White Bean Dip with Roasted Brussels Sprouts and Caramelized Shallots

Happy Thanksgiving! Today I'm sharing a traditional recipe for roasted brussels sprouts and an idea for the leftovers--fold chopped roasted brussels sprouts into a white bean dip with caramelized shallots, fresh herbs, bright lemon juice, and smokey bacon. Remixing leftovers gives your guests a new experience as delicious as the first. For a vegetarian take on this white bean dip, substitute pomegranate seeds for the bacon. I hope you have a wonderful holiday with friends and family! -Mallory

Roasted Brussels Sprouts
Serves 6-8
2 pounds brussels sprouts, cleaned and halved
3 tablespoons olive oil
1 teaspoon kosher salt

Preheat oven to 400 degrees Fahrenheit. Toss brussels sprouts with olive oil and salt then spread them out on a half-sheet baking pan. Roast for 35-40 minutes, stirring halfway through. The edges will be crisp and the insides tender and soft. Serve with lemon juice and freshly grated parmesan cheese. 

White Bean Dip with Roasted Brussels Sprouts and Caramelized Shallots
Serves 6
1 tablespoon bacon fat or olive oil
1 shallot, skin removed and thinly sliced
2 tablespoons red wine or sherry
1 clove garlic, peeled
1 lemon, juiced
3 cups cooked white beans
1/4 cup olive oil (or white bean cooking liquid)
2 tablespoons chopped herbs (use what's around: chives, rosemary, sage, mint, etc.)
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 cup chopped roasted brussels sprouts
1/4 cup cooked and crumbled bacon, for garnish
bread and vegetables, for serving

Heat 1 tablespoon leftover bacon fat or olive oil in a small skillet over low heat. Add the sliced sliced and slowly caramelize, about 20 minutes. Turn up the heat to medium-low and deglaze the pan with the red wine or sherry. Once the wine fully evaporates, remove from heat and let cool. Once cool, roughly chop. 

In a food processor combine garlic and lemon juice. Pulse until the garlic is chopped, add in the white beans, and continuing pulsing, streaming in the olive oil, until a smooth, but think, dip forms. Remove from the food process and transfer to a mixing bowl. Fold in chopped shallots, herbs, salt, pepper, and chopped roasted brussels sprouts. Transfer to a serving dish, top with crumbled bacon, and sere with bread and vegetables. Serve dip at room temperature or cold, refrigerating until ready to use. 

Sambal Roasted Eggplant with Cardamom Yogurt

If you enjoy spicy foods, read on. 

Sambal is a paste of ground chili peppers, not quite as smooth and soupy as Sriracha and differently spiced than harissa, but very much in the same family of hot sauces. It's sometimes called Sambal Oelek; oelek refers to the mortar and pestle traditionally used to grind raw chili peppers into a paste. It can be made with raw peppers, or roasted. This recipe calls for roasting red bell and habaneros and leaving the thai chilis raw. You can find all sorts of delicious hot peppers at the farmers market this time of year and, chances are, the farmers selling them have quite a few favorite ways to use them, too! 

Once you've made a batch of sambal, generously brush it onto sliced eggplant, let it roast, then serve it with cardamom spiced yogurt. Serve it as a side with grilled meats or coconut basmati rice. You can also serve the roasted eggplant as an appetizer with the cardamom yogurt as a dipping sauce. 

Sambal
Makes 1 cup
1-2 red or yellow bell peppers* 
5-6 habaneros (or scotch bonnets or serrano) 
1 cup of shallots, unpeeled and sliced vertically
8 cloves of garlic, unpeeled
3-4 thai chilis
1 lemon, juiced and zested**
3 tablespoons olive oil
1 tablespoon brown sugar
1/2 teaspoon sea salt
1 piece of ginger, 1/2-inch, peeled and chopped***

*The sweet peppers might be cheating in terms of authenticity, but they bring a little sweetness and round out the heat of the thai chilies and habarneros. Adjust as needed. 
**Substitute lemon for lime
***While you're at it, add a 2-inch piece of lemongrass root, if available; try the farmer's market or your local Asian market

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and add the bell peppers, habaneros, shallots, and garlic. Roast for 30 minutes, until the pepper skins are blackened and the shallots and garlic are soft, then let cool. Remove the tops and skins from the peppers, pull out the seeds (how many seeds is up to you; I left about a third of the seeds from the habaneros), and place the peppers in a food processor. Peel the skins off the shallots and garlic, discard the skins, and place the roasted shallots and garlic in the food processor. Carefully sliced the tops of the thai chilis and remove the seeds; use gloves if available. Add to the food processor along with the lemon zest and juice, olive oil, brown sugar, sea salt, and ginger. Blend until moderately smooth (see photo above), transfer to a sealable container and refrigerate until ready to use.  

