Fall 2016 Issue | Page 44

GUIDE TO

Q

I have a bunch of small appliances ( waffle maker , panini maker , etc .) that I never use . Should I get rid of them ?
Small kitchen appliances have a tendency to collect dust in our cupboards as they are usually single use appliances . Here are a few unconventional ideas to maximize the functionality of these sometimes unused appliances .

chef

Rob Thomas

“ Fall favorites like brussel sprouts and butternut squash make a great side dish that can easily be a main course .”
Photo by Tara Miller did you know ?
Does your recipe call for a ripe banana ? Simply place it in a paper bag with an apple overnight to speed up the ripening process !
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INGREDIENTS
1 sm to med butternut squash , peeled , seeded and cut into 3 / 4 inch pieces
1 ½ lb brussel sprouts , trimmed and cut in half lengthwise
6 thick-cut bacon slices , cut crosswise into 1 / 4 ” pieces
1 shallot ( or 1 / 3 cup of red onion ), diced small 1 tsp chopped fresh thyme 2 Tbsp apple cider vinegar 1 Tbsp brown sugar 2 tsp grainy dijon mustard 6 Tbsp olive oil kosher salt , to taste freshly ground pepper , to taste
BUTTERNUT SQUASH DIRECTIONS
1 . In a large bowl , drizzle butternut squash with olive oil , toss to coat . Season with salt and pepper . 2 . Transfer to baking sheet lined with parchment paper and spread out in a single layer . 3 . Roast for 30 minutes or until the squash is tender and lightly browned . Set aside .
BRUSSEL SPROUTS DIRECTIONS
1 . Bring a large pot of salted water to a boil . 2 . Add the brussel sprouts and cook until just tender , 3-5 minutes . 3 . Drain and set aside .
BACON DIRECTIONS
1 . Place the bacon in a large frying pan or skillet , then turn heat up to medium . 2 . Cook the bacon until browned and slightly crispy ( 8 to 10 minutes ). 3 . Transfer to a paper towel-lined plate . 4 . Pour all but 2 Tbsp of the fat into a heatproof bowl and reserve .
VINAIGRETTE DIRECTIONS
1 . In a small bowl , whisk together the vinegar , brown sugar and mustard . 2 . Slowly whisk in 5 Tbsp of olive oil and season with salt and pepper . 3 . Set the vinaigrette aside .
COOKING DIRECTIONS
1 . In the same pan over medium-high heat , warm 2 Tbsp of the reserved bacon fat . 2 . Place the brussel sprouts , cut side down , in the pan . 3 . Add the red onion and butternut squash on top . 4 . Cook , without moving the brussel spouts , for 3 to 4 minutes , or until they are browned . 5 . Stir all the ingredients , adding the fresh thyme and half of the bacon . 6 . Cook for two more minutes . 7 . Transfer to a serving bowl . 8 . Dress with enough vinaigrette to lightly coat the vegetables ( you may not need all of it ), then top with the remaining bacon and serve immediately .