Smoked Gouda Brussels Sprouts Gratin Recipes

SMOKY BRUSSELS SPROUT GRATIN

Steps:

• Preheat oven to 375 degrees. Make the bechamel: Melt butter in a saucepan over medium heat. Add flour and whisk until mixture bubbles slightly but has not started to brown, about 2 minutes. Gradually whisk in milk. Raise heat to medium-high and bring to a boil, whisking often. Reduce heat to low and cook, stirring occasionally with a wooden spoon, until thickened, 12 to 15 minutes. Season with coarse salt and pepper. Remove from heat. Add smoked Gouda and stir until melted.
• Meanwhile, blanch the brussels sprouts: Bring a medium pot of salted water to a boil. Cook brussels sprouts until just tender when pierced with the tip of a paring knife, 3 to 4 minutes. Drain and transfer to an 8-cup (8-by-12-inch) baking dish.
• Assemble the gratin: Pour bechamel over brussels sprouts and sprinkle with aged Gouda and a pinch of smoked sea salt. Bake, uncovered, until bubbling and golden, about 25 minutes.

BRUSSELS SPROUTS GRATIN

Steps:

• Preheat oven to 350°F.
• To roast garlic: Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil. Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle. Squeeze the garlic head upside down over a small bowl and the cloves will pop out. Refrigerate for up to 1 week.
• Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X.".
• Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes.
• Add the flour and continue stirring for 2 minutes.
• Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3.
• Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper.
• Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan (I used only 1/4 cup as this seemed adequate). Cover with aluminum foil and bake for 25 minutes. Serve immediately.

GRATIN OF BRUSSELS SPROUTS

Steps:

• Preheat oven to 450.
• Lightly butter a medium sized gratin dish.
• In a small saucepan, simmer the cream over medium heat until it is reduced to 3/4 cup, about 10 minutes.
• Trim the base of the sprouts, discard the tough outer leaves, and rinse well.
• Place the sprouts ina medium-sized saucepan with salt and cold water to cover.
• Bring to a boil and continue boiling for 1 minute.
• Drain and refresh under cold running water.
• Saute the bacon in a small skillet until lightly brouwned, 2-3 minutes.
• Drain on paper towels then coarsely chop.
• Combine the sprouts and bacon in the buttered gratin dish and season with the salt, pepper and nutmeg.
• Pour the cream over the top and sprinkle with the cheese.
• Bake until nicely browned and crispy on top, about 15 minutes.

BRUSSELS SPROUT SALAD WITH SMOKED GOUDA, PECANS, AND DRIED CHERR

Steps:

• 1. Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.
• 2. Fold in Gouda, pecans, and cherries. Season with salt and pepper to taste. Serve.
• HOW TO SLICE BRUSSELS SPROUTS.
• You can use the slicing disk of your food processor or slice the sprouts with a chef's knife. Follow these steps to do the latter safely and quickly. 1. TRIM: Trim the stem end of each sprout and then cut each sprout in half through the cut end. 2. SLICE: With the flat surface on the cutting board, thinly slice each half.

WILD RICE BRUSSELS SPROUTS AND SMOKED GOUDA SALAD

Steps:

• Prepare rice according to package directions.
• In large saute pan, heat olive oil on medium. Add brussels sprouts, season with salt and pepper to taste, and saute until tender and lightly browned, 8-10 minutes.
• In a bowl, stir cooked rice, sprouts, and all other remaining ingredients. Mix until cheese is melted and everything is nicely mixed. If too thick, add a little water to thin it out. Season with more salt and pepper, if needed.
• Serve warm/right away, 3/4 cup per person.

BRUSSELS SPROUTS GRATIN (FOOD NETWORK MAGAZINE)

Steps:

• Preheat the oven to 400 degrees and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
• Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
• Bake the gratin until bubbly and golden brown, about 15 minutes.