DDD #59 – Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I know I say that a great many of my recipes are born simply of what I have handy and it is true.  It is true even when I say that all I had around was a bag of Brussels sprouts and an aging pomegranate.  And pistachios.  And when I thought to make a salad of them, I wished I had some dried cranberries to add to it.  I don’t typically go for dried fruit in anything but dried cranberries just sounded so right for this.  I dug deep in my crisper drawers looking for some other inspiration & found an unopened but very old & gross bag of raisins & while I wondered why I ever even bought a bag of raisins because, you know, ew – raisins – I spotted a bag of something from a bulk bin in the corner of the drawer.   Closer inspection revealed it to be a small bag of dried cranberries!  WTF?  Why did I have dried cranberries?  Quickly, I wished for a series regular gig on what would turn out to be a long running & iconic HBO series and waited for a few seconds for my life to change.  Nothing.  A few minutes later I was still me, still unemployed & still holding the bag.  Of dried cranberries. Fuck.  I hate when I waste the wishes that will be granted on things like a small quantity of dried cranberries.  I felt like Peter Griffin on Family Guy when, confronted by a real, live genie, wishes for his own personal theme music & not to have bones.

So, yeah.  Career still on hold but that’s a go on the salad!

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Salads aren’t really recipes, are they?  I made this guy for myself & I used about 8-10 medium-sized Brussels sprouts & ate the entire salad – even though it was probably enough for two.  So – anyway – I will give you rough estimates of what I used but you can add or subtract ingredients & adjust quantities to suit your own taste.  If there is wiggle room in making anything – it is salad – so go for it.

I made a simple dressing of lemon & olive oil & then decided I wanted something a bit creamier – so I added a bit of Greek yogurt.  You can skip that or, if you are vegan, add a bit of vegan mayonnaise.   Or use another of your favorite dressings.  I ain’t judging.

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Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

Serves two

INGREDIENTS

10 medium-sized Brussels sprouts

Handful of pistachios

Handful of dried cranberries

Handful of pomegranate seeds

For the dressing

1/3 cup Greek yogurt or vegan mayonnaise  – optional

2 TBS lemon juice (or nice wine vinegar)

1 TBS olive oil

S&P to taste

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DIRECTIONS

Whisk the dressing ingredients together & season with S&P.  Taste & adjust the flavors.  Some like lemon more than others.  Some like more salt.  Suit yourself.

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Toast the pistachios in a dry pan for 2-3 minutes, until aromatic & beginning to change color.  Stir the whole time & take care not to burn them.  Set aside.

Trim the hard ends off the Brussels sprouts & shred with the blade of your food processor or cut thin by hand.  Be sure to break up any of the white cores that remain – even cutting them by hand if your food processor let them slip by.

Now, just toss all that shit together (go easy on the dressing) & eat both servings yourself.  FTW.

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Brussels Sprouts & Burrata Pizza with Pecorino & Dried Meyer Lemon Zest

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Moving on!

Mmmmm- pizza!  Infinitely customizable.  All you need is a great crust & some inspiration.  It is pretty hard to make a bad homemade pizza.  That said – this pizza is really special.  Soft, subtle flavors, creamy & crusty.  So delicious that I made it for dinner Saturday night & it was my one meal on Sunday.  Easter Sunday.  This yumminess.

Meyer lemon is not necessary.  Any lemon will do.  And if you cannot find or do not like burrata (use it if you possibly can) – use regular but FRESH mozzarella (the kind they sell in water) because the creaminess is one of the most delightful factors of this pizza.

I saw a pizza like this on the internet as I trolled for inspiration but none of the links would show me the recipe without my joining up to some recipe club – so I winged it.  It is so simple & so crazy good – try it at least once!

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Here is the pizza dough I use – and all I do is throw everything in my bread machine & let it run on the dough cycle.  SO EASY!  Then I let it sit & rise or a hour & either use it immediately – or use a bit & store the rest in plastic wrap in the fridge.

PIZZA DOUGH

MAKES FOUR 12-OZ. BALLS

INGREDIENTS

2 tbsp. sugar (⅞ oz.)
1 tbsp. olive oil, plus more (½ oz.)
½ tsp. active dry yeast
5½ cups flour
2 tbsp. kosher salt (¾ oz.)

INSTRUCTIONS

1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.

2. Divide dough into 4 balls; transfer to a greased 9″ x 13″ dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours (or get impatient like me & use it immediately).

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Dried Meyer Lemon Zest

INGREDIENTS

Lemons

DIRECTIONS

Zest the lemon peel.  Bake at about 200 degrees for about an hour.  Do this while the dough rises.  It is ready when you can powder it between your fingers.  Do so – and set aside.

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Brussels Sprouts & Burrata Pizza with Pecorino & Dried Meyer Lemon Zest

INGREDIENTS

(quantity of each is your personal preference)

Pizza dough

Burrata (or fresh mozzarella)

Pecorino (or other hard & salty cheese like Parmesan) – grated

Brussels sprouts (6 or so large ones for one 12″ pizza)

Dried lemon zest (see recipe above)

Lemon juice

Olive oil

S&P

Crushed red pepper (optional)

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DIRECTIONS

Heat the oven to a solid 450-500 degrees.

Make the dried lemon zest (recipe above)

Shred or chop the Brussels sprouts & toss with about 1 TBS olive oil, some lemon juice and S&P.

Line your pizza pan with parchment paper or treat it with cooking spray or some olive oil.

Roll the dough out & put it on the pan.  Pierce the dough all over with the tip of a knife so that it doesn’t bubble & puff in the oven.

Top with Brussels sprouts, Pecorino, burrata & dried lemon zest.

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Bake this sucker 10-15 minutes or until your crust is as you like it & the cheese is melted & just beginning to brown.  This is a pizza that I bet you will want to eat all by yourself so – go for it!  I sure did!  I added a lot of crushed red pepper, too.  You can squeeze more lemon juice on it or add more cheese!  Enjoy!

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