Fabulous Pot-Luck part 2

After enjoying plenty of wine and Judith’s Amazing Fig and Goat Cheese Bruschettait was time to sit and enjoy the main course. I made 3 dishes for our pot-luck; a Chestnut and Mushroom Pâté en Croûte, an updated version of my Fresh Summer Bruschetta Pasta, and my go-to brussel sprout recipe. I must say, that everything turned out deelish 🙂

To see the recipe for my Fresh Summer Bruschetta Pasta click on the link. The only differences were that I used red onion instead of shallots and fresh ricotta instead of goat cheese. I also doubled this recipe which could have fed 10+ people! The fresh ricotta was an amazing addition. Mixing it with the hot, fresh pasta made the cheese melt right into it and it was soo good! Because I had doubled the recipe we had tons of leftovers! Good thing Michael really enjoys this dish 🙂

For the side dish I made my go-to brussel sprout recipe. It was inspired around my Aunt Carole and Aunt Joanne’s brussel sprouts. I am so lucky to come from an amazing family full of fabulously talented women! This dish would make a person who thought they hated brussel sprouts a true believer! They are super tasty and so good for you!

I have never written down this recipe so all my measurements are approximates.

For the other entree I made a Chestnut and Mushroom Pâté en Croûte! mmmm! I first made this a few years back when Michael and I were just dating. It is still a main concern of mine to make the most scrumptious food out there, but of course when you are dating you want to really impress! This is an exceptional entree or side dish that is so deeeeelish! Yummy filling and puff pastry, how can you really go wrong? You can play with the filling, for instance if you aren’t into mushrooms just leave them out or substitue some cauliflower or cooked potatoes. This is a luscious and playful dish, have fun with it 🙂 If you want to keep it 100% vegan use soy milk to brush on top of the pastry to get that gorgeous shine instead of an egg wash. (1 egg mixed with a tablespoon of water)

I had a little trouble cutting it, but it was still amazing!

Brussel Sprouts with toasted Pine Nuts

2 pints of brussel sprouts, cleaned and trimmed, quartered
2 tablespoons olive oil
2 garlic cloves, minced
1/3 cup toasted pine nuts
onions (optional)
salt to taste

In a large pot saute the brussel sprouts with the olive oil and garlic for 5-10 minutes. They will turn bright green and gorgeous! Add in the pine nuts and salt to taste. Enjoy!

*the cooking time depends on if you like your brussel sprouts crispy or cooked through, taste as you cook to tell.

*sometimes I saute some onions beforehand and put them in with the brussel sprouts, always delicious!

*to toast the pine nuts; pour onto a baking sheet and toast in 350 degree oven for 8-10 minutes, being careful that they do not burn.

Chestnut and Mushroom Pâté en Croûte
serves 4-6

2 tbsp olive oil
2 onions, diced
2 cloves garlic, minced
2/3 cup button mushrooms, chopped
1 cup red wine
2 cups canned chestnuts, pureed
1 1/2 cups fresh breadcrumbs
salt and pepper to taste
1 lb frozen puff pastry, defrosted
soy milk or egg wash

Preheat the oven to 450 degrees. Heat the oil in a large pot, add onions and cook for 10 minutes, stirring. Add garlic and mushrooms and cook for 2-3 minutes. Add wine and cook for 2-5 minutes until most of the liquid has reduced. Remove the pan from heat and add in the chestnuts, breadcrumbs and salt and pepper to taste. Let cool.

Roll out the pastry dough into 2 strips. The first should be around 6x12in and the other 9x12in. Place the first strip onto a baking sheet which has been sprayed with cooking spray or water. Spread the chestnut mixture over the pastry, leaving a 1cm gap around the edge. Form the mixture into a neat loaf. Brush the edges with water and lay the 2nd piece of pastry on top. Press the edges down to seal and trim. Make a few steam holes with a fork and brush with soy milk or egg wash.

Bake for 8 minutes and reduce heat to 400degrees and bake for a further 20-25 minutes, until the pastry is golden brown. Serve immediately and enjoy!!

10 Comments (+add yours?)

  1. VeggieGirl
    Nov 24, 2009 @ 16:56:45

    I’m SO crashing your next potluck function 😉


  2. Trackback: Everything but the kitchen Sink-Frittata « Marisa’s Kitchen
  3. Trackback: Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika « Marisa's Healthy Kitchen
  4. Trackback: Brussels Sprouts and Pistachios « Marisa's Healthy Kitchen
  5. Trackback: Fabulous Pot-Luck part 3 « Marisa's Healthy Kitchen
  6. Trackback: Caramelized Tofu and Brussel Sprouts « Marisa's Healthy Kitchen
  7. Trackback: Thanksgiving Post: Mom’s Stuffing – Vegan « Marisa's Healthy Kitchen
  8. Trackback: Vegan Thanksgiving Recipes! | Marisa's Healthy Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: