Savory Beef Brisket

Be careful what you wish for or so the saying goes. The polar vortex is on the verge of making a return here in the midwest. In trying to capture some of the early morning images of the first January snowfall, I drove on icy, slippery roads up to the Chicago Botanic Gardens (I was on a mission), however, it didn't take long for the tips of my fingers to feel painfully frostbitten (what was I thinking?) as I was juggling between using my camera as well as the camera on my phone. My #winterwonderland photo expedition would have lasted longer if I wasn't such a bitter cold weather wimp. I have a renewed appreciation for those having the capacity to endure harsh weather conditions. With a high degree of certainty, I am predicting there will be more snow days (maybe some with milder temperatures) in the weeks and months ahead giving me no shortage of winter/snow landscape photo taking opportunities. As happy as I was about driving without incident on slightly treacherous roads as well as managing to get some pretty good photos, I was happier to be going home to finish making the Savory Beef Brisket started the day before.

There has always been something special about 'firsts' for me regardless of their perceived level of significance. Actually all 'firsts' become significant, only some become memorable. Making the Savory Beef Brisket was one of those significant and memorable 'firsts'. As hard as it is to believe (especially for someone as old as I am), I had never made a brisket before (gasp!). For those you who might have lived without yet making a brisket, I can now say 'you have not lived until you have made a brisket'. You think that might be a little too dramatic? Well maybe. So let me reframe my words ever so slightly. 'You haven't lived until you have made a Savory Beef Brisket'. Sometimes a little drama gets us to do something.

What has taken me so long to 'get a life'? Maybe it is because brisket isn't something I grew up eating although it is usually the only thing I order at a barbecue restaurant. Maybe it is because I was focusing less on the brisket at Passover dinners I had been invited to and more on the rituals. Or maybe I under appreciated the slow cooker seeing it more as a convenience tool rather one having the ability to transform tougher cuts of meat into luscious, mouthwatering tender bites. Whatever the reason or reasons, the brisket-making draught is over and I could not be happier. Seriously.

A beef brisket is the cut of meat from the breast or lower chest of the cow. Generally considered one of the tougher cuts of meat, brisket becomes tenderized when cooked slowly, very slowly. Typically a brisket is cooked for approximately one hour per pound at a temperature of 250 degrees. Because the low setting of most slow cookers is somewhere around 200 degrees, the cooking time for a brisket in a slow cooker is closer to 75 minutes per pound. If the use of a slow cooker results in a juicer, moister, more tender brisket; then the use of spices and the marinade contributes to its depth of flavor.

To sear or not to sear, that is a question. Searing meat seals in its' moisture resulting in a juicier finish is more myth than fact. This important flavor-producing technique (the Maillard reaction) is more than just 'browning' the meat. In actuality, searing meat over a high heat caramelizes the surface of the meat creating a deeper 'savory' meat flavor. Whether you are making a brisket for the first time or have made it on countless occasions, I hope you sear. You will be rewarded for the extra-effort.

The second, maybe most critical, flavor enhancing step in the making of this brisket is caramelizing the onions. Just like we wouldn't consider building a house without a foundation, we shouldn't even think about building a brisket 'sauce' without caramelizing the onions. Think of this process as creating the 'foundation'. There are many onion options out there. I went with using two Spanish and one Red onion for their varying levels of sweetness as well as their ability to be caramelized. When selecting your onions think 'large'.

Garlic cloves and a myriad of spices (garlic powder, onion powder, black pepper, Aleppo pepper, thyme, oregano and paprika) added to the caramelized onions bring yet another layer of flavor to the brisket and the sauce. 

The marinade, which ultimately becomes the sauce, for the brisket is made with light brown sugar, beef broth, chill sauce and ketchup. Yes, ketchup. When combined with the flavors of the brisket, the caramelized onions and the spices, the result is the kind of sauce you want to mop up with bread because you don't want to or dare not leave any of it behind on your plate. 

Making brisket is a lesson in patience. First, the brisket cooks for up to 10 hours on the low setting in a slow cooker. Allowed to cool, it is covered and placed in the refrigerator overnight as this helps to further develop its flavor. After inhaling the aroma of the brisket cooking for the better part of a day, you will be tempted to want to eat it immediately. Waiting to enjoy the brisket may sound a tad torturous (and it is), but some things are worth the wait.

