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I might be one of the newest members of the Marcel’s retail staff, but I have been a Marcel’s supporter for many years. You cannot help but look twice at the eye-catching window displays (how about that Snow family and the gorgeous Simon Pearce trees!!), walk into the store and are greeted by the aromas coming from the chef’s cooking classes, you are immediately hooked. My first class experience at Marcel’s was a private party in 2012. I was working at another retail store in town (aka AliKat) and we decided to hold our Christmas party in mid-November. Holiday retail hours can be brutal and exhausting, so beginning the season early with a fun party seemed like a good idea…especially in case any Scrooge-like temperaments emerged as the season progressed! We gathered with spouses and significant others on a Saturday evening with Chef Paul. He worked out a delicious menu for us to prepare and we read the recipes with anticipation…Beef Tenderloin Medallions, Wild Mushroom Ragout, Brussel Sprouts with Anchovies, Capers and Walnuts…what? Brussel sprouts…??
He inquired as to how many of us liked the tiny cabbage-shaped veggie ….. and of course, no one raised their hand. He assured us that after preparing this recipe we would all become Brussel sprout converts. We smiled politely at his statement though I know we were all very doubtful. We followed his instructions for our cruciferous side dish while secretly looking forward to the Baby Carrot Cake with Cream Cheese frosting dessert that was to follow. But guess what? After roasting those little cabbages and tossing them with Chef Paul’s amazing dressing, we all were in agreement that it was our favorite part of the meal. We unanimously said YES to Brussel sprouts. Many of us served them at our Holiday table the next week, and in my family it has officially become our most requested side dish. So if you are like so many and turn your nose up at the thought of Brussel sprouts on your menu, do yourself a favor and give these a try. I promise you will love them and you might just have a new family favorite. And when you stop in to thank Chef Paul, please pick up the new schedule of classes for the next quarter. I know you will enjoy a fabulous evening making new friends, learning new cooking techniques and discovering new tastes no matter which class you choose.
Roasted Brussel Sprouts with Anchovies, Capers and Walnuts
- 3 pounds brussel sprouts, trimmed and cut in half
- 3/4 cup olive oil
- salt and freshly ground pepper
- 2 large cloves garlic, peeled and trimmed
- 2 shallots, peeled and trimmed
- 1/4 cup red wine vinegar
- 1 tablespoon grainy mustard
- 2 tablespoons honey
- 3 tablespoons capers, drained and rinsed
- one, 2 ounce tin anchovies, drained and rinsed
- 1 cup toasted walnuts, coarsely chopped
- Preheat oven to 425F.
- In a large bowl, combine Brussel sprouts and 1/4 cup olive oil. Season with salt and freshly ground pepper. Toss to coat. Divide Brussel sprouts evenly onto 2 rimmed baking sheets. Roast 15-20 minutes, stirring occasionally, until tender and charred in spots. Shift the pans in the oven halfway through the roasting. Remove from oven. Cover and keep warm.
- Place steel blade into the work bowl of food processor. With motor running drop the garlic and shallots through feed tube and process until chopped. Add the vinegar, mustard, honey, capers and anchovies. Process to combine. Add remaining 1/2 cup olive oil and process until fairly smooth. Season with salt and freshly ground pepper.
- Drizzle the dressing over the warm Brussel sprouts and gently toss to combine. Transfer to a serving bowl and scatter walnuts over the top. Serve right away.