Fried Brussel Sprouts with Walnuts and Capers

Oh they aren't pretty but they are delicious!  I don't think qualifies as a health food of any sort with all the oil kicking around and the deep frying and all, but it is a way to eat a serious serving of brussel sprouts and want more.  I saw this dish on Foodnetwork's The Best Thing I Ever Ate and was excited to see it was actually posted.  Everyone seemed to love it so I figured why not, there are only so many steamed boring veggies you can eat without getting really bored.  These were amazing!  I made them ahead of time and left them in the bowl on top of the vinaigrette and tossed it before we were ready to eat.  I think next time I would keep them separate so I could whisk the dressing one last time before serving, it separated out a little but was still fantastic.  I will cut back on the oil in the vinaigrette next time, probably quite a bit.

And seriously, when's the last time you saw leftover bread and meat but a bowl of vegetables look like this?

Fried Brussel Sprouts with Walnuts and Capers
adapted from Michael Simon (Lolita)

Ingredients

*Canola oil, for deep-frying
1 clove garlic, minced
4 salt-packed anchovy fillets, rinsed, filleted and minced
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed and patted dry
Kosher salt and freshly ground black pepper

Directions

Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.

While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.

Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.

*I saw on one of the reviews (after I made it) that Michael Simon actually uses peanut oil, but I used the canola and it was great

Parmesan Oven Fries

Simple is good.  In fact simple can be great.  There are nights while cooking when I look at the little man and think... he is going to have a melt down before this dish is done cooking.  And if we happen to make it until the food actually gets on the plate he probably won't eat it anyway.  He is not a big fan of meat.

So while I was roasting a chicken tonight, and realized it was going to take much longer than planned, I quickly improvised with some scrambled eggs, veggies and fruit for his dinner.  He then proceeded to ask for yogurt and black olives.  And yes while I served them separately he combined them.  How are kids picky eaters when they will eat a combo like that I'll never know.

Not being a fan of the yogurt/olive combo.  I finished the chicken and made these potatoes as a side.  However, I was rushing to get dinner on the table and forgot to season the chicken.  Not one speck of salt, not one flake of pepper.  It was not very tasty and is not scheduled to be turned into chicken salad.

Since everyone one else was accounted for I was tired I just ate the potatoes as a meal.  Not very nutritious I know but there are those days when fed equals good enough.  And trust me these are good enough.  They were terrific.  The only change I would make in the future is less parsley, I think I will dial it down to only 1 tablespoon next time.  I also threw them back in the oven for a minute or two to melt the parmesan.

Oven Fries
slightly adapted from Tyler Florence 

Ingredients
4 small russet potatoes, cut into 8 wedges each
3 tablespoons olive oil
1/4 cup extra-virgin olive oil
Kosher salt
1 tablespoon chopped fresh parsley
1/4 cup freshly grated Parmigiano-Reggiano

Method

Preheat the oven to 425.  Preheat a baking sheet in the oven for at least 5 minutes (I did about 20).  While the baking sheet is heating, toss the potatoes iwth the olive oil and 3/4 teaspoon salt in a large bowl.  Then dump the potatoes out onto the hot baking sheet.  Spread into a single layer.  Roast for 30 to 35 minutes, shaking the pan every now and then (I admit I didn't and with a little force they still came off the pan fine) until the potatoes are cooked through, brown and crispy.  Toss the fries in a big bowl with the parsley and cheese.  Return to oven for 2 minutes to melt cheese.