After removing any fat in the chilled sauce, the brisket is placed on a cutting board and sliced. Not only is it easier to slice the brisket when it is chilled, it greatly reduces the amount of time needed to reheat it before serving.

Call it synchronicity, but as I was making the Savory Beef Brisket I just happened to change the channel on the television. There was Sara Moulton (chef and cookbook author) midway through the process of making a brisket. In addition to reinforcing the process of slicing the chilled brisket before reheating it, she recommended before putting a lid on (or tightly sealing with aluminum foil) the pan to place a piece of parchment paper directly on top of the brisket to further seal in the moisture. When Sara Moulton talks, I listen.

Before carefully placing the sliced brisket in the pan, I pureed half of the 'sauce' in the food processor and poured it into the bottom of the pan. The remaining 'sauce' was then poured over the sliced brisket. In a preheated 250 degree oven, the brisket is cooked for approximately one hour (or until heated through and signs of a bubbling sauce).

Brisket is often served over egg noodles or mashed potatoes. Instead of those traditional options, I opted to serve it with the Lemony Potato Salad. The contrast in flavors of cool, lemony flavor of the potato salad and the warm, mildly spicy beef brisket were not only complimentary to one another, it was the perfect non-traditional combination. As a finishing garnish to the brisket, I sautéed another large red onion.

Not exactly a refined culinary description, but this Savory Beef Brisket was pure insane, wicked, melt in your mouth deliciousness (in 2015 I really do need to work on describing the taste of food better). How I have lived this long and had never made a brisket before is another kind of insanity. Thank goodness this period of my life is over. I definitely need to make up for lost time in the year ahead.

Recipe
Savory Beef Brisket (inspired by Deb Perelman's Tangy Spiced Brisket recipe which was inspired by Emeril Lagasse's Passover Brisket recipe)

Ingredients
3 large onions, sliced (recommend using 2 large Spanish Onions and 1large red onion)
2-3 Tablespoons extra-virgin olive oil
6 large garlic cloves, peeled and halved
1 teaspoon paprika
2 teaspoons Kosher salt
1 1/2 teaspoons garlic powder
1 1/4 teaspoons black pepper
1 1/2 teaspoons onion powder
1/8 to 1/4 teaspoon Aleppo pepper (or can use cayenne pepper) Note: I used 1/8 teaspoon.
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cups beef broth (recommend Swanson's)
1 cup ketchup (I am a Heinz girl)
1 generous cup chili sauce (recommend using Bennett's Chili Sauce)
1 cup light brown sugar, firmly packed
7 to 10 pound beef brisket, untrimmed (a 7 1/4 pound fit perfectly in my All-Clad Slow Cooker)

Optional: 1 additional large red onion and 1 Tablespoon extra-virgin olive oil

Directions
1. In a large skillet, sauté the three onions in extra-virgin olive oil over medium heat until caramelized (approximately 15 minutes of cooking time).
2. Reduce heat to low and add garlic cloves, sautéing for additional 3 minutes.
3. Stir in paprika, garlic powder, onion powder, black pepper, Aleppo pepper, oregano and thyme. Cook for 2 additional minutes. Remove mixture from pan and set aside. Keep pan nearby.
4. Rub both sides of the beef brisket with the 2 teaspoons of kosher salt. In the large skilled, sear both sides of the brisket. Remove from pan and place brisket in bottom of the slow cooker.
5. In a medium bowl or large measuring cup, mix together the ketchup, chili sauce, brown sugar and beef stock to create the marinating sauce. Stir until well blended. Set aside.
6. Top brisket with the caramelized onion mixture, then pour over the marinating sauce.
7. Set slow cooker on Low and cook for 9 to 10 hours. Note: If making a 9 or 10 pound brisket, cook for the full 10 hours.
8. Allow the brisket to cool enough that is safe to be placed in the refrigerator overnight. Cover container. Note: Resting time is key to the enhanced flavorfulness of the brisket. 
9. Remove any of the fat that may have solidified.
10. Transfer beef brisket to a cutting board and cut into slices. Set aside.
11. Puree half of the remaining marinating liquid/sauce. Pour pureed sauce in bottom of a large roasting pan or large casserole dish. 
12. Using a large spatula, carefully place the brisket slices over the sauce. Pour remaining sauce over the brisket.
13. Cover brisket with a piece of parchment paper, then place lid on top or cover tightly with aluminum foil.
14. In a preheated 250 degree oven, place pan/casserole dish into oven. Reheat brisket until heated through and sauce is bubbling at the edges. Reheating time is approximately 60 minutes. Note: Allowing the brisket to sit out for an hour assists in the reheating process.
15. Transfer brisket slices to a large platter. Spoon over some of the sauce. Pour remaining sauce into a sauce boat and serve alongside the brisket.
Optional: Lightly caramelize another large red onion. Garnish top of the brisket with the caramelized onion slices.

