{Recipe: Maple Oatmeal Scones}

Have I mentioned how much I adore scones?  It’s one of the few breakfast foods that really gets me going. I’ll pass on donuts, danishes, and muffins.  But I find scones, especially ones that are homemade, hard to resist.
For me, scones represent relaxation.  It’s something you enjoy on a lazy morning with a cup of coffee or tea, clad only in your pajamas (or less).  Somehow, any worries that you might have, no matter how stressful your week has been, a simple scone can wipe all of that away.

These maple oatmeal scones, a terrific recipe from Ina Garten, hit the spot.  The subtle sweetness, the texture of the oats and the whole wheat flour, create a particularly hearty scone.

I made a batch of these a couple of weeks ago and worked my way through them (with some help, of course) throughout the rest of the week.  They were a lovely way to start each day, and made getting up in the morning just a bit easier.

Maple-Oatmeal Scones
(from Ina Garten)
14 servings

3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
For the Glaze
1 1/4 cups confectioners’ sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.  To make the glaze, combine the confectioners’ sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.
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Sylvie @ Gourmande in the KitchenJanuary 21, 2011 - 7:19 am

I love a good scone myself! I've made Ina's other regular scones before and loved 'em but never these oatmeal ones, I guess they will have to be next on my list!

The Small Boston KitchenJanuary 21, 2011 - 11:31 am

I just tweeted you about this but I was so happy that you posted this. I was just looking through books/internet for a good scone recipe. I don't know where my craving for them came from but I'm planning to follow it! These look great!

CarolynJanuary 21, 2011 - 11:33 am

Scones are an old, old love of mine. And maple oat, with or without pecans, are my absolute faves. These look wonderful!

Lauren at KeepItSweetJanuary 21, 2011 - 11:42 am

You read my mind because I have been looking for an oatmeal scone recipe!!! Saving this:-)

ElizabethJanuary 21, 2011 - 12:30 pm

Those look lighter in texture than most scones you see, which I really like. I love scones but so often they're just too dense and heavy.

Lael Hazan @educatedpalateJanuary 21, 2011 - 12:40 pm

Hearty, healthy and lovely. I was just wondering if you actually made these right before breakfast when I read the part that you had made them a week before. Now a pre-prepared breakfast is something I can do!

Angela@RecipesFromMyMomJanuary 21, 2011 - 12:49 pm

What a happy coincidence – I just made Ina's recipe and posted these scones yesterday! Great minds think alike. It's definitely one that I'll make again.

Mike @theflavorjunkieJanuary 21, 2011 - 12:50 pm

Brian, I love scones! I've been fixated on scones for as long as I can remember and there's a sweet spot in my household for them. I'd love to try these ones for sure. They look fantastic!

Jason PhelpsJanuary 21, 2011 - 12:50 pm

I don't make scones often enough! I love maple so these fit the need. I might end up being stuck at home (and not in VT like I am still planning). I might have to manage my misery away with some of these!


AnnieJanuary 21, 2011 - 1:41 pm

I still have not made scones yet :( Yours look really good!

Fun and Fearless in BeantownJanuary 21, 2011 - 1:43 pm

Scones are probably one of the few breakfast pastries I like because they are often not too sweet. These look fabulous!

Ken│hungry rabbitJanuary 21, 2011 - 1:58 pm

I can totally relax with one of these Maple Oatmeal Scones in my hand or better yet in my tummy.

Belinda @zomppaJanuary 21, 2011 - 2:18 pm

Oh my, yummy in my tummy is right on!

ShulieJanuary 21, 2011 - 2:21 pm

Oats and maple syrup a winning combination. Which reminds me I am running low on oats in my pantry! :) Yum and delicious!! Yummilicious!

RJ FlamingoJanuary 21, 2011 - 2:39 pm

I haven't had a good scone in a long time, and these would definitely hit the spot right now. Mmm…

The SouperJanuary 21, 2011 - 2:49 pm

Thanks for posting this Scone recipe. I have never made them but your pics have convinced me to try. And knowing it is Ina G's recipe, you got me :) This might be a weekend project for me.

The Souper

ElleJanuary 21, 2011 - 2:56 pm

Lovely! You just can't go wrong with an Ina G. recipe. ;)

danasfoodforthoughtJanuary 21, 2011 - 3:04 pm

I've never made scones at home, but these definitely look like I should give them a try. I love oatmeal flavored treats!

Cake DuchessJanuary 21, 2011 - 3:54 pm

Gorgeous scones. They look lovely with the icing brushed on. mmmm…I would love one now with another hot cup of caffe' latte;)

Angie's RecipesJanuary 21, 2011 - 4:37 pm

I should bake the scones more often :-) ) Yours with oatmeal and maple syrup are just too just to miss.

katJanuary 21, 2011 - 6:01 pm

Yum, a nice healthy scone! Stumbled

Wilde in the KitchenJanuary 21, 2011 - 6:41 pm

These look simply amazing! I love the photo of icing being brushed on the scones! I'm in the mood for some sweet scones after my savory ones this week.

naomiJanuary 22, 2011 - 4:50 am

This looks great! And um, I have serious love for scones but I will take them anytime of the day-breakfast or not.

MonetJanuary 22, 2011 - 5:29 am

These look so tasty, and I love that you included oats and whole wheat flour. We all need more fiber in our diets! You made me fall in love with scones, my dear friend. So I will be making this recipe very soon!

JoanneJanuary 22, 2011 - 1:10 pm

WHEN you come visit in NYC, we are going to Alice's Tea Cup. They have pumpkin scones that are to die for. And tea. And cute little tea sandwiches. Deal.

These scones look delicious and I adore that they are whole wheat! This way I can have my cake and feel good about eating it too!

TiffanyJanuary 22, 2011 - 3:49 pm

I'm in my PJs right now! (After being in them… going to the gym … and putting them BACK on after my shower. LOLOLOL). I love scones too! And the maple flavor makes me miss home (New England!). Thanks for sharing!

