Bobby Flay's Bar Americain Cookbook - Bobby Flay [58]
2. Add 1½ cups water and the chipotle puree and bring to a boil. Add the collards, season with salt and pepper, and turn to coat in the mixture. Reduce the heat to low, cover the pot, and cook, stirring occasionally, until the greens are crisp-tender, 15 to 20 minutes. Transfer to a platter and drizzle with the vinegar.
Roasted Brussels Sprouts
ROASTED BRUSSELS SPROUTS
POMEGRANATE, HAZELNUTS
Brussels sprouts used to be up there with lima beans on the list of vegetables people claimed to hate, but I think they’re having an overdue resurgence in popularity. These roasted Brussels sprouts are tender yet firm and have a wonderful nutty, earthy flavor. Rich hazelnuts add texture, as does the tart pop of garnet-colored pomegranate seeds. This is a beautiful fall side dish.
Serves 4 to 6
1¼ pounds Brussels sprouts, trimmed and halved
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
3 tablespoons pomegranate molasses
Seeds from 1 pomegranate
½ cup coarsely chopped toasted hazelnuts
Finely grated zest of 1 lime
1 tablespoon finely grated orange zest
1. Preheat the oven to 375°F.
2. Put the Brussels sprouts in a medium roasting pan, toss with the oil, and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.
3. Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.
VARIATION
ROASTED BRUSSELS SPROUTS
VANILLA PECAN BUTTER
Split a vanilla bean lengthwise and scrape out the seeds. Combine 6 tablespoons (¾ stick) unsalted butter, softened, with the vanilla bean seeds in a small bowl. Fold in ¼ cup finely chopped toasted pecans and season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes or up to 2 days before serving. Remove from the refrigerator to soften slightly for 20 minutes before using.
Roast the Brussels sprouts as directed, omitting the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Remove the Brussels sprouts from the oven and immediately toss with the vanilla pecan butter.
Cauliflower and Goat Cheese Gratin
CAULIFLOWER AND GOAT CHEESE GRATIN
Warm and bubbly with a golden brown crust, this easy-to-prepare side dish is one of my favorite cold-weather indulgences. I am a big fan of cauliflower’s soft, slightly nutty flavor and don’t think it gets the attention it deserves. It has a remarkable ability to absorb the flavors of whatever it is being cooked with, such as the rich creamy sauce of smooth Monterey Jack, salty Parmesan, and tangy goat cheeses in this gratin.
Serves 4 to 6
2 tablespoons unsalted butter, plus more for the baking dish
3 cups whole milk, or more if needed
2 tablespoons all-purpose flour
6 ounces Monterey Jack cheese, grated (1½ cups)
6 ounces fresh goat cheese, cut into small pieces
½ cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
1 medium head of cauliflower, cut into florets, each floret cut into 2 or 3 pieces
Chopped fresh flat-leaf parsley, for garnish
1. Preheat the oven to 350°F and butter a 10-inch baking dish.
2. Pour the milk into a small saucepan and bring to a simmer over medium-low heat.
3. Melt the butter over medium heat in a medium heavy saucepan. Whisk in the flour and cook for 1 minute; do not let the mixture brown. Slowly whisk in the milk, raise the heat to high, and cook, whisking constantly, until the mixture thickens, 3 to 4 minutes. Remove from the heat and whisk in the Monterey Jack, half of the goat cheese, and half of the Parmesan cheese. Season with salt and pepper. If the mixture seems too thick, thin with a little extra milk.
4. Transfer the sauce to a large bowl, add the cauliflower, and stir well to combine. Scrape the mixture into the prepared baking dish and top with the remaining