Restaurant Inspiration - ilili Brussels Sprouts with Fig, Yogurt, Walnuts & Grapes

Ever wonder which Neurotic Kitchen recipe gets the most action? Of course not. But it will come as no surprise that such questions take up a large part of my brain space. 

NK's most popular post of all time was last spring's feature on Ramps, or Wild Leeks that are available for just a few weeks each year, making them an uber-popular foodie favorite.  Check it out HERE

Who's the runner up?  NK's Weeknight Brussels Sprouts.

NK's Weeknight Brussels Sprouts. Recipe HERE

My original recipe for everyday Brussels Sprouts is easy, reasonably healthy, and a crowd-pleaser, but I must say, the consistent popularity of these humble Sprouts both surprises and delights me. I think it's safe to assume that Brussels Sprouts have finally edged their way up the food chain taking a place of well deserved honor, their bad reputation a distant memory. Way to go, little guys! 

Today's restaurant copy-cat Sprout side is the polar opposite of its simpler Neurotic Kitchen predecessor. Created by the chefs at ilili in NYC (ililinyc.com), a fantastic upscale Lebanese/Mediterranean restaurant that's SO well worth a visit, this dish is so incredibly unexpected, creative, and complex - you'll be thinking about it for days. 

When was the last time you fantasized about a veggie side as much as the main event? They are that good. 

ilili Brussels Sprouts get their sweetness from a drizzle of fig puree, their richness from a few swirls of creamy Yogurt, and a pleasant crunch from the crispy outer layer of the roasted (or deep-fried) Sprouts and a sprinkle toasted walnuts. Additions like juicy Grapes, Sherry Vinegar, and Mint Sprigs lend extra brightness. Hungry yet? 

The perfect dinner party side or Thanksgiving offering, Ilili Brussels Sprouts may take a bit of planning, but they are actually quite easy to make. Don't be scared off by the volume of steps below - I have included perhaps too ample directions so you too can get them just right! I chose to roast these Sprouts, though the restaurant typically deep fries them. If you are curious about the original recipe, you can find it HERE.

Photo: NK

ilili Brussels Sprouts
Lightly Adapted from ilili Restaurant, NYC 
Serves 2-3 as a side dish

Ingredients:
1 lb Brussels Sprouts
1 Tablespoon Olive Oil
Mint Yogurt, Recipe Follows*
Fig Puree, Recipe Follows*  
4 Tablespoon Toasted Walnuts, slightly crumbled. 
6 - 8 Tablespoons Seedless Red Grapes sliced into halves or thirds.
1/2 teaspoon Sherry Vinegar  or to taste
Equipment - a baking sheet with sides or shallow roasting pan and 2 one gallon ZipLoc bags

Straining the Fig Puree, Photo: NK

Fig Puree*  
Yields enough for 1 batch serving 2-3
Can be prepared a day ahead and refrigerated. Bring to room temperature or warm slightly before using.
Ingredients
1/2 Cup Water
1/2 Cup Fig jam 

Method - Combine Jam and Water in a small saucepan and bring to a boil. Allow to cook, gently boiling, for another 2-3 minutes or so, stirring occasionally until mixture thickens and is reduced by half. Remove from the heat and strain out and discard any solids. Alternatively, you can puree the mixture in a mini blender. Set aside. 

Preparing the Mint Yogurt, Photo: NK 

Mint Yogurt*
Yields enough for 1 batch serving 2-3 plus extra.Can be prepared several hours ahead and refrigerated. 
Ingredients
3/4 Cup (6 Oz) Plain Low Fat Yogurt - Emmi Swiss has great consistency and flavor
1 Tablespoon Water
3 Heaping Tbsp Mint, very finely minced
1/4 to 1/2 Teaspoon Salt* 

Method - Combine Yogurt, Mint, and Water. Stir to incorporate. Next, start by stirring in a 1/4 teaspoon of Salt first and taste.* If you choose to add another 1/4 teaspoon Salt, you may find the Yogurt very salty. In the end, when all flavors are combined, the extra saltiness becomes very balanced, but I have a salty palate so use your discretion! You can always add more Salt later if you prefer. 



Overall Preparation Method:
Place your oven rack in the upper middle position and preheat oven to 500. 
Clean and fully dry Sprouts. Remove some of the loose, outer leaves, especially the smaller yellow ones, and trim the woody Sprout base just enough to shorten it without cutting  it so high that you sever the part that holds all the sprout leaves together. Pour Sprouts into a gallon ZipLoc bag and add a Tablespoon of Olive oil. Seal the bag and give it a good few shakes and squish it around with your hands so that Oil is distributed evenly. Next, spread Sprouts out evenly on a baking sheet and place in the oven. 

