Bratwurst-Brussel Sprouts Raclette (Click image to enlarge)
Another block of raclette cheese – another non-traditional raclette. For this one we replaced the potatoes with brussel sprouts and bratwurst.
Trim the stems of the brussel sprouds and steam them for about 15 minutes. I try to use the smaller brussel spouts, they seem to be more flavorful and more fun to eat :). For color and variety I also added some pieces of bell peppers and some baby carrots
Cut the brats into half inch slices and fry them in a little olive oil.
Put the brats and sprouts in a casserole dish and cover them with thick slices of raclette cheese. The dish is then placed in the broiler just long enough to melt the cheese and get a bit of a brown crust on top.
It turned out to be one of those dishes that one can not stop eating…
Halibut Filet with Brussels Sprouts
We got some more fish caught by our neighbor (Thank You!) and I had to prepare it right away. These were nice, big, thick Halibut filets!
Halibut filet: Butter a baking dish and place the seasoned (salt&pepper) filets in it. Then squeeze the juice of half a lemon over it. Now saute some onions and put on the fish, add some sun dried tomatoes. Put the dish in the oven at 400F for about 20 minutes.
Brussels Sprouts: I wanted to do these quickly, so I put them in a bowl, added table spoon of water, covered the bowl and put it in the microwave for about 5 minutes.
Sauce for Sprouts: While the sprouts were steaming I browned some butter in a pan and added some bread crumbs. I stirred the mixture until the crumbs turned golden.
When done I placed the filets topped with some thyme on plates, added some Brussels sprouts and poured some of the sauce over them.
Shrimp with Feta (click for larger view)
This one, or variations of it, is one of the favorites at our house. Usually I use fresh tomatoes, but for this version I tried sun dried tomatoes and it turned out very well.
Preparation: Caramelize onions with garlic and olive oil in frying pan, add salt & pepper, oregano and sun dried tomatoes; place shrimp on top, then crumble feta cheese over the shrimp, sprinkle some fresh or dried dill over it all. Place the pan in the oven and bake at 400 F for about 10 min or until the shrimp are cooked. Alternatively you could use an oven save dish rather than the pan for the baking. That’s what I do when I serve this dish at a dinner party.
Some fresh baguette goes well with this dish.
Can’t believe how much time past since my last post. One reason is our recent trip to Greece and Turkey. While over there I got to taste a lot of good food. So I came home with a few new cook books and plenty of ideas for things to try.
Here is the first example. We saw this pie all the time, usually for breakfast or fast food snack in bakeries. It’s pretty easy to make, particularly if you buy ready made filo dough (like I do)
Filling: Cook the spinach in a little water and then squeeze out any liquid as good as possible. Now mix the spinach with some crumbled feta cheese, chopped green onions, 1 Tbsp. dry dill (or use fresh if you have any), 2 lightly beaten eggs, salt && pepper.
Assembly: Grease the pie pan (I used a cast iron pan), gently put one sheet of filo dough in the pan, spray or brush with some olive oil. Let some of the dough hang over the side of the pan (you will need this later). Since the filo dough is very thin add another 4 sheets, applying some oil on each layer. Add the filling and now fold the overhanging dough over the filling to form sort of a package. Again apply oil on each layer as you fold.
Baking: Put the pan in the oven at 375 F for 40 minutes or until golden brown.
This pie actually tastes best when cold.