been changing. Frost! Temperatures below 40 degrees! I know, we are spoiled, but it is a shock to the system. As someone who loves salads, this is when I start to think about parsnips!

Yes, parsnips! I was the kid who wouldn’t eat spaghetti but eagerly awaited parsnip season. If you think they are boring, allow me to tempt you with this fun winter dish of pan fried escarole, sweet and creamy parsnips, and a tangy sweet balsamic vinaigrette. Fun garnishes are what make salads special, so there are a few bites of gorgonzola and walnut pieces tossed in there as well. Yum!

If you have yet to pan fry your bitter greens, get that cast iron pan heating! Basically an indoor version of grilling, warm salads are so wonderful in the colder seasons. 

White Pizza with Mushrooms and Parsley Pesto

During this Shelter in Place I have much to be thankful for: I have a job I go to everyday, I do not have to homeschool my children, I have no children at home, and I am healthy. But for those of you at home, particularly with kids, this is for you.

If you are running out of ideas of what to feed your family and your kids in particular, try the white pizza. It is a chance to sneak some vegetables into your meals (pesto made from spinach!) and if you have dough - admit it, you've been experimenting with sourdough because what else have you got but time - this comes together in a snap. You can even cheat and buy premade dough (I did!) The "white" part can be as simple as just mozzarella or use up leftovers like sour cream or cottage cheese that is about to turn; pureed together and you have a "sauce" for your white pizza, which is what I did with the addition of some feta, yum!

For those of you without finicky eaters, get creative and make parsley pesto to add more greens and iron to your diet in a tasty way. Keeping the white sauce, I just dabbed the parsley pesto around the pizza since mushrooms, garlic and parsley are a match made in heaven. You know your eaters, make them happy!