JamieJanuary 22, 2011 - 5:47 pm

We love warm scones when we cuddle up in front of the tv for a rugby match. I'll try these next. Maple is so perfect in the winter!

Andrew FrishmanJanuary 22, 2011 - 9:25 pm

Mmnnn. . . I loves me some sconage, especially when it's oatmealriffic.

¿Cómo se hace bollos de cruz? . . . Se vierte agua hirviendo por un agujero del conejo.

Chef DennisJanuary 22, 2011 - 11:21 pm

hi Brian
I just love scones, but I have never made them! Your versions of Ina's look positively delicious, I may have to give them a try!
Hope your weekend is going well my friend

LindsayJanuary 23, 2011 - 3:36 am

These look lovely. Isn't Ina the best?

sara @ CaffeInaJanuary 23, 2011 - 11:03 pm

You know I have to admit that I really started loving scones when I started making them at home myself. There is nothing better than homemade scones to start the day! Great job on these ones. I guess you can't go wrong with Ina!

Kathy DiazJanuary 25, 2011 - 7:08 pm

Look at that maple goodness you slathered on the warm scones. Deliciousness all over!

Jen @ My Kitchen AddictionJanuary 26, 2011 - 9:31 pm

These scones look fabulous! Scones are one of my favorites for breakfast, as well… I love getting up on snowy mornings to bake. Adding these to my list :)

GourmetTheGingerWayFebruary 7, 2011 - 10:22 pm

Oh my word, these look perfect! I've been snowed in for the past week and all I could think about were scones; these look like they'll surpass my cravings! We're supposed to get hit again with another storm, so I'm glad to have found a recipe!

Thanks for sharing! BEAUTIFUL photos, by the way! You, my friend, are talented!

Easiest Baked Mac and Cheese

Like most children, I grew up eating mac-and-cheese on a pretty regular basis.  My grandmother would pick me up from school a couple days a week and bring me back to their house, where she would serve me a heaping bowl of bubbling, cheesy goodness.  I’d climb up onto the chair with my Sesame Street fork (which, unfortunately, is not pictured here) and dig in.  It’s one of those childhood memories that has always lingered and, as a result, every time I eat mac-and-cheese, I feel like a kid again.

I found it interesting to learn that mac-and-cheese actually dates back to medieval times, when it was called Makerouns, which consisted of pasta mixed with butter and cheese.  During this time, many believed that cheese aided digestion, so it was consumed frequently (I’m sure many of you would disagree with this).  Unfortunately, since that time mac-and-cheese has developed into something entirely different.  Sure it’s cheesy and can, after a night at the bar, be quite delicious.  But the packaged kind  is highly processed and has none of the same characteristics to make it the comfort food I grew up with.

This recipe came to my attention via Smitten Kitchen.  Eric and I throw a BBQ in the middle of winter every year and, in need of a little help, we went over to SK for some suggestions while planning last year’s menu.  I found not just one, but three recipes from Deb’s catalog that were perfect for the occasion.  But the hit of the evening was this “Easiest Baked Mac-and-Cheese.”

But, really, how can you go wrong when you are following a 2:1 cheese-to-pasta ratio (not to mention the addition of cottage cheese, milk, and butter)?  This is comfort food to the nth degree… just what you want to make and consume on a brutal, blizzardy day.  No doubt about it, THIS will put a big grin on your face.

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Lemons and AnchoviesJanuary 18, 2011 - 5:04 am

What a coincidence–I've got a mac and cheese post up now, too. It was my first time making it, though. The cottage cheese is a really good idea–will keep it in mind for next time. Looks delish! :-)

ShulieJanuary 18, 2011 - 5:10 am

Do you know that S will love this, cause the couple of times I attempted it he said it's too fancy and not like at his friends houses. lol I think it's best if you send him some he is only couple of hours away from Boston.

MonetJanuary 18, 2011 - 5:25 am

What a great recipe (I'm glad that you specified not to use the low-fat and skim varieties of dairy…this is mac and cheese, folks!) I remember the first time I added cottage cheese to my recipe…it was heavenly. I can't wait to give this variety a try! Thank you for sharing another great dish, sweet man. I hope that you have a wonderful Tuesday filled with love and good eating!

Sylvie @ Gourmande in the KitchenJanuary 18, 2011 - 11:37 am

I love that you you don't need to start with a roux like for most mac and cheese recipes and that you don't even need to cook the pasta first! Doesn't get any easier than that.

Jeanne @ CookSisterJanuary 18, 2011 - 12:02 pm

Easy peasy lemon squeezy!! Every time I mace Mac 'n Cheese i marvel at how easy it really is to achieve maximum comfort food satisfaction without going down the Kraft route… And btw why do you tease us with the Sesame Street fork if we can't see it? No fair! ;o)

Belinda @zomppaJanuary 18, 2011 - 12:22 pm

What a great mac and cheese. Bet it was even better with that spoon. =)

AnnieJanuary 18, 2011 - 12:40 pm

This recipe looks so easy and delicious! I have used cottage cheese in mac and cheese before and it adds such a creamy flavor. I think that this is better than the recipe I used though. My son and husband would love this!

Fun and Fearless in BeantownJanuary 18, 2011 - 1:01 pm

This mac and cheese looks super easy! I can't wait to see what else you cooked up for your winter BBQ!

Lael Hazan @educatedpalateJanuary 18, 2011 - 1:06 pm

Our youngest, 7, simply adores Mac & Cheese. She once asked her father to make it. He replied, "but I do". She said, "no, you make pasta solo pasta (Pasta with butter and cheese), not mac & cheese".
There is something so comforting about it prepared this way.

Alison @ Ingredients, Inc.January 18, 2011 - 1:06 pm

Looks fabulous! My kids will love this one

kitaJanuary 18, 2011 - 1:27 pm

This looks so good right now. Comforting and warm. Theres ice falling from the sky and its only 8:30 in the morning but I could use a spoonful of that mac-and-cheese.

