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Archive for January 20th, 2011

Yield: 4 to 6 servings

1 pound small Brussels sprouts

Sea Salt

1/4 cup pine nuts

3 tablespoons Cilantro and Roasted Onion Extra-Virgin Olive Oil

1 small onion, chopped fine

2 cloves garlic, minced

2 tablespoons Fig Balsamic Vinegar

Directions

Bring several quarts of water to a boil in a saucepan.

Meanwhile, trim and discard a layer or two of loose outer leaves from each Brussels sprout. Trim a thin slice from the stem end of each sprout. Add the trimmed sprouts and salt to taste to the boiling water. Cook until sprouts are almost tender, about 4 minutes. Plunge into a bowl of ice water. Cut the sprouts crosswise into thin strips and set aside.

Place nuts in a large skillet over medium heat. Toast, shaking the pan occasionally to turn the nuts, until they are golden brown and fragrant, about 3 minutes. Transfer the nuts to a small plate.

Briefly heat olive oil in the empty skillet. Add onion and sauté over medium heat until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add Brussels sprouts and salt to taste. Cook, stirring occasionally, until sprouts have browned slightly, 5 to 7 minutes. Add vinegar and cook just until the liquid coats the Brussels sprouts, about 1 minute. Stir in nuts and adjust seasonings. Serve immediately.

Per serving (based on 6): 75 calories; 2g fat; no saturated fat; no cholesterol; 3g protein; 12g carbohydrate; 3g sugar; 5g fiber; 35mg sodium; 35mg calcium.

Variation: Replace the pine nuts with an equal amount of pecans. Add 1 teaspoon grated orange zest with the garlic. Replace the vinegar with 1/4 cup orange juice.

Adapted from “Vegetables Every Day,” by Jack Bishop (HarperCollins, 2001)

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Clementine-Cranberry Pan Sauce
Makes about 6 servings

Four fresh clementines or small, plump tangerines, divided into segments
Defatted pan drippings in the pan in which pork tenderloin or chicken has been roasted (see note)
About ⅓ cup to ½ cup chicken broth
14- to 15-ounce can whole-berry cranberry sauce
1/8 cup Tangerine balsamic vinegar
2 to 3 teaspoons honey (preferably orange blossom)
1 to 2 tablespoons chopped crystallized ginger (optional)

Notes: If you prefer to omit the pan drippings, substitute with a 1/4 cup Blood Orange Extra Virgin Olive Oil.

Directions

Using the tip of a sharp knife, remove any seeds or pits from the clementines or tangerines; segment the fruit and set aside.

Place the pan containing defatted drippings over one or two burners on the stovetop. Add the broth and, working over medium heat, gently stir and scrape drippings to loosen any crispy bits stuck on the pan. (Or add the EVOO to a pan and bring to a simmer.) Stir in the cranberry sauce, heating just until the sauce begins to bubble. Stir in the citrus segments, balsamic vinegar and honey to taste, and cook until the fruit is heated through and takes on a translucent appearance. Remove from heat. Stir in the crystallized ginger, if desired.

Transfer mixture to a warm sauce boat. Serve over slices of roasted pork, chicken or other fowl. If prepared using butter or vegetable oil (without pan drippings), you can spoon the sauce over plain cake, ice cream or custard.

Recipe from Joe Crea, Food and Restaurants Editor, The Plain Dealer.

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