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Blog

Filtering by Category: thanksgiving

Brussels Sprouts with Pancetta and Parmesan

Patricia Reitz

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I'm so glad the old standard boiling method of cooking Brussels sprouts has fallen out of fashion - the results were limp, soggy, gray sprouts that surely had little to no nutritional value.  These days, roasting and sauteing are more common cooking techniques, resulting in creamy, caramelized, vibrant colored sprouts that haven't had all their nutritional value sucked away in a sea ofboiling water. 

Today I've taken my usual oven roasted sprouts and dressed them up with a really tasty mixture of sauteed onions and pancetta, and just before serving, I added shavings of really good parmesan.  This recipe is really delicious and worthy of being served at any holiday meal.  

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Start by sauteing diced onions and pancetta in a really large skillet over medium high heat, stirring frequently.

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Continue sauteing until the onions and pancetta begin to caramelize.  

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Turn off the heat and add a little water to deglaze the pan, then add a touch of red wine vinegar - the flavor combination is pure magic!

Pour the mixture over roasted Brussels sprouts and top with shavings of the good stuff, Parmigiano Reggiano.  Enjoy!

Items used to make this recipe:


Brussels Sprouts with Pancetta and Parmesan

makes 4-6 servings

Printable Recipe

Ingredients

  • 1 pound roasted Brussels sprouts (recipe here
  • 1 medium yellow onion, diced
  • 8 ounces diced pancetta
  • 2 tablespoons water
  • 1 teaspoon red wine vinegar
  • shaved parmesan

Directions

  1. In a large skillet over medium high heat, saute onions and pancetta, stirring frequently, until caramelized.
  2. Add water to deglaze pan; remove from heat and stir in red wine vinegar.
  3. Pour contents of pan over roasted sprouts and top with shaved parmesan.

Pomegranate Fizz Mocktail

Patricia Reitz

 Pomegranate Fizz Mocktail - ButterYum

Pomegranate Fizz Mocktail - ButterYum

Here's a festive mocktail that everyone will enjoy.

Pomegranate Fizz Mocktail

makes 4 servings

Printable Recipe

Ingredients

  • 1 1/3 cups pomegranate juice, chilled 
  • 1 liter lemon-lime soda (or ginger ale), chilled 
  • optional garnish - fresh pomegranate arils (seeds)

Directions

  1. Combine one part pomegranate juice to three parts lemon-lime soda per glass.
  2. Garnish with fresh pomegranate seeds if desired.

Roasted Brussels Sprouts on the Stalk

Patricia Reitz

 Roasted Brussels Sprouts on the Stalk - ButterYum

Roasted Brussels Sprouts on the Stalk - ButterYum

We love Brussels sprouts in this house and it's so nice to see them gaining in popularity.  Gone are the days of boiled, soggy, overcooked sprouts.  Roasting is the key to making flavorful sprouts.  This time of year you can often find whole stalks available.  I grab them every time I see them.  I mean, just look at how fun they are!  The sprouts pop right off the stalk, but I thought it might be fun to roast them on the stalk this time.  Here's how I did it.

I placed the stalk of sprouts on a sheet pan that I use for roasting vegetables.  

I spritzed the entire stalk with olive oil spray and sprinkled all sides with kosher salt and pepper. Then I popped the pan into the center of a 400F oven. 

 How to roast Brussels sprouts on the stalk

And here they are after 30 minutes.

I cut the individual sprouts off the stalk with a sharp knife (a small trimming knife that has a thin, sharp blade like this one is perfect for the job).

 How to cook brussels sprouts on the stalk

It's hard not to eat them as fast as they're cut off the stalk.

What did I do with the leftover stalk?  I chopped it up in the food processor and will feed it to my neighbor's chickens.

Roasted Brussels Sprouts on the Stalk

makes 4 servings

Printable Recipe

Ingredients

  • 18-inch stalk of brussels sprouts
  • olive oil spray
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Directions

  1. Preheat oven to 400F
  2. Spray brussels sprout stalk all over with olive oil spray, then sprinkle salt and pepper evenly over entire stalk.
  3. Place on half sheet pan and roast on center rack for 30 minutes.
  4. Remove from oven and cool for 5 minutes before cutting sprouts off stalk.

Note

  • Stalks that have sprouts that aren't touching one another work best.  Sprouts that are packed close together are best removed from the stalk and cooked separately.  
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