Really? This was the question posted after I ordered them in a restaurant a scant while back.
Although it made me think back. I was assured by my memory that brussels sprouts were indeed the only vegetable that left me sitting at a darkened dinner table at the age of about 7ish, to contemplate reviving the circulation in my lower extremities. It was the brussels sprout that sat cold as I outwitted and outlasted my father’s patients. It was an entire stalk of brussels sprouts that I, later that year in my third grade class, brought in as a mystery object to stump my fellow peanut gallery during a presentation.

Why would I order them then? On my birthday no less?
Mostly because they were actually on the menu. I mean, who the hell would put one of the most despised, spherical vegetables on the planet onto their dinner menu?

What can I say? I’m a daredevil. That and they had bacon in them, so they had to be good, right?

Finely shredded, bacon-y delicious with a sprinkle of crushed, red chilies and lemon zest. They really were good. I ate them all, I wanted more, in fact, they were about the best part of my meal! Needless to say I’ve made them again, of course, not being a big bacon eater going to the butcher to grab three slices of bacon raised a little eyebrow, but that why we shop at the butcher, so you can get exactly what you want – and get it organic…

BRUSSELS SPROUTS WITH BACON

1 pound Brussels sprouts, trimmed and shredded
3 Slices Bacon, please, please make it organic
Pinch of chili flakes
Zest of half a lemon
salt and freshly ground pepper to taste

In a large sauté pan, cook bacon over medium-high heat until crisp.
Remove and rest on a paper, reserving 2 tablespoons of the bacon grease in the pan.
To the pan, add the shredded brussels sprouts and cook over medium heat until softened and steaming.
Meanwhile, roughly chop the bacon into small pieces.
Remove the brussels sprouts from the heat and stir in chili flakes and zest then season with salt and pepper to taste.
Serve hot.

One can never tire of pizza.

As weekly addicts, Thursday is our pizza night. For at least the past few years we have yet to miss a day.
We’ve ordered in and done the store bought frozen but we’ve always ended up returning to my own dough.

Not only is making your own just better, it’s fun. Lay out the ingredients and it makes for a party and, in this case it was a fabulous way to use up some Thanksgiving leftovers.

I’ve heard of about a million things that people have put on pizzas from Cheetos to dessert, but this, I have not, nor tried.

Canadian Thanksgiving is the second Monday in October leaving my third day of leftovers perfect for pizza.

Besides the fact that this dough is an overnight affair, it’s well worth the wait time. The dough is crispy with the perfect amount of yeastiness and is oh so forgiving when a uncommitted tosser like me, throws it up in the air.

A nice change from the hot sandwiches and pot pies we could have just had in our future, I topped our weekly za with the four local cheddar smatterings of our cheese platter, butternut squash, spinach and of course, turkey. (Just to complete, I dotted cranberry sauce for serving.)
I must say, this was one of the tastiest leftover dinners we’ve endured.

Hosted by Rosa, she dedicated this month’s challenge to Sher, of What Did You Eat?, a blogger and fellow Daring Baker, who passed away last July.
As I celebrated this tradition with my family, be certain, I had plenty to be thankful for.

Recipe:

~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled – FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast – FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar – FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2.  FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter.  Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.  Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8.  FOR GF:  On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator.  Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10.  FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11.  FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12.  FOR GF:  Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13.  FOR GF:  Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pan to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or pan.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Shopping locally, I was sheepish to display my wares from my recent Asian market excursion.
As excited as I get about a home bound autumn harvest there was an equally impressive display of sugar apples, lychees, rambutans and of course these mangosteens.

I was going to make something with these. Really, I was.
Jelly or a sorbet. But I ate them. All of them.
They were fabulously tarty sweet and perfect.

Needless to say we all like soup in this house. Nothing beats a warm bowl on a cold day. Well, maybe that warm bowl with some of that fresh bread I’ve finally been able to be baking…

Red peppers, to me, are one of those amazing vegetables. You see, I absolutely, without a doubt hate it’s cousin the green pepper, but a red one, especially a freshly roasted one? I will put in and on just about everything.

Roasting the peppers take about as long as the soup, so it’s a quick and delicious lunch…. So quick, I was very glad to have photographed it first, since the pot did not last.

ROASTED RED PEPPER SOUP

1 Tablespoon Olive Oil
3 Shallots, finely chopped
1 Clove Garlic, minced
3 Red Bell Peppers, roasted*, peeled and chopped
1 Potato, peeled and diced
2 Carrots, peeled and chopped
1 Stalk Celery
2 Tomatoes, Peeled and chopped, 1 – 8oz can
4 Cups Vegetable Broth
1/2 teaspoon Crushed Dried Thyme
1/4 teaspoon Salt and Freshly Ground Black Pepper, to taste

* To roast the peppers, lay them directly over an open flame of a gas cooktop, BBQ or under the broiler, turning often to evenly blacken – but not scorch. Cool in a large enough bowl to hold them, tightly covered with plastic wrap. Once cool enough to handle, peel and rub away the loose, blackened skin.