Sambal Roasted Eggplant with Cardamom Yogurt
Serves 4
2 tablespoons olive oil
4 small eggplants
1/4 cup sambal (recipe above)
1 cup plain Greek yogurt
1 teaspoon ground cardamom

Preheat oven to 400 degrees. Brush olive oil onto a parchment-paper lined baking sheet. Cut eggplant into 1-inch slices. Score the tops of the eggplant with the knife in a criss-cross pattern. Generously brush sambal into the criss-cross ridges. Bake for 35-40 minutes, until the eggplant skins begin to wilt. Stir together greek yogurt and ground cardamom and serve with the roasted eggplant, plated or as an appetizer.  

Mushroom Asparagus Quinoa Cakes & Sage Cream

Last week I was gifted some delicious kitchen ingredients from my friends Josh and Aubrey (who happen to own and operate an awesome book store in downtown Springfield called Bookmarx). Among the bootle was a handful of these beautiful mushrooms from Willow Mountain Mushrooms, natural mushroom growers based in the Ozarks.

These mushrooms are divine on their own but they are perfect for these mushroom asparagus quinoa cakes, topped with sage cream and micro greens. Great for a group, serve them as an appetizer or as the centerpiece of a salad. Cakes like these are a great way to use leftover quinoa or any similar cooked seed, grain, or rice such as barley or risotto. The surprises of the sage cream are applesauce and a dash of nutmeg. Any microgreens work nicely, but look for radish greens for a taste of spiciness. 

Mushroom Asparagus Quinoa Cakes
Makes 12 cakes
1 1/2 cups cooked red quinoa
3 tablespoons olive oil, divided
1/2 cup shallots, sliced
2 cups chopped mushrooms, stems and gills removed (I used oyster and shiitake)
1 cup chopped asparagus
1 tablespoon garlic, minced
3 large eggs
3/4 teaspoon salt, divided
1 tablespoon chopped herbs (I recommend rosemary, parsley, and/or sage)
1/3 cup parmesan, shredded
1 cup bread crumbs
sage cream (recipe below)
microgreens, for garnish

Cook the quinoa if not using leftovers. 

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced shallots, and cook until translucent, stirring occasionally, about 5 minutes. Add the chopped mushrooms and asparagus, season with 1/4 teaspoon salt, and cook until the vegetables begin to caramelize, about 7 minutes. Add the garlic and cook for a minute. Remove from heat and aside to cool.

In a large mixing bowl whisk together the eggs and the remaining 1/2 teaspoon salt. Fold in the cooked quinoa, chopped herbs, shredded parmesan, bread crumbs, and sauteed vegetables. Mix until combined. 

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Patty out the cakes, about 1/3 cup each, and cook on the hot skillet. Turn after 5 minutes and cook a remaining 7 minutes on the other side. Lower the heat if needed to keep them from burning. 

Serve hot, topped with sage cream and fresh microgreens. 

Sage Cream
Makes about 1/2 cup
1/2 cup sour cream
1/4 cup applesauce
1 tablespoon very finely chopped sage
dash of nutmeg

Whisk together sour cream, apple sauce, sage and nutmeg. Drizzle liberally over cakes. 

Coconut Poached Eggs & Avocado Toast

I know there is a delicate line between hustle and hurriedness, alacrity and haste. The shift from one to the other happens in an instant and the only remedy is to dial back and breathe.

Today I'm taking slower steps, considered movements, moments of pause. I ran around like a mad woman this past week, and honestly I don't regret a moment of it because it was packed with event planning, projects I really care about, and time spent with wonderful people, but I loaded too much into the week. I found myself rushing Wednesday night to prep some infused simple syrups before bed. I jolted into the moment when a glass pitcher I had just filled with hot simple syrup shattered and the hot river of sugar water washed onto my entire forearm, leaving a considerable burn before surging onto the floor. I was devastated, howling in pain, and feelingly generally foolish because I knew better. I just needed to slow down. 

I've been gently replaying the moment in my mind, "slow down or get burned." Skin is a precious organ and my healing arm is a powerful reminder for me to take care not to rush.

And with that bit of honesty, I wanted to share an amusing moment from this week.

This is what food blogging actually looks like. 

I stepped away for a second to retrieve a different SD card for my camera, and the unsteady backdrop squashed the food before I had a chance to capture any of it by photo. Ha! I was starving at the time, so I happily had an early lunch, prepared and photographed round two, then had another lunch. 

