easy brussels sprouts recipe – In Good Taste

Shredded Brussels Sprouts Salad with Parmesan and Pecans

Maris Callahan — Sun, 07 Oct 2012 00:59:57 +0000

Since I started writing My Daily Find Chicago (why yes, that was a shameless plug, why do you ask?) I’ve done a lot more eating out than eating in, but now that the weather is getting colder and friends begin hibernating, I’ve had the urge to cook more. Because nothing is official until you’ve posted it on the internet, well, I hope you like blurry, poorly-lit Instagram pictures, because I have a few of those on the docket for you. I’m a pretty big fan of vegetables of the cruciferous variety, with the exception of cauliflower which is really just a JV version of broccoli, if you ask me. Now that I think about it, I basically just like broccoli and brussels sprouts because I could live without cabbage, too. In any event, shredding brussels sprouts might sound like a lot of work, but in actuality it will save you time, because once shredded, you no longer need to cook them. You can, but it’s no longer mandatory in order to render them edible. Just shred, toss and would you look at that? A salad. Save Print Shredded Brussels Sprouts Salad with Parmesan and Pecans Author: Maris Callahan Recipe type: Worknight Dinners, Cooking for One or […]

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Brussels Sprouts with Apples & Chestnuts

Maris Callahan — Sun, 05 Feb 2012 06:01:41 +0000

Last week I was chatting with Barbara and she said that she spends upwards of 20 hours per week working on her blog, recipes and photography. I would guess that there are a lot of food bloggers who would agree with that. To say that my posting has been inconsistent lately would be an understatement because there is an inversely proportionate relationship between how busy I am with work and how frequently I post here. If I had been posting as regularly as I’d like, then I would have told you weeks ago that I’ve been obsessed with Brussels sprouts this year. They’ve always been a favorite veggie despite their less-than-stella reputation, but never have I made them as often at home as I have been lately. There are just so many things about them that are great, so let’s make a list, shall we? 1. If you quarter them before cooking, they cook quickly, by roasting in oven or cooking in a skillet on the stove top. You could probably also steam them in the microwave but that isn’t something I’d wish on anyone. 2. You can prepare them so many different ways. 3. They are filling and therefore […]

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Braised Brussels Sprouts with Pine Nuts and Golden Raisins

Maris Callahan — Sat, 12 Feb 2011 19:46:38 +0000

Last month I left my corporate job to freelance full-time. Yes, it’s been a big change. Faced with days upon days of little to no human interaction, and fearing that if I didn’t have a backup plan I’d end up with little to no revenue stream, I decided to get a job at a restaurant and at the end of January started working at the newly-opened Paris Club in downtown Chicago. At the helm of the kitchen is a James Beard winning French chef whose team turns out approachable French fare that’s unpretentious: you don’t need to speak five languages to decipher the menu but each dish blends an authentic French tradition with contemporary twist. During the first week of orientation, the entire service staff sampled almost every dish on the menu. The food is delicious but this is where I’m going to confess that after six straight days of tastings, I never wanted to see another order of pommes frites as long as I lived. That lasted about three days. There is one dish on the menu that I absolutely adore….and before you start thinking that it must be the Roquefort-crusted filet mignon, the French onion soup fondue or the […]

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