Roasted Shallots - Bar Americain Inspired

Bar Americain Inspiration, Installation #2, Roasted Shallots

We recently dined at Bar Americain in New York and it was exactly what I wanted in a restaurant. Great atmosphere. Brilliant menu. And an inspiring experience that makes me want to replicate it at home. Surprisingly, the inspiration was more about the side dishes, vs. the mains. Not that the mains (a rack of pork big enough to feed a small village and a hangar steak) were not good, but they didn't measure up (let alone exceed) expectations. The sides though, went well beyond expectations and demonstrated why Chef Bobby Flay is the Chef that he is.

Roasted Shallots
Inspired by Bar Americain

6 large shallots, peeled and halved
1/4 cup olive oil
1/4 cup red wine vinegar

Prepare the shallots and place in a oven-proof pan where they can be in a single layer. 

Mix the olive oil and vinegar then pour over shallots.  Toss then arrange cut side down in a single layer.  Roast in a 400F oven for 20-30 minutes until browned. 

Serve as a side dish to beef or pork.

Brussels Sprouts with Hazelnuts - Bar Americain Inspired

Bar Americain Inspiration, Installation #1, Brussels Sprouts with Hazelnuts

We recently dined at Bar Americain in New York and it was exactly what I wanted in a restaurant. Great atmosphere. Brilliant menu. And an inspiring experience that makes me want to replicate it at home. Surprisingly, the inspiration was more about the side dishes, vs. the mains. Not that the mains (a rack of pork big enough to feed a small village and a hangar steak) were not good, but they didn't measure up (let alone exceed) expectations. The sides though, went well beyond expectations and demonstrated why Chef Bobby Flay is the Chef that he is.

Brussels Sprouts with Hazelnuts
inspired by Bar Americain

1/3 cup hazelnuts, shelled, raw
1 pound brussels sprouts
2 tbsp olive oil
kosher salt
pepper
1 tbsp butter

In a 350F oven, roast the hazelnuts for about 15 - 20 minutes. Remove and let cool. Peel the dark brown outer skin by gently rubbing then. Then coarsely chop. Reserve.

Trim the brussels sprouts and chop in half. Toss with olive oil and salt and pepper then put in a baking dish and arrange in a single layer, cut side down. Roast for 20-30 minutes at 400F until browned. Add butter and roasted hazelnuts and toss, then continue roasting for 5 mor minutes.

Peasant Pasta

You hear the term "peasant" in Italian cooking very often. In fact, you hear it in many cultures' cuisines.  What comes to mind for me usually is Puttanesca sauce - which has a bit of a sordid lore associated with it (think ladies of the night) but is fantastic and simple.  But this evening's recipe is a Rachael Ray recipe simply called "Peasant Pasta".

I opted for this recipe simply because I didn't have a lot of ingredients on hand (see, the peasant notion is coming through already).  I did, though, have a surprising amount of frozen hot Italian and sweet Italian sausages on hand.  Doesn't everyone?  A quick search online - and bada bing bada boom I found the perfect recipe.

What I like about Rachael Ray recipes is they are always straight forward and relatively specific.  For example, it says clearly to brown the meat then deglaze.  I know for sure if it just said cook the meat I wouldn't have browned it and missed the incredible resulting aroma. 

I also like that they give a bit of context to the steps.  For example adding the cream reduces the acidity of the tomatoes - yes I already knew that, but at one time I wouldnt' have known that so for that I'm appreciative.  I could also go on about the cream here as it's one of those ingredients that I absolutely adore.  For me it's like butter, there is no substitute.  Balance is important, but every now and then you have to indulge and skimping on low-fat icky stuff just isn't worth it.  Go for the cream.  Savour it. Enjoy it.    (oops, I guess I did go on about the cream afterall)

This is a wonderfully satisfying meal.  It's different from many meat based dishes because it's all Italian sausage so it's also a nice variation.  And back to the cream, it finishes it perfectly and makes a balanced lovely dish. 

You can find this recipe at the Food Network site below:
http://www.foodnetwork.com/recipes/rachael-ray/peasant-pasta-recipe/index.html