First early morning snowfall in January images.

Pear Cream Cake

"Life is uncertain. Eat cake first." With many of you making a commitment to getting the new year off to a healthier start, please know I am not out to sabotage you. Just giving you some added 'food for thought' as you reexamine your food choices and priorities in the year ahead. If there was one thing I learned from a life coach friend it is that we shouldn't look at life as giving up what we love, it should be about making the choices necessary to enable us to eat what we love. Like cake! 

If the new year is a time for reflection and the making of resolutions, isn't the proverbial door also open for rethinking the order in which we eat certain foods during the day as well as what we think is or what is not an indulgence? There are two right answers here: yes and maybe (2015 is the year of choice). Okay let's give this a try. What comes to mind when you hear the words 'breakfast of champions'? For many of us we immediately think 'Wheaties breakfast cereal'. The answer to this question might change after you take a bite of the Pear Cream Cake. 
. 

The recipe for the Pear Cream Cake has been on my 'to make' list for quite some time, years actually (talk about procrastination). The foodie husband of a friend had been making this cake as one of the family's holiday traditions. I think I am remembering the story behind this cake correctly but if not, it is a testimony to my active inventive imagination. My prolonged delay in making this cake may have something to do with this memory as I had unfairly pigeon-holed it into something to be made only around the holidays. Having now made this cake, I have come to see it falling into the category of 'monthly tradition' rather than just 'annual tradition' foods. It might also be one of those must make cakes for weekend guests.

Another stumbling block preventing me from making this cake earlier was the recipe called for serving it with half and half. Sort of like, but not exactly like, having a piece of cake surrounded by a creme anglaise. With more whipped cream in the refrigerator than should be allowed, I thought a sweetened whipped cream topping might be the more perfect finishing touch. Besides what is not to love about sweetened whipped cream?

While this cake looks and tastes like it was 'made from scratch', it is actually made using a cake mix. Yes, it is true I am starting off year sheepishly feeling a little like Sandra Lee. But before you jump to any conclusions or worse yet jump ship off this blog posting, just remember there are 'exceptions to everything'. As much as I generally believe that the 'real' deal is always better than anything 'semi-homemade', this Pear Cream Cake is one of those things falling into the  'exceptions' category.

There are four layers to this cake. The fruit layer, the cheesecake-like layer, the cake layer and the sweetened whipped cream layer. What is surprising about this simple, little easy to make cake is how surprisingly 'light' in taste it really is. And the proportions of fruit to everything else going on in this cake is just right. 

Have you ever read a recipe only to discover that in the process of making it you 'misread' it? That happened to me in the making of this cake. When putting together the cake batter layer of the cake I used all of the reserved pear syrup, not a 1/2 cup of the reserved syrup. After mixing the batter, oil, ginger, egg and pear syrup I thought 'this batter seems a little too thin'. So I looked at the recipe again and there it was clearly written in the directions, mix in only 1/2 cup of the reserved syrup. This might have ended my attempt at making this cake, but fortunately the person with the insatiable sweet tooth was out doing errands. Dangling the promise of the Pear Cream Cake along with pretty please asking if he would go back to the grocery store a second time, I was able to get another box of cake mix and another can of pears in heavy syrup. Yippee, the cake baking continued. I am revealing all of this early morning baking chaos with you because I believe there great value in redundancy. So let me just say again 'you need only 1/2 cup of the reserved syrup for this cake'. 

After the pears have been cut and arranged on the buttered/oiled piece of parchment paper cut to fit an 8 inch round pan, the cream cheese/apricot layer comes next. This thick cheese mixture goes on in dollops and is carefully spread smoothly over the pears with the use of an offset spatula. Last, but not least, comes the cake batter layer.

