The Best Brussel Sprouts Recipe
Well, friends, this is probably the second most requested recipe on our site. Additionally, it’s one that friends and family have enjoyed whilst dining at #casadesohn on many occasions. Just last night I had another Facebook request for this delish dish. My friend Clare, who is the mother of three beautiful children (aged 3-10) made the request this time.
Plus, we had them for dinner... they accompany any roast dinner with easy. I laughed (last night) as we were eating because my eldest had a girlfriend over for dinner. Whilst eating, I encouraged her to 'try' the sprouts. She turned up her nose and shook her head 'no'. I suggested she try just 1 and she obliged. I saw a little smile as she quickly realised how good these actually were. As dinner continued, I noticed that the bowl of Sprouts had found a home in front of her plate and YES, she continued to eat them... They are seriously that good!
Interesting that this recipe, being Brussel Sprouts, is one that friends and family love. Brussel Sprouts is a vegetable that usually requires years of tastebuds maturing and developing, yet this recipe is loved by both young and old. My youngest, who is now 6, started requesting this recipe on a regular basis after it first hit our table about 2 years ago. Cooked in this manner, the once bitter and shunned Brussel Sprout has become a family favourite and as I mentioned, one that is gobbled up and requested by many a guest.
I no longer hesitate to prepare or share Brussel Sprouts, rather I head straight for them in the supermarket and buy up big, especially around Thanks Giving, Christmas and Easter. I also buy when my kids and husband or guests request which is usually on a bi-monthly basis. So, thanks to my lovely friend, Andre Carthen, we can now enjoy this nutritious vegetable with confidence and pleasure. Enjoy friends.
Ingredients
3/4 cup pecans
2 pounds Brussels sprouts, trimmed and halved
2 shallots
Salt and freshly ground black pepper
3 tablespoons butter
1/3 cup chicken broth
Method
In a medium non-stick skillet/frypan over medium-low heat, cook pecans, tossing often, until lightly toasted and fragrant, 5 to 7 minutes. Set aside to cool. Break up pecans with fingers.
Cook Brussels in 6-8 quart pot of boiling salted water, uncovered, just until tender, (5-7 minutes). Drain in a colander.
In the pan, you cooked sprouts in or in a large deep skillet, melt butter over medium heat. Add shallots, cook for 2 minutes. Add Brussels sprouts and chicken broth.
Season to taste with salt and pepper. Toss to mix. Cover and cook, stirring often, until heated through and flavours have blended about 5 minutes.
Sprinkle with pecans and serve.
The Best Guacamole Recipe
This recipe comes from my brother, Robert, who is an incredible cook.
He makes this for every family gathering and it’s a dish that everyone loves and always wants more of. It is always gobbled up quickly and everyone knows it’s a ‘first in, best dressed’ situation when it hits the table. This recipe serves four, however, based on experience, both my brother and I would suggest you double or even triple the batch when entertaining. Trust us, it’s so good, there won’t be any left. Also, I suggest you use a mortar and pestle to grind everything together. This way, you get even more flavour allowing each ingredient to invade the other yet complement with its simplicity.
Enjoy friends. Let me know if you make it and how your family and friends enjoyed.
Ingredients
2 tbsp. finely chopped white onion
3 firmly packed tbsp. chopped fresh cilantro/coriander
2 tsp. finely chopped jalapeño
1 tsp. salt
3 medium-ripe hass avocados
3 tbsp. diced tomato
Squeeze of lemon to bring all the flavours together
Method
Grind 1 tbsp. of the onions, 1 tbsp. of the cilantro, jalapeño, and salt together in a mortar and pestle until all the ingredients are well ground. (If you don’t have a mortar and pestle then simply use a fork to mash the ingredients to a paste in a wide bowl.)
Cut avocados (about 8 ounces each) in half. Twist the halves to separate them and remove the pit with the tip of the knife. Place an avocado half, cut side up, in your palm and make 3 or 4 evenly spaced lengthwise cuts through its flesh down to the skin, without cutting through the skin. Make 4 crosswise cuts in the same fashion.
Scoop the diced avocado flesh into the mortar. Repeat with remaining avocado halves. Gently fold the avocado into the chile–onion paste, keeping the avocado pieces fairly intact.
Add tomatoes, remaining 2 tbsp. of the cilantro, and remaining 1 tbsp. of the onions.
Fold together all the ingredients. Taste and add salt, if necessary. Finally, squeeze the lemon over and let the citrus bring all the flavours together.
Serve immediately with tortilla chips.
Susan Sohn shared a post on Instagram: "Nachos from #CasaDeSohn" * Follow their account to see 3,063 posts.
The Best Bruschetta Recipe
Okay friends, time to share more recipes from the #CasaDeSohn table… feel free to follow that hashtag on Instagram to see some of our yummy taste sensations.
With autumn in the Australia, it’s time to pull out some of the soul food that we all love during the colder months. In our house that means soups, stews, curries, scrumptious roast dinners and more! I seriously love this time of year. Autumn/winter food has the ability to gather family and friends to the table in a way that no other season can. Maybe it’s only me but this season has always been one of my favourites.
Today, I want to share a Bruschetta recipe and it’s one that comes from the incredible Julia Child. Some of her recipes like Boeuf Bourguignon and her rich Chocolate & Almond Cake have quickly become favourites in our home. With the Bruschetta, we have adapted the recipe a little and made it our own and it has become one that family and friends enjoy either with dinner or as an addition on our famous massive cheese platters (an article with pictures & suggestions for the best board and selection coming your way soon!) So, here you go… Bruschetta the Julia Child Way with our own #CasadeSohn Twist. Enjoy!
500 Likes, 9 Comments - Susan Sohn (@susanjsohn) on Instagram: "It's Autumn and that means new seasonal food. Tonight at #CasaDeSohn we had the most amazing..."
Ingredients
1 loaf of quality rustic bread, sliced into one-inch slices
6 cloves garlic sliced (4 sliced and 2 finely chopped)
1 Tablespoon of Butter & 1 Tbsp of Olive Oil to coat your frying pan or as much as you like!
An assortment of ripe tomatoes, cut into smallish chunks (I used ripe Roma tomatoes and small grape yellow, orange, green and red.
Fresh basil leaves, torn or cut into pieces
Olive oil to dress the tomatoes
Salt and Pepper to taste (the amount of salt will determine the level of liquid that comes out of the tomatoes. I like to lightly salt to avoid creating lots of liquid then I salt over at the end once the bruschetta is ready to serve)
Grated Parmesan cheese – optional but strongly suggested
Method
Whack all the ingredients in your food processor including a splash of olive oil, salt and pepper. I like to take the seeds out of the tomatoes – as many as I can. Go heavy on the garlic and don’t be afraid of some not getting chopped totally, trust me, it adds to the experience.
Whiz it all up just until it’s chunky. You don’t want to create a paste. Important to note: The more salt you use, the most juice will be released so go light on the salt.
Let this marinate while you prepare the bread.
Put your bread on a baking tray, drizzle with olive oil (if you have garlic-infused olive oil use that) and bake at 200 (fan-forced) for 5-10 mins. You want it just golden and crunchy. Alternatively, you can use a skillet and melt your butter and olive oil together then add sliced garlic and allow it to slowly soften and infuse into the butter & oil. Make sure you flip the garlic getting both sides soft.Place your bread in the pan and allow it to begin to slowly toast.
Toast both sides, allowing the butter, oil and garlic to infuse. You want your toast a nice golden colour. Remove the bread from the pan.
Note: This is a more time-consuming way but it is really good. I’ve done it both ways and either work well.
Place the toasted bread on a great plate or nice cutting board, pile the tomatoes onto the bread, now add your last sprinkle of salt and be generous with your Parmesan.
Grate it over and be a little ‘messy’ allowing it to fall onto the cutting board which creates a nice look. Now enjoy.
Allow the juice to run down your chin and let your family and guests know that this is a bit messy so not to worry, just savour the flavours.
Raw Lemon Balls
The whole Raw Food thing is something that has really interested me but as a cook, something that I have found (strangely) daunting and something that I have hesitated moving towards. I understand the health benefits, which is what has captivated me, but the concept, the time and the structuring of Raw Food seemed to leave me paralysed.
Thankfully, I have an extraordinary woman in my world, her name is Jenny Taylor, and Jenny is my ‘go-to girl’ when it comes to all things health and wellness. I have heard stories about how food has changed her life and the lives of her family. Over the past 2 years, I have watched her post different things that have caused me to salivate. However, it has taken me ages to climb over this Raw mountain and engage. I have to tell you, I am shocked and amazed at the ease of my creations and the outcome. My experienced palate has not been disappointed.
Today, you can see from my Instagram that my day started with a Green Smoothie (yes a new venture for me) and this afternoon I made Raw Lemon Balls in under 10 minutes. Now, keep in mind, I don’t have any fancy machines, rather I have a stick blender and a bowl. My kitchen is ‘very real’ and I make what I have work for me so don’t dismay if you are at a loss for anything. I believe that in the kitchen, ‘where there is a will, there is always a way’!
Important to note: These Raw Lemon Balls have been given the #CasadeSohn ‘tick of approval’ which simply means – the kids like them. I hope you enjoy as much as we have. They are the perfect afternoon treat with a cup of tea!
Ingredients
11/2 cups shredded coconut
11/2 cups cashews (or sunnies for a nut-free version)
1/3 cup honey (or rice malt syrup)
Juice and zest of one lemon
A few tabs coconut oil
Pinch of salt
Method
Put everything in a bowl and whizz away.
Use a tablespoon and scoop up and roll into a ball (Note: I suggest a sizing them like a large marble or a gumball, they are filling and sometimes less is more).
Reserve a little coconut (or use more) to roll the balls in as a finishing touch.
659 Likes, 15 Comments - Susan Sohn (@susanjsohn) on Instagram: "Raw Lemon Balls. Seriously good and easy to make plus these have received the #casadesohn tried and..."