Cooks vs. Cons: Behind the Scenes

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I can check one thing off my bucket list: Appear on the Food Network.

This is how it all came to pass. When we moved to NYC in 2014 for my husband Chris to go to business school, I felt lost. Up in Boston, I was a part-time hospital dietitian and part-time entrepreneur with my own nutrition practice. After Chris got into NYU, I had only a couple of months to sell our home, our car, and otherwise wrap up our life there before moving. There was little time to figure out what I would be doing.

The spread for our viewing, including everything I made on Cooks vs. Cons.

I spent the first couple of months in Manhattan researching opportunities and feeling anxious about how I would ever “make it” in New York. My daily distraction was to escape to Chelsea Market, a food lover’s heaven just a few steps away from our tiny one bedroom on 23rd street, to decide what to make for dinner. I could happily occupy myself there for hours perusing wares at the incredible kitchen store Bowery Kitchen Supply, choosing between every variety of produce I could imagine at Manhattan Fruit Exchange, ohhhing and awwwing at the fish displays at Lobster Place and taking my pick of local meats at Dicksons Farmstand. But the most exciting thing to me about Chelsea Market was the fact that it houses the Food Network, the channel I had faithfully watched for as long as I can remember. I learned a lot about cooking from my parents but I credit the Food Network for truly opening me up to the world of food. Some may snicker about that but it’s true.

Charlotte enjoying the pre-viewing festivities.

I was awestruck. Were my favorite shows being filmed that very minute above my head? If I hung around long enough, would I catch a glimpse of my favorite stars? (Answer: Yes. Mario Batali really does where orange clogs all the time.) What did I have to do to gain entry to the employees-only elevator? I was so close.

Here was my train of thought: It’s my dream to get on the Food Network. I’m in New York and in closer proximity to where it all happens than I’ll ever be again. I don’t want to be the type of person who says “what if.” No one is going to discover me. Everything in my life I’ve achieved, I’ve had to work for. If I wanted it, I was going to have to go after it.

Let’s eat!

From that realization to appearing on Cooks vs Cons was a lesson in patience and persistence. Here’s the abbreviated version. Looking at FoodNetwork.com for audition opportunities. Filling out the longest application of my life for Next Food Network Star in November 2014. Getting called in for a filmed interview. Extreme excitement that this could happen followed by radio silence from the casting company for over a year. Needless to say I wasn’t chosen. In December 2015, a random call from a producer who happened to see my NFNS audition tape and wondered whether I was interested in doing a mock shoot of a different show called Cooks versus Cons. Yes! Auditioning and thinking this could happen again. Radio silence for another 8 or so months. Wasn’t chosen. In September 2016, a random call again from another producer who said CvC was being picked up for another season and was I available in two weeks to shoot it barring I passed through another round of phone interviews? Yes!

And from there, it actually happened. While I had been less focused on getting onto the Food Network because I was too busy trying to grow What We Eat, I jumped at every opportunity.

The What We Eat team is full of good eaters.

I have zero regrets. We shot that episode on October 18, 2016 at CakeHouse Media’s studios, located at Carlo’s Bakery’s warehouse in Jersey City. The day was long–7:30 am call to 11 pm wrap and “performing” pretty much the entire time. It’s definitely me you see, but as the producers would say, me “turned up to an 11.” Apparently my personality, which I’ve always thought of as pretty strong, is “more like a 6 or 7.” The two thirty-minute competitions are as intense as they look. A few things were cut (I actually burned a second pan of pine nuts…I can’t believe they edited that one out) but overall they unfold as you see. The interviews that are peppered throughout were shot at 9 pm after we all knew the outcome. I was done at this point, so tired that I hardly could string a sentence together. One of the producers kindly got me a beer because I said maybe that would help. It did. Little parts, like the opener where I said, “I’m Laura Geraty from Marblehead, Massachusetts, and I’m a chef” were shot no less than 30 times. “That one was great, Laura, but now say it with New York attitude.” “Okay, good job, but this time try not to hop up and down so much.” “Okay, this time say it like you mean it.” (What does that even mean?) This was in front of a crew of maybe 50 producers, camera people, lighting people, etc. So embarrassing.