Placed in a preheated 350 degree (F) oven the cake bakes for somewhere between 40 and 50 minutes. My baking time was closer to the 50 minute mark. The cake is done when the top is a beautiful golden brown and it springs back when lightly pressed with your finger (sometimes a more reliable test than inserting a toothpick).

Allow the cake to cool in the pan for approximately 10 minutes before unmolding onto a cake stand or platter. As tempting as this cake looks, wait at least an additional 10-15 minutes before piping the sweetened whipped cream over the top. Otherwise you will have a different kind of beautiful mess on your hands. If you don't want to or can't wait that long, you could always serve the sweetened whipped cream on the side.  

This cake is equally delicious eaten slightly warm or chilled overnight in the refrigerator. Imagine waking up in the morning, making some coffee and then opening up the refrigerator to see the Pear Cream Cake. Don't be surprised if you experience one of those Louis Armstrong or Michael Buble singing "What a Wonderful World" moments. For those of you with very active imaginations or have had music playing in your head long after it ended, this may not be as strange as it sounds.  

Note: This is definitely more of a 'breakfast', brunch, snacking, or 'tea' cake rather than an after dinner dessert kind of cake. Don't let the layers or sweetened whipped cream fool you into thinking it is one of those 'heavy' or overly decadent cakes. Of the many words used to describe the Pear Cream Cake, light would definitely be one of them.

Recipe
Pear Cream Cake (inspired by a recipe shared by Dan Sullivan, one attributed to A Victorian Lady Bed and Breakfast)

Ingredients
1 can pears (29 ounce size) in heavy syrup
1/2 cup of syrup from the pears
1 box (9 ounce size) yellow cake mix (recommend Jiffy Golden Yellow Cake mix)
1 large egg, room temperature
8 ounces cream cheese, room temperature
1/4 cup apricot preserves
2 Tablespoons unsalted butter, room temperature
2 Tablespoons vegetable oil
1 teaspoon ground ginger

1 cup heavy whipping cream
2 Tablespoons confectionary sugar

Directions
1. Preheat oven to 350 degrees (F). Spray bottom of an 8 inch round cake pan with oil and line with parchment paper. Set aside.
2. Drain pears and reserve 1/2 cup of the syrup.
3. Slice pear halves into wedges, place in baking pan in a sunburst design.
4. In a medium sized bowl, mix together cream cheese, butter and apricot preserves until well blended. Spoon mixture over pears. Smooth over pears with an offset spatula.
5. In another bowl, mix together 1/2 cup of reserved pear syrup, cake mix, ginger, egg and vegetable oil until well blended. Pour batter over the cream cheese/apricot layer.
6. Bake for 40-50 minutes until cake is golden on top and done.
7. Allow cake to cool in pan for approximately 10 minutes before unmolding on a cake plate or platter. Let cool for at least an additional 10 - 15 minutes.
8. Beat whipping cream and confectionary sugar until stiff peaks form. Transfer whipped cream to a pastry bag. Pipe over top of cake. Serve immediately.
Note: The cake can be made the night before and refrigerated. It is equally delicious served chilled.

"The real voyage of discovery consists, not in seeking new landscapes, but having new eyes." (Quote source: "La Prinonniere", the fifth volume of 'Remembrance of Things Past also known as 'In Search of Lost Time' by Marcel Proust. 

Other marking the passage of time, the new year brings us all the opportunity to set new goals and to embark on new adventures. While it feels mostly like a forward thinking tradition, we would be remiss if we did not view some of this time as the chance for reflection. Taking a step back (along with a deep breath) can often create the momentum necessary to help us move forward as well to help us adjust how we see ourselves and everyone else in it. Having 'new eyes' really can take us to places we never thought we might go. The possibilities in the year ahead are as endless as we allow them to be. Wishing you a happy new year and an even happier, more fulfilling journey. Hopefully it is one that also includes cake at breakfast.

Spinach Apple Salad with Maple Cider Vinaigrette

Up until the last couple of days we have had a relatively mild winter here. Relative being the operative word as temperatures in the upper 30s and low 40s on a sunny day can feel rather balmy this time of the year. As much as I am trying to stay in and enjoy the moment, I can't help but wonder what Mother Nature has in store for the remainder of the winter. With a stack of books I have yet to read, DVDs containing seasons of shows to watch either again or for the first time (move over Breaking Bad, Homeland, and Walking Dead, House of Cards and Downton Abbey are up next), a stack of wood to keep a fire going, and all of those bottles of wine I couldn't resist buying are all I need to get through any bitter cold or blizzard-like weather days. Secretly I am looking forward to taking in the beauty and silence of the first significant snowfall particularly now that I have rediscovered places to photograph the elegance of the winter landscape. The words of English novelist J. B. Priestley have always resonated with me. "The first fall of snow is not only an event, it is a magical event. You go to bed in one kind of a world and wake up in another quite different, and if this is not enchantment, where is it to be found?'