Sprinkles of ParsleyJanuary 18, 2011 - 1:42 pm

Gorgeous photos! This looks delicious and true comfort food in a dish. I have yet to make mac and cheese this winter, but this post has inspired me!

RJ FlamingoJanuary 18, 2011 - 1:45 pm

Nom! I love to change up my mac & cheese all the time, and I've been leaning toward a creamier style lately. But this? You don't even have to cook the macaroni, first? Awesome!

AnonymousJanuary 18, 2011 - 1:56 pm

Your mac and cheese is yummy but you forgot to mrntion that a part of your lunch was my reading Popcorn book to you !!!!

danasfoodforthoughtJanuary 18, 2011 - 1:59 pm

Oh my goodness my mouth is watering. This looks like cheesey carby goodness. I bet the nutmeg would add such a great flavor to this. Sort of like the flavors in bechemel sauce. You should try it next time… I know I will!

bunkycooksJanuary 18, 2011 - 2:51 pm

Mac and cheese truly is a great comfort food! I used to make a version with cottage cheese many years ago. It was quite good, so I will have to give this recipe a try on one of these cold days!

ElianaJanuary 18, 2011 - 2:55 pm

It doesn't get better than a good baked mac n cheese and this one looks perfect. I wish I could eat it right off the screen!

MelissaJanuary 18, 2011 - 3:04 pm

Yummm this looks so good right now! Never used cottage cheese in mac & cheese!

chadizzeJanuary 18, 2011 - 3:24 pm

That looks simply yum! I think I have just found what's going to be for dinner tonight! It's a cold rainy day, perfect for comfort food! I love the idea of adding cottage cheese. Can't wait to try this out!!

Chef DennisJanuary 18, 2011 - 3:49 pm

cottage cheese is an interesting additon to this wonerful dish! I do love macaroni and cheese my friend…..I have to tell you, I do have this menal image of you with your sesame street fork now!

Bianca @ Confessions of a ChocoholicJanuary 18, 2011 - 3:59 pm

I love cottage cheese in mac and cheese (and lasagna). I had to do a double take when I read "pour uncooked pasta into pan" That is awesome!!

ElJanuary 18, 2011 - 5:02 pm

There is nothing like mac and cheese on a cold winters day. Gorgeous post!

Evan @swEEtsJanuary 18, 2011 - 5:31 pm

Now this looks like something I would live to have this afternoon for lunch and then later on for dinner.. sounds delicious! Love mac and cheese!

Cake DuchessJanuary 18, 2011 - 5:38 pm

My mom always makes us cottage cheese noodles. I like how you made your mac and cheese with cottage cheese. Yum!! Looks divine!

katJanuary 18, 2011 - 5:48 pm

I grew up with homemade mac & cheese & love it still to this day! Funny I've never had it with cottage cheese though.

sara @ CaffeInaJanuary 18, 2011 - 6:40 pm

I never ate a mac&cheese from the box as I'm not American, but I would totally eat your homemade mac&cheese…right now!

SMITH BITESJanuary 18, 2011 - 7:53 pm

Brian my dear friend, you are upping your game here and i've gotta say that i'm LOVIN' IT!! I'm just the reverse though, Mac n Cheese DID come from a box when i was growing up and i didn't have anything like this until i was an adult and made it myself!

The Daily PaletteJanuary 18, 2011 - 8:10 pm

What a wonderful recipe and gorgeous photos as always. I will have to make this soon since I have an 8-year old all-American boy. Thanks, Brian!

Andrew FrishmanJanuary 18, 2011 - 8:17 pm

Mmnn. . . I LOVES me some mac especially when it's the cheese!

Yo soy el queso grande.

ElleJanuary 18, 2011 - 8:53 pm

Yep–this put a big grin on MY face! Love mac and cheese.

Spicie FoodieJanuary 18, 2011 - 10:26 pm

This is a heavenly looking and sounding Mac & Cheese! I've never tried it with cottage cheese but that sounds so good. Your are so right the boxed junk is just that junk and it doesn't even compare to real homemade or baked Mac & Cheese. Thanks for sharing it put a big grin on my face too:)

Barbara | VinoLuciStyleJanuary 18, 2011 - 10:51 pm

I love Mac and Cheese and if I'm honest? I could actually scarf down Kraft when I made it for my kids (Yes, yes I did.) But I love the notion of cottage cheese and though our ingredients differ, it's the basis for what I still call Emily and Lauren's Mac and Cheese; their all time favorite!

TiffanyJanuary 18, 2011 - 11:11 pm

Oh yes, mac and cheese was a STAPLE in our household growing up! This recipe looks great!

penny aka jeroxieJanuary 19, 2011 - 1:25 am

Great comfort food. And even better when it is easy

Angie's RecipesJanuary 19, 2011 - 6:19 am

wow that does look easy and quick to prepare!

JoanneJanuary 19, 2011 - 12:25 pm

This looks so good I could cry. I grew up on homemade mac and cheese that my mom made with American. Really. American. It was so bad, it was good.

And since then, I've never been able to eat the boxed stuff. Ew.

This looks perfect though. A step above the mac and cheese my mom used to make but still hitting all those comfort food cravings. Love it.

MeetaKJanuary 19, 2011 - 12:29 pm

I have to let you in on a secret – growing up I never liked mac-and-cheese and although Soeren loves his pasta mac-and-cheese is also not his thing either. BUT – wow I love what you have done with this: cottage cheese (not low fat – I mean PLEASE who buys the low fat stuff?), mustard, cayenne and nutmeg – absolutely love it!

JacquelynJanuary 19, 2011 - 5:58 pm

This seems REALLY easy- love that! I can't wait to try it. We're big fans of Cabot, too :) Thanks for your support! The farm families who own Cabot appreciate it!

Red HamsterJanuary 19, 2011 - 6:34 pm

The perfect food for my cold Midwestern winters! Yes, my digestive system doesn't love cheese as much as it used to, but I can handle good-quality REAL cheese; I'll have to check out Cabot extra-sharp.

