(photo: todd coleman. via saveur)
it's no secret that we're into food at scarpa. this week, we asked everyone to share their favorite thanksgiving side dish and holiday flick. it seems we're partial to brussels sprouts and casseroles. check it out below!
For the Filling
For the Crumble Topping
My Mom's Squash Casserole
Wild Rice Casserole
Spicy Roasted Brussels Sprouts with Blue Cheese (via Food52)
1 tablespoon olive oil
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons butter, melted
1 tablespoon hot wing sauce (such as Frank’s Red Hot) or more to taste
2 tablespoons crumbled blue cheese
- Preheat oven to 350 degrees.
- In a bowl, combine the brussels sprouts, olive oil, salt and pepper, until brussels sprouts are evenly coated.
- Spread brussels sprouts in a single layer on a baking sheet. Bake at 350 for 20 minutes, or until brussels sprouts are tender and beginning to brown.
- Combine the melted butter and hot sauce and toss with the warm brussels sprouts until evenly coated. Mix in the blue cheese. Serve immediately.
Spiced Lemony Brussels Sprouts (via Martha Stewart)
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon hot or regular curry powder
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
Preheat oven to 450 degrees, with racks in middle and lower third. Divide brussels sprouts between two rimmed baking sheets and toss each with oil and curry powder. Season with salt. Roast until browned in spots and tender when pierced with a knife, about 20 minutes, stirring and rotating sheets halfway through. Transfer to a serving dish and top with lemon zest and lemon juice.
Roasted Brussels Sprouts with Pears and Pistachios (via Food52)
3 tablespoons olive oil
1/2 teaspoon salt
6 grinds black pepper
1 Bosc pear, halved lengthwise and cored
1/4 cup shelled pistachios, chopped coarsely
Juice of 1/2 large lemon
- Preheat oven to 425° F. Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.
- Roast the brussels sprouts and pear for about 20 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pear -- it many not be caramelized at this point.
- After another 10 minutes, turn the brussels sprouts again. Flip the pear. Reduce the oven heat to 375° F.
- Add the pistachios -- you just want to heat them up and toast them slightly.
- After 5 minutes, remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Use your spatula to chop up the pear halves. Toss everything thoroughly, check the seasoning, and serve on a platter or in a bowl.
(photo via martha stewart.)
French Green Beens
5 cans french-style green beans, drained
2 heaping tbsp flour
1 stick of butter ( I know, shut up)
1 tsp salt
2 tsp sugar
4 tsp freshly grated onion
1 pint sour cream
1 8-oz package grated swiss cheese (there is the secret, people)
2 cups crushed corn flakes— and do it yourself in a bag, please.
Put the drained beans in a greased casserole.
Mix the flour into the melted butter and add salt, sugar, and onion. Cook over low heat until the mixture becomes a bit pasty, remove from the heat and add sour cream and grated cheese.
Pour over the beans and top with the crumbs. Bake at 350 for about a half hour.
Side note— I add melted butter to the cornflake crumbs.
- Peel and cut celery root cut into ½" cubes and combine in a 2-qt. saucepan with half-and-half, butter, and thyme and bring to boil over medium-high heat. Lower heat to medium-low and simmer, partially covered, until celery root is tender, about 25 minutes.
- Discard thyme. Transfer celery root mixture to a food processor and purée. Scrape mixture through a sieve into a clean saucepan; keep warm over low heat.
- Meanwhile, combine potatoes and 2 tsp. of the salt in a 6-qt. sauce pan and add water so that potatoes are covered by 1". Bring to a boil over high heat, lower the heat to medium low, and simmer until potatoes are tender, 10–15 minutes. Drain potatoes and pass them through a ricer into a large bowl. (For even smoother potatoes, mash with a potato masher as well).
- Transfer potatoes to the saucepan of puréed celery root and whisk in cheese until cheese is melted and potatoes are smooth and hot. Season with salt and pepper to taste.