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11 Nov ' 03:12
Foods we love to hate Brussels Sprout Slaw with Grainy Mustard Vinaigrette and Maple Pecans adapted from Bon Appetit, November 2009 1 cup pecan halves 1/4 cup pure maple syrup 1 1/2 lb. Brussels sprouts, trimmed Dressing: 1/4 cup grainy mustard 2 Tbsp. lemon juice 2 Tbsp. apple cider vinegar 1 Tbsp. sugar 1/4 cup canola oil Preheat oven to 350°F. Spread the pecans out on a baking sheet and drizzle with maple syrup; stir around with a spoon to coat them well. Sprinkle with salt and pepper and bake for 5 minutes; stir and bake them for another 5 minutes, until the syrup is thick and glaze-like. Remove from the oven and spread the nuts on a piece of foil or a plate to cool. In a large pot of boiling salted water, cook the Brussels sprouts for 5 minutes; drain and run under cool water. Shake off any excess water and run the sprouts through a food processor with a 1/8"-1/4" slicing disk, or patiently cut them all thinly by hand. Transfer to a large bowl. In a bowl or jar, shake or whisk together all the dressing ingredients. Toss the Brussels sprouts with as much dressing as you like; let marinate for about an hour. Right before serving, add the pecans.Steak and Kidney Cowpie This comes from Chef Pierre A. Lamielle, who is best known for his wildly illustrated recipes in Swerve magazine - this Steak & Kidney Pie is from his newly released very first cookbook, Kitchen Scraps. (You can also find him online at www.kitchenscraps.ca. I adapted it a little, baking the pastry right on the pie, instead of cutting rounds to bake separately. The Offal Truth: The biological function of a kidney is to filter urine. The unfortunate result is that kidneys can smell like pee. If you can get over this inevitable truth there are a couple tricks to diminish this smell, like soaking them in vinegar and salt, but the smell will probably linger like your six-year-old cousin's mattress. If there is absolutely no way you will eat kidney, you can substitute mushrooms. 1 calf's kidney, or substitute 30 button mushrooms, quartered 2 T. white vinegar (any kind) 2 T. kosher or sea salt 2 lb stewing beef or chuck steak, cut into 1-inch cubes vegetable oil for the pan, up to 2 Tbsp for onions 3 T. flour 1 onion, chopped 2 c. beef broth 1 c. Guinness 1 T. Worcestershire sauce pinch of nutmeg 1 package frozen puff pastry, thawed Soak the kidney overnight in water with the vinegar and salt in the fridge. Replace the soaking solution as often as you like. Remove and discard the white membranous material from the kidney, and dice the glumpy lumps into small 1/2-inch cubes and get them into a bowl. In a big pot over medium-high heat, heat some oil and start to brown the cubed beef in small batches, removing the beef when it is browned onto a large plate or casserole dish. The meat doesn't need to be cooked through, just browned on the outside for flavour. After you have browned all the beef, brown little batches of the kidney (or mushrooms), and then transfer to the same dish as the beef. Reduce the heat to medium, pour in some oil if the drippings don't amount to about 2 Tbsp, and cook the onion until it is translucent, about 5 minutes. Sprinkle in the flour evenly and mix it up a bit with a wooden spoon. Crank the heat to full blast and throw in the beef broth and the Guinness. Scrape the sticky bits off the bottom of the pan. Now add all the previously browned beef along with their juices, and the kidneys (or mushrooms), Worcestershire sauce, nutmeg, and salt and pepper. Drop the heat to low, cover and simmer for at least 2 hours. Spoon the mixture into a baking dish that will accommodate it, and top with the pastry - no need to cut it to shape, just drape it over the top and let the edges hang over. Press them against the sides of the dish. Bake at 400F for about 15 minutes, until the pastry is golden and it's all heated through. Serves 6 close friends. salt and pepper salt & pepper
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