Brie is a heavenly cheese. Encased inside an edible rind, brie has a creamy and buttery texture with a mild taste. When I was younger I used to take my best friend up to New Hampshire to go skiing with me and my family. Her parents used to give us a little food-packed thank you basket every time. The sole reason I remember this is because of the brie.

Oh the brie! There was always a wheel of it and my friend and I would dive right in, no serving dishes needed.

Brie’s versatility makes it pair well with everything from turkey artichoke paninis to wedges of apple. Sweeter flavors also complement brie well because it’s so mild and you know how I feel about my sweets.

This honey walnut topped baked brie is a simple and addictive happy hour appetizer or dinner party dessert. Well, pre-dessert, actual dessert must still be involved.

Brie is already a spreadable cheese, but when you melt it into warm gooey deliciousness it becomes both spreadable and habit-forming. The honey and walnuts on top add just the right amount of sweetness, earthiness and texture to really elevate the baked brie. And doesn’t the topping make it look fancy? You can serve this baked brie on its own, but I like to serve it with warm soft bread or raisin crostini.

Honey Walnut Baked Brie

 

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Yield: 4 servings

Ingredients

• 1 wheel of brie
• ¼ cup honey
• ½ cup toasted walnuts, roughly chopped

Directions

1. Preheat the oven to 350 degrees F.
2. Place the brie in a baking dish. Top with the honey and the walnuts then bake for 15 minutes.
3. Serve hot with crostini, slices of bread or crackers.

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Recipe slightly adapted The Food Network.

Lauren Uncategorized 0 Comments

Asparagus has always been one of my favorite vegetables, even when I was a picky little kid. Everyone always loves the tops, which for some reason are my least favorite part. My dad doesn’t like the stems so sometimes we swap. Just like how Matt’s favorite Starburst are the red and orange, while mine are the yellow and pink. You can’t force these things. Only fate can cause the food stars to perfectly align.

My favorite way to cook asparagus is to roast them. It is incredibly simple and I am all about ease of preparation, especially on weeknights, but more importantly roast asparagus are delicious. They are tender, yet crunchy, have a slight char, and they soak up all the flavor from the olive oil and seasonings.

You might be nodding your head and thinking, “Yeah, roast asparagus are the best! They are so tasty there’s nothing in the world that could make them taste even more awesome!” But, my friends, you need to go one step further.

Prosciutto. Salty, delicate prosciutto makes everything better. Especially when it’s blanketing a spear of roast asparagus. I’ve had prosciutto wrapped asparagus a variety of ways, but I’m really digging this crispy version. The prosciutto is wrapped on the raw asparagus before being broiled to crispy perfection.

Served warm or cold, these are right on par for your next gathering this spring. Easy to make and so tasty everyone will be fighting over vegetables. What’s better than that?

Crispy Prosciutto Wrapped Asparagus

 

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Yield: 4 servings

Ingredients

• 1 pound asparagus, ends trimmed
• 1 tablespoon olive oil
• 6 ounces thinly sliced prosciutto
• Salt and pepper

Directions

1. Place an oven rack about 5-6 inches below the heating element then preheat the oven to broil.
2. Lay the asparagus on a baking sheet then toss with the olive oil. Season with salt and pepper.
3. Wrap each stalk of asparagus with a slice of prosciutto. Take 1 piece of prosciutto and wrap it tightly around the asparagus stalk in an upward spiral starting at the bottom of the stalk. Repeat for the rest of the asparagus.
4. Spread the wrapped asparagus out on the baking sheet so that none of them are touching each other. Broil the asparagus for 3 minutes, flip the asparagus, then broil for 3 more minutes. The prosciutto should be crisped and lightly browned.

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I was not always a fan of brussels sprouts. Let’s face it, they can be bitter, every children’s cartoon depicts them as a the grossest food there is and when you eat one you’re basically eating a miniature head of cabbage. If you have previously had a bad brussels experience and written them out of your meal repertoire then these pomegranate molasses brussels sprouts will make you a believer. A full-blown brussels believer.

That’s my gift to you and your families this holiday season. The best gifts are those you didn’t know you needed. I bet you didn’t list “the love of brussels sprouts” on your holiday wish list, but you are going to taste these and say, “Wow, best gift of the season. No one can top this.” You’re welcome.

The tenderness of the brussels sprouts pairs perfectly with the crunchy pomegranate seeds. The lime and orange zests perk the dish up and help provide a nice contrast to the sweetness from the vanilla pecan butter. Speaking of the vanilla pecan butter, now this stuff is tasty. Mixing a couple tablespoons of it into the roasted brussels sprouts adds sweetness from the vanilla, texture from the toasted pecans and richness from the butter.

You will have leftover vanilla pecan butter from this recipe and you will definitely be happy about that once you spread it on some warm pumpkin pancakes. Don’t forget about the brussels sprouts in all your excitement though! Serve this festive side dish this holiday season and everyone at your table will be asking for seconds of the brussels sprouts. Now who thought that would ever happen?