*If you haven't already prepared your Mint Yogurt or Fig Puree, now is the time, while your Sprouts are cooking. Both sauces come together fast! 

Cook Sprouts for about 18 minutes, shaking the pan twice or more throughout the cooking process to turn the Sprouts and cook them evenly. If you like your Sprouts more well done and less al dente, cook for up to 20 minutes - you can feel free to remove a few extra-browned leaves that may result once you are done and Sprouts have cooled slightly. Instructions for that follow. 

When cooking is done, the Brussels Sprouts will emerge partially browned and crispy on the outside but the first interior leaves should be green and the Sprout itself should be tender but not mushy. Even if they look very browned to you, don't worry - it will all taste great in the end. If there are some overly browned parts that seem too burnt/bitter, feel free to let Sprouts cool a bit and peel just a few of the darker leaves off and discard. When in doubt, taste! 

Let Sprouts cool slightly and place in another ZipLoc bag or bowl. Pour in half a teaspoon of Sherry Vinegar, seal, and give the bag a good shake. Sprinkle ever so slightly with Salt if you choose. 

To Serve:
Plate your Sprouts in one serving bowl, alternating layers of Sprouts, Grapes, and Walnuts.

Next, the two sauces should be drizzled over everything in a crosshatch pattern. You should use about 4 Tablespoons of the Fig Puree and 4-5 Tablespoons of the Mint Yogurt. Do not over-sauce, you can always serve the extra Fig Puree and Yogurt on the side. Optionally garnish with Mint Sprigs or a sprinkling of Chopped Mint if you choose. 

In the words of Ilili Restaurant/ The Recipe Author - "You’ll know you’ve perfected the seasoning when you get the perfect bite - a balance between bitter, salty, sweet, and sour and the umami."

Photo: Neurotic Kitchen

Amazing ilili Brussels Sprouts with Mint Yogurt, Grapes, Walnuts, and Fig, Photo: NK

Enjoy!
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Flavors of Fall - Butternut Squash & Apple Soup and Fig Pasta

Fall Time! The season of leaf-peeping and fuzzy sweaters. The time of year when a girl's thoughts turn towards pumpkin spice lattes, hot apple cider, and pumpkin beer (we ladies sure do love us some pumpkin beer).

Beautiful Pumpkins, Photo by Kate DuBois

From Oktoberfest to football, there's something for everyone.
Another thing I love about Fall? Amazing produce. Whether Pumpkins, Brussels Sprouts, Squash or Apples, Autumn's bounty can equal major cooking inspiration. In this week's spotlight we have Figs, Apples, and Butternut Squash - all fantastic right now, and very versatile. Tune in next week for an exciting twist on my long time love, Brussels Sprouts. 

Here, we road tested a (new to us) Squash and Apple Soup Recipe, and prepare beautifully ripe Figs in an unexpected way. Enjoy!

First - The soup. I'm a big fan of Squash and Apple Soup. I love it as an easy, make-ahead addition to a fall feast, (check out a Foolproof Fall Dinner Party Menu here) or as a hearty side dish for an everyday weeknight meal. We tested out Martha Stewart's recipe (she is my main squeeze, after all), whereas I usually rely on Ina Garten's delicious version of this classic. The verdict - Martha's was great as well. Different. A bit spicier and lighter. Ina's version is a touch sweeter, a wee bit richer, and seemed more apple focused. You can't really go wrong with either. This soup freezes easily and keeps for up to a month. In the fridge, it will keep for 3 days.

Golden Delicious Apples and Butternut Squash, Photo: NK

Apple-Butternut Squash Soup
Lightly Adapted from Martha Stewart
Serves 6 

Ingredients: 
1 Tablespoon Salted Butter
1 medium Vidalia or Spanish Onion, diced 
1 Butternut Squash (about 2 Lbs) peeled, cored, and chopped. 
4 Red or Golden Apples (we used Golden Delicious), peeled, cored and chopped
2 Tablespoons Course Salt
1.5 teaspoons Cumin
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Coriander
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Ground Black Pepper
2 Cups Low Sodium Chicken or Vegetable Stock
2.5 Cups Water, plus more if needed
1 Jalapeno Chile sliced thinly - Optional - for garnish
Optional Garnishes:
1 Granny Smith Apple sliced into thin crescents
Fromage Blanc (sour cream works as well)
Several Pinches of Cilantro 
Method:
Melt Butter in a large saucepan over medium heat. Add Onion and cook, stirring occasionally until it begins to soften, 4 minutes or so. Next, add Squash and cook, stirring occasionally until soft, about 10 minutes.

Add Apples, Salt, Cumin, Coriander, Ginger, Cayenne, Black Pepper, Chicken or Veggie Stock, and the water, until the solid ingredients are fully covered (add a bit more if you need). Reduce heat to a simmer and cook until vegetables are very soft, 30 to 35 minutes.

Puree the mixture in batches in a food processor, or better yet, blend it using an immersion blender right in your pot until you reach your desired consistency. You may thin it further with a bit more water if you like.

To serve, portion soup into shallow bowls, lay the Green Apple Crescents in the middle of the bowl, dot the middle with Fromage Blanc, and sprinkle Jalapeno Slices around the middle. 

Enjoy! 

Apple-Butternut Squash Soup Garnished with Fromage Blanc, Jalapeno, Green Apple, Cilantro
Photo: NK

Next Up - A really delicious and easy fig pasta that I adapted considerably from a recipe I found in Southern Living. Their version of the pasta included more of cream sauce, which we aren't  big fans of around here. My version has just a touch of creaminess. In this dish, the taste of the sweet Figs (use only the ripest), salty, smokey Pancetta and bright Basil really do stand on their own. Use lots of black pepper to wake up all the flavors in this delightful, fast, and attractive plate. 

Whole Wheat Fetttucine with Pancetta and Figs
Adapted from Southern Living

Beautifully Ripe Black Mission Figs, Photo: NK

Serves 2 

Ingredients: 
1/2 Lb Whole Wheat Fettucine
3 Oz Thick Cut Pancetta, diced
1 Shallot, minced
1 Clove Garlic, minced
1/4 Cup freshly grated Parmigiana Cheese plus more for serving

6 fresh Figs, cut in quarters
(We used Mission Figs -the purple skinned ones)*

1/4 Cup Basil, torn into pieces
2 Tbsp Cream or Half and Half
Salt and Fresh Black Pepper

*How do you know when a fig is ripe? - Click Here  and Here

 
Method:
Cook Pasta in Salted boiling water according to package instructions, making sure to reserve a cup of cooking water when you drain. Set pasta aside.

Next, saute Pancetta, Garlic and Shallot in a large skillet over medium heat stirring very often until the Pancetta is golden and the Shallots have become tender. To the skillet, add the Grated Parmigiana Cheese, Half and Half or Cream, and 4 Tablespoons Pasta Water. Stir vigorously until the liquids are incorporated and the Cheese is melted. 

To the skillet, immediately add the Cooked Fettucine and toss everything gently. Turn the burner up a bit and add more reserved Pasta Water, Tablespoon by Tablespoon, until sauce thickens a little bit and your desired consistency is reached - you can use up to about a half cup if needed. Taste for seasoning and add a bit of Salt if necessary (the salty Pancetta will have most likely given it enough flavor) and lots of ground Black Pepper. 

To Serve - Plate the Pasta, top with torn Basil, and place equal amounts of quartered Figs on each bowl. Serve with extra Black Pepper and grated Parmigiana on the side.  

Whole Wheat Fettucine with Figs and Pancetta, The Tastes of Fall. Photo: NK

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Breakfast For Dinner - Baked Eggs & Greek Yogurt Pancakes

Photo: NK

Today's post is dedicated to Marina. You may remember her as our first guest poster here on NK: Marina's Fabulous Fish Tacos. For the past two years, Marina and I have become more than coworkers; I consider her a friend. Though we grew up on opposite sides of the world, she in Russia and me here in NYC, we share many synergies in our likes and dislikes, the greatest of which center around our mutually favorite subject - food! Before knowing Marina, I had yet to meet a person who enjoys an oyster as much as I do. But more than her great taste in cuisine, Marina's just one of those people whose sunny personality, warmth, and passion for life, make everything else just seem OK. 

As with many of my friends at work, Marina has been a dedicated NK fan, and someone I turn to when writer's block strikes. In fact, I came to her just last week to help me come up with a post idea. 

"Breakfast for dinner!," she suggests without missing a beat. Interesting. Can the same soul-satisfying meal you greet the day with also be the one that helps you send it off? The answer - absolutely. 

Later that night, as I sat down to do my recipe research, I thought more about breakfast for dinner... I thought about beginnings and endings, and how sometimes, they can be one in the same. 