I'm going to add that freshly grated nutmeg too; thanks for the suggestion. :-)

madebyfrances.comJanuary 19, 2011 - 9:27 pm

with another boston snow storm possible for friday, I definitely could use some mac and cheese as hibernation food.

Feeling FoodJanuary 19, 2011 - 10:40 pm

Love your photography and macaroni is an absolute all time favourite, will be trying this recipe out for sure. I write a food blog too – pls check it out if you get a mo! http://bit.ly/bOdHX0 I have a FB page to, the link is on the blog, it would be good to connect and share more recipes!

Lisa {Authentic Suburban Gourmet }January 20, 2011 - 3:29 am

Boy that looks so incredibly mouthwatering. I did not Gravitate to Mac and Cheese as a kid. However as an adult I LOVE it. Adding the cottage cheese to the recipe was a suprize but I bet it made it really tasty! A must try!!

CristinaJanuary 20, 2011 - 9:01 pm

This looks like a great recipe, Brian. Can't go wrong serving mac and cheese for any get-together. It's always a sure crowd pleaser. I like the use of cottage cheese in this recipe.

Lindsey @ Gingerbread BagelsJanuary 21, 2011 - 2:45 am

The story of you as a child eating mac and cheese with your sesame street fork brought a smile to my face. What a sweet memory :)
This has to be the most gorgeous mac and cheese I've seen. You definitely are a talented photographer!
I just love the addition of cottage cheese, what a great idea. I'm definitely going to be trying this recipe. :)

Island VittlesJanuary 21, 2011 - 5:39 am

This is too easy not to try ;) Thanks for sharing! Theresa

LirenJanuary 21, 2011 - 6:53 am

Fascinating tidbit about the recipe's history! Who would have thought this comfort food could be so ancient! Love the cottage cheese- what a great way to lighten it up!

JackieJanuary 23, 2011 - 11:57 pm

I've yet to find a mac & cheese recipe I really like, but I'll have to give this one a try and let you know my verdict! It looks delish, so we'll see ;)

Jax x

RosyJanuary 26, 2011 - 5:42 pm

I love the crust on that mac & cheese photo. Perfect! Mac N Cheese is my absolute favorite comfort food. Great job.

Mike JohnsonFebruary 12, 2011 - 11:37 pm

Nice!! Love the char on top.

Melissa LohApril 17, 2011 - 4:48 am

I’ve tried this recipe twice now and it’s deliciously simple. Perfect for how cool our weather on the southern hemisphere is getting these days. Thanks for sharing the recipe!

Candace KaruAugust 18, 2011 - 3:39 pm

Under the guise of doing “research” I came across your Macaroni & Cheese recipe. I have it printed for the first cool day…which here in Maine might be very soon! Love your photos, too, BTW.

PaulApril 8, 2012 - 9:00 am

WOW! This is my mother’s recipe from long ago – and long ago lost. Thanks for helping me reclaim a piece of my childhood.

CocoAugust 30, 2012 - 1:18 pm

I’m a little skeptical about putting cottage cheese in my mac but I’m going to try this anyway. It looks way too good to pass up!

CocoAugust 30, 2012 - 1:30 pm

And how did you get that browning on the top? Did you broil it when it was almost done?

{Silent Sunday: Our Sunday Routine}

Our Sunday Routine: Walk the Pup (her name is Maki), Prepare Coffee, Read the Paper

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ShulieJanuary 16, 2011 - 5:35 am

Pup is adorable!! Love the pics and you weekend routine!!

Andrew FrishmanJanuary 16, 2011 - 5:38 am

Mmmnnn. . . I LOVES me some silence, especially when it is on a weekend.

¿Ha notado que el programa de Stephen Colbert es un segmento llamado "Un pensamiento para la alimentación? Extraña coincidencia, ¿no?

RJ FlamingoJanuary 16, 2011 - 10:52 am

Perfect routine for a Sunday. Enjoy! :-)

LizzyJanuary 16, 2011 - 12:13 pm

I'm a sucker for cute dog pictures…love your pup! Sounds exactly like my Sunday, but swap the coffee for tea. Enjoy your day :)

TiffanyJanuary 16, 2011 - 12:20 pm

I love the glamour shots! How cute!

LisaJanuary 16, 2011 - 12:57 pm

What a beautiful dog!

Cake DuchessJanuary 16, 2011 - 1:44 pm

Awwww. Little L just came by twice to look at photos of ur pup and the colors. Looks like peaceful days I remember from not too long ago;) Enjoy your day with your family,

JoanneJanuary 16, 2011 - 1:57 pm

Umm adorable! Should i ever be in Boston on a Sunday, I am going to be third wheel-ing myself into your routine. Just saying.

JamieJanuary 16, 2011 - 2:10 pm

I love your photos. Love the dog. Love a weekend spent just like that! xo

Chef DennisJanuary 16, 2011 - 2:13 pm

sounds like you have a great start to sunday! Thanks for sharing your morning with us!

Evan ThomasJanuary 16, 2011 - 2:17 pm

Your dog is so cute. That sounds like the perfect way to start a Sunday.

SMITH BITESJanuary 16, 2011 - 2:39 pm

awwwwww such a sweetie Brian!!! photos are terrific and a great way to spend a Sunday!

KoriJanuary 16, 2011 - 2:55 pm

You are such a talented photographer. Beautiful photos.

Lael Hazan @educatedpalateJanuary 16, 2011 - 4:03 pm

Maki is gorgeous! Enjoy your day :)

Mardi @eatlivetravelwriteJanuary 16, 2011 - 6:26 pm

Awwwww – puppy hugs to Maki! Enjoy your SUnday!

KarenJanuary 16, 2011 - 6:43 pm

what a cute dog…I love watching mine sleep too. so peaceful…

MyMansBellyJanuary 16, 2011 - 7:50 pm

That is my ideal Sunday!

sara @ CaffeInaJanuary 16, 2011 - 8:27 pm

Maki is adorable and you are simply an amazing photographer!

