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Course: Side

Shredded Brussels Sprouts and Apple Salad with Toasted Hazelnuts

Description

In this salad, sweet and tart apples are combined with shredded Brussels sprouts. Crunchy hazelnuts add a flavorful finishing touch. An ideal side dish for a fall meal, the seasonal sprouts, fruit, and nuts are tossed in a sweet and tangy maple lemon vinaigrette.

Ingredients

Vinaigrette

  • ¼ cup extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt

Salad

  • ½ tablespoon extra virgin olive oil
  • 1 pound Brussels sprouts, stemmed and thinly sliced or shredded
  • ½ cup julienned or thinly sliced Granny Smith apple
  • ½ cup julienned or thinly sliced Fuji apple
  • ½ cup toasted Oregon hazelnuts, chopped

Instructions

  1. In a small bowl, whisk together all the vinaigrette ingredients until combined into smooth dressing and set aside.
  2. Heat the ½ tablespoon of olive oil in a large skillet over medium-high. Add the shredded Brussels sprouts and cook, stirring constantly for 60 to 90 seconds; Just until the greens glisten in the oil and barely begin to wilt. Transfer the Brussels sprouts to a bowl, allow to cool.
  3. Add the apple to the bowl. Pour in the dressing and toss to coat. Transfer to a serving platter and sprinkle with the hazelnuts. Serve the salad at room temperature.

Parmesan Hazelnut Beer Bread

Description

You can bake a fresh loaf of bread any night of the week with this easy recipe! This classic beer bread is made with a refreshing pilsner and has a topping loaded with hazelnuts. Serve it alongside your favorite seasonal soup or pair it with a light salad.

Ingredients

  • ½ cup roughly chopped raw hazelnuts
  • ¼ cup freshly grated Parmesan cheese
  • Pinch of fine sea salt
  • 4 tablespoons unsalted butter, melted
  • 3 cups (339 grams) self-rising flour
  • 1 tablespoon chopped fresh chives, plus more for garnish
  • 2 teaspoons sugar
  • 12 ounces Breakside Brewery Pilsner

Instructions

  1. Preheat oven to 375 degrees F. Grease an 8 ½-by-4 ½ inch loaf pan with butter.
  2. Add the hazelnuts, Parmesan, and salt to a small bowl. Stir in 1 tablespoon of the melted butter and set aside.
  3. Place the flour in a large bowl and stir in the chives and sugar. Stir in the remaining 3 tablespoons of melted butter. Slowly add the beer as you stir. Mix until all ingredients are combined.
  4. Pour the batter into the prepared baking pan. Sprinkle the hazelnut topping evenly over the top of the loaf. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
  5. Let cool for 20 minutes before removing from the pan. Garnish with chives before slicing to serve.

Almond, Farro And Black Bean Salad With Cilantro

Ingredients

  • 2 ounces slivered almonds
  • 1 1/2 cups water
  • 1/3 cup farro
  • 15-ounce can black beans, rinsed and drained
  • 1 cup fresh or frozen, thawed shelled edamame or frozen green peas, thawed
  • 1/3 cup diced red onion
  • 1/4 cup extra-virgin olive oil
  • Grated rind and juice of 1 large lemon
  • 2 teaspoons Dijon coarse-grain mustard
  • 1 medium garlic clove, minced
  • 1/2 teaspoon salt or to taste
  • 1/8 teaspoon dried red pepper flakes, optional
  • 1 cup chopped fresh cilantro

Instructions

  1. Heat a medium saucepan over medium-high heat.
  2. Add almonds and cook two minutes or until beginning to lightly brown, stirring frequently.
  3. Remove from saucepan and set aside on separate plate.
  4. Add water to saucepan, bring to a boil over high heat, stir in farro, reduce heat to medium-low, cover and simmer for 15 minutes or until just tender.
  5. Drain in a fine mesh sieve and run under cold water to cool quickly. Shake off excess liquid.
  6. Meanwhile, combine remaining ingredients, except cilantro, in a medium bowl.
  7. Stir in drained farro and cilantro and mix until blended.
  8. Note: For an even fresher flavor, add one cup diced cucumber.

POTATO GNOCCHI WITH PISTACHIO & BASIL PESTO

Description

Recipe by Chef Ethan Stowell.

Ingredients

FOR PISTACHIO AND BASIL PESTO:

  • 2 cups Fresh basil leaves, tightly packed
  • 1 cup Pistachios, shelled, toasted
  • 4 Garlic cloves, peeled
  • 1 cup Extra virgin olive oil
  • ½ cup Freshly grated Parmigiano-Reggiano
  • Salt and pepper

FOR POTATO GNOCCHI:

  • 2 pounds Russet potatoes, washed
  • 4 Large egg yolks
  • 2 cups Unbleached flour
  • 2 tablespoons Salt
  • Extra virgin olive oil

Instructions

  1. Preheat oven to 350°F.

FOR PISTACHIO AND BASIL PESTO:

  1. Place basil, pistachios and garlic cloves in a food processor; pulse until a rough puree.
  2. Add extra virgin olive oil and continue to pulse until oil, basil and pistachios have all combined into a smooth puree.  Transfer sauce to a large work bowl; fold in cheese and season to taste with salt and pepper.  Set aside.

FOR POTATO GNOCCHI:

  1. Brush each potato lightly with extra virgin olive oil.
  2. Wrap each potato in aluminum foil and bake in oven until tender, for about one hour.
  3. When potatoes are cool enough to handle, peel and pass them through a food mill or potato ricer which yields about 3 cups of sieved potatoes.  On a clean work surface, mound sieved potatoes with a well in the middle.  In the well place egg yolks, 2 cups of flour and salt.
  4. Mix all the ingredients together and make sure to dust work surface with additional flour as needed to avoid sticking.
  5. Once potato dough has come together, knead until smooth and even, with no visible bits of egg or flour. Keeping work surface and dough lightly floured, cut dough into 4 even pieces.
  6. With hands, roll each piece into a rope until diameter is about ½ inch thick.
  7. With a knife, cut down the rope to form ½ inch by ½ inch squares.
  8. Dust gnocchi with flour and continue until all dough has been formed into gnocchi.
  9. Discard any irregular shaped gnocchi, as it will not cook evenly.
  10. Place gnocchi on a lightly floured sheet pan until ready to cook and serve.
  11. Bring a large pot of water to a soft boil.  Drop gnocchi into the water, work in batches if necessary, and cook until all gnocchi float to the surface of the water, about 1-2 minutes.
  12. Remove gnocchi from water and place in a large mixing bowl.  Toss with pistachio and basil pesto sauce to taste, season with salt and pepper and serve while hot with freshly grated Parmigiano-Reggiano on the side.