Friday, March 16, 2012

Brussel Sprouts with anchovy, dijon vinegrette and parmesan cheese

Brussel Sprouts
Olive Oil Spray
2-3 Anchovies
1t dijon mustard
3T white wine vinegar
5T olive oil
1t Lemon juice
Parmesan Cheese

Pre-heat oven to 400 degrees
Spray a baking sheet with Olive Oil
Take whole brussel sprouts cut off the end and cut them in half and place them on the baking sheet
Spray with more olive oil season with salt and pepper
Roast for 20-25 minutes until carmelized and done

While the brussel sprouts are cooking put the next 5 ingredients into a blender or use a hand blender and mix. Poor over brussel sprouts when they're done like a dressing and grate parmesan cheese over the top. These are not your mothers boiled brussel sprouts. The flavor changes with the roasting and they get soft and have a completely different taste.

Saturday, March 10, 2012

Potato Leek Mash

My Esthetician gave me this idea

2 pototoes I used Yukon gold

1 sweet potato not a yam, the flesh should be light yellow

2 leeks white part only

Cut all these up, cover with water, she uses a bullion cube, I used a product called "better than bullion" if you've got neither I cook it in chicken broth until tender. When done remove most of the liquid and used a mixer or hand blender to puree the mixture. No salt, no pepper, no butter and all I can say is mmm mmmm good.