Tuesday, April 10, 2007

brussels and berries

I'm doing a cooking demonstration today for a group at our former church. We talking recipes as well as what feeds our souls. Here is what I'm making:

1/2 cup dried cranberries
1/2 cup aji-mirin rice wine
1/4 c orange juice

2 cups Israeli couscous
1/2 cup chicken broth

2 tablespoons olive oil
1 tablespoon unsalted butter
1 large shallot, finely chopped
1 pound Brussels sprouts, trimmed and halved longways
Heat the cranberries, wine and OJ, until it comes to a boil, Then turn heat off and let it rest. Heat chicken broth to boiling; add couscous, cover, and turn off heat. In large skillet, heat oil and butter and add shallots; cook until soft and translucent. Turn heat up to high and add sprouts, cooking until bright green – about two minutes. Add cranberries and wine and reduce heat. Cover and cook for about ten minutes. Uncover, turn heat to high and cook until liquid is evaporated. Add couscous and serve. Serves four.

(If you want to serve this a just a vegetable, leave out the couscous. It will work either way.)

The other recipe I'm making is an old family favorite I posted here.
I've also got another great brussels sprouts recipe here.
You can read the post that goes with this recipe here.