Fast-forward a few days later, and I realize how timely Marina's idea really was. I'm standing on a corner in NYC, getting misty-eyed as I hug Marina goodbye. We've known for some time that she'd be leaving our company to relocate back home to Chicago with her husband, and though everyone at my office is incredibly sad to see her go, we all know she has many exciting new beginnings ahead of her and that we'll keep in touch to share them with her. So here's to new beginnings and memorable endings, and since this wouldn't be the first time I eat my feelings of melancholy, Marina: this meal's for you, and I think you will approve!

Day One - We enjoyed an amazingly delicious and decadent Baked Egg and Asparagus dish enhanced by Garlic Scented Cream, a crispy Panko topping, and fresh Chives to brighten it all. 

Day Two - We cooked up some lighter-than-air Pancakes made with Vanilla Greek Yogurt. The Pancakes by themselves were fluffy and seemingly light, but I felt compelled to include an optional topping to make them "extra special" aka: sinful - a Bourbon Maple Syrup dotted with Orange Segments and diced Thick-Cut Bacon. Now that is special. Just like Marina. 

Baked Egg and Asparagus Gratins
Adapted from Food and Wine

Photo: NK

Serves 2 
Ingredients:
1/2 a large Garlic Clove, sliced very thinly
6 large Organic Eggs
1/2 cup Panko (Japanese Dry Breadcrumbs) or other plain breadcrumbs

1 Tablespoon Salted Butter, melted
2 Tablespoons chopped Chives

10-12 Aparagus Spears, ends cut off and discarded, remainder cut in thirds

1/4 Heavy Cream
Salt and Pepper
Toasted Bread for serving
2 Ovenproof Gratin Dishes 

Method:
Preheat Oven to 350. 
In a pie plate or foil pan toss the Panko with the Melted Butter and bake for 6 minutes until golden, stirring midway through. Remove and set aside when done.

Meanwhile, boil water in a small to medium sized sauce pan. Add the Asparagus and cook until crisp-tender for about 3 minutes. Drain the Asparagus in a colander and run cold water over it to stop the cooking. Pat dry and set aside. 

In another small sauce pan, simmer Heavy Cream and Garlic until fragrant, about 3 minutes, and season with Salt and Pepper to taste. 

Arrange Asparagus in the bottom of each gratin plate, covering a good amount of the base of the gratin.

Asparagus Base in the Gratin, NK

Now, carefully crack 3 Eggs into each gratin dish. 

Photo: NK

To ensure eggs stay intact,it's wise to crack them into a smaller bowl first and shimmy them carefully, one by one, into the gratins. This also allows you to remove any shell you may see before it is too late. 

Next, pour even amounts of the Garlic Cream over each gratin, and sprinkle each gratin all over with the Buttered Breadcrumbs. Place gratins in the oven and bake for 15-17 minutes or until the Whites are firm and the Yolks are still runny. Remove from the oven and season each gratin with a small sprinkling of salt and a Tablespoon each of the Chopped Chives. Serve Immediately with Toast and enjoy!

Photo: NK

Baked Egg and Asparagus Gratins, Photo: NK

Next up, 

Greek Yogurt Pancakes with Bourbon Maple Syrup + Mandarin Orange & Bacon Hash
Pancakes - Adapted from Recording Moments 
Serves 3-4 

Pancake Ingredients: 
1 Cup Vanilla Flavored Greek Yogurt - we used Oikos Brand
1 Cup All-Purpose Flour
1.5 teaspoons Baking Powder
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 Egg
3/4 Cup Skim Milk
1/2 teaspoon Real Vanilla Extract
Salted Butter, for cooking the pancakes
*Optional Topping - Recipe Follows Below - Topping should be prepared just after the Pancake Batter has been made and before cooking the Pancakes.  

Method:
Combine all Dry Ingredients together. 

Whisk in Wet Ingredients into Dry Mixture, and mix gently until fully incorporated. 


Optionally, prepare the Maple, Bourbon and Mandarin Bacon Hash Topping as below

Heat a skillet over medium heat and grease with an ample amount of Butter. 

Pour Pancake Mix into a container with a spout or measuring cup and pour slowly into the skillet, forming uniform circles. Cook for a few minutes on one side until golden brown (these will cook quickly) and flip midway through. Set Pancakes aside in a stack and keep warm.

*NK's Bourbon Maple Syrup + Mandarin Orange & Bacon Hash
Ingredients:
1/2 Cup Real Maple Syrup
1 15 Ounce Can of Mandarin Orange Segments, rinsed, drained and patted dry
5 Slices of Thick-Cut Bacon, diced into small pieces
1 Tablespoon Bourbon, plus more to taste if you like 

Method:
In a small pan, cook Bacon Bits to your desired doneness. Drain Bacon Bits on paper towels and set aside. In another small pan, heat Maple Syrup and Bourbon together until sufficiently warm.

