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Vintage Veg

Vintage Veg

Brussels Sprouts (Petals with Bacon & Onion)

December 17, 2020

Today it was an impulse buy. But seeing those beautiful, almost prehistoric looking stalks of Brussels sprouts, I couldn’t resist. I love them! For a while, I had relegated the little green globes, which the French endearingly call “petit choux” (little cabbage) to the bottom of my vegetable list. The “why” was simple: During my childhood, my mom overcooked them, thinking the result would be milder and more palatable. But overcooking Brussels sprouts leaches out their sulfurous-smelling, cancer-preventative compounds, making them soggy and less nutritious. Writing for WebMD magazine about better ways to prepare them, I perfected this simple, delicious recipe: A delicious quick saute of  brussels sprouts petals, with diced onion, bacon and the tiniest drizzle of maple syrup. To make it, the only fiddly part is removing the tiny cabbage cores. You just poke the tip of a sharp knife in the base of each one, twist and cut that little piece out. Then, you can easily pluck the petals apart, wash them well, and saute. As a side dish, this is fantastic with poultry. Please enjoy! Continue Reading…

Vintage Veg

Whitehall Club Creamed Spinach

November 21, 2017

Established as a private-dining club in Chicago’s boutique Whitehall Hotel in 1956, The Whitehall Club was a fine-dining fixture for 40 years before it closed. That left LRF reader Dave Lauer with an insatiable craving for Whitehall Club creamed spinach. LRF reached out to now-Colorado-based Jason Rogers–one of the last sous chefs at the Club–who was happy to share the recipe. Built with an Escoffier-styled bechamel (white sauce steeped with onion, veal, nutmeg, clove and thyme,) this home-cook-sized version of the dish yields both creamy spinach, plus a serving of milk-braised veal–delicious mixed with orzo, or Israeli couscous. For another delicious creamed spinach, try our Texas-style Jalapeno Creamed Spinach Continue Reading…

Vintage Veg

Sunchokes Two Ways: Soup & Smashed Potato

December 9, 2016

Earthy, sexy, silky, sunchokes beguile. To me, they’re like truffles in their scent and ability to make you crave just a little bit more. Peeled, simmered and pureed, these unlovely-looking little lumps transform into a beautifully aromatic soup. Or simmered and smashed with spinach, potato and garlic they make a delicious, original side. Continue Reading…

Vintage Veg

Jalapeno Creamed Spinach

November 2, 2016

Creamed spinach–Texas style! Sans canned-creamed-soup and minus the processed cheese, this is a gourmet side dish worthy of birthday dinners and holiday feasts. The pickled jalapeno adds a lot to the flavor–one of my boys begs for it : ) Continue Reading…

Vintage Veg

Whitehall Club Creamed Spinach

September 20, 2016

Established as a private-dining club in Chicago’s boutique Whitehall Hotel in 1956, The Whitehall Club was a fine-dining fixture for 40 years before it closed. That left LRF reader Dave Lauer with an insatiable craving for Whitehall Club creamed spinach. Fixable : ) I reached out to now-Colorado-based Jason Rogers–one of the last sous chefs at the Club–who was happy to share the recipe. Built with an Escoffier-styled bechamel (white sauce steeped with onion, veal, nutmeg, clove and thyme,) this home-cook-sized version of the dish yields both creamy spinach, plus a serving of milk-braised veal–delicious mixed with orzo, or Israeli couscous. For another kick-ass creamed spinach, try our Texas-style Jalapeno version. Continue Reading…