Uchiko-inspired Brussels Sprouts

True foodies, from my knowledge as a food fanatic and lifestyle blog intern, seem to find the utmost joy in occasions ranging from a well-crafted cheese board (guilty) to a new restaurant sighting (extra guilty) and an opportunity to meet culinary professionals (yet again, guilty).

When I received an invitation to attend Camille Styles' sushi-making field trip at Uchiko, my foodieness hit a whole new level. Is that even possible for me? I'm not quite sure. But it happened. Chad Wadsworth captured the unforgettable evening in Uchiko's private dining room with sake sipping, sushi rolling, and mingling with Uchiko chef de cuisine and staff.

Coincidentally, my friend Hannah Hausmann just sent me the recipe for these Uchiko-inspired brussels sprouts. Might I add that Uchiko's original version is worth the visit on its own. Enjoy a taste of Uchiko in your own home...and thank you for sharing, Hannah!

uchiko-inspired brussels sprouts

1 pound brussels sprouts
3 tablespoons grapeseed or canola oil
1⁄2 teaspoon sea salt
3 tablespoons sugar
3 tablespoons Asian fish sauce
2 tablespoons fresh lemon juice, plus extra for seasoning

1 heaping teaspoon Sriracha hot sauce
1 clove garlic, crushed 1⁄4 teaspoon black pepper

1. Preheat oven to 400 degrees.

2. Trim the sprouts by cutting off the stem end & peeling back a layer of leaves. Cut any large sprouts in half. Rinse sprouts in a bowl of cold water, and dry them with a clean towel.

3. Place sprouts in a single layer on a foil-lined cookie sheet and drizzle with oil. Toss to coat, and sprinkle generously with salt.

4. Bake for 45-55 minutes, stirring after 20 minutes, until crispy and tender. The outer leaves should be very dark, and the sprouts will be tender and fragrant when they are finished cooking.

5. During last 10 minutes of cooking, place sugar in a 12-inch frying pan over medium/high heat. Stir frequently with a wooden spoon until sugar is melted and amber colored. This should take about 2 – 3 minutes. Add 1⁄2 cup of very hot water (mixture will bubble), and stir until caramelized sugar is completely dissolved.

6. Stir in fish sauce, lemon juice, Sriracha, garlic, and black pepper. Continue to cook, stirring constantly, for 4-5 minutes, until mixture reduces. Remove from heat and set aside.

7. Arrange cooked Brussels sprouts on a serving dish and top with warm vinaigrette. Taste and season sprouts with additional lemon juice, salt and pepper before serving.

adapted from austin gastronomist

Corn Soufflé

Corn soufflé is indeed a Thanksgiving tradition in most households; but I bet you've never made yours with vanilla yogurt? My roommate Ashley made her family favorite at our roommate Thanksgivukkah feast, and I couldn't get enough of it. I think you'll feel the same way.

corn soufflé

1 stick butter (1/2 cup), melted

1 can regular corn, drained

1 can creamed corn

1 7-8 ounce box corn muffin mix (I recommend Jiffy)

2 eggs, slightly beaten

1/2 teaspoon vanilla extract

1/2 cup yogurt (If you use vanilla yogurt, nix the extract)

1. Preheat oven to 350 degrees.

2. In a large bowl, mix in two cans of corn with egg. Add corn muffin mix and stir until well blended. Add melted butter and yogurt.

3. Place in a greased soufflé pan for 30-35 minutes.

recipe courtesy of ashley sterbcow

Brussels Sprout Hash

I'm all about brussels sprouts this season. Camille Styles' latest 10 best brussels sprout recipes was my calling for the next best side dish for your Thanksgivukkah (or breakfast) table, thanks to a pick from Joy the Baker.  The hash is light yet flavorful, and its earthiness drives the dish home, especially if you add cremini mushrooms. Plus, leftovers call for a lovely breakfast hash with a fried egg on top. This one's a winner!

brussels sprout hash

Makes 2 servings

2 tablespoons olive oil
1 small shallot, minced
2 big handfuls cremini mushrooms
1 clove garlic, minced
3 big handfuls brussels sprouts
Salt and pepper to taste
Juice of half a lemon
1 scant tablespoon olive oil
2 large eggs (if making for breakfast - see photo below)

1. Wipe mushrooms with a moist paper towel to remove any excess dirt. Slice mushrooms into quarters. Set aside. Rinse brussels sprouts. Slice sprouts into ribbons by thinly slicing horizontally from top to bottom. Set aside.

