We asked our readers who their favorite chefs in the region were. Then we asked those chefs for their holiday recipes.
This is part two of a two-part series featuring their recipes for the holidays.
Here’s what’s on the menu in this week’s edition:
Moscow’s Lodgepole is known as one of the region’s top dining experiences. Chef Alex Barham not only shares a gourmet recipe for Brussels sprouts, he explains how to “plate” them so they’re cravable visually too.
Squash soup is a staple for many people this time of year. We’ve got two versions: a savory one from Sarah Smith, the manager and cook at Colter’s Creek Winery in Juliaetta; and a creamy, sweeter version from Martin Kohn, executive chef at the Red Lion in Lewiston, which is renowned for its bountiful holiday buffets.
For dessert, Robert Terry, chef and owner of Saute on 6th in Clarkston, shares one of his favorites, Apple Spice Cake, which summons the rich and deep flavors of fall with a little brandy.
Braised Brussels Sprouts with Marcona Almond, Golden Raisin, & Whole Grain Mustard Aioli
By Chef Alex Barham of Lodgepole in Moscow
This dish is always a fun crowd favorite, as Brussels sprouts usually get a pretty bad rap. I love seeing people’s surprise when they can say they “loved eating their greens at Thanksgiving.”
Any nut will do for this dish, but marcona almonds are my favorite. For a festive twist, swap out golden raisins with dried cranberries.
Serves 4-6
Aioli:
1 egg
½ tablespoon mustard seed
1 tablespoon white vinegar
2 cloves garlic, grated
3 cups canola oil (or vegetable oil)
1 pinch of salt
In food processor, combine egg, mustard seed, vinegar, salt and garlic until combined. Slowly add canola oil until thick, creamy, consistency is achieved. Keep refrigerated until ready to plate.
Brussels Sprouts
1 pound Brussels sprouts, cleaned and cut in half vertically
1 cup marcona almonds, crushed
1 cup golden raisins
2 tablespoons olive oil, plus 1 tablespoon reserved
2 tablespoons butter
1 lemon, zested
¼ cup parsley and cilantro mixed, chopped
1 teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
½ cup dry white wine (I cook with a chardonnay/viognier blend)
Parmigiano-Reggiano, finely grated to top when finished
To a 16-inch saute pan, add the oil and butter. Arrange Brussels sprouts flat side down in one single layer and turn heat to high. Let sprouts cook until flat side is toasty and golden brown. Season with salt and pepper. Add almonds, raisins, lemon zest, herbs, and drizzle extra tablespoon of olive oil as needed. Toss together, being sure to coat all ingredients in oil and butter. Reduce heat to low and add white wine (watch out for flames). Increase heat to medium-high and let simmer, braising sprouts until all liquid has evaporated. Taste again for salt and pepper. When content, turn heat to low until ready to plate.
To plate, dollop aioli onto the serving dish and create a “swoosh” by pushing the back of the spoon across the dish. Carefully spoon Brussels sprouts just to the side and over the aioli. Finish with finely grated Parmigiano-Reggiano.
