Sautéed Skate With Parsnip Purée Brussels Sprouts Pancetta And Balsamic Brown Food

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced.
• Heat the butter and olive oil in a very large (12- to 14-inch) saute pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.

SHAVED BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
• Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
• Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.

SAUTEED BRUSSELS SPROUTS

Steps:

• Slice each Brussels Sprout in half and remove the core; gently pull the layers of leaves apart.
• Heat a large sauté pan and add the Olive Oil and Pancetta; render the fat from the Pancetta, until it is lightly crispy; remove Pancetta and reserve.
• Add the Onions and cook until translucent, about 5 minutes; add Butter and swirl to melt; add Brussels Sprouts and 2 tablespoons of Water.
• Sauté over medium eat, tossing to coat; cook until leaves are tender and bright green, about 6-98 minutes; season to taste with Salt and freshly ground Black Pepper; fold in the reserved Pancetta and serve immediately.

SAUTéED BRUSSELS SPROUTS AND APPLE WITH PROSCIUTTO

Steps:

• Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
• Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
• Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.

SAUTEED BRUSSELS SPROUTS

Steps:

• In medium skillet over medium high heat, melt 2 tablespoons butter.
• Saute the onions until softened.
• Season with salt and pepper.
• Add the vinegar and sugar.
• Mix until sugar has dissolved.
• Remove to bowl and set aside.
• Add another 1 tablespoons butter to the pan.
• Saute the Brussels Sprouts for 5 minutes. season with salt and pepper.
• Add the water, 1 tablespoons butter and cook, uncovered, until done.
• Toss with the onions and heat through.

ROASTED BRUSSELS SPROUTS AND PARSNIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix salad dressing, brown sugar, and thyme together in a small bowl.
• Mix Brussels sprouts, parsnips, and red onion together in a 13x9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat.
• Bake in preheated oven until vegetables are tender, about 40 minutes.

BRUSSELS SPROUTS WITH PARSNIPS

Steps:

• Preheat oven to 450 degrees. Toss vegetables with oil, salt, and pepper on 2 rimmed baking sheets, and spread into single layers. Roast, rotating sheets halfway through, until tender and gold, about 20 minutes. Divide pecans between sheets; roast 10 minutes more. Toss mixture and serve.

SAUTéED SKATE WITH PARSNIP PURéE, BRUSSELS SPROUTS, PANCETTA, AND BALSAMIC BROWN

Steps:

• Preheat the oven to 225°F.
• Place the flour on a large plate or pie pan for dredging. Season the fish lightly with salt and pepper (skate can sometimes be salty, so go easy on the seasoning). Dredge the fish in the flour, coating both sides well.
• Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait a minute. (You will probably need to cook the fish in two batches or two pans.) Place the fish in the pan and cook about 3 minutes, until the skate is nicely browned. Turn the fish over, turn the heat down to medium, and cook another minute or so. Transfer to a rack set on a baking sheet and keep warm in the oven.
• Pour the oil from the pan and discard it. Wipe the pan clean, and return it to the stove over medium heat. Swirl in the butter and cook 3 to 4 minutes, until it browns and smells nutty. Turn off the heat and add the balsamic vinegar. Swirl the pan to combine the vinegar with the butter, and season with salt and pepper to taste. (Be careful not to burn your tongue!)
• Spoon the hot parsnip purée onto a large warm platter. Place half of the hot Brussels sprouts over the purée, and arrange the fish on top. Scatter the remaining Brussels sprouts over and around the fish. Stir the parsley into the balsamic brown butter, and spoon the sauce over the fish.
• Parsnip purée
• Place the potatoes and parsnips in two medium sauce pots. Add 1 tablespoon salt to each pot, and then fill the pots with cold water. Bring both pots to a boil over high heat, then turn down the heat and simmer until tender.
• When the potatoes and parsnips are cooked through, strain them and set them aside to cool for a moment. In a small saucepan, heat the cream and milk together, and then turn off the heat. Pass the potatoes and parsnips through a food mill or potato ricer, and transfer to a heavy-bottomed pot. Stir over medium heat with a wooden spoon to dry them out. Then, slowly, add in the chunks of butter, stirring all the while with the wooden spoon. Season with 2 teaspoons kosher salt.
• When all the butter has been incorporated, slowly stir in the warm cream mixture until you have a smooth purée. Taste for seasoning and pass through a fine-mesh tamis if you like.
• Balsamic-braised brussels sprouts with pancetta
• Heat a large sauté pan over high heat for 2 minutes. Swirl in the olive oil and butter, and wait another minute. Add the Brussels sprouts, and season them with 1 teaspoon salt and some pepper. Shake the pan, rolling the Brussels sprouts around to help them brown evenly. After a few minutes, turn the heat to medium, and cook another 3 to 4 minutes, until the sprouts soften slightly.
• Add the diced pancetta to the pan and cook a minute or two, until it starts to crisp. Stir in the shallots and garlic, and cook another minute or so, until they're translucent. Pour in the balsamic vinegar and reduce by half. Add the veal stock and reduce to about 1/4 cup, stirring and shaking the pan often to glaze the Brussels sprouts. If you start to run low on liquid before the sprouts are cooked, add a little water to the pan. Serve immediately, or transfer to a baking sheet to cool.
• Note
• You can make the parsnip purée and balsamic-braised Brussels sprouts ahead of time and then gently rewarm them right before serving.
• Wondra flour, a finely milled flour available at most supermarkets, gives a delicate crust. But if you can't find it, all-purpose flour will do.