In addition to the chicken gnocchi bake, I made a fresh ginger brussels sprout side and the classic PB blossom cookies. The brussels sprout dish comes from my favorite cooking mag (Fine Cooking). They teach techniques and tips along with recipes and highlight different ingredients that are more rare to Americans. The technique I wanted to test in this side is to steam the brussels sprouts in the sauté pan by covering with a lid before adding aromatics and browning for crispness.
Ginger Leek Brussels Sprouts
- 2 Tbs. olive oil
- 1 Tbs. minced peeled fresh ginger
- 1 medium lime, finely grated to yield 1 tsp. zest and squeezed to yield 1 Tbs. juice
- 3 Tbs. extra-virgin olive oil
- 1-1/4 lb. Brussels sprouts, trimmed, and quartered lengthwise if large, halved if small
- 3 medium leeks, white and light-green parts only, cut into 1/2-inch-thick rounds, rings separated and washed well but not dried
Heat oil in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally about 5 minutes. Add the ginger and stir for a few seconds. Remove the pan from the heat, add the lime zest and juice, and swirl to combine. This should be added at the end, however I failed to read the instructions and added the brussels sprouts and salt immediately.
Cover the pan and cook at medium low heat, stirring occasionally, until the sprouts start to soften, 8 to 12 minutes. Remove lid to brown. As the mixture cooks, you should hear a gentle sizzle.
Turn the heat down to low, add the leeks (with any water still clinging to them) and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the leeks are limp and the sprouts are well browned, about 15 minutes.
Penut Butter Blossoms
I used the traditional recipe, but did not have enough hershey kisses so I made a few with dark chocolate. As much as I love dark chocolate I must confess when paired with peanut butter it is best to go with milk! I also used a new cookie scoop to make the cookies more uniform in size (I highly r