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Roasted Brussel Sprouts & Braised Fennel atop Raspberry Polenta with a Moroccan Olive Relish!
Let’s start by Relishing this chance to cook something stellar in winter!
Green Olives
Black Olive
Small Sweet Onion
Splash Balsamic Vinegar
Garlic, minced
Capers, chopped
Salt and Pepper
Celery Stalk
Pinch of:
Chop it all up ‘n’ mix ‘’em togetha!
Pop it in the old cold box until ready.
Braising your Fennel…
Dash olive oil
Salt and Pepper
Cut bulbs lengthwise into medium think slices.
Heat your oil over medium heat.
Add fennel and lightly brown.
Don’t burn it.
Reduce heat and add a little water to cover bottom of pan.
Let it reduce and braise for 10 minutes… kinda turns out like caramelized onions.
While that’s happenin’ it’s Sprussel Brout time!
As many Brussel Sprouts as you want
Sliced Garlic
Salt and Pepper
Olive Oil
Here’s what you do:
Rippin’ hot oven…. 400F
Clean and halve the Brussels.
Toss ‘’em into a bowl
Add Garlic
Season and Oil “em
Lay them onto a tray and bake until the outsides are browned and crisp!
Woah, now let’s start multitaskin’!
Cranberries ain’t just for the holidays!
Onion, minced
Corn Meal, 1 and a bit Cups
Cranberries, 1 Cup
Butter, 2 Tbsp
Water, 4 Cups
White Vino, 1 Cupperusky
Salt and Pep
Fresh Thyme
Parmigiano-Reggiano, a healthy wallop.
Make It Nice: 
Medium-high heat, sauté your onion in butter
Deglaze with Vino
Add water, salt and pepper
Once boiling, add corn meal and start to stir frantically.
Reduce Heat and continue stirring.
Once it looks like a creamy yellow porridge, take it off the heat.
Mix in your cranberries, Parmigiano-Reggiano, and all the thyme you’ve got on your hands.
Serve it up & Hear the dinner bell ring!
In a bowl add a healthy dollop of cranberry polenta.
Add a nice scoop of braised fennel.
Drop a handful of Brussels all around the bowl.
Top the Notch with a generous sloop of Olive Relish.
Sprinkle or shave some more Parmigiano-Reggiano atop.
Enjoy this Full Flavoured Vegetarian and Seasonal meal!
Recipe, words and enthusiasm courtesy of kitchen staff, Carter Mahoney.
In his own words he “May have gotten a little carried away with the werdz” on this one. Hahahaha.
Thanks for the great recipe and good laugh!