Peel and dice the shallots, carrots and potato.
Heat the oil in a large stockpot and add the diced vegetables and garlic to sweat and soften.
Seed and slice the peeled, roasted peppers.
Add the peppers and celery stalk along with the broth to the vegetables.
Bring to a simmer and cook until potatoes and carrots are soft.
Add thyme, salt and pepper.
Remove celery stalk and discard.
Add the chopped tomatoes and heat through.
Purée with a hand immersion blender until smooth.
Adjust seasoning, if necessary.

Serve with toasted fresh bread or arugula pesto or garlic seasoned croutons.

So quick and fun, this autumn carnival snack is a must do, especially if you have kids or, of course, if you still are one.

MOLTEN SUGAR MACS

6 Medium Sized Macintosh Apples, cleaned, dried and free of blemishes
6 Skewers or Popsicle sticks,
1 Cup White Granulated Sugar
3/4 Cup Water
2 Tablespoons Corn Syrup
1/4 teaspoon Cinnamon
2 – 3 Drops Crimson Food Colouring, optional

Wash and dry the apples.
Securely place the skewers down into the core of the apples.
Heat the sugar, water, corn syrup, food colouring and cinnamon in a large saucepan over medium – high heat.
Stir to dissolve and combine. When the mixture begins to boil, place a candy thermometer or allow to continue boiling for about 5 minutes.
To test the mixture the candy thermometer should read 300ºF or be at the hard ball stage.
If you’re without a thermometer, carefully drop a small amount of the mixture into a cold glass of water. It should harden crisp, immediately.
When the molten sugar is ready, remove it from the heat and carefully dip and roll each of the waiting Mac’s to coat evenly.
Allow the finished apples to completely harden on a sheet of parchment or Silpat.

Don’t refrigerate, eat immediately & enjoy.

I had thrown together some basic menu ideas and headed out to the grocery store to pick up some last minute things – shamefully the same things I seem to grab every time I’m out. Yes, staples are one things but redundant patterns are another. I began to think I should practice what I was about to preach.

Passing through the produce aisle, I realized I was about to ignore the fennel the same way I have done about one thousand trips before. Looking at the round white bulb and the bright green feathery fronds, I realized I’d never even tasted it. I actually think I might have been a bit intimidated on what to do with it exactly. I took the plunge, altered my menu plans and picked one out. Once I’d returned home with my fennel, I wanted to see what I could find out about my new vegetable. I knew the basics already, the other name of Anise gave away it’s licorice like flavour undertones. I’d previously seen it in salads, thinly sliced, usually served with orange segments but when I tasted it I thought I might go for the alternative of a roasted flavour. All around the fennel bulb is a combination of licorice, cabbage and celery flavours but the licorice tends to mellow when it’s cooked.

Since it’s summer, I opted for grilling instead of roasting. Not only did I want to keep the extra heat out of my house, I thought the smokiness might be a nice addition. Fennel, as intimidating as I first thought, is very simply to prepare. The bottom root end, the stalks and fronds need to be removed, but not discarded – I ended up using practically everything here and there. I sliced the bulb down the centre and tossed over the marinade.

Other than the time taken to grill, this recipe was a snap. My guests were impressed and I have become a fennel convert.

Now onward to Jerusalem artichokes, golden beets and kohlrabi. Which are the vegetables, you’ve eyed, but not tried?

GRILLED VEGETABLE STRUDEL

1 Bulb Fennel
1 Zucchini
2 Cloves Garlic, Minced
1 Orange Pepper
1/2 Red Onion
3 Tablespoons Balsamic Vinegar
1 Tablespoon Olive Oil
1 Tablespoon Vermouth (optional)
1 Tablespoon Flat Leaf Parsley, chopped (optional)
Crack of Black Pepper
1 Sheet of Puff Pastry*

Heat the grill to medium.
Remove the top fennel fronds and reserve.
Cut the base from the fennel, slice down the center.
Remove the ends from the zucchini, slice lengthwise.
Slice the onion into 1/4″ rounds.
Toss the fennel, zucchini and onion in the balsamic, oil, vermouth and pepper.
Add the vegetables, along with the pepper to the bbq and grill, turning regularly, until the vegetables have even grill marks and have softened.
Place the pepper into a bowl and cover with plastic wrap to steam.
Remove the skin and pull the stem from the pepper to remove the seeds.
Preheat the oven to 350ºF.
Roll out the puff pastry to a 10″x10″ square.
Chop the vegetables roughly.
Add garlic, parsley and reserved fennel fronds, if using, salt to taste and add pepper if necessary.
Spoon and evenly distribute the grilled vegetable mixture to the center of the pastry to form a line.
Pull the first side of the pastry over the vegetables, roll the pastry and vegetables over into the remaining pastry. Dot the end with water to seal. Flip the pastry so the seal is on the bottom.
Transfer the strudel to a non-stick baking dish or cookie sheet. Score the top.
Bake on the center rack for about 25-30 minutes. Remove once the pastry is golden and crisp.

* As to date, Tenderflake in Canada and Pepperidge Farms brands of puff pastry are vegan.
However, As with any prepared food you should be prepared to read the label.

Serve with a drizzling of Roasted Red Pepper Purée.

Serves 4-6