Tag Archives: Brussels Sprouts recipes

Bubble and Squeak Thanksgiving Leftovers

Posted on by November 27, 2014

Happy Thanksgiving one and all! I hope you enjoy the Dirty Laundry Kitchen favorite dinner party of the year. Then cooks, relax while others clean up and get ready for tomorrow and what you plan to do with your leftovers. While today, it all about the American Thanksgiving tradition, by tomorrow, I have plans for you that will draw upon English tradition instead. There’s something about English Breakfast, and Bubble and Squeak Thanksgiving Leftovers is no exception. And I mean that in a positive way. English cuisine gets a bad rap, and while I’m not an expert, I do know my way around English Breakfast, which is often remarkable to me in its simplicity. Commonly, the focus is leftovers, which gives it high marks in my book immediately. I love whipping together something that feels thoughtful, balanced, and substantial without having to start from scratch. And Bubble and Squeak Thanksgiving Leftovers definitely fulfills each category on that list. Eating vegetables for breakfast always feels delightfully virtuous to me, and feeling virtuous is a great way to start your day even if you really haven’t done anything to truly warrant a feeling of virtue. Add some crunchy mashed potatoes and a … Continue reading →

Guanciale Béchamel Runny Egg Pizza

Posted on by November 19, 2014

Guanciale Béchamel Runny Egg Pizza is my knockoff of the Uova Pizza da Barbuzzo Restaurant in Philadelphia. Barbuzzo is one of my favorite restaurants in Philly, and the Uova Pizza is one of my favorite pizzas. They don’t make it year ‘round though; come springtime, quite seasonably reasonably, Brussels leaves give way to shave asparagus, much to my consternation. If you aren’t lucky enough to live in Philly, where you can go out for this Guanciale Béchamel Runny Egg Pizza, now you can make it at home so you’ll know what you’re missing, and why you need to come visit Philly ASAP. And you should absolutely let me know how close my Guanciale Béchamel Runny Egg Pizza is to the original. Of course, I don’t have a wood fire pizza oven, (dreams, right?) but with a pizza stone and a very hot oven you can get kind of close. But the sauce, well, let’s just say I think I nailed it with my guancial béchamel sauce. Mostly, this Runny Guanciale Béchamel Runny Egg Pizza is a really fun project that makes you appreciate all the work that went into the original and reinforces making a reservation at Barbuzzo. * One of my … Continue reading →

Brussels Sprouts and Apple Slaw

Posted on by October 27, 2014

This Brussels Sprouts and Apple Slaw is a great example of traditional Thanksgiving ingredients and flavors used to update the wonderful cabbage salads that are often served with tacos. Since Brussels are in the cabbage family, they substitute in for cabbage easily, but because of their size, shape and color they create a more dramatic dish. Parboiling and shocking make them bright green. It’s simple, easy, and you can boil and slice the Brussels a day ahead. Apples should be day of to prevent browning and the lemon juice will slow the oxidation down. This Brussels Sprouts and Apple Slaw is great year round, especially with bbq and other spicy or saucy foods. 1 pound Brussels 2 honey crisp apples; cut into matchsticks ½ teaspoon salt ½ teaspoon pepper 1-2 tablespoons walnut oil 1 lemon; juiced 1-2 tablespoons apple cider vinegar Bring a medium pot of salted water to a boil. Parboil the Brussels for 1 minute if they’re small and 1 ½ if they’re large. Remove to a bowl of ice water and shock them. Drain. Using a course food processor disk, slice them. Matchstick the apple slices. Put the apples in a large bowl. Toss with the lemon juice. … Continue reading →