Now onto this recipe for coconut milk poached eggs on avocado toast. The avocado is brightened with lime juice and minced jalapeno and the coconut milk spiced with red curry paste. The bit of spiciness is wonderful, but I think the best benefit comes from the coconut milk. It adds an extra dose of creaminess to already luscious combination and the soft bursts of coconut flavor are a nice surprise at breakfast or brunch. -Mallory

Coconut Poached Eggs & Avocado Toast
Serves 2
1 avocado
1 jalapeno, finely chopped
1/2 lime, juiced
1 clove garlic, finely chopped
1 can coconut milk, 13.5 ounces
1 teaspoon red curry paste
1 large slice of toast (or 2 small)
1 tablespoon sprouts
Maldon sea salt and pepper to taste

Combine the avocado, jalapeno, garlic, and lime juice in a small bowl. Use a fork to break up the avocado until smooth. 

I generally poach eggs in a large pot with plenty of water in order to get the prettiest eggs possible. That said, I prefer to make this recipe in a small saucepan to get by with only using one can of coconut milk.

Bring the coconut milk to heat in a small saucepan over medium heat. Whisk in the red curry paste until smooth. When the coconut milk reaches 180 degrees, use a small spoon to swirl the water clockwise so that it creates a whirlpool. Drop the egg into the center of that whirlpool and continue stirring along the outside of the saucepan for 10-15 seconds until the egg sets. Start a timer and cook the egg for 4 minutes and 30 seconds. Use a slotted spoon to carefully remove the egg from the coconut milk and place it onto a plate. Repeat with the second egg.

Spread the toast with the avocado, add the sprouts, and the poached eggs. Sprinkle with maldon sea salt (or another flakey salt) and pepper.

Fish Tacos with Quick Pickled Rhubarb and Strawberry Salsa

Hey there! Evidently, based on recent recipes, I have fish and strawberries on the brain as of late, so please indulge me while I share a recipe that brings the two together. It's all in the spirit of rhubarb season, which is finally here. Somehow I've turned into the lady who has been anxiously calling the local grocery stores to find out if rhubarb has arrived yet--a peculiarity as rhubarb is rather new for me. It wasn't something that we ate when I was growing up. Any time I caught ear of rhubarb pie, I had a hard time imagining that a stalk could be sweet and delicious as rumored (it's true though, and now I understand the cultic intrigue of rhubarb as the focus of a pie, or any other dish for that matter). 

Courtesy of Karen Page and Andrew Dornenburg's The Flavor Bible, here is a quick, although non-comprehensive list, of delicious rhubarb pairings: strawberries, cream, creme fraiche, blue cheese, caramel, citrus, pork, and fish. I see citrus and my mind instantly goes to rhubarb-focused cocktails, but I'm also really interested in rhubarb as an ingredient in savory dishes because of its tart and tangy flavor and crisp crunch. So, here we are with quick pickled rhubarb as a slaw for mahi mahi fish tacos with a sweet and spicy strawberry salsa to tie it all together. If I didn't think the combination of tastes and textures here were worth sharing, I'd have tucked this recipe into the "glad I tried, but better luck next time" category and moved on. It is, however, crazy delicious, and I'm really glad to share it with you. -Mallory

Fish Tacos with Quick Pickled Rhubarb and Strawberry Salsa
Serves 4
2 tablespoons honey
2 tablespoons fresh ginger, grated
1 lime, juiced
1/4 cup olive oil
4-6 cloves of garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1 pound mahi mahi fish filets, thawed
1 tablespoon olive oil
8-10 corn tortillas
sour cream, for serving
pickled rhubarb*
strawberry salsa**

Whisk together honey, ginger, lime juice, olive oil, garlic, cumin, chili powder, and cinnamon. Cover the fish with the marinade and refrigerate for 15 minutes. 

Heat a large skillet over medium-high heat. Add olive oil and let it heat up. Add the mahi mahi filets and top each with a tablespoon of the marinade, getting as much garlic in there as you can. Let the fish cook for 3 minutes, until it becomes browned and caramelized, flip it and cook an additional 2-3 minutes until cooked through. Remove from heat and let cool slightly before serving. 

Wipe down the skillet and warm up the corn tortillas for serving. Garnish each taco with a smear of sour cream, mahi mahi, pickled rhubarb, and strawberry salsa. 

*Quick Pickled Rhubarb
2 stalks rhubarb, leaves removed
2 thumb-size pieces of lemon peel
2/3 cup apple cider vinegar
1 teaspoon salt
2 tablespoons brown sugar
1/4 teaspoon whole black peppercorn

Cut rhubarb into matchstick pieces. Combine lemon peel, apple cider vinegar, salt, brown sugar, peppercorn, and 1 cup water in a lidded glass container. Add rhubarb and refrigerate for 20 minutes. Drain the liquid and remove the lemon peel and peppercorn from the rhubarb. Enjoy leftover pickled rhubarb pieces within one week of making. 

