Poco-Cocoa

Seriously, how can you go wrong with cream and butter? I saw this recipe on Orangette, and knew I had to try it. It’s wintry and comforting and cozy and creamy and decadent and delicious. I seriously doubt I’ll make it that often, as I feel guilty just WRITING the amount of cream that goes into it, but here it is.

Maybe this will become a new holiday dish…instead of green bean casserole, maybe? The Brussels sprouts lose much of their bitterness, and the lemon juice adds a bit of brightness to what might otherwise be a heavy dish. I mean, it’s heavy, in a caloric sense, but not in a flavor sense. I served these alongside a seared tilapia fillet (just sprinkle the fillet with salt and pepper, then sear in olive oil…my favorite way to cook tilapia).

So one day, when you feel like having something decadent AND you want to get in a vegetable, try this.

Cream-Braised Brussels Sprouts

• 1 pound Brussels sprouts, trimmed and quartered
• 2 tablespoons unsalted butter
• 1/4 teaspoon coarse salt, plus more to taste
• 1 cup heavy cream
• 1 tablespoon fresh lemon juice

In a large skillet, melt butter over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes. Add the cream, stir to mix, then cover the pan. Reduce heat to low and simmer for 25 – 30 minutes, until sprouts are tender. Stir in lemon juice; taste for seasoning. Simmer uncovered for 1 to 2 minutes more to thicken the sauce a bit. Serve immediately.

Makes 4 servings.

Adapted from Orangette, who adapted it from All About Braising.

Yesterday was my friends Lindsay & Chad’s baby shower. Can you believe it? They’re going to have a BABY! There’s going to be a little munchkin to hold, and spoil rotten (cookies! movies! toys!), and then promptly give back to her parents. It’s fun to be an aunt.

I helped provide some snacks for the party, some pumpkin-chocolate chip bars and this amazing roasted pepper dip. I was a bit skeptical of its consistency…it was supposed to be a recipe for crostini, but the roasted pepper mixture was a little too runny for that. I just spooned it into a bowl and served it with bread for dipping, which worked out really well. Unfortunately, I forgot to get a photo of it…just picture a creamy, smooth marinara sauce, flecked with bits of green onion. Are you picturing it?

I highly recommend this recipe…everyone loved it, it’s really quick and easy, and I think it would be great for spreading on sandwiches or even tossing with pasta. The key ingredient here is the smoked paprika…it’s so flavorful and fiery, unlike regular old paprika. It’s really worth the effort to find it.

Roasted Red Pepper and Cheese Dip

• 1/2 cup coarsely chopped drained roasted red peppers (from a jar is fine)
• 1/4 cup chopped green onions (green part only)
• 2 teaspoons drained capers
• 2 teaspoons smoked Spanish paprika (Pimenton Dulce)
• 1 garlic clove, peeled
• 1 cup ricotta cheese (I used low-fat)
• 4 ounces cream cheese, at room temperature (again, I used low-fat)
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon extra-virgin olive oil

Combine first 5 ingredients in food processor. Blend until almost smooth. Add all cheeses and oil; process until blended. Transfer to a small bowl; season with salt and freshly ground pepper (I actually forgot to do this, and it was fine without it).

Makes about 2 cups.

Source: epicurious.com.