Lunchbreak: Chef Chris Koetke makes maple caramelized Brussels sprouts

Lunchbreak
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Chris Koetke

www.kendall.edu

Maple Caramelized Brussels Sprouts with Whole Grain Mustard
Serves: 4

Ingredients:
1 lb. Brussels sprouts, boiled until tender, shocked, and halved
5 strips bacon, diced
4 oz. finely diced onion
2 Tablespoons real maple syrup
1 Tablespoon whole grain mustard
black pepper and salt to taste

Directions:
Cut the ends off of the Brussels sprouts and remove any damaged leaves.  Cut a small “x” into the bottom core of each sprout. Boil the Brussels sprouts in salted boiling water just until tender.  When they are done, remove them from the water and place in a bowl of ice water to chill them.  When they are cold, remove from the water and cut each one in half through the core.  Reserve. Render bacon in a sauté pan until the bacon is well browned.  Remove bacon. Add onions to the sauté pan and cook until browned and tender. Add Brussels sprouts and cook until they are hot.  Add cooked bacon, mustard, and maple.  Cook until the maple reduces slightly and coats the Brussels sprouts.  Taste for seasoning and serve.

Jamaican Squash Soup
Serves: 6

Ingredients:
1 four pound butternut squash
1 Tablespoon olive oil
1 1/2 teaspoons salt
1/8 cayenne pepper
3 Tablespoons butter
1 medium onion, sliced
1 carrot, peeled and chopped
3 cloves garlic, roughly chopped
1/4 teaspoon ginger
1 teaspoon turmeric
1 teaspoon curry powder
1/2 teaspoon ground cumin
2 whole bay leaves
1 banana
7 cups low sodium chicken stock

Directions:
Preheat oven to 400 with rack in center. Cut squash in half lengthwise. Sprinkle squash with olive oil, and ½ teaspoon salt. Roast squash in a 400 oven for 1 hour or until completely soft. Let cool 15 minutes and scoop out inside flesh.  Discard skins.  Heat the butter in a large saucepan over medium heat. Add the onion, carrot, and garlic. Cook, stirring, until soft, about 5 minutes. Add the ginger, turmeric, cayenne, curry powder, cumin, bay leaves, and remaining salt. Cook another minute. Add the reserved roasted squash flesh, banana, and 6 ½ cups stock.  Bring to a boil and then lower to a simmer. Cook 15 minutes uncovered or until the vegetables are very soft. Remove bay leaves. Using an immersion blender or food processor, puree the soup until smooth. Add more stock if soup is too thick.  Bring soup back to a boil on the stove.  Divide the soup into soup bowls and serve immediately.

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