Easy tasty Brussels sprouts!

I had some kumquats left over from the yummy chicken-kumquat stew that's going to be in my column in Friday's Commercial Appeal. I remembered that Laretha Randolph put kumquats in with Brussels sprouts and chestnuts for our last Thanksgiving dinner. (I've done Thanksgiving dinner with the Randolphs at their home for at least 13 years.) I didn't have the chestnuts but I did have Brussels sprouts for our dinner tonight. I trimmed them and cut them in half. I heated some bacon fat in a skillet and sautéed a bit of chopped shallot. I put the sprouts in cut side down and let them caramelize for a bit. A half cup of chicken stock went in, and the leftover sliced kumquats. Covered, it simmered until the sprouts were just tender. They made a perfect match for our prosciutto wrapped pork chops...but that's for another post!

Roasted Red Cabbage

 

I had a head of red cabbage sitting in my fridge a week or so. I had planned on making sauerbraten while my son and his family were here for Thanksgiving. I always make sweet/sour red cabbage (and spatzle of course) with sauerbraten. But sauerbraten needs to marinate for several days, and unfortunately I let the days get past me. Instead, I just made a standard pot roast.

I asked on Whining and Dining, Jennifer Biggs' blog, sponsored by the Commercial Appeal, about ideas for something different, and Allie suggested this: "Roast it! Just cut it in big slices, spray it with olive oil, sprinkle a little cumin and coriander (no salt, salt makes it shrivel) and roast until the middle is cooked and the top is crispy - depending on how thick you sliced it, maybe 30 min at 400."

So I cut half of it in wedges and did as suggested. I thought it was quite tasty, but next time, I think I'll salt it, even if it turns out a bit less attractive. Salt added at the table didn't quite do it for me or Tom.

Jim Wilson suggested that I fry it instead, with similar seasonings. I still have the other half!

Italian Chestnut Stuffed Onions

 

You may know that my husband and I recently made a wonderful trip to Italy. A week of the trip was spent with a car, motoring around the Chianti district of Tuscany. We saw all the sights but we also indulged in an awful lot of great food and wine. Several seasonal ingredients were on most menus: cinghiale (wild boar), chestnuts and zucca (which refers to most any of the winter squashes).

One evening we dined at a small country restaurant with a fixed menu. The only antipasto offered was a chestnut-stuffed onion. It was served with a small salad and both of us just lapped it up. I knew I wanted to try it. Then I got several emails from readers asking if I planned on giving my annual fall chestnuts-in-anything-but-dressing recipe. I knew it was time.
I had a group of friends coming for dinner and served this as an antipasto, as we'd had it, with a salad on the side.

It would also make a great side dish with your Thanksgiving turkey, or grilled meats or poultry. In fact, it's filling enough to serve as a light lunch, brunch or supper entree with a bigger salad.

You might see fresh chestnuts in local markets, but I'd go with jarred cooked chestnuts. They're available at Fresh Market and Whole Foods, and at some local supermarkets.

You can prepare the onions for the final baking a couple of hours before dinner and bake when you're ready for them. Or you could do the first baking, add the chestnut stuffing, cover and chill up to a day ahead. Let them come to room temperature and then add the cheese and butter right before baking.

I didn't have any leftovers but if I had I would have chopped it all together and mixed it with sliced potatoes and then continued with my basic scalloped potato recipe. Doesn't that sound yummy?

CIPOLLE RIPIENE ALLE CASTAGNE
Chestnut Stuffed Onions

4 large yellow onions
2 tbsp. minced parsley
1 tbsp minced fresh sage
1 tbsp minced fresh thyme leaves
1 large pinch freshly grated nutmeg
Extra virgin olive oil
8 oz cooked chestnuts
2 tbsp sweet Marsala wine
1 more pinch nutmeg
8 slices pancetta
4 tbsp freshly grated parmesan cheese
Cold butter
1/2 cup dry white wine (or chicken stock)
Fresh thyme sprigs for garnish

Preheat the oven to 375o. Cut a thin slice off the stem and root ends so the onion will set level in the baking pan. Peel the onions and cut them in half crosswise. Place in a well oiled baking dish just large enough to hold them all in one layer. Sprinkle with the parsley, sage, thyme and nutmeg, and salt and pepper lightly. Sprinkle with olive oil. Cover the dish tightly (with lid or foil) and bake for 40 minutes.

Meanwhile, finely chop the chestnuts and mix with the wine and nutmeg. Raise the oven temperature to 400o. Place a slice of pancetta over each onion half. Divide the stuffing among the onions and mound on top of the pancetta. Sprinkle with the grated cheese. Using a vegetable peeler, make a shavings of butter and place one on each onion half. Pour the wine into the pan around the onions.

Bake uncovered for 15-20 minutes, until onion is tender and topping is lightly browned. Place on a serving platter (or individual dishes) and garnish with fresh thyme sprigs. Serves 8.