Looking for spice...in roasted Brussels sprouts in a mushroom-cream reduction

There's a weird stigma when it comes to Brussels sprouts. I'm not sure why, because they're seriously delicious. I'd have to agree with the fact that it's not particularly kid friendly, but the same kids that hate broccoli most likely hate Brussels sprouts as well. I stayed away from those kids at recess, they were far too normal for me. 

Growing up, my mom made Brussels sprouts fairly often. It was probably one of the only side dishes she cared to make (I've mentioned before, my mom was no top chef.) She sauteed the Brussels sprouts with olive oil, garlic and bread crumbs, and I really loved it. I recently decided to make a different version of it, something a bit more rich and luxurious. I just called Brussels sprouts rich and luxurious. It makes them sound like a Real Housewives cast member. 

For Brussels sprouts:

5 Cups trimmed, halved Brussels sprouts

5 Tbs. olive oil

4 Tbs. unsalted butter

4 1/2 Cups halved mushrooms (I used baby bella)

1/2 Cup thinly sliced shallots (about 5 or 6 if small)

1/4 Cup dry white wine (chardonnay works best)

1 Cup heavy cream

1 Tsp. Pepper

1 Tsp. Salt

Once you've trimmed and halved your Brussels sprouts, preheat the oven at 450 degrees and place the Brussels sprouts evenly on a baking dish. Drizzle with 3 Tbs. olive oil and season generously with salt. Roast for about 25 minutes until tender, then remove from oven and set aside. 

Heat a skillet on high heat and add 1 Tbs. olive oil and 2 Tbs. butter. Once the butter has melted, add the mushrooms in an even layer and allow to cook until mushrooms are golden brown (about 5-8 minutes.) Season to taste and transfer to a plate temporarily. 

Using the same skillet, set to medium heat and place 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add shallots and cook until tender and golden (about 3 minutes.)

Once the shallots are tender, add wine and continue to cook until liquid is reduced to at least half (about 1 minute.) Return the mushrooms to the pan and add in the Brussels sprouts. Add cream to the skillet and continue to cook until the cream has thickened and evenly coats the Brussels sprouts. Season with salt and pepper and serve immediately. 

I didn't take a picture of the end result because, like I said above, serve immediately. You're right, I could have taken a second to take a picture for your viewing pleasure, but I was too busy eating. The dish was really creamy and full of flavor. I paired it with well seasoned chicken, but will try pairing it with a steak in the future. If you're a weird kid, like me, you'll enjoy this dish. I love Brussels sprouts, and the hint of creaminess and wine made this a winner in my book. 

Try it out, weird kid. Let me know how you like it.

Until my next adventure...

xx,

ronit

looking for spice...in beer risotto with mushroom garlic chicken

Some people like to have drinks socially. Some like to have a drink or two at dinner. Then, there's my friends..the, ya know, functioning alcoholics. I assure you they are all relatively normal, they just happen to like their alcohol plentiful. What better way to entice my friends to stay in on a Saturday night than offer them alcohol and alcohol IN THEIR MEAL. Even better, I bought a six pack of beer and really only needed about a bottle and a half so the rest was my "mommy's little helper." I'm starting to sound like an alcoholic myself, which means I should really get to the dish before you choose to end your food blog experience. 

I seriously cannot put into words how amazing this dish was. If I could, I would personally hand deliver and feed every single one of you this meal. Even if you don't like beer, I'm sure you'd like this. The taste of the beer itself is fairly mild (especially depending on the beer you choose.) The chicken is tender and juicy, and is so well complimented by the ever so tasty beer/mushroom/garlic sauce. Paired together with the fluffy, cheesy risotto and you've just gotten a small taste of heaven. And have I mentioned the aroma that will permeate your kitchen? I'm getting hungry again...

For the chicken:

4 chicken breasts

2 Tbs. canola oil

1 Tsp. salt

1 Tsp. pepper

3 large shallots, thinly sliced

2 cups sliced mushrooms

6 cloves garlic (minced)

2 Tbs. unsalted butter (cubed)

8 ounces of beer (of your choice)

Preheat the oven to 375F, and in the meantime heat a large oven-safe skillet over medium-high heat and add canola oil. Once the skillet is well heated, add the chicken breast-side down and sear until golden brown (about 2 minutes.) Flip and cook for another 2 minutes. Add in mushroom, shallots and garlic, then pour the beer. Top with cubed butter. Reduce heat to low and cook for about two minutes, then place in the oven for 30 minutes. 

Once you've got the chicken in the oven, you're ready to start on the risotto.

For the risotto:

1 Tbs. olive oil

1 Tbs. unsalted butter

2 cloves garlic (minced)

1 1/2 Cup arborio rice

12 ounces of beer

2 Cups chicken stock

1/4 Cup freshly grated parmesan cheese

1/4 Tsp. pepper

1/4 Tsp. salt

Heat a large saucepan over medium-high heat, add olive oil and butter and then add the garlic. Stir for about thirty seconds, and then add the rice. Mix the rice constantly until it has been completely coated, and opaque (about 3-4 minutes.) Add in the beer, and stir every minute or so until the beer has been absorbed by the rice. Once the beer has been absorbed, add the chicken stock and continue the same process. Once the chicken stock has been fully absorbed, the rice will look a bit sticky - but go ahead and taste test the rice to make sure it is nice and soft. If it isn't thoroughly cooked, continue to add (a bit) more chicken stock until it is at a consistency that you like. Once it's at a perfect consistency, add the cheese, salt and pepper.

Once the risotto is ready and the chicken has reached the thirty minute mark, it's time to plate! Serve with risotto on the bottom, chicken on the top and a large spoonful of the beer/mushroom/garlic sauce. I wouldn't change a damn thing about this dish. It truly was phenomenal and I'll get to work on that hand delivery gig I discussed earlier. 

Oh, word to the wise - once you've taken the chicken out of the oven and are ready to plate, don't be stupid like me and instinctively grab the handle of the fresh-out-of-the-oven skillet. I never realized how useful my left hand was until it was out of commission. Another word to the wise, don't drink as much as I did while cooking. The second "word to the wise" might prevent you from experiencing my first "word to the wise." Typing one-handed has sucked. 

Until my next adventure...

xx,

ronit