The judges, in my case Alex Guarnaschelli and Jeff Mauro, were thoughtful, articulate, witty and kind, even in delivering criticism. The host, Geoffrey Zakarian, was debonair and immediately put all of us contestants at ease. All three were authentic. What you see on camera is just them “turned up to an 11,” and I’d say most of their personalities would read a 9 or 10 without the extra pizzaz.

And really, that was that. From the shoot in October until “Tarts and Hearts” aired this past Wednesday, I heard nary a peep from anyone on the production team. I watched the episode for the first time surrounded by my What We Eat dream team, friends and family, at the same time as everyone else in America. I had no idea how I’d be portrayed, no idea whether the other contestants said anything mean about me (one of them apologized as we were leaving, confessing he was encouraged to talk smack…I absolutely was not), no idea of how sweaty I would look (pretty sweaty), and certainly no idea what I said during that end-of-day interview. It was so fun.

https://youtu.be/VvcK-g3etAY

Here are my takeaways. 1) I want more for media for our team. 2) We’re going to continue to plug away with every aspect of What We Eat’s work–from TV, to private cheffing, to markets, to products–doing the best we can every day because time and again I’ve learned that passion, persistence and patience is my winning formula. 3) I’m proud to be the type of person who puts herself in the arena and is open to both success and failure . Yes, I lost but if this is what losing feels like, bring it on.

Thank you to all of you for tuning in and reaching out both before and after. My heart felt like it was going to explode this past week. While every part of this was a dream, by far the most rewarding part was hearing from you.

With love always, xo Laura

If you want to taste what I made during the two rounds, here are the recipes. I made them both for our viewing party on Wednesday. Even now, five months later, I wouldn’t change a thing.

SPINACH AND ARTICHOKE HEART TART WITH LEMONY GREENS

serves 6

Tart Ingredients

1 package puff pastry, thawed overnight in the fridge (preferably Dufour)

1 egg whisked for egg wash

8ish-oz can artichoke hearts in water, drained and thinly sliced or chopped

1 10-oz package frozen spinach, thawed and tightly wrung to get rid of water, and chopped

mayo to bind (~1 cup)

Greek yogurt to bind (~1 cup)

parmesan to taste (~1 cup finely grated)

feta cheese to taste (~1/2-1 cup crumbled)

zest of 1 lemon, plus a little juice

garlic to taste (2 cloves minced)

salt and freshly ground black pepper to taste

parsley to taste (2 T+ chopped)

Green Ingredients

juice of 1 lemon, reserve a little zest

~1 tsp Dijon mustard

1 small shallot, minced

¼ cup extra virgin olive oil

salt and freshly cracked pepper to taste

3 heads romaine or little gem lettuce

handful arugula

1/3 cup each torn parsley, basil and mint

1/3 cup pine nuts, toasted

Directions

Roll out cold puff pastry dough, cut in individual portions or make one or two large portions and place on parchment lined baking sheet. Gently slice around crust to create an edge, prick inside with fork, brush with egg wash and season with salt and freshly cracked pepper and place on 425-degree oven to par-bake for ~10 minutes. Scoring the edges and docking the inside allows the outside edges of the crust to rise and the inside of the tart to stay slightly flatter. The inside will rise a little bit too but can easily be pushed back down after par-baking.

Meanwhile mix spinach artichoke filling by combining all ingredients from artichoke hearts to parsley on list above. Taste and correct seasoning. Reserve a little extra parm and feta to place atop filling before baking.

Remove par-baked tart and fill inside with spinach artichoke mixture. Top with reserved cheese. Return tart to oven to heat filling through and color cheese, about 15-20 minutes. The puff pastry should be deeply golden and the filling bubbly and crisp in spots.

While tart and filling bake, make salad. First make vinaigrette by combining lemon juice to salt and pepper on list above (give the shallot a little time to soak with just the lemon juice before adding other ingredients). Remove romaine leaves until you get to the heart; sliced lengthwise so each person gets one side of the romaine heart or just tear it all to make a salad. Add to mixing bowl with arugula and herbs. Toast pine nuts on stove top. Wait until the last minute to lightly dress greens.