**Strawberry Salsa
2 cups strawberries, diced
1 jalapeno, finely diced
1/4 teaspoon salt
1 lime, juiced

Stir together strawberries, jalapeno, salt, and lime juice. Serve on tacos and enjoy leftovers within a few days. 

Stuffed Mushrooms with Peas and Caramelized Shallots

I'm always in the market for meatless dinner party appetizers or satiating meatless additions to lunch or dinner. For me, regular doses of vegetable-focused meals are how I healthily afford future fried chicken excursions.

Peas and mint make a delightful pair--they're great together as a salad or spread onto toast. These stuffed portabella mushrooms bring together peas and mint with the sweetness of caramelized shallots and rich, creamy fontina. -Mallory 

Preheat oven to 375 degrees fahrenheit. 

1 pound mushrooms, I used mini portabella but white button work well, too
1 tablespoon olive oil
1/4 teaspoon salt and a dash of pepper
1 tablespoon butter
2 shallots, skins removed and sliced
2 cups frozen peas
1/2 cup plus 1/4 cup fontina cheese, shredded
1/2 lemon, juiced
2 tablespoons mint leaves, finely chopped

Clean the mushrooms with a wet paper towel or cloth to remove dirt. Remove the stems and save them for another recipe. Toss the mushroom caps with olive oil, season them with salt and pepper, then place them on a baking sheet with the stem-side down. Bake for 15 minutes, until the mushrooms begin to shrivel and become tender. Remove from the oven and drain off any cooking juice that's on the pan. Let cool, then turn the caps over before stuffing.

Melt butter in a medium-sized skillet over medium heat. Add the shallots and slowly cook, stirring often, until they turn a rich caramel color, about 20 minutes. Lower the heat as needed to prevent burning. Once caramelized, remove from heat and set aside. 

Meanwhile, bring 3 cups of water to boil in a large sauce pan. Add the peas, return to a boil, then lower heat to medium and let cook until tender, about 3 minutes. Drain the water and set the peas aside to cool.

In a food processor combine peas, 1/2 cup of fontina cheese, lemon juice and mint leaves. Process until smooth. Transfer to a bowl and fold in caramelized shallots. 

Stuff the mushrooms with the pea and shallot mixture. Use the remaining 1/4 cup of fontina cheese to top the stuffed mushrooms. Bake for 20 minutes at 375 degrees fahrenheit, then let cool slightly before serving. 

White Bean & Ancho Chile Spread

Every year my family gets together in St. Louis to celebrate a beloved trifecta: my grandparents' anniversary, groundhog's day and my grandmother's birthday. We're not all that partial to groundhogs or weather predictions, but groundhog's day is sandwiched between the other two occasions and thus always ends up as part of the celebration. This weekend was no exception and my grandparents marked 59 years of marriage. My grandparents have been a constant source of encouragement and inspiration for me.  Early on in their marriage they took time to travel to every state in the continental U.S.A. on their Honda motorcycle. My grandmother handed-me-down the matching maroon jacket she wore through every state. It's a regular part of my wardrobe and one of those things I'd choose for a deserted island. To this day my grandparents share stories about those and other adventures, always encouraging our family to see as much of the world as we can and celebrate every day.

This food blog is an outgrowth of that encouragement, the place where I can capture the food and flavors that take me aback and remind of the friends and family that I share them with. So, in the spirit of savoring the special in every occasion, today's recipe is a fun variation of a white bean spread using a lively matchup of ingredients that work extremely well together. This spread packs a surprising depth of earthy yet subtly sweet and fruit-forward flavors. 

White Bean Ancho Spread
Makes about 2 cups spread
2 cups cooked white beans
2 dried ancho chiles
juice of one lime
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cumin seeds, ground
3 tablespoons cilantro, chopped 

Presoak and boil the white beans if using dried beans until they are soft and cooked through.

Prepare a pot of boiling water. Rinse the dried chiles, cut their tops off and shake out the seeds. Toast them over medium-high heat in a small skillet for 3-4 minutes, turning them often to prevent burning. The skin will become velvety and soft. Set the chiles in a small bowl, pour the boiling water over them, place a plate on top of the bowl to trap in the heat and let them sit for 20 minutes. After 20 minutes the chiles should be soft, pliable and fully rehydrated. Place the chiles and 1 ounce of their liquid in a food processor along with the cooked white beans, lime juice, olive oil, salt and cumin. Blend until smooth. Transfer to a serving dish and top with fresh cilantro. Cut and fry corn tortillas in hot oil to serve as chips. 

-Mallory