I know what you're thinking: a recipe for brussels sprouts?! But don't worry, Gabrielle Langholtz has only collected tasty, top-tier recipes in The New Greenmarket Cookbook. Try this fresh, lemony salad and end your hatred and/or fear of brussels sprouts for good.
Brussels Sprouts Salad
by Jonathan Waxman, Barbuto
The words “raw Brussels sprouts” may not set you to salivating, but after one bite of this surprising dish, you’ll want to make it again and again. While Brussels sprouts are often paired with hot bacon (such as in Sara Jenkins’s habit-forming pasta on page 167), here Chef Waxman serves cabbage’s little cousin in a light, lemony slaw that’s further brightened by a pretty, pickled red onion. The fresh flavors and gorgeous color make this simple dish a great one to entertain with. At market, ask the farmer whether their fields have had frost yet—nights below freezing wipe out tender crops but make Brussels sprouts even sweeter.
Preheat the oven to 375°F.
Slice the baguette in half lengthwise. Open up and drizzle the cut sides with 2 tablespoons of olive oil. Season with salt and pepper and bake until golden, about 10 to 12 minutes. Remove from the oven and rub immediately with 1 cut clove of garlic. Once cool, tear it into bite-sized pieces and add to a large mixing bowl.
Peel and halve the onion, then slice it into ¼-inch thick slices. Peel and smash the remaining 2 garlic cloves.
Heat a medium sauté pan over medium heat. Add 1 tablespoon of olive oil, then the onions and garlic. Season with ½ teaspoon of salt and a few cranks of black pepper and cook slowly over low heat until tender, 10 to 12 minutes. Remove the pan from the heat, remove the garlic cloves, and add the lemon juice and 3 tablespoons of olive oil. Let rest in the sauté pan.
Trim the cut end of the sprouts. Using a mandoline or a sharp knife, slice the sprouts lengthwise as thin as possible. Add to the large mixing bowl. Pour the onion mixture over top and toss well to combine.
Finish with the parsley leaves and Parmesan. Adjust the salt, pepper, and lemon juice to taste and serve.
SERVES 3 TO 4
Looking for something to do with the summer's bounty of strawberries? Gabrielle Langholtz, author of The New Greenmarket Cookbook (our August Top Pick in Cookbooks!) has you covered. Featuring 93 recipes from 93 of New York’s top gastronomes and chefs, this book has a recipe for just about any craving or occasion. Langholtz collected this three-part recipe from pastry Chef Pichet Ong, and his panna cotta is the perfect base for bright, fruity compotes.
Lemon Thyme Panna Cotta With Rhubarb Compote and Lemon Thyme Shortbread
You can make just one or two of this recipe’s three components—they’re wonderful alone or in any combination—but each part is so simple, it’s easy to make them all. Pastry Chef Pichet Ong’s yogurt panna cotta is sublime, requiring so little work, you’ll want to make it all year long as a creamy canvas for whatever berries you bring home.
Lemon thyme, whose leaves have little yellow edges and a fragrant citrus flavor, is transformative on lemon-loving mains like scallops or roast chicken, but it’s also bright and beautiful in sweets.
Variation inspiration: You can swap out the thyme for lavender, which is available May through July, for a flavor that’s both fresh and floral.
Lemon Thyme Shortbread
Recipe by Pichet Ong, Pastry Chef, blog.pichetong.com
Make the panna cotta: In a medium saucepan, combine the lemon thyme, milk, cream, sugar and salt over medium heat and bring just to a simmer.
Remove from heat, cover and let steep at room temperature for about 1 hour. Remove and discard the thyme.
In a small bowl, combine the gelatin with 2 tablespoons of cold water. Stir to combine and let sit for 10 minutes. Meanwhile, return the milk mixture to a low simmer (do not boil) then add the gelatin mixture and stir well. As soon as the gelatin dissolves, remove from the heat. Whisk in the yogurt and divide into 8 glasses or 4-ounce ramekins. Refrigerate until set, at least 5 hours.
Meanwhile, make the compote: Combine all ingredients except the strawberries in a small saucepan and let sit for 20 minutes to macerate. Cook over low heat until the rhubarb is soft, about 7 minutes. Remove from heat and let cool. Once cool, add the sliced strawberries.
Make the lemon thyme shortbread: Line a sheet pan with parchment paper and sprinkle lightly with sugar.
In a stand mixer with the paddle attachment, blend together the lemon thyme leaves, lemon zest, butter, sugar, vanilla and salt just until thoroughly combined. Add the flour and mix until the dough comes together. Form the dough into a rectangle, about 1-inch thick, and cover with plastic wrap.
Refrigerate until cold, about 1 hour.
On a lightly floured surface, roll the chilled dough into a large rectangle, about ½-inch thick.
Using a knife, cut rectangular cookies about 3½ inches long by 1 inch wide.
Transfer cookies onto a parchment-lined cookie sheet, cover with plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 325°F.
Bake the chilled cookies until the edges turn golden brown, 15 to 18 minutes. Let cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
Garnish each panna cotta with 2 tablespoons of compote and serve alongside the shortbread.