To serve: Place tart/tart slices on each of three plates. Serve delicately dressed greens alongside.

ENJOY!

CACAO RUBBED PORK TENDERLOIN OVER WARM BITTERSWEET SALAD

serves 2-4 depending on appetite

Pork Ingredients

1 pork tenderloin

2 T cacao nibs

2 tsp fennel seeds

1 tsp black peppercorns

1 T brown sugar

1 tsp cocoa powder

pinch cayenne

pinch of cinnamon

salt

olive oil

Salad Ingredients

1 fennel bulb

several handfuls of arugula

1 radicchio bulb

small handful parsley

small handful mint

½-1 cup pomegranate seeds

½ cup walnuts

¼ cup cocoa nibs

4 oz fresh goat cheese

juice and zest of 1 orange

warm vinaigrette of – 1 minced shallot, 4 T balsamic vinegar, small drizzle of pomegranate molasses, 2 T butter

salt and freshly cracked pepper

Directions

Preheat oven to 425. Preheat cast iron skillet over medium high heat.

Make spice rub for pork by placing fennel seed, cocoa nibs and black pepper into mortar and pestle and pound until it’s a rough grind that will adhere to pork and leave a little texture. Mix in brown sugar, cocoa powder, cayenne, cinnamon and a three finger pinch of salt.

Remove any silver skin from pork, rub it with 1 T olive oil, season it with salt and roll in spice rub massaging it into cracks. Sear in oiled pan on all sides for 5-10 minutes. Finish in 425-degree oven for ~10 minutes until medium. Rest for at least 10 minutes before slicing.

While pork is in oven, prep salad components. Toast walnuts gently on stovetop in dry pan until fragrant and lightly browned; add cocoa nibs for the last minute to release their essential oils. Thinly slice fennel bulb and separate radicchio leaves. Add to large mixing bowl with a few handfuls of arugula. Tear in a fresh mint and parsley leaves. Seed and add pomegranate seeds to salad reserving some to the side. Crumble and add goat cheese reserving some to the side. Add walnuts and cocoa nibs to the greens reserving some to the side. Zest in orange.

Make warm vinaigrette in pork skillet while pork is resting. Add a little oil if necessary and saute one minced shallot for a minute or two. “Deglaze” with balsamic vinegar and a juice of half an orange and whisk well. Reduce over high heat. Add a drizzle of pomegranate molasses and 2 tablespoons butter. Whisk to emulsify. Season to taste with salt and pepper if needed.

To Plate! Toss greens with a little olive oil, fresh orange juice from the remaining half-orange, salt and pepper. Place on plate and finish with reserved cocoa nibs, toasted walnuts, crumbled goat cheese and pomegranate. Top with sliced tenderloin and then drizzle judiciously with warm orange-balsamic-pomegranate reduction.

ENJOY!

Winter Wild Rice Salad with Charred Broccoli and Pickled Raisins

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Winter Wild Rice and Broccoli salad with pickled raisins and herbs

The holidays are officially over. With the grind of the new year in full swing and the harshness of New York cold weather setting in, everyone is buckling down for the next few months. I’m trying my absolute hardest not to let the winter blues get me down, and I am finding that more often than not, I turn to food to bring me comfort.

While winter conditions definitely make it difficult to find fresh produce, the season still provides for many delicious and hearty meals. In fact, my very favorite vegetable is easily accessible this time of year. That’s right. Give me all the broccoli.

Charred roasted broccoli or broccolini

Broccoli is so versatile and can be addictive prepared in any way! Steamed, stir-fried, roasted, or even eaten raw, the possibilities are endless. One can even thinly shave the stems and use them in a salad or sautéed for a meal, but that is a conversation for another day. Today I want to talk about my favorite preparation for broccoli: roasting. Super simple and with a huge punch of flavor, I like to toss the prepped broccoli with seasonings and oil and then blast it in the oven set to a really high temperature. This ensures that the broccoli gets a healthy char while still retaining some crunch. Nobody wants to eat something that can be described as “limp”. Toss with some lemon zest and voila, you have brought life to something in this artic tundra.

