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Recipes

Brussel sprout cups

BT Toronto | posted Wednesday, Oct 9th, 2013

brusselsprouts-oct9-featured

Brussel sprout cups

Yields 24 pieces

Ingredients:

  • Brussels Sprouts, shredded  – ½ lb
  • Brussles Sprout Cups – blanched 36 pcs (outer leaves of large sprouts)
  • Butter – 1oz
  • Bacon, diced – 3oz
  • Shallots, minced – 2oz
  • Garlic, chopped – 1oz
  • White wine – ¼ Cup
  • 35% cream – ½ Cup
  • Truffle paste – 1 tbsp
  • Salt & pepper – to taste

Method:

  1. Heat a stainless steel sauce pan over medium heat.
  2. Melt butter until foaming, add bacon and render.
  3. Add shallots and garlic, sauté until translucent.
  4. Deglaze with white wine, reduce wine by half.
  5. Add cream and truffle paste, reduce for 2-3 minutes.
  6. Add in shredded brussel sprouts and cook in cream until tender and sauce has thickened – 2-3 minutes.
  7. While sauce is reducing begin laying out the blanched brussel sprout cups in stacks of two.
  8. When shredded sprouts are finished in the sauce, carefully spoon them into the cups, serve immediately.

Courtesy Chef Graham Pelley, www.e11even.ca

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Turkey dinner spoons

BT Toronto | posted Wednesday, Oct 9th, 2013

thanksgivingspoon-oct9-featured

Turkey dinner spoons

Yields 24 pieces

Ingredients:

  • Stuffing – 1 cup
  • Pulled Turkey Meat – 1 cup
  • Peas – ¼ cup
  • Cranberry Sauce – 12 teaspoons
  • Gravy – 16 fl. Oz
  • Sage – ½ bunch chiffonade

Method:

  1. Pre heat oven to 375°F
  2. Wrap stuffing in tin foil or place in a covered casserole and heat in the oven for 8-10 minutes, until hot.
  3. Meanwhile, in a small sauce pot, bring gravy to a boil over medium heat.  Reduce to a simmer and add pulled turkey meat.  Cook for 3-5 minutes on low until turkey is heated through.
  4. Add peas and continue cooking for another 2 minutes until peas are hot.
  5. Remove stuffing from oven and place a small amount onto the Chinese spoons, then add a small portion of turkey, a few peas.
  6. Top with cranberry sauce and chiffonade of sage, serve immediately.

Courtesy Chef Graham Pelley, www.e11even.ca

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