Roasted Brussels Sprouts with Pomegranate Molasses and Vanilla Pecan Butter

 

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Yield: 4 servings

Ingredients

• ¼ cup pecans
• 6 tablespoons unsalted butter, room temperature
• Seeds scraped from 1 vanilla bean
• 1 pound brussels sprouts, trimmed
• 4 tablespoons olive oil
• 1 shallot, sliced in thin strips
• 3 tablespoons pomegranate molasses
• ⅓ cup pomegranate seeds, about ⅓ of a pomegranate
• 1 lime, zested
• 1 tablespoons orange zest
• Salt and pepper

Directions

1. Preheat the oven to 350 degrees F.
2. Evenly spread the pecans on a baking sheet and place in the oven until toasted, about 5 minutes. Once toasted, remove from the oven then chop once cool.
3. In a small bowl combine the butter and vanilla bean seeds then add the pecans. Stir until combined. Cover and refrigerate the vanilla pecan butter until ready to serve the brussels sprouts.
4. Preheat the oven to 375 degrees F.
5. Line a medium roasting pan with aluminum foil. Add the brussels sprouts then toss with 3 tablespoons of the olive oil, salt and pepper. Roast in the oven for 20 minutes, or until lightly golden brown.
6. While the brussels sprouts are in the oven heat a small skillet over medium heat. Sauté the shallot until caramelized. Set aside.
7. Remove the pan from the oven then pour the pomegranate molasses over the brussels sprouts. Stir to combine then return the pan to the oven for 10 more minutes, or until tender.
8. Remove the pan from the oven. Move the brussels sprouts with a slotted spoon to a serving bowl then add the pomegranate seeds, sautéed shallots, lime zest and orange zest. Top with a tablespoon or two of the vanilla pecan butter before serving.

Notes

*Store the extra vanilla pecan butter in the fridge. Perfect on pancakes or other yummy treats I will share later this season.
*To trim the brussels sprouts peel off the few outer dark leaves then carefully trim the stem. Be sure not to trim it too much or the sprouts will fall apart.

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Lauren Uncategorized 0 Comments

Thanksgiving is tomorrow! Just in case you forgot I figured I would remind you. Although I’m counting down the hours until I can eat until I can’t eat anymore, what’s even more exciting than actual Thanksgiving day is the day after Thanksgiving. It involves leftovers and I love leftovers. You get to revisit all your favorite dishes from the day before and there’s no waiting for everyone to sit down for the big meal. The leftovers are in your fridge waiting for you, calling your name… Unless of course you didn’t have Thanksgiving at your house or word got out that you were cooking Monday’s mushrooms and unexpected guests ate all your would-be leftovers. Sorry about that.

But sometimes after a couple rounds of leftovers your stomach needs a break. All that stuffing, mashed potatoes and pie weigh on you and your body craves something light and refreshing. That’s when it is time to reinvent your leftovers. These leftover Thanksgiving turkey fresh rolls are exactly what you will need the day after Thanksgiving. They may look complicated, but I made about eight of these in less than ten minutes. After a long day you don’t need something that takes a lot of work.

Soaking the turkey in soy sauce, rice wine vinegar and sesame oil moistens the leftover slices. The cellophane noodles are a light filler and there’s no boiling required as they only need to be soaked in warm water. Then you can add whatever vegetables you have sitting in your fridge. Leftover avocado from guacamole? Done. Carrots, lettuce and cucumbers from leftover salad fixings? Done, done and done. I used carrots and lettuce in mine because that was what was in my fridge, but feel free to get creative. The sweet and tangy cranberry dipping sauce compliments the spring rolls well and helps you use up all that leftover cranberry sauce. So when you’re running out to the store today for those last minute ingredients make sure to pick up some spring roll wrappers and cellophane noodles. Your stomach will thank you for it, as will your taste buds.

Leftover Thanksgiving Turkey Fresh Rolls with Cranberry Dipping Sauce

 

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Yield: 8 fresh rolls

Ingredients

for the rolls

• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice wine vinegar
• ¼ teaspoon sesame oil
• Pinch of ground ginger
• Pinch of garlic powder
• 1 cup chopped roast turkey
• ¼ cup grated carrot
• ½ package cellophane noodles
• 8 spring roll wrappers
• 1 cup roughly chopped lettuce leaves

for the sauce

• ¼ cup cranberry sauce
• ¼ cup sugar
• ¼ cup apple cider vinegar
• ½ teaspoon low sodium soy sauce