Broccoli on a sheet tray to roast

Over the years I have learned that my own personal preference in flavor combination is to combine sweet with savory. Therefore, I have found great value in the use of fresh or dried fruit in many of my dishes. There’s nothing like the subtle pop of flavor in every few bites when you encounter something sweet. As of late, one of my absolute favorite additions to a salad is the ever persevered, simple and basic (drumroll please….) raisin. This traditional ingredient dates as far back in my memory as “ants on a log” in childhood snacks, but has now been reinvented by the chefs at What We Eat. Though a raisin in itself is a tasty little burst of sweetness, we sometimes opt to re-hydrate the chewy little grape into something else. This can be done using warm water, or if you like, you can opt to add an acid to the mix for a pickling effect.

Pickling spices and apple cider vinegar boiling on the stovetop

Through experimentation, we have perfected a winning combination of spices to create an amazing pickling recipe for grapes and raisins. The result is an unbelievably sweet, tangy and slightly spicy treat. Think warm winter spices with a kick of heat from red chili flakes. Having this recipe in your arsenal is a sure-fire way to add surprise and curiosity to a salad or grain dish.

With love, Kristina

Winter Wild Rice and Broccoli salad with pickled raisins

For the Wild Rice:

1 cup wild rice, rinsed

Cook rice according to package directions.

 

For the Broccoli:

1 head broccoli, cut into large florets

½ tablespoon olive oil

1 pinch red pepper flakes

½ tsp granulated

salt and pepper to taste

 

Preheat oven to 450 degrees.

On the stove top, bring a large pot of salted water to a rapid boil. Blanch broccoli for 30 seconds and refresh in ice cold water. Dry completely.

On a large sheet tray, toss the broccoli with a good glug of olive oil, granulated garlic, red pepper flakes, salt and pepper. Roast, undisturbed for 15 minutes. Take broccoli out of oven and flip (it should have a nice char on one side). Return to oven for another 15 minutes until crisp and caramelized. Remove and allow to come to room temperature.
Pickled raisins mise en place

For the Pickled Raisins:

2 cups golden raisins

½ cup apple cider vinegar

1 cup water

1 cinnamon stick

3 cloves

1 star anise

1 tablespoon fennel seed

½ tablespoon sugar

1 tsp salt

 

Method:

In a saucepot, bring the water, vinegar, spices, sugar and salt to a slow simmer on medium heat for 10 minutes. Once the sugar has dissolved, strain the hot liquid over the raisins and allow to sit until cool.

When you are ready to build the salad, drain raisins and mix with the charred broccoli and wild rice. Add in a large handful of mint/cilantro/scallions and dress with a few tablespoons of the pickling liquid and some olive oil. Enjoy!

Other Uses for Pickled Raisins:

Chicken salad

Grain bowls

Breakfast parfaits with granola and greek yogurt

New Year’s Practice is the New Resolution: Homemade Hummus

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Mediterranean Hummus with roasted pine nuts

We made it through the holidays and toasted to the New Year, now it’s time to get to work on our resolutions. Although a resolution implies that we want to make positive changes in our lives, I think oftentimes we get caught up in more negative connotations. It’s like we’re saying that the 2016 version of ourselves wasn’t enough and we need to be smarter, richer, thinner, you name it, this year.

Hummus with pine nuts and parsley

So, in 2017, instead of a resolution, I’m setting a “practice”. Mahatma Gandhi famously said, “an ounce of practice is worth more than tons of preaching.” In order to make lasting changes in your life you need to practice and practice makes perfect right? My practice is food related, but instead of eliminating bad foods from my diet, which would bring us down the negative resolution path, I’m choosing to view my goals as a learning experience. So here it is: In 2017, I will savor anything my heart desires as long as it’s homemade. And I don’t have to be perfect.

