Brussels Sprouts à La Kefalonitissa Recipes

ROASTED BRUSSELS SPROUTS WITH BALSAMIC VINEGAR & HONEY

Steps:

• Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
• Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
• Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.
• *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.

ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Preheat oven to 450 degrees and grease a large baking sheet. Cut Brussels sprouts in half lengthwise and place in a large bowl with olive oil, toss to coat.
• Sprinkle on top salt, pepper, garlic powder, and parmesan cheese, stir well to combine. Transfer to prepared baking sheet and turn all of the Brussels sprouts over so that they are flat-side down. Bake for 15-20 minutes until fork-tender.
• While Brussels sprouts are cooking, prepare the balsamic glaze. Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool, when ready to serve drizzle over Brussels sprouts.

TRULY DELICIOUS BRUSSELS SPROUTS

Steps:

• Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
• Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
• Season with salt and pepper and serve.

POULET à LA BIèRE - CHICKEN IN BEER

Steps:

• Season the flour with salt and black pepper, scatter on a plate and use to coat the chicken pieces. Now heat the butter and oil in a pan ( big enough to hold the chicken and with some depth ) until foaming then add the vegetables and cook gently for 5 minutes. Remove with a slotted spoon and set aside.
• Add the chicken pieces to the pan and brown on all sides (add a little more oil, if necessary).
• Add the sauteed vegetables, ale, garlic, bouquet garni and season to taste. Bring to a simmer, cover and cook for 60 minutes over low heat, stirring occasionally. Half way through cooking taste broth and adjust seasonings to taste.
• To serve, transfer the chicken and vegetables to a warmed serving dish. Bring the juices in the casserole to a boil then take off the heat and stir in the cream to thicken. Pour over the chicken pieces and serve.
• Note.
• Substitute 1 bay leaf, 1-2 tsp of dried thyme, and some fresh parsley for the bouquet garni, though best with fresh herbs.