With so many of the recently posted recipes skewing closer to the somewhat high in calories end of the food spectrum, I thought it might be wise to end the year with a healthier one. For those of you who may be in a bit of a salad rut, I am hoping this Spinach Apple Salad with Maple Cider Vinaigrette will give you (and your family) a much needed reprieve from your same-old-same-old salad. As much as I too can sometimes be a creature of habit, I love finding something to give my habits a reason to change. Thinking I might now be headed for a new salad rut.

This Spinach Apple Salad with Maple Cider Vinaigrette was the first course for this year's Christmas dinner. Having made a different salad not exactly getting rave reviews at a prior family gathering, there was a great deal of pressure on this salad to perform. Whether or not it was one of several Christmas miracles occurring over the course of the day, the salad was deemed to be 'great'. No one even mentioned their most recent salad eating experience here. Hopefully the Spinach Apple Salad with Maple Cider Vinaigrette successfully erased that (bad) memory.

Eating more spinach in the year ahead is more of a goal than a resolution. Not only do I like how it tastes, it has a high nutritional value. Spinach is a rich source of Vitamin A, Vitamin C, and iron among others. This just may be one of the foods to keep us all healthy in the cold winter months ahead.

The medium-strong blue flavor and creamy texture of the Point Reyes Blue Cheese made it the perfect choice for this salad and pairs incredibly well with the apples. If you are a fan of blue cheese but have not yet tried this one, you absolutely must.

Ever since discovering how delicious PInk Lady apples were in the Apple Galette, I cannot seem to get enough of them. Time had also come for me to add another apple to my perennial favorites, Honey Crisps and Granny Smiths. If simplicity is one of your goals for 2015, buy the praline pecans available at Trader Joe's instead of making your own.

When I looked at the list of ingredients in the Maple Cider Vinaigrette I wondered if the pure maple syrup would make it a little 'too' sweet. The dijon mustard and apple cider vinegar tempered its' sweetness, giving way to a vinaigrette that was both refreshing and rather delish. The vinaigrette can be made right before serving, early in the day or the day before. Stored in the refrigerator it lasts for several days.

The Spinach Apple Salad with Maple Cider Vinaigrette would be great served either at lunch (all on its' own) or at dinner. The mild flavor of the shallots did not overshadow the flavors of the cheese or pecans, however, a thinly sliced red onion would also work in this salad. Technically by changing out the shallots with a red onion, using goat cheese instead of the Point Reyes Blue, or replacing the Pink Lady apples with either Honey Crisps or Gala Apples, you would be serving a 'different' salad each time (keeping you from getting into a salad rut!).

Wishing you all a very happy new year! Looking forward to inspiring you with more recipes in 2015!

Recipe
Spinach Apple Salad with Maple Cider Vinaigrette (inspired by the spinach-apple salad recipe on myrecipes)

Ingredients
Maple Cider Vinaigrette
1/3 cup cider vinegar
2 Tablespoons pure maple syrup
1 Tablespoon Dijon mustard (recommend Maille)
1/4 teaspoon sea salt (could also use Kosher salt)
1/4 teaspoon black pepper
2/3 cup extra-virgin olive oil

Salad
6 ounces of candied praline pecans (homemade or the ones from Trader Joe's)
10 ounces baby spinach
1 or 2 Pink Lady apples, thinly sliced (Honey Crisp or Gala apples would also work well)
1 large or 2 medium sized shallots, thinly sliced
6 ounces blue cheese (highly recommend Point Reyes Blue)

Directions
1. For the Vinaigrette: Whisk together the cider vinegar, pure maple syrup, dijon mustard, salt and pepper. Gradually whisk in the extra-virgin olive oil until well-blended.
2. On a large serving platter, lightly dress the spinach and sliced apples with the salad dressing. 
3. Top the salad with the sliced shallots and crumbled blue cheese. Serve remaining salad dressing on the side.

