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Brussels Sprouts and Bacon Gratin

Brussels Sprouts and Bacon Gratin

One more appearance for brussels sprouts here before I start transitioning over to spring vegetables.  We had light snow and temps in the 20s over the weekend so keeping with winter vegetables for now seems completely appropriate.  Cold weather calls for warm and cozy comfort food and this brussels sprouts and bacon gratin fits the bill.  Usually I prefer my vegetables on the lighter side, but every so often I crave something rich and cheesy such as this gratin.  It’s adapted from the cover recipe of the Nordstrom Family Table Cookbook and while I am sure the original version is heavenly, I decided to lighten it up a bit by substituting whole milk for a portion of the heavy cream and slightly reduced the amount of gruyere.  After all, I wanted this dish to be mainly about the brussel sprouts and even though I love gruyere, too much can be overpowering.  I also used bacon instead of prosciutto, although I think the prosciutto would also be splendid.  This naturally makes a good side dish, but it can also be a main course when tossed with pasta and served along with a lighter salad.  This gratin can be made and assembled ahead of time and baked right before serving so it’s perfect fare for special occasion meals when there’s lots going on and it’s best to work ahead.  If you are looking for a last minute vegetable for Easter brunch this weekend, consider making this one!

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Brussels Sprout and Bacon Gratin

Brussels Sprouts and Bacon Gratin

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 ounces nitrate-free bacon, diced
  • 1 1/4 pounds brussels sprouts, trimmed and halved lengthwise
  • 1/4 cup finely chopped shallots
  • 1/3 cup white wine
  • 1 cup reduced-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 6 ounces shredded Gruyere cheese, about 1 1/2 cups
  • 1 cup heavy cream
  • 1 cup whole milk

Instructions

  1. In a large skillet over medium heat, heat olive oil. Add the bacon and cook, stirring occasionally, until brown and crispy. Remove bacon with a slotted spoon and transfer to a paper-towel lined plate.
  2. Add the brussels sprouts to the same pan with the bacon fat and cook, stirring occasionally, until brussels sprouts start to brown and turn golden, about 7-8 minutes. Add the shallots and stir for another 2 minutes, until shallots begin to soften. Add the wine and cook for another couple minutes until reduced by half. Add the broth, salt, and pepper and bring to a boil. Continue to cook until liquid is reduced by half and brussels sprouts are tender, about 5 minutes.
  3. Preheat oven to 375. Lightly oil a 2-quart baking dish. Using a slotted spoon, transfer brussels sprouts to prepared dish. Sprinkle half of the gruyere on top. Boil the remaining cooking liquid until it’s reduced to about 2 tablespoons. Lower heat to medium, add the cream and milk, and continue to cook to reduce by half, about 10 minutes. Season to taste with additional salt and pepper.
  4. Pour cream mixture over brussels sprouts and gruyere. Sprinkle with crisped bacon and then top with remaining gruyere. Bake until bubbly and top starts to turn golden brown, about 20 minutes. Serve immediately.

Notes

adapted from the Nordstrom Family Table Cookbook

 

 

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Pineapple Coconut Chia Shakes

Pineapple Coconut Chia Shakes | Gather & Dine

Smoothies are always a welcome treat at breakfast and I like them because they are quick and a great way to load up on nutrients to begin the day.  Once in a while I also like to surprise my kids with a smoothie for their afternoon snack while we chat about their school days.  When it comes to smoothies, my style is more the “throw random fruits and vegetables into the blender” method rather than the “read and follow a recipe” method.  I even have a beautiful smoothie cookbook, but it always seems so much easier to improvise.  Despite the lack of measuring, the smoothies somehow always end up tasting fine.  This is one combination that we enjoy so much however that I measured everything out just so that I could share it with you.  Its flavor is similar to a pina colada minus the rum (since I’m usually making these for the kids) and it’s fun to dream about being at the beach on a sunny tropical island whenever we have these.  The chia seeds thicken up the smoothie into more of a “shake” consistency while adding a healthy dose of Omega-3s.  Just note that the chia seeds need at least a few hours to soak so this is probably best made the evening before if you’re planning for breakfast.

Pineapple Coconut Chia Shakes | Gather & Dine

Pineapple Coconut Chia Shakes | Gather & Dine

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Pinapple Coconut Chia Shakes

Pineapple Coconut Chia Shake | Gather & Dine
  • Yield: 2-3

Ingredients

  • 2 1/2- 3 cups fresh pineapple chunks
  • 1/2 banana
  • 1 13.5-ounce can light coconut milk, about 1 1/2 cups
  • 2 tablespoons chia seeds

Instructions

  1. Place the pineapple chunks, banana, and coconut milk into the blender and blend on high until completely smooth and creamy.
  2. Pour half of mixture into a quart size mason jar along with the chia seeds. Close lid and shake until chia seeds are well distributed. Add the rest of the pineapple mixture and shake again. Refrigerate for at least a 3 hours until thoroughly chilled and chia seeds thicken.

Notes

inspired by Amy Chapin’s Peach Chia Shake from At Home in the Whole Foods Kitchen

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Muesli Pancakes

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We’re now getting back to our normal routine after my daughter was sick with a fever last week and missed nearly the entire week of school.  It wasn’t all bad since it gave us a chance for us to slow down a bit and get in lots of extra snuggle time.  I made her homemade chicken noodle soup among some other favorite foods, but for about five days, she ate nothing besides smoothies and these muesli pancakes.  Something about these pancakes worked for her in her sickness and I felt comforted that she would at least eat something.  They are a variation of these blueberry oatcakes, which are also a favorite, except raisins and dried apples replace the blueberries and a combination of oats, barley, rye, and seeds replace the plain oats.    This multi-grain muesli is such a wonderful mixture of grains, seeds, and fruit and I’ve been finding all sorts of uses for it.  Note that the muesli does need to be soaked overnight in yogurt the evening before you make these so plan ahead accordingly.  These pancakes are pleasantly hearty, soft and tender, and full of so many wholesome ingredients.  Hope you enjoy!

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Muesli Cakes

Muesli Pancakes | Gather & Dine

Ingredients

  • 2 cups multi-grain muesli
  • 2 cups plain yogurt
  • 2 eggs, slightly beaten
  • 2 tablespoons honey
  • 1 mashed banana, about ⅓ cup
  • ½ cup whole wheat flour
  • 1 tablespoon ground flax
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • Unsalted butter for frying

Instructions

  1. The evening before, mix the muesli and yogurt together in a large mixing bowl. Cover and refrigerate overnight.
  2. In the morning, add the eggs, honey, and mashed banana to the muesli and yogurt and mix together with a wooden spoon.
  3. In a small mixing bowl, mix together the flour, flax, baking powder, baking soda, cinnamon, and salt.
  4. Add the dry ingredients to the wet ingredients and mix together until dry ingredients are just incorporated. Batter should be fairly thick.
  5. Melt 1 tablespoon of butter in a large skillet or griddle. Ladle the oat batter into the pan, spreading batter if necessary to make circles about ⅓” thick. Cook for 2-3 minutes until the underside is golden brown and then flip to the other side and cook for another 2 minutes, until golden brown.
  6. Serve warm along with maple syrup, if desired.
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