Cooking

Brussels Sprouts with Bacon, Garlic, and Shallots

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Brussels Sprouts with Bacon, Garlic, and Shallots

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  • 6 slices center-cut bacon — chopped $
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  • 1/2 cup sliced shallot — (about 1 large)
  • 1 1/2 pounds Brussels sprouts — trimmed and halved
  • 6 garlic cloves — thinly sliced
  • 3/4 cup fat-free (lower-sodium chicken broth $)
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  • 1/8 teaspoon salt $
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  • 1/8 teaspoon freshly ground black pepper $
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  1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings).
  2. 2. Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.

Brown Sugar and Mustard Salmon

Filed Under: Cooking

Brown Sugar and Mustard Salmon

  • 2 tablespoons dark brown sugar
  • 2 tablespoons whole-grain Dijon mustard
  • 1 teaspoon freshly ground black pepper
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground coriander
  • 1 garlic clove — minced
  • 1.5 pounds center-cut salmon fillet
  1. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
  2. Combine first 7 ingredients, stirring until well blended. Spread mustard mixture over fish; let stand 15 minutes.
  3. Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place fish, skin side down, on grill rack over unheated part. Close lid; grill 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from grill by inserting a spatula between skin and fish. Discard skin.

Brown Butter Raspberry Tart

Filed Under: Cooking

Brown Butter Raspberry Tart

  • 7 tablespoons unsalted butter — melted
  • 1/3 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 tablespoon all purpose flour
  • pinch salt
  • 1/2 cup sugar
  • 2 large eggs
  • pinch salt
  • 1/4 cup all purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter — (1 stick diced)
  • 12 ounces fresh raspberries
  1. For crust:
  2. Position rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.
  3. Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.
  4. For filling:
  5. Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
  6. Arrange raspberries, pointed side up and close together in concentric circles, in bottom of cooled crust. Carefully pour browned butter mixture evenly over berries. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool tart completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
  7. Remove tart pan sides. Place tart on platter. Cut into wedges and serve.
  8. Test-kitchen tip: When browning butter, use a saucepan with a light-colored bottom so that you can gauge the color of the butter. add your own note

Broccoli Soup

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Broccoli Soup

  • small broccoli florets
  • 2 cups fat-free (less-sodium chicken broth)
  • 1/4 cup chopped onion
  • 2 % reduced-fat milk
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • dash ground mace
  1. Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place half of broccoli mixture in a blender; process until smooth. Pour broccoli mixture into a bowl. Repeat procedure with remaining broccoli mixture. Return pureed mixture to pan.
  2. Combine milk and flour, stirring with a whisk until well blended; add to broccoli mixture. Cook over medium heat 3 minutes or until mixture begins to thicken, stirring frequently. Add lemon juice, butter, salt, pepper, and mace, stirring until butter melts.