2. In a medium skillet, heat olive oil over medium heat. Add shallots and cook until translucent and just browned, about 4 minutes. Add mushrooms and a pinch of salt. Cook down until mushrooms are softened and beginning to brown. Add garlic and cook for one minute more.

3. Add brussels sprout ribbons and increase heat to medium-high. Toss to combine and cook until brussels and mushrooms are softened and extra browned. Remove from heat, add lemon juice, and toss.

4. Fry two eggs in skillet and place on top of each serving, if desired for a post-Thanksgivukkah leftover breakfast.

adapted from joy the baker

Stuffing Muffins

Stuffing: the holiday staple that literally pushes our pant buttons but leaves us in the most satisfying food coma of the year. In an attempt to make this holiday favorite a bit different than the norm, I thought of a portion-friendly, aesthetically pleasing version for the dinner table. Stuffing muffins!

I left my ingredient base fairly simple, but feel free to add your favorite veggies or proteins. I wouldn't be opposed to chanterelles in my next batch!

stuffing muffins

Makes 12 muffins

1 stick butter

1 medium onion, chopped

1 teaspoon dried thyme leaves

1 teaspoon dried sage

1 teaspoon poultry seasoning

6 cups dry bread cubes (Whole Foods sells by the bag)

2-3 cups chicken stock

1. Preheat oven to 375 degrees. Grease muffin tin.

2. Melt butter in large skillet on medium heat. Add onion and cook for 5 minutes, stirring frequently. Add thyme, sage, and seasoning.

3. Place bread cubes in a large bowl and add onion mixture. Add 2 cups of chicken stock and toss gently until well-mixed. If needed, add up to one cup more. Spoon generously into muffin tins and press down to ensure they are well-filled.

4. Bake for 30 minutes until golden brown on top!

adapted from cooking on the side

Sweet Potato Latkes

One week until Thanksgivukkah (break), and I could not be more ready. In fact, I was so anxious to celebrate that I hosted a Thanksgivukkah party for my roommates and brother this past weekend. I handled the main staples, Ashley made an unbelievable family corn soufflé recipe, and my friends across the hall brought wine and rotisserie chickens (shh...tasted just like turkey).

Look out for a glorious apple and cranberry pie recipe, brussels sprout hash and how to make the perfect cheese board. By Thanksgivukkah next Thursday, you'll be confident and very popular among family and guests. But until then, let the countdown begin!

sweet potato latkes

Makes 24 small latkes

4 medium sweet potatoes, peeled and grated

2 eggs, beaten

1/4 cup flour

1 medium onion, finely chopped

Canola oil

1. Mix together all ingredients in a large bowl. Turn stove eye to medium-high and coat large saucepan with oil.

2. Scoop small handful of potato mix and flatten with hands to form a pancake. Place on stove. Flip after 3-4 minutes. Once cooked, remove from stove and place on a paper towel-lined baking sheet to cool.

No-Bake Truffle Mac and Cheese

During my weekly grocery shopping at Central Market, an adorable old man approached me near the organic herbs section. Without hesitation, he proceeded to rave about the rare black truffles now available across the aisle for only $6 per individualized package ($299.99 per pound)! He told me I just had to try them.

After peer pressure from a 75-year-old, I purchased my own package of black truffle and a super fine grater. I could not wait to get cookin'. I was instructed that truffle would enhance any dish from scrambled eggs to risotto. Here is my shot at the real black truffle mac and cheese, which I made last night for my roommate Sari's birthday! I will confess that I missed the crunch of a baked macaroni, but this no-bake version is creamy, rich and simply fantastic.

no-bake truffle mac and cheese

Makes 4 servings

8 ounces whole wheat penne noodles (2 cups)
1 3/4 cups low-fat milk, divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup shredded extra-sharp cheddar cheese
1/4 cup shredded pecorino cheese
3 sprigs of thyme
1 black truffle

1. Bring a large pot of water to a boil. Cook pasta according to box instructions.

2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. 

3. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in cheddar and pecorino until the cheese is melted.

4. Drain the pasta and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
5. Transfer mac and cheese to a serving dish and garnish with grated truffle and thyme leaves.

adapted from eating well