Mediterranean Hummus

More than anything, this will allow me to learn. With each passing day I spend as a chef, I discover more about how much there is to learn. For me, that mean’s doing. I could read every word of every cookbook on my shelf (33 of them, but who’s counting?), but to retain the information and knowledge of my cooking heroes, I need to make stuff and practice what my teachers preach. So, with my practice, I’ll kill two birds with one stone: I’ll respect my every day cravings (brioche buns, cappuccinos…) and teach myself how to make the things I eat that aren’t homemade. It may seem like a tall order but ultimately I’m hoping to make it a part of my routine, second nature, like riding a bike.

Pine nuts for Mediterranean Hummus

The first step to forming a new routine is setting boundaries and guidelines. Here are mine…

  • This is not a cleanse, but a clean-out! I’m ridding my pantry of all processed foods and filling it with the bare necessities. In an excerpt from Laura’s post about habits, Strengthening Willpower Starts at Home, she writes, “Don’t buy it. Clearly the easiest way to resist temptation foods in your home is to not allow them entry in the first place.”
  • If I’m craving it, make it! It’s my hope that by taking the time to make something like ice cream from scratch, I’ll actually wind up enjoying it more. Not to mention, there’s probably an added benefit of wanting to make homemade things last longer because savoring food means you’re eating less.
  • Make it in bulk and freeze your heart out! Many menu-planning-star-students have mastered this craft already and for this practice it’s absolutely necessary in a household with full workweeks. This means hardening off a few hours of my Sundays to making bulk snacks, freezer-friendly meals and prepped menu goodies. This would include things like our Olive Oil Salty-Sweet Granola, freshly blended hummus, homemade pita, frozen smoothie mixes, meatballs and soups, as well as portioned salad ingredients like toasted nuts and mandolined veggies (the way we do for our clients). This makes the task of piecing it all together after a long day a piece of cake.
  • Ask for help and help others! Sometimes it feels like it takes a village to put dinner on the table so it’s helpful to know how to delegate. I live with my boyfriend, a notoriously reluctant cook, who has really stepped up to the plate (pun-intended) in recent months and has even come up with a few of his own individual home-cooking goals. Teaching is another great tactic for retaining kitchen knowledge so entertaining is also permitted!
  • Let dining out be motivating, not shameful! Most of my inspiration and passion for cooking comes from experiencing new cuisines and keeping up with trending dishes. I live in NYC for goodness sake! When it’s all said and done by limiting my food-exposure, I’m undermining my curiosity as a chef and isn’t that the whole point of my new practice?

Mediterranean lunch

So here’s to 2017! I’m wishing you all a delicious, homemade food-filled year ahead. First task? Getting rid of that awful store-bought tub of hummus and giving mine a go.

Charlotte’s Homemade Mediterranean Hummus

  • 1 15-oz cans chickpeas, drained
  • 1 tsp. baking soda
  • 2/3 cup tahini paste
  • Juice and zest of one lemon
  • 3 tsp. kosher salt, or to taste
  • 1 cup ice water
  • 3 cloves garlic, smashed
  • 3 tbs. good olive oil (approximately)
  • 2 tbs. fresh parsley, finely chopped
  • Pinch crushed red pepper, or to taste
  • Salt and pepper to taste
  • 3 tbs. pine nuts, toasted

Method:

  1. In a medium sauce-pan over medium heat mix chickpeas and baking soda, stirring constantly for 2-3 minutes until the baking soda has dissolved.
  2. Add enough water to cover the chickpeas and bring to a boil. Simmer until the chickpeas become really soft, but not mushy. Strain off the shells that float to the surface.
  3. Strain and transfer to a blender or food processer and process until the mixture resembles a paste. It’s okay if it’s lumpy.
  4. With the blade spinning add in lemon juice and ½ the zest, tahini paste, salt and gradually pour in the ice water (with ice cubes) until the mixture becomes smooth and silky. You may need more or less water depending on the power of your blender so watch carefully.
  5. Meanwhile heat a small skillet with the olive oil until hot. Add the crushed garlic cloves allow them to sizzle and brown on both sides pushing them down with the back of your spatula, about 5 minutes.
  6. Reserve the excess oil in a small mixing bowl to cool and drop the sautéed garlic into the food processor and blend until combined. Taste and adjust seasoning.
  7. Once the oil has cooled add parsley, crushed red pepper, lemon zest, pepper and a pinch of salt. Stir until combined. Add extra oil to loosen if necessary.
  8. Spoon hummus into a serving dish and pour the parsley-oil over. Finish with a sprinkle of toasted pine nuts and enjoy!