Directions

for the rolls

1. In a small mixing bowl, combine the soy sauce, rice wine vinegar, sesame oil and seasonings. Add the turkey pieces and grated carrot, stir to coat and let soak.
2. Place the cellophane noodles in a medium mixing bowl. Heat 4 cups of water and pour over the noodles. Let soak for 10 minutes, or until soft. Transfer the noodles to a small bowl with a fork or tongs leaving the water in the medium bowl for the spring roll wrappers. Rip the noodles or cut with kitchen scissors into shorter strands about 1 inch long. It doesn't need to be exact or even.
3. Take the first spring roll wrapper and submerge it in the warm water the noodles were soaking in. After the wrapper is soft and pliable, about 10 seconds, remove from the water and carefully lay flat on a cutting board or clean counter.
4. Take a small amount of the noodles and place in a line in the middle of the spring roll wrapper. Add a spoonful of the turkey mixture onto the noodles and a couple pieces of chopped lettuce. Fold the two sides next to the ends of the filling line you created up and over part of the filling. Take the top of the wrapper and pull it over the filling then tuck it under and roll the wrapped filling towards you to finish the roll. It sounds complicated, but once you do one or two you will get the hang of it.
5. Repeat for the rest of the rolls.

for the sauce

1. Place the cranberry sauce in a small saucepan over medium heat. Stir and mash the cranberry sauce until mostly smooth.
2. Whisk in the sugar, vinegar and soy sauce then bring to a boil. Once boiling reduce heat to a simmer for about 10 minutes, or until the sugar has dissolved and the sauce has slightly thickened, whisking frequently. Remove from the heat and serve with the rolls.

Notes

You can use whatever vegetables you have in your fridge as part of the filling. Some ideas include cucumber or avocado cut in 1 inch strips.

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Lauren Uncategorized 0 Comments

Today is a special day. Partly because I am presenting you with these outrageous stuffed mushrooms just in time for you to make for Thanksgiving, but I’ll get to that in a second. It is also my stepmom’s birthday. You should be wishing her a happy birthday, buying her presents and even throwing her a party! Because if it was not for her you would not be staring at these tempting, fragrant grilled stuffed portobello mushrooms. In fact, if it wasn’t for my stepmom you would probably be reading a blog about chicken fingers, noodles and fish sticks right now, although that does sound rather delicious.

My palate growing up was mostly limited to “kid’s food,” but my stepmom opened up a whole new world for me. Artichokes, couscous and eggplant, oh my! And mushrooms, thank heavens for the mushrooms. The greatest gift my stepmom has ever given me, aside from love, support and all that good stuff, is the gift of mushrooms. Although she didn’t gift them to me in the literal sense, as that would be a little silly and hard to wrap, I had never given mushrooms a second glance until she cooked them for me. And as they say, the rest is history.

Fast forward to today where these mushrooms sit on your computer screen exploding with juicy sausage bits, creamy marscarpone cheese, nutty Parmesan, crunchy bread crumbs and tantalizing herbs and spices. The mushrooms themselves have been grilled to perfection as they are hearty in taste, but delicate enough in texture to yield to your fork’s cut. Are you still with me or did you you already run to your kitchen to start making these? If you haven’t, then what are you waiting for?! Perfect as a side dish, main dish or even in place of traditional stuffing for a tasty twist this Thanksgiving, gifting these mushrooms to your guests might result in future spontaneous house calls around dinnertime. Don’t say I didn’t warn you.

Grilled and Stuffed Portobello Mushrooms

 

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Yield: 6 servings

Ingredients

• 2 tablespoons olive oil
• 12 ounces turkey or chicken sausage, casings removed
• 2 cloves garlic, minced
• 4 ounces marscarpone cheese
• 2 teaspoons dried parsley flakes
• 2 teaspoons dried oregano
• ¾ cup panko bread crumbs
• 1 cup fresh grated Parmesan
• 6 large portobello mushrooms, stems removed
• Salt and pepper

Directions

1. Heat the olive oil over medium-high heat in a large skillet. Crumble the sausage and add it to the pan. Cook for 5 minutes, or until cooked through, stirring often.
2. Add the garlic, cook for 1 minute then remove the pan from the heat.
3. Add the marscarpone, parsley flakes, oregano, bread crumbs and ½ cup of the Parmesan to the cooked sausage and stir until well combined. Season with salt and pepper.
4. Heat a grill pan over medium-high heat.
5. Lightly coat the pan with olive oil or cooking spray then place the mushrooms stem side down on the grill pan. Lightly coat the tops of the mushrooms with olive oil or cooking spray and season with salt and pepper. Cook the mushrooms for 4 minutes.
6. Turn the mushrooms over and cook them for another 2 minutes.
7. Carefully fill the mushrooms with the sausage mixture. Top with the remaining Parmesan cheese then tent some tin foil over the pan to help the Parmesan melt. Grill for another 6 minutes then remove from the heat and serve.

Notes

I used fully cooked roasted garlic chicken sausages from Trader Joe's and would highly recommend them for this recipe. If you use them as well follow these adaptations to the recipe above:
*Omit the minced garlic
*There is not a thick casing so you can simply crumble and tear the sausage with the casing intact
*Still complete the first step of the recipe even though they are cooked because it will help brown and warm the sausages

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Lauren Uncategorized 2 Comments