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        Recipes

        ROASTED CARROTS, BRUSSELS SPROUT BRUSCHETTA AND TANGY CRANBERRY SAUCE

        ROASTED CARROTS, BRUSSELS SPROUT BRUSCHETTA AND TANGY CRANBERRY SAUCE

        HERE ARE A HANDFUL OF SIDES THAT YOU CAN USE TO ACCESSORIZE YOUR NEXT CELEBRATORY MEAL … MAYBE TONIGHT!

        Turkey day is coming fast, and many cooks get dizzy thinking about putting that large bird in its place so it’s juicy and delicious.

        Well, let me tell you true: Don’t stress the turkey too much, because everyone’s going to get far more excited about your appetizers and side dishes. Just recall all your holidays growing up: You know you had favorites. For some, it was the green bean casserole, or Mac and cheese, or broiled sweet potatoes.

        Things haven’t changed. And with a boisterous group descending on your home, the secret of your success will be the side dishes.

        Herewith, some ideas I yanked over the interwebs from our Instagram account. (I featured our IG content here from time to time to remind you to subscribe to our account, hint hint.)

        Click on the pics for the recipe details!

        MOUTH-WATERING, GORGEOUS ROASTED CARROTS

        Click on the carrot hero image above to hop over to Instagram for the recipes. A little sweet, a little heat: Holiday carrots that’ll open your eyes

        This dish is topped with yogurt and a squeeze of lemon, a perfect foil to the round flavor we give it with red pepper flakes (gentle heat), thyme (aromatic herb), and brown sugar (because, of course). 

        CRANBERRY SAUCE ALL READY FOR A BIG DATE

        Some people love cranberry sauce done traditionally. Some really, really, really do not.

        But try it this way. You’ll never go back.

        Onions, black pepper and red pepper flake make this extraordinary. Click on the image!

        BRUSSELS SPROUTS THAT WILL ACTUALLY MAKE YOU WANT TO MOVE TO BRUSSELS

        Brussels sprouts, a Thanksgiving staple, often aren’t particularly inspiring.

        We feel a bit obligated to inspire you big-time on Brussels sprouts. You see, EuroCAST’s mothership is in Belgium. Brussels is in Belgium. So, it’s only a sign of loyalty to all things Belgian to revisit this humble sprout.

        And wow, this dish, on a cracker, on toasted baguette, this goes from app tray to table in a jiffy. 

        Roast your Brussels sprouts to give them richer, sweeter, rounder flavor. The roasted shallots add sweetness, and the goat’s cheese with a fig & jalapeño jam give them creamy heat. 

        CHICKEN PAILLARD WITH BUTTERNUT SQUASH

        CHICKEN PAILLARD WITH BUTTERNUT SQUASH

        ONE PAN FOR CHICKEN. ONE PAN FOR SQUASH. INSANE FLAVOR.

        Photo Oct 04, 4 11 23 PM.jpg

        Some people love to learn by doing. Others like to read and study first.

        This post gives you both! The chicken paillard (in which you hammer some chicken flat before sautéing it) is a fun, easy, and incredibly delicious recipe you can watch me make in the video below. And the butternut squash, roasted with thyme and sage, is made using the recipe found after the video.

        No matter your learning type, I know you’re the eating type, and you’re going to love this dish for Fall.

        Also, check out below the two current EuroCAST deals. I love EuroCAST, and I love their deals, so I’m happy to share them here on my blog.

        CHICKEN PAILLARD

        Photo Oct 04, 3 43 40 PM.jpg

        Before we present the video below, a few notes.

        Chicken paillard involves hammering a chicken (breast or thigh). Of course, that makes the chicken tender. But it also has two benefits that a busy cook like me really appreciates.

        • It cooks evenly, so you don’t have to worry about over-cooking or under-cooking.

        • And it cooks quickly, so you can fit it into your schedule.

        And, you can cook this on the stovetop, while you’re roasting the butternut squash in the oven. Saving time again!

        You know me — and the team at EuroCAST. We don’t compromise on flavor. We don’t compromise on our tools. And we get ourselves to the table to be with our family and friends as fast as humanly possible.

        If you share those values, then you’ll cook this recipe. (And maybe you’ll share the recipe, too!)

        NOTE: In the video, I don’t serve this on mashed potatoes. But my kids wanted mashed potatoes, hence the lovely potato photo-bombs in the pictures.

        THE VIDEO RECIPE

        Enjoy

        ROASTED BUTTERNUT SQUASH Photo Oct 03, 4 35 13 PM.jpg

        You can buy a butternut squash, skin it, clean it, and cube it.

        But I wouldn’t, and I don’t. It requires a super-sharp knife, care, and time. I’ve got the knife, but why take the time when the grocery store has it all prepped for you? It costs just a bit more. But it’s worth it.

        Our 12” Fry pan is the perfect choice for this dish. It fits beautifully on a busy stovetop.    Now get a 25% discount through July 16, 2020 by using PROMO CODE: JULY12FRY

        Our 12” Fry pan is the perfect choice for this dish. It fits beautifully on a busy stovetop.

        PROCEDURE

        Super simple.

        1. Preheat the oven to 375F while you prep the butternut squash and other ingredients.

        2. In a EuroCAST sauté pan, place the cubed squash, coat in a good olive oil, salt with kosher salt, and sprinkle with fresh thyme and some sage leaves.

        3. Roast until just cooked through, about 30 minutes, or until fork tender and golden. This is important. You want the squash to have some “tooth” left, because no one likes squishy squash.

        Serving suggestion.

        Spoon the roasted squash onto a bed of crème fraîche, Greek yogurt, or sour cream.

        Drizzle with a fruity olive oil.

        Top with lemon zest, or julienned strips of lemon zest, and toasted salted pumpkin seeds.

        BEET SALAD WITH POLENTA AND SEEDED BREAD

        BEET SALAD WITH POLENTA AND SEEDED BREAD

        A simple rule of thumb to know whether you're eating healthy: Put color on your plate.

        The reason is simple: Food with color tends to have lots of great chemistry your body craves and needs to keep you strong. 

        So, purple beets, yellow polenta, seeds in a freshly-baked loaf of bread looking all pretty ... you know this is a party in the mouth and a honeymoon for your cells. Cue up your favorite 80's dance music and let's get it going!

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