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A spin on a dish my dad and I made this past Christmas dinner. Beef Wellington (pate, mushroom duxelles, the whole bit) was served with roasted yukon gold potatoes and shallots, and a salad of shaved brussels sprouts, walnuts and apples julienne with a brown butter vinaigrette. Round two, here we go:

24 oz baby yukon gold potatoes
3 tbsp cup olive oil
salt and pepper, to taste
10 oz brussels sprouts
1/2 apple (I used a Granny Smith for its tartness, but any crisp, firm apple will work)
4 oz pecorino, broken into small chunks
Zest of 1 lemon
Juice of 1 1/2 lemons

1. Preheat the oven to 425 degrees.
2. Toss the potatoes with 1 tbsp of the olive oil, salt and pepper, to taste. Roast for about 25 minutes or until fork-tender.
3. Meanwhile, trim the ends off the brussels sprouts, halve, and thinly slice.
4. Julienne the apple (and leave the skin on, will ya?).
5. Halve the potatoes and toss with the brussels sprouts, apple, pecorino, lemon zest and juice and the rest of the olive oil. Season with salt and pepper, to taste.

photo(2)This dish will do as a side, but I’ve been mackin’ on it for dinner the past few days and have not been sorry about it. You won’t be either.

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…it’s goat to be good. And that’s exactly what this is: Goat. I mean good. It’s goat cheese crostini with apple-onion chutney.

Start by toasting baguette that has been thinly sliced on a bias (yes, on a diagonal. I knew you knew that). While the bread is working in the oven, leave the goat cheese out to soften. Now, get started on the onions.

Slice them thinly and brown on medium-high heat in canola oil. Season with S & P (you know the stuff). While that’s happening, peel, core and thinly slice the apples. Reserve them in a bath of water and vinegar so that they don’t turn brown and gnarly. Once the onions have developed a nice deep caramel color, reduce the heat to medium-low, add the apples and a small knob of butter. Continue cooking until the onions and apples are soft, stirring occasionally.

Remember that bread? If you haven’t burned it at this point, slather each slice with goat cheese and top with the chutney.

We’re playing with contrast in this dish. The crunch of the crostini is the ideal base for the creamy goat cheese and soft chutney. The vinegar used to keep the apples from browning adds a subtle tart flavor, which works with the sweetness from the onions and apples.

Not sure about you, but caramelized onions always make me want to get naked.