December winter images taken at the Chicago Botanic Gardens in Glencoe, Illinois.

Roasted Brussels Sprouts Gratin

"The best gifts in the world are not in the material objects one can buy from the store, but in the memories we make with the people we love." As I have gotten older and wisdom has finally set in, I have come to see what Christmas was meant to be about: the making of memories. At some point in our lives most of the presents received (with a few exceptions) become a blur, but time spent with family and friends is not easily forgotten. Which means I take the day (particularly the meal and all of the associated hoopla planning) seriously. Given the chance, who does not want to tip the scales in favor of creating good memories?

The good news (or bad news depending on one's perspective) is that there are no Christmas meal traditions in our family. Some years I have made a booklet containing all of the meal's recipes while in other years I have simply recorded the menu.This year's holiday meal incorporated some of my travels this year as well as included the past favorites of beef tenderloin, red wine mushroom gravy, roasted balsamic red onions (made this year with the worth its' weight in gold traditional balsamic vinegar by Mia Bella bought on a recent trip to Tucson), and Wendy's Mashed Potatoes as well as several 'new' or rather 'new to my family' dishes. The spinach-apple salad with a maple-cider vinaigrette, roasted brussels sprouts gratin, a bread pudding (an adaptation of the New Orleans School of Cooking recipe), and the chocolate cake with chocolate buttercream icing, Momofuku style were making a first time holiday appearance. To compliment this relatively rich meal, my sister and brother-in-law were bringing the unbelievable (big and bold) 2007 Keenan Cabernet Franc (Napa Valley, Spring Mountain District). Yet in spite of all the thought and planning that went into the meal part of the day, there was one dish I had reservations about.

So I decided to text to my sister to be certain brussels sprouts were on the list of vegetable favorites. The expected response was a simple 'yes or no' answer, but hers came with a qualifier 'brussels sprouts with pancetta'. For a moment I wondered whether to send back a snarky sisterly response ('that wasn't the question') but instead remained silent as even adding a smiley face to that response wouldn't have completely disguised what I was thinking. Little did she know I was going to be making brussels sprouts with pancetta, only it wasn't going to be the 'brussels sprouts with pancetta' she might have been anticipating. Spoiler Alert: The Roasted Brussels Sprouts Gratin may now be her favorite way to eat 'brussels sprouts and pancetta'.

After looking at the ingredients in Saveur's Roasted Brussels Sprouts Gratin recipe after going to the grocery store several times, I made the decision to make some minor ingredient changes (eliminating the garlic and thyme) as I felt there may have been too many flavors going on. Additionally, I wanted to temper the richness of the dish slightly by using both heavy whipping cream and whole milk. The recipe also needed to be doubled as one pound of brussels sprouts was not going to serve nine hungry, somewhat adventurous eaters. Before doing the grocery shopping I had read somewhere smaller sized brussels sprouts were more flavorful and tender. I almost let out a scream of sheer delight when I came upon the big box of perfect, small brussels sprouts in the produce aisle. Finding the 'perfect' brussels sprouts was a foreshadowing good things to come kind of omen.

Saveur's recipe called for the use of bacon, however, even before the text exchange with my sister I knew I wanted to use pancetta instead. If bacon makes everything taste better, thick slices of pancetta would achieve that and more. Additionally the recipe called for the use of six shallots. The shallots available at one of the stores I frequent look as if they were on steroids. Because of their size, I opted to use just two of them. Thinly sliced the shallots measured almost one cup. The thick slices of chopped pancetta and thin slices of shallots are sautéd until the onions have caramelized. After deglazing the pan with 1 1/2 Tablespoons of freshly squeezed lemon juice, the pancetta and shallots are transferred to a large buttered oval gratin dish and tossed with one teaspoon of lemon zest.

Roasting almost any vegetable can significantly alter their flavors. Caramelizing their natural sugars brings out their natural sweetness. And roasting brussels sprouts transforms the beautiful green and white gems into incredible bites of deliciousness. Simply tossed in extra-virgin olive oil, seasoned with kosher salt and pepper, the brussels sprouts are roasted in a 400 (F) degree preheated oven for approximately 15-20 minutes (or until lightly browned and easily pierced with a knife). The vegetables going into the oven are not the same ones coming out.

