The only thing I might like better than Brussels sprouts roasted to a crisp are thinly sliced raw Brussels sprouts dressed with a bright vinaigrette and toasted nuts. This salad takes a little more time to make than the usual shaved sprouts salad, but the extra work is worth the flavor and texture combination of nutty brown butter vinaigrette, crunchy Brussels sprouts, crisp slices of sweet apple and toasted hazelnuts. And unlike most salads, it tastes even better the day after it's made.
Slices of crisp fall apples and fresh basil leaves lend a whiff of the season to this classic sandwich.
Kentucky Apple Stack Cake--Traditional Version
This dish tastes like health and summer.
I must admit something embarrassing. Whenever I think of chicken salad, I think of the recipe for Waldorf salad that a customer keeps screaming at Basil Fawlty: chicken, apples, celery, and walnuts! I have that frantic scene locked in my head. Chicken salad = Fawlty Towers. Except, I went back to see that scene again to write this headnote (and get a little comic relief) and realized there's no chicken in a Waldorf salad. Oops. Well, this one's still great.
Baking the galette on a pizza stone ensures a very crisp bottom crust. But a baking pan or cookie sheet will work just fine too. Patch any little tears in the crust with extra pieces of dough and smooth them with a wet finger so the juices won’t leak out of the galette. Don’t fret when you are folding over the dough; if the edges are a little rough, they will only add to the rustic character of this delicious dessert.
Preparing this dish will fill your home with the most intoxicating aroma ever. The smell alone may be enough to inspire the occasional home cook to prepare dinner on a regular basis. A mixture of orange juice and wine is infused with ginger, cinnamon, cloves, and anise seed, then poured over sautéed apples, pears, and sweet Italian sausage and baked. The meal tastes just as wonderful as it smells.
Ingredients
I visited Georges Blanc, an unpretentious riverside restaurant in Vonnas, a small town in southern Burgundy, just days after the Michelin Guide had elevated the establishment to three-star status. The place was understandably in a state of excitement. I feel in love with a chicken mousseline I had that night. Blanc had transformed a simple chicken mousse into a truly ethereal concoction. The main ingredient was perfect blond livers from prized Bresse chickens, which were raised a stone's throw from the restaurant.
All those people who claim to hate Brussels sprouts will like this.