About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Roasted Brussels Sprouts and Squash with Crisp Parmesan Breadcrumbs

Another recipe for the Brussels Sprouts Challenge. This time I chose to roast them in an oval gratin dish along with some chunks of winter squash and topped it all with a seasoned breadcrumb mixture. Simple and tasty.

8 ounces peeled winter squash cut into approximately 1-inch chunks
12 ounces Brussels sprouts, halved
A pinch of salt
2 tablespoons melted butter for the veggies
1 cup fresh breadcrumbs made from stale rustic bread (part whole grain) with the crusts retained
1 1/2 tablespoons capers, preferably salt packed, rinsed and drained, chopped
1 teaspoon crumbled dried oregano
1/2 teaspoon pepper flakes, optional
1/2 ounce (1/4 cup) grated parmesan cheese
1 tablespoon melted butter for the breadcrumbs

Preheat the oven to 375ºF.

Toss the prepared veggies with a pinch of salt, not too much because the topping is salty, and the 2 tablespoons of melted butter. Place in an oval 12x8-inch gratin dish or similar sized baking dish. Place a piece of parchment paper that is cut to fit in the dish on top of the veggies. Bake for 20 minutes.

While the veggies are baking, toss together the breadcrumbs, capers, oregano, pepper flakes, and parmesan cheese. Toss with the tablespoon of butter.

Remove the veggies from the oven and uncover. Scatter the breadcrumb mixture evenly over the veggies and return the dish to the oven, uncovered, and continue to bake for an additional 20 minutes, or until the veggies are tender and the breadcrumbs are crisp.

Serve immediately.

Makes about 4 servings as a side dish or 2 servings as a vegetarian main dish.

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