Lisa {Authentic Suburban Gourmet }January 16, 2011 - 9:31 pm

Your doggie is adorable! Sounds like a picture perfect Sunday! Enjoy the rest of your day.

Angie's RecipesJanuary 17, 2011 - 4:51 am

Hallo Maki :-) )
That's a perfect Sunday routine!

Belinda @zomppaJanuary 17, 2011 - 5:20 am

So sweet! Looks like a wonderful routine!

katJanuary 17, 2011 - 5:26 pm

that is a good looking dog!

AnonymousJanuary 17, 2011 - 7:04 pm



LirenJanuary 18, 2011 - 12:54 am

A perfect Sunday :) Maki is adorable (great name!).

Jen @ My Kitchen AddictionJanuary 19, 2011 - 2:02 am

Oh my goodness… Maki is so sweet!! I just love doggy pictures.

Table TalkJanuary 19, 2011 - 4:52 pm

I was captivated by the creamy mac and cheese, but then the pics of your pup! He is beyond adorable. Hope we get to see more of Maki in future posts.

Raw_GirlJanuary 21, 2011 - 2:41 am

Maki is so adorable! Guys with dogs is just <3 <3 <3

Debbie B.January 23, 2011 - 12:15 am

Sounds like a great Sunday :) Love reading the paper in the morning while drinking coffee :)

Laura DakeJanuary 2, 2012 - 9:56 am

Awesome pics of the pup. Love days like that!

{Recipe: Greek Yogurt Crème Brûlée}

The first time I had crème brûlée, I was on a trip with my parents to visit my sister in Paris, where she was studying at La Sorbonne.  As it was December and quite cold, we spent most of our evenings in her apartment.  The four of us would go to the store and pick up groceries and we would try to cook in her kitchen, which could fit no more than a single individual.  It was a challenge, to say the least… one that resulted in lots of laughter.  Thankfully, everyone made it through the whole experience with all of their limbs still attached to their bodies.  But we decided that it was probably a good idea to go out the rest of the nights.

The City of Lights was just as beautiful in the darkness as it was during the day, though it was hard to appreciate our surroundings as we walked briskly through the frigid winds.  When we arrived at the restaurant, we all unraveled our scarves and threw off our mittens and enjoyed what was, for me, a very memorable meal.  That  dinner marked the first time I had three very different, but equally satisfying, dishes.  The first two came early in the meal when we were presented with a plate of pan fried frogs legs and a bowl of  escargot in a pesto sauce. And the last ended our dinner in the form of a gorgeously prepared crème brûlée (silky custard in the middle with a thin, crispy caramel-colored layer of sugar on top).

And from that moment on I was a fan.  I’ve had it countless times in a variety of shapes, sizes, and flavors.  Chocolaty, fruity, boozy (salty even).

Yet, with the number of crème brûlée that have been consumed, this was the first time I’d made it.  And I wouldn’t have done it if I hadn’t been asked by the Chobani Greek Yogurt company to create a recipe for their blog*.  It was an easy decision, actually.  I knew that I wanted to make a dessert.  Cheesecake, my first choice, has been done before and I wanted to do something a little different.

And, to my very pleasant surprise, it works.  In terms of consistency, the Chobani Greek Yogurt didn’t need a whole lot to give it the richness this dessert requires.  A little sugar, a spoon of vanilla, a dash of cinnamon and a couple of eggs… and you have yourself the crème for crème brûlée !

*For the sake of full disclosure, Chobani was generous enough to send a box of free (and very delicious) yogurt.

(serves 4)


15 oz Chobani 2% plain Greek Yogurt

3 egg yolks

1/3 cup sugar

1 tbsp vanilla extract

1/2 tsp cinammon


Preheat the oven to 325 degrees F.

Place the above ingredients in the bowl of a food processor.  Process until all the ingredients have mixed together.

Pour the mixture into 4 ramekins and place inside a roasting pan.  Fill the pan with water so that it reaches about halfway up the sides of the ramekins.  Bake in the oven for 20-25 minutes, or until the mixture looks like Jello when you shake the ramekin (it is key not to overcook them, as they will turn into souffles/mini cheesecakes).

Remove from the pan and place in the refrigerator for at least an hour and a half and up to 2 days.  When you are ready to eat them, remove from the refrigerator 30 minutes before browning the sugar on top.

Sprinkle on top with sugar.  Using a torch, melt the sugar until it has turned golden brown and becomes crispy on top.  Serve immediately.

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Laurie AlvesJanuary 13, 2011 - 5:27 am

Fabulous! Your creative mind is inspiring!

MonetJanuary 13, 2011 - 6:18 am

Well I must say that Paris is probably the best place in the world to try your very first creme bruelee! I loved hearing your recollections. How great that Chobani asked you to create a recipe. I have some coupons they sent me, and I may have to use my yogurt for this recipe! Thank you for sharing with me, my friend. Stay warm and safe during the rest of the week!

ms_kaminiJanuary 13, 2011 - 11:46 am

that looks amazing!! Will definitely be trying that out at my next dinner party.

If you like that yoghurt tartness, try out Bill Grangers Yoghurt Pannacotta with Rose water Raspberries. http://deelishuss.blogspot.com/2010/11/south-african-christmas-recipe-part-2.html

Lauren at KeepItSweetJanuary 13, 2011 - 12:43 pm

I'm not a big creme brulee lover, but I love the idea of using greek yogurt to make it!

wenderlyJanuary 13, 2011 - 12:45 pm

OH my stars I'm drooling! I'm married to a sweet Greek boy and we *love* Greek yogurt! This sounds like the perfect dessert to dazzle both my hubs AND MIL! Merci!

Ken│hungryrabbitJanuary 13, 2011 - 1:18 pm

Nice and easy, I like.