With love, Charlotte

Build-Your-Own Taco Fiesta

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Despite the fact that we spend the majority of our days cooking for others, Laura, Kristina, Rian and I typically head straight into our own kitchens the moment we walk through our front doors at the end of the day. Nourishing ourselves is the ultimate form of self-care, and nourishing our friends is how we show our love. So, when Kristina’s 25th birthday rolled around last month, we knew a dinner party in her honor was in order.

While I’m sure the idea of a “dinner party” conjures up images of carefully set dining tables and anxieties of perfectly timed meals, that’s not usually how we entertain at home. On our own time, we aim to maximize our guests’ enjoyment while minimizing the amount of work it takes to create a wow-factor. Nine times out of ten, the path to this is a BYO (i.e. build-your-own) meal.

When in comes to BYO, tacos are the gold standard. A spread of charred corn tortillas, spiced meat, fish or poultry, stewed beans, a roasted veg or two, and an array of raw toppings like fresh herbs, sliced avocado and shredded cheese never, and I mean never, disappoints. Tacos satisfy meat eaters, vegetarians, vegans, picky eaters, gluten-abstainers, kids, adults, those who aren’t that hungry, those who are starved…you get the idea.

And for hosts, they’re a dream. You can begin your prep a day or two in advance by fitting small tasks into your schedule like shaving radishes and picking herbs while your morning coffee is brewing. If your smart about it, by the time the party rolls around, you only have a few finishing touches before you pour yourself a drink.

There are endless variations on tacos, from seasonal veggies to wholesome proteins. Staples are charred corn tortillas, an abundance of herbs (especially mint, cilantro and scallions), toasted pepitas, lime wedges, and a sprinkle of chili powder, cumin and/or granulated garlic on whatever’s going in the oven if you’re keeping the theme tex-mex.

A few of our go-to toppings:

  • Non-vegetarian proteins
    • Braised chicken thighs with chili-garlic-cumin broth (try this recipe)
    • Pork carnitas with chili powder and cumin (see below)
    • Mild white fish like cod, mahi mahi or halibut roasted or pan fried with chili powder, cumin, coriander, paprika and granulated garlic (try this recipe)
    • Pulled store-bought rotisserie chicken (easy!)
    • Seared and thinly sliced skirt steak marinated with lime/orange juice, fresh garlic, and olive oil if there’s time
    • Pan-fried shrimp finished with lime and lemon zest and juice, fresh cilantro and minced jalapenos (try this recipe)
  • Legumes (vegan proteins)
    • Black beans
    • Pinto beans
    • Lentils
  • Vegetables
    • Sliced cherry tomatoes or salsa fresca (try this recipe)
    • Thinly sliced radish
    • Thinly sliced cucumber
    • Avocado (or guac)
    • Roasted sweet potatoes
    • Roasted or grilled eggplant
    • Roasted or grilled zucchini
    • Roasted or grilled poblanos or other peppers
    • Roasted cauliflower
    • Roasted broccoli
    • Roasted brussels sprouts
    • Roasted winter squash
    • Roasted red onion
    • Roasted or grilled asparagus
  • Dairy/cheeses
    • Whole or 2% Greek yogurt
    • Crumbled feta
    • Crumbled cojita or queso fresca
    • Shredded cheddar or monterey jack
    • Crumbled goat cheese

For Kristina’s BYO taco party, we catered the fixings to the guest of honor. We prepared some of her favorite seasonal ingredients: sweet potatoes, cauliflower and red onion roasted with cumin and chili powder, homemade salsa fresca, avocado, tortilla chips, whole milk Greek yogurt, and Boston lettuce shells to please our carb-averse friends. For the meat lovers in the room, we got a hunk of pork butt for juicy pork carnitas to pair with seared pineapple.

Here are the steps we took to create this tasty centerpiece to Kristina’s 25th birthday dinner party:

Note those slippers:)

Cut the meat in about 2’ chunks (not precisely, it’s being pulled later).

