Dinner this Weekend: French Inspired

Decided to make a few dishes ala Thomas Keller this weekend and had a blast!  First up Boeuf Bourguignon which was doctored just a tad.  As Keller says, I strained the sauce a good 5 times and damnnnm was it flavorful and just...pure clean!  I opted to put it over Pommes Puree instead of using Fingerling Potatoes and it was so satisfying.  Next up, Chicken n' Dumplins, that was dang tasty too but next time, I must concoct up a flufflier dumplin'.

I served up a few Fall type sides and my friends brought their Sleazy Mac n' Cheezy aka Velveeta style :)  And for dessert... Brioche Bread Pudding which another friend helped me bake from scratch!   So good and fatty...all of it.  Enjoy! 

My friend, George's Croque Monsieur as appetizer



Vietnamese -French action of 'Banh Mi' as an appetizer

Black Kale and Brussel Sprout Saute

Roasted Cauliflower with Anchovy Butter

Chicken Fricasse n' Dumplins

Boeuf Bourguignon with Pommes Puree

Someone's plate
Note: Manadin orange for perspective--SO MUCH FOOD!



Brioche Bread Pudding with Caramel Bourbon Sauce and Ice Cream

Brussel Sprouts: 3 Ways

Yes folks....it's that time of year for apples, pumpkin, root vegetables, warm pies, colored leaves, a light scarf and of course brussel sprouts!  I bought a brussel root last week at Trader's Joe's for $2.99 and went a longgggg way.  3 different dishes of brussel sprouts later....my favorite was preparing it raw in a salad.  I will leave you with the recipe below.  How many different ways have you had these 'baby cabbages'???



 



Sauteed Brussels with Mushrooms, Broccoli, and Bacon



The standby - Roasted Brussel Sprouts at 450F, olive oil, salt, and pepper until crispy 





Raw Brussel Sprout Salad with Citrus Vinaigrette

For Salad:

15-20 Brussel Sprouts, sliced thinly on mandolin or by hand
1/2 cup Pomegranate seeds
1/4 cup Pecans, toasted
1/2 cup Dried Cherries, diced small
Black Pepper and Salt to taste

For the Dressing:

2 T Garlic, minced
2 T Shallots, minced
1 T Dijon Mustard
1 cup oil Olive Oil
1 oz Sherry Vinegar
1/4 cup juice of Orange (fresh)
1 oz juice of Lemon (fresh)
Pinch of Black Pepper and Salt

1. Mix mustard, garlic, shallots, orange juice, lemon juice, vinegar until a paste.
2. Slowly whisk in oil until incorporated with black pepper and salt.
3. Toss dressing with brussel sprouts, pecans, pomegranate seeds, and dried cherries.
4. Salt and Pepper as needed.

Inspiration of Colors

It's turned into a game to see how many different colors I can incorporate in a dish.  Everyone knows I'm the biggest fan of leafy vegetables and any kind of tomato sauce.  And beets and eggplant!  Now if there was a blue vegetable...I'd be set!!!  Here's what's been cooking of late....

Roasted Tomatoes and Cilantro Tostada



Poached Egg over Brussel Sprout Potato Hash



Broccoli Basil Straganoff with Meatballs

Every-vegetable-in-your-fridge-omlette and salsa

Bibb Lettuce Blue Cheese Salad

Muir Woods, California

This was a great way to spend a day up North away from the chaos of LA.  Plenty of Redwood trees to see and fresh air to breathe. The Muir Woods is a beautiful place for a hike AND you can make a pit stop at the Tourist Club for a beer or two. Just to be sure to finish the down hill hike very slowly.  Can't you already smell those trees and hear ...well nothing......?