Chef DennisJanuary 13, 2011 - 1:22 pm

what a great idea for your creme brulee!!
I love using Greek yogurt! I am going to have to try your recipe soon!
How I do miss Paris, my favorite city!

ElizabethJanuary 13, 2011 - 1:44 pm

This sounds delightful. I can just imagine how wonderful the tang from the yogurt would be combined with the sweet eggy custard.

CarolynJanuary 13, 2011 - 1:45 pm

Love, love, love Chobani and I love how you made creme brulee from it! Yum.

Emily, Chobani Greek YogurtJanuary 13, 2011 - 1:50 pm

Brian, it was beyond a pleasure to work with you on this. Thanks so much for creating such brilliance from our product. It's truly beautiful. :)

Fun and Fearless in BeantownJanuary 13, 2011 - 1:51 pm

Your description of Paris is delightful. The Chobani creme brulee looks wonderful!

RJ FlamingoJanuary 13, 2011 - 2:05 pm

I've been a creme brulee fan for many years, too, and this variation sounds like a delightful twist – the tang of the yogurt balancing the sweetness, not to mention the lower fat content. Must try this.

And what's wrong with mini-cheesecakes, anyway? LOL!

Angela@RecipesFromMyMomJanuary 13, 2011 - 2:13 pm

Dare I say, you've created a healthier crème brûlée? I keep hearing about the benefits of Greek yogurt so this would be a great way to get healthy.

LisaJanuary 13, 2011 - 2:15 pm

I've never had creme brulee…but it looks fabulous!

bunkycooksJanuary 13, 2011 - 2:15 pm

Paris is truly a magical city and your memories of it are delightful. I adore Chobani yogurt and used it in a panna cotta recipe with Grand Marnier for them a month or so ago. I love that it substitutes perfectly for sour cream and heavy cream in most dishes. I can't wait to try this recipe for creme brulee!

ElleJanuary 13, 2011 - 2:41 pm

Wow, who knew it could be made with yogurt? Impressive! Loved reading about your trip to Paris when you were younger, too. How fun!

Cake DuchessJanuary 13, 2011 - 3:00 pm

I love what you did with the Chobani Yogurt. I still have some left and I can try out your recipe. Looks divine! Gorgeous photos:)

The Small Boston KitchenJanuary 13, 2011 - 3:38 pm

Ohhhhhh my. This looks AMAZING!

Evan @swEEtsJanuary 13, 2011 - 3:46 pm

I love this! I don't think I realized you could make creme brulee with yogurt! I have to say this is one dessert I love ordering when we're out so I'd love to try it at home.. well done :)

Lindsey @ Gingerbread BagelsJanuary 13, 2011 - 3:55 pm

Wow wow and wow! I would have never of thought of using yogurt to make creme brulee. Actually I didn't even know it was possible. You are so creative and talented in the kitchen. You truly did Chobani proud with your recipe. As always, your photos are absolutely stunning. I'm definitely going to try out your recipe. I still have my Chobani yogurt. And thank you for putting a link to our Chobani recipes, so sweet of you! :)

katJanuary 13, 2011 - 4:02 pm

I never thought of using yogurt to make creme brulee, great idea!

IsabelleJanuary 13, 2011 - 4:15 pm

Creme brulee is one of my favourite desserts, both to make at home and to order when I'm out. I've never seen it made with yogurt before… what a neat twist on a classic! The tangy yogurt and the sweet caramel sound like a wonderful combination, especially since the rest of the flavours are so simple.

Lael Hazan @educatedpalateJanuary 13, 2011 - 4:17 pm

Congratulations, Wow, Creme brulee with yogurt, how creative!

alison @ Ingredients, Inc.January 13, 2011 - 4:50 pm

i am loving this recipe and idea! Fabulous!

MeetaKJanuary 13, 2011 - 4:57 pm

Oh yes I am definitely a fan of Creme Brulee and my blog is evidence of it :o ) I really love the idea of using yogurt here.
And as for your memories of Paris – some of the best ones are made with family.

Andrew FrishmanJanuary 13, 2011 - 5:03 pm

Mmnnn. . . I LOVES me some çrêmé, especially when its brulééd.

Los estadounidenses están fuertemente atraídos a los alimentos que incluyen acentos.

Jeanne @ CookSister!January 13, 2011 - 5:06 pm

MMMM, creme brulee! Never thought to make it with yoghurt though. In a similar vein, I first had creme caramel in Bordeaux as a 14-year old and that was so awe-inspiring that it spoilt all future cheap facsimiles for me forever :o )

SaraOneTribeGourmetJanuary 13, 2011 - 5:18 pm

My favorite dessert of ALL time is creme brulee! I love how you used Greek yogurt in the the recipe! Thanks for sharing!

The CilantropistJanuary 13, 2011 - 5:45 pm

Brian I adore chobani and I adore you. This recipe is creative and the use of greek yogurt puts a new twist on a old classic, well done my friend! :)

MelissaJanuary 13, 2011 - 6:42 pm

I love this idea!

Barbara | VinoLuciStyleJanuary 13, 2011 - 6:49 pm

Very nice…and especially nice that I have my own case of Chobani on the way! I LOVE their honey flavored yogurt so will be experimenting with it but thinking it would make a fabulous creme brulee too!

saltyseattleJanuary 13, 2011 - 6:59 pm

Hmm, I wouldn't have thought it would work so well- I do love putting creamy things in my mouth- wish you could shoot some over here :)

Jen @ My Kitchen AddictionJanuary 13, 2011 - 8:14 pm

Ooh… I love Chobani yogurt, and this is a great way to use it! Creme Brulee is one of my all time favorite desserts. Lovely!

SteffanyFJanuary 13, 2011 - 8:15 pm

Dude. DUDE. Yogurt creme brulee? Genius. I definitely want to make this! I have the ramekins, now I just need a torch. (Yes, you can use the broiler but it's just not as much FUN!)