To serve, remove Maple Syrup from the heat and stir in Mandarin Segments. Spoon the mixture over Pancakes and sprinkle all over with Bacon Bits. Enjoy!

Greek Yogurt Pancakes with Bourbon Maple Syrup & Mandarin Orange Bacon Hash, Photo: NK

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Takeout Makeover - Lightened Up Asian Dinner

Today's post is all about flavor, and how even the richest takeout delights can be lightened up yet still remain satisfying in all the right ways. Our first recipe is a bold, Thai-inspired salad made with absolutely no fats. Zucchini Ribbons sliced on my new mandoline (courtesy of my wonderful Mother-in-Law) make for a lovely presentation, and the tangy, sweet and salty dressing packs a delicious punch. Any crunchy green veggie will do for this, green beans, snap peas, whatever you have on hand! You will almost forget that you're eating healthy. 

For our entree, I checked out a few WeightWatchers recipes a friend shared with me and settled on their virtuous version of General Tso's Chicken. I will say - it came out pretty good. While it was by no means an exact copy, more evocative really, the recipe definitely yields an easy, tasty and flavorful chicken dish nonetheless. Just because you are eating more carefully doesn't mean you have to miss out. 

Super Healthy Thai-Style Mango Salad
Adapted from Veggie Wedgie
Serves 2-3

Ingredients:
Juice of One Lime 
1 teaspoon Agave Syrup or Honey
1 teaspoon Orange Juice
1/2 teaspoon Fish Sauce (optional)
1 dash Sriracha 


1/2 Cup Cilantro, chopped
1/2 Hot House Cucumber, unpeeled, or 1 regular Cucumber, peeled
1 Zucchini
1/2 Lb Sugar Snap Peas
1 Yellow Thai Mango or underripe regular Mango

Julienned Mango, Photo NK

                                                                 Method:

In a small bowl, mix the first 5 ingredients to make the dressing. Set aside.

Next, peel and cut Mango into matchsticks (julienne them) and chop Snow Peas




Using a spiralizer, mandoline set on the thinnest setting, or sharp chef's knife, cut zucchini lengthwise as thin as you possible can, to create ribbons. 



Chop Cucumber by hand into 1/4 inch thick slices and then roughly chop them. 



Combine chopped Cucumbers, Sugar Snap Peas, and Cilantro together. Pour half the dressing over and toss, the add in half the Mango matchsticks.

Snap Peas, Cilantro and Cucumber, Photo: NK

Next, Spread the Zucchini Ribbons on a flat surface and gently toss them in the remainder of the dressing. 

To assemble the salad, pile the Snow Pea, Cucumber, and Mango mixture onto a plate. Place Zucchini Ribbons on top or on the side (whatever you prefer presentation-wise!). 

Finally, top with the reserved Mango matchsticks. Serve and enjoy!

Thai-Style Mango Salad, Photo: NK

WeightWatchers General Tso's Chicken
Very lightly adapted

Photo: NK

Serves 4. *8 Points Per Serving

Ingredients:
3/4 Cup Low Sodium Chicken Broth
1.5 Tbsp Cornstarch
2 tsp Peanut Oil
2 Tbsp Sugar
2 Tbsp Soy Sauce
1 Tablespoon White Vinegar
1/2 tsp Ground Ginger
1/4 Jalapeno, seeded and thinly sliced (optional)
1/2 tsp Crushed Red Pepper 
2 Garlic Cloves, minced
3 Scallions, white and green parts sliced

2 Cups Cooked Brown Rice,we like Uncle Ben's Ready Rice (done in 90 seconds in microwave),kept warm

1 Lb Organic Boneless Skinless Chicken Breast, cut into two inch chunks

 
Method:



In a bowl, combine Chicken Broth, Cornstarch, Soy, Sugar, Vinegar and Ginger powder. Whisk briskly and set aside. 

Heat oil in a wok or large, high sided skillet over medium-high heat. Make sure it gets nice and hot. Add Scallions, Garlic, Red Pepper Flakes and Jalapeno. Cook for 1-2 minutes stirring continuously. Add chicken and sauté until browned on both sides, about 5 minutes. 

Next, add the Sauce that you set aside and simmer until the sauce becomes thickened and the Chicken is fully cooked, about 3 minutes.

Serve over Rice and enjoy!

Lightened Up General Tso's, Photo: NK

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