The second layer of the gratin is the mornay sauce. Made with heavy cream, whole milk, butter, flour, grated gruyere cheese, grated Parmigano-Reggiano cheese, kosher salt and white pepper, it is poured evenly over the roasted brussels sprouts, cooked pancetta and caramelized shallots. The final layer of the gratin is made with panko bread crumbs, melted butter, lemon zest and some grated gruyere cheese. At this point the entire gratin can be covered and refrigerated for several hours or overnight (I made mine the night before with great results).

I baked the gratin in a preheated 350 (F) degree oven for somewhere between 30-35 minutes. Most gratins are baked at higher temperatures (i.e., 400 degrees), however, having several side dishes to bake (all with different baking temperatures) I simply reduced the temperature and increased the baking time (t worked). When the top of the gratin was lightly browned and thoroughly heated through I took it out of the oven.

Yes I know, this another one of those blog postings without a final finished photo. Getting the Christmas dinner on the table along with bad lighting are my excuses this time. If you could only see the finished dish. Seriously it was beautiful. I would bet it is a dish destined to entice even those who don't think they are fans of brussels sprouts (or specify they eat them only one way). One bite of the gratin might make them wonder why they may have dissed them for so long.

The Roasted Brussels Sprouts Gratin was a great compliment to the medium-rare roasted beef tenderloin, however, it would also pair well with chicken, lamb or pork (don't think a rich gratin goes particularly well with fish). If a baked ham is something you serve on New Year's Day, the gratin along with the Lemony Potato Salad would make for a great, memorable meal. Isn't making memories what holiday meals are all about? Heck, why limit memorable meals to only the holidays? And oh, before I forget, the roasted brussels sprouts gratin will be making repeat appearances here and we will not be waiting for a holiday.

Recipe
Roasted Brussels Sprouts Gratin (adapted from the recipe shared in Saveur)
Serves 6-8 as a side dish

Ingredients
4 Tablespoons extra-virgin olive oil
2 pounds brussel sprouts (choose small ones if you can find them), rinsed and halved
2 large shallots, peeled and thinly sliced (yield approximately 1 cup)
3 thick slices (5-6 ounces) pancetta, chopped
1 1/2 Tablespoon fresh squeeze lemon juice
2 teaspoon lemon zest (divided)
2 Tablespoons unsalted butter
4 teaspoons all-purpose flour
1 cup heavy whipping cream
1 cup whole milk
4 ounces gruyere cheese, grated (divided)
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1/2 teaspoon of white pepper (could use black pepper)
2 ounces freshly grated Parmigiano-Reggiano cheese
1 cup Panko bread crumbs
2 Tablespoons unsalted butter, melted

Directions
1. For the gratin topping, mix together the panko bread crumbs, 2 Tablespoons melted butter, 1 teaspoon lemon zest, 1 ounce of gruyere, salt and pepper to taste. Set aside.
2. Preheat oven to 400 degrees.
3. In a large bowl, toss brussels sprouts with 4 Tablespoons extra-virgin olive oil, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Arrange in a single layer on large baking tray. Roast for approximately 15-20 minutes (or until browned and can be pierced with a fork). Set aside.
4. Heat a medium sized sauté pan over medium heat. Add shallots and pancetta, stirring frequently until shallots begin to caramelize. Deglaze pan with 1 1/2 Tablespoons fresh squeezed lemon juice. Stir and remove from heat. Toss shallots/pancetta with roasted brussels sprouts and 1 teaspoon lemon zest. Transfer to a 9"x12" buttered baking dish or 10" oval gratin dish. Set aside.
5. To make the mornay sauce: In a 3 quart saucepan, melt 2 Tablespoons butter. Add 4 teaspoons all-purpose flour, stirring frequently to create a light brown, nutty toasted scented roux. Slowly add whipping cream and milk, stirring frequently to prevent lumps and burning until slightly thickened. Remove from heat and stir in 3 ounces of grated gruyere cheese and 1 ounce of grated Parmigiano-Reggiano cheese. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. 
6. Pour mornay sauce over brussels sprouts/shallots/pancetta mixture.
7. Sprinkle the panko bread crumb mixture evenly over top of gratin.
8. Bake at 350 degrees for 30-35 minutes or until lightly browned and heated through. Serve immediately.

Note: The gratin can be  prepared early in the day or the night before. Store covered in the refrigerated. Remove from the refrigerator at least one hour before baking.