Season with a good amount of salt, pepper, chili powder, cumin, cumin seeds and minced garlic to coat each piece.

In batches, brown the meat on each side in a large pot coated with oil of choice.

Add all the meat back to the pot along with roughly chopped white onion.

Put it in the oven for at least 3 hours at 325 degrees until the pork falls apart.

And Voilà! Serve it right out of the oven just as your friends are arriving. They’ll be so impressed by the overwhelmingly delicious aroma and the presentation straight from the pot!

HBD KRISTINA!! We Love you!! xo Charlotte

Perfect Simple Brussels Sprouts

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Several weeks ago, I traveled home to Minneapolis for the Thanksgiving holiday. It was my first visit in a while so much of my time was spent catching up with old friends, most of whom I haven’t seen since I left for college. My pivot from college where I was a food studies and business major, to culinary school, and now to my work as a private chef and entrepreneur prompted lots of questions. Food is so fun to talk about so I was prepared for the onslaught. What did surprise me? After hearing about my experience, multiple of my friends had the same random follow-up question: “So how do you cook Brussels sprouts?”

It seemed like everyone had a plan to include the vegetable on their holiday table but no clue how to cook them like [insert restaurant name here] where they ate last week/month/year. Even my most vegetable-averse friend from college who swore that Brussel sprouts smelled and tasted like garbage was on the bandwagon. After a few probing questions on my part, I realized where many people go wrong. Given the fact that our next set of holidays are about to be upon us, I thought it might be important to share the following revelations.

The key to cooking Brussels sprouts well (if cooking at all–shredded Brussels make a great salad base:)) is to a) caramelize those babies as well as possible and b) give them a flavor boost. For the former, the easiest way to achieve a golden-brown crust is a hot oven, an uncrowded sheet pan and a proper amount of olive oil. For the latter, it all depends on how you like them: sweet, spicy and/or decadently rich. Let me show you how to act accordingly. Below, I’ve laid out three simple preparations in layman’s terms. Begin each recipe by preheating an oven to 425 degrees, cutting off the nubs on each sprout and then slicing them in half.

For Basic/Spicy

  1. Lay Brussels sprouts evenly spread on a sheet tray. Season with salt, pepper, garlic powder and red pepper flakes to taste. Coat with a glug of oil and toss to combine. They should be shiny all over but not swimming in oil.
  2. Roast the Brussels sprouts in the oven for 25-30 minutes, flipping halfway throughout to ensure even cooking. They should be golden brown and crusty all over. Try one!
  3. If you want to bump up the heat factor even more, toss them with a little fresh lime juice and sriracha or fermented chili paste to taste (start with less, taste and add more if you like). You could finish these with a little fresh cilantro too. Want them spicy sweet? Toss them with any of the above and honey.

For Sweet

  1. Follow steps 1. and 2. above for basic roasted Brussels sprouts. Once the sprouts are almost finished cooking, remove the sheet tray from the oven and drizzle over some honey or agave nectar. Toss to evenly coat and return to the oven for 3-5 more minutes. This will glaze them and allow the sprouts to caramelize even more while adding a hint of sweetness. Keep a close watch because you don’t want them to burn.
  2. Bump up the sweetness factor even more by topping the finished roasted sprouts with fresh pomegranate arils, sliced dates and/or fresh mint and sliced scallions. A little lemon zest and juice would be welcome here too.

For Decadent Brussels Sprouts with Bacon Lardon

  1. Slice thick lardons into half inch strips and fry on the stovetop until crisp. Drain lardons on paper towels, reserving the fat left in the frying pan. Use some of the bacon fat in lieu of oil to toss with the raw Brussels sprouts before roasting. Otherwise follow steps 1. and 2. above for basic roasted Brussels sprouts.
  2. Once finished roasting, toss the sprouts with the bacon to combine. To make them even more insane, top them with homemade bread crumbs toasted in a pan with olive oil, sliced garlic and salt. Oh, and maybe a little shaved parmesan or pecorino to finish. Sky’s the limit!

With love and happy holidays! xo Kristina