Bianca @ Confessions of a ChocoholicJanuary 13, 2011 - 9:32 pm

Brian this is genius! I love creme breulee and absolutely love Chobani. I never thought imagined creme brulee made with Greek yogurt! great job!

Kudos KitchenJanuary 13, 2011 - 9:58 pm

All the best ingredients. I think I'm in love.

JustinJanuary 13, 2011 - 10:03 pm

This really looks fantastic. Great job coming up with the recipe. I can't wait to try it out.

CaneelJanuary 13, 2011 - 10:08 pm

Creme brulee is one of my favorite desserts. I will def. have to try this with Greek yogurt. It looks so delicious — thank you!

MeganJanuary 14, 2011 - 1:37 am

I have never seen such an easy creme brulee recipe. I remember having to heat cream and slowly temper it into eggs whisked with sugar. This takes away so much of the work… and I bet the Greek yogurt gives it a nice tang. Your sugar layer looks beautiful. I am going to buy a torch one of these days (propane… I need my big girl torch!).

TiffanyJanuary 14, 2011 - 1:49 am

How cool! This is a great way to use greek yogurt! And your narrative totally made me miss Paris! Sigh.

The Enchanted CookJanuary 14, 2011 - 2:48 am

Amazing!! I love greek yogurt and what an innovative idea! Who knew? Oh yeah, that's right, you did!

sara @ CaffeInaJanuary 14, 2011 - 3:08 am

Brian, you had a brilliant idea! I'm in phase of creams-cravings so this has to be made sooooon. Thanks for sharing the recipe and the beautiful pictures!

Daydreamer DessertsJanuary 14, 2011 - 3:40 am

So glad you decided to go with creme brulee instead of cheesecake, this recipe is so inspirational! Love it!

Kim - Liv LifeJanuary 14, 2011 - 5:16 am

I saw your comment about this on twitter today and have been eager to see the post. Creme Brulee is one of my all time favorite indulgences, but your greek yogurt (chobani is one of my all time favorites!) makes the brulee less of a guilty pleasure! I'm eager to give this one a try!

buyffxivgilJanuary 14, 2011 - 6:41 am

WoW that one looks delish. I find it interesting to try out chobani for the first time thus tons of ideas runs in my head right now. Thanks for sharing!

Mardi @eatlivetravelwriteJanuary 14, 2011 - 1:22 pm

Interesting… I am a purist when it comes to desserts like crème brûlée but I would be interested to try this… I mean, if *you* say it's good…. Unfortunately, of course we can't get Chobani here.

MojoManJanuary 14, 2011 - 2:10 pm

An interesting twist on crème brûlée. The very best true 'Greek yogurt' is FAGE, in my opinion. It reminds me of the yogurt I would have every morning when I visited Greece (along with a Greek coffee = heaven). Just add a touch of honey over the top (DON'T mix-it in) and away you go. The Chobani (made by a Turkish firm) is not bad but the FAGE (made by a Greek family in NY) tastes much truer to the authentic Greek yogurt recipe. Good Greek yogurt can be used in so many ways and dishes (had with a baked potato last night). I look forward to trying this recipe.

LizzyJanuary 14, 2011 - 3:48 pm

Wow, I would never have thought of using Greek yogurt for creme brulee…I'm so glad it was successful! It looks wonderful!

LirenJanuary 14, 2011 - 4:09 pm

Amazing, Brian! I adore creme brulee, have for years, but never once did I encounter one that uses Greek yogurt. I would love to try it! (And I just love the color of those egg yolks!)

JoanneJanuary 14, 2011 - 7:18 pm

I love that you actually had creme brulee for the first time IN paris. that had to have been mind-blowing. Maybe I need to convince my brother to study abroad there…

Greek yogurt creme brulee?!?!? You are a genius. And you have just made my hips very happy.

Angie's RecipesJanuary 15, 2011 - 11:18 am

What a brilliant idea of using Greek yogurt in creme brulee!
I wish you a wonderful weekend!

JackieJanuary 15, 2011 - 6:35 pm

This looks awesome, Bri! You're so creative – love it! I haven't made creme brulee for yonks… let's make this when I'm in town ;)

Jax x

Confectionary DesignsJanuary 15, 2011 - 10:39 pm

What a nice twist on a classic! Looks wonderful.

JamieJanuary 16, 2011 - 2:12 pm

I've lived here too long to be touched by the romantic aura of Paris but your story is wonderful (even to an old curmudgeon like me!) and the crème brulée is perfect!!! Now YOU can move to France!

The Mom ChefJanuary 17, 2011 - 4:36 pm

My mom makes an incredible crème brulée and would probably say 'quelle horreur' because you used yogurt, but she'd get over it with one taste. It looks fantastic.

danasfoodforthoughtJanuary 17, 2011 - 6:05 pm

What a creative way to use the yogurt! Sounds delicious… now I just need to get my hands on a torch :)

Jennifer BApril 8, 2011 - 2:10 pm

I think for this idea Chobani should have sent you a years worth! Yum!!!

[...] Thank you for the lovely recipe inspired by A Food For Thought! [...]

[...] a sinfully rich and creamy creme brulee without the heart-stopping 40% fat heavy cream! Brian Samuels developed this exquisite recipe for [...]

[...] behold, there was a great recipe for Greek Yogurt Creme Brulee from a dear blogger friend, Brian of A Thought For Food.  He really did the heavy lifting for me here, I have to confess.  Turns out that since Greek [...]

shabby sherrieMarch 24, 2014 - 3:25 am

I don’t care for yogurt . . . but i had my first creme brulee when a friend ordered it at a restaurant she had taken me to. she asked if i wanted some and i said no because i didn’t know WHAT IT WAS! I THOUGHT it was something with liquor in it like brandy or something and i do like that kind of thing. when i saw it, i said i would take a bit and i was HOOKED. i made a recipe one time that was difficult, but have since found one that you just mix the yolks, sugar, vanilla and cream together well and put in the oven in the water. it is the best. i have also found a package like pudding at kroger. you just put the eggs and this pudding-like mix in with the cream on stove top. when it starts to boil, let it go for 30 seconds, stiring constantly. put it in the dishes and fridge or room temp! add sugar and TORCH. E-A-S-Y. no oven!! it is delicious with the same falvor, but not quite as wet creamy, i don’t know how to describe it, home made is a thinner creamy? anyway, it’s not that hard to make — don’t pay attention to those hard recipes. this recipe call for only 4(?) eggs, all my recipes call for six. is this an adjustment for the yogurt? also, i think i bought nonfat yogurt (and it was store brand) is that going to matter? i don’t like yogurt because of the tangy, does it make the cb tangy? i’m going to try it irregardless! that cream is 50(!!) calaries a tablspoon!!!! FAT. hope this is good, i like yogurt on my bakes potatoes (i just thought of that, so i hope this is like that . . . good). thanks!

{Recipe: Brussels Sprouts with Canellini Beans and Almonds}

I’ve learned that there are some things that divide people in the food world.  Beets are one of them (which I can’t seem to wrap my head around).  Another is cilantro (Eric tells people he’s “allergic”).  And the other is Brussels sprouts.

Growing up, I heard how terrible they were.  My parents relayed horror stories of how they were served boiled Brussels sprouts as children and how they vowed after that never to eat them again.

It wasn’t until I was in my twenties that I tried my first brussel sprout.  I was out to dinner with some friends and ordered the salmon.  What I neglected to pay attention to was what came with the dish.  When I saw the little guys sitting next to the fish, I thought, “Why would they serve these?  Everyone HATES them?”  Reluctantly, I stabbed one with my fork, closed my eyes, and popped it in.  And from that moment on, I was hooked.

Now, since that time, I’ve consumed my share of poorly cooked Brussels sprouts.  But for those naysayers out there, let me tell you this: almost anything will taste good when it is prepared properly.   Just because you’ve eaten something one way, doesn’t mean you won’t like it cooked differently.

In fact, the most flavor comes out when they are roasted or sauteed in a pan.  Getting them to brown slightly brings out even more of their natural caramel flavor and, I promise, you can make a lover out of the most skeptical person.

Brussels Sprouts with Canellini Beans and Almonds

(serves 6 as side a side dish)


1 lb Brussels sprouts, trimmed, cut in half lengthwise

15 oz can of canellini beans, drained, rinsed, and dried

slivered almonds

1/2 cup olive oil

2 tbsp of fresh lemon juice

1 shallot, sliced into rings

salt and pepper, to taste


Drizzle 2 tablespoons of  the olive oil in the pan and set the burner to medium-high heat.  Wait for oil to heat up and then add the Brussels sprouts.  Season with a sprinkle of salt and pepper, enough for the flavors to come out.  Let them cook, stirring occasionally, until they have browned slightly, about 5 minutes.  Remove the pan from the heat and set aside to let cool a little.

In a separate bowl, whisk together the remaining olive oil and lemon juice, and season with salt and pepper, to taste.  Add shallot and whisk again.

Move Brussels sprouts to a serving bowl.  Add cannelini beans and pour the dressing on top.  Mix to make sure everything has been coated evenly.  Top with almond slivers and serve.

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ElizabethJanuary 7, 2011 - 5:01 am

Amazing. What a great combination. Will be making this soon.

ShulieJanuary 7, 2011 - 5:02 am

Hi Bri, You know I am a recent convert to brussels sprouts, and I fell hard! Love the carmelization going on there, yum! Shulie

*kimmie*January 7, 2011 - 5:09 am

Well this sure screams at my current brussels sprouts addiction! I may be adding this to next week's menu if there isn't a brussels sprouts intervention scheduled before then. =) Thanks for sharing your beautiful pictures and recipe.

Sylvie @ Gourmande in the KitchenJanuary 7, 2011 - 7:42 am

Like you I never grew up eating brussels sprouts, so I didn't have any preconceptions when I tried them for the first time. Luckily, I had decided to roast them, since I had heard this was one of the best ways to make them, and I thought they were great!

I'll have to try them sauteed as well now.

RJ FlamingoJanuary 7, 2011 - 12:31 pm

You'll never make me a "beet person," but I love cilantro and I adore brussels sprouts! This is an excellent way of preparing them, and I'm making a note. I've also made converts by roasting or sauteing them and I love your variation.

ken│hungryrabbitJanuary 7, 2011 - 12:37 pm

After weeks of traveling, I could use a bowl of this hearty greens.

Lauren at KeepItSweetJanuary 7, 2011 - 12:55 pm

I hated brussel sprouts as a kid but love them now! I would make this and have it as a meal or maybe with some pasta or quinoa! Yum

jcraig1234January 7, 2011 - 12:57 pm

This looks like a spectacular recipe. Just what I like – roasted veggies, nuts – simple but sounds delicious. I might try it with a little less oil, though.

EmilyJanuary 7, 2011 - 1:02 pm

Couldn't agree more! Boiled brussel sprouts are awful. But roasted or pan seared (and with minimal moisture, in my opinion), they are sweet and crisp. So good this time of year!

LeinanaJanuary 7, 2011 - 1:03 pm

Oh I loooove the brussels! I actually did like them as a kid, but my parents only made the boil/nuke in the bag kind, covered with butter sauce. This looks both delicious & healthy!

merry jenniferJanuary 7, 2011 - 1:13 pm

Love, love, love. That is all.

Kudos KitchenJanuary 7, 2011 - 1:27 pm

I happen to be a brussel sprouts lover. Always have been. This combination is very inventive of you and I'm sure they're delicious.

Angela PritchettJanuary 7, 2011 - 1:30 pm

Althought I'm not a fan, I promise to make these for my hubby and give them a try. He loves 'em and it's a treat when he gets them out at restaurants.

JennieJanuary 7, 2011 - 2:19 pm

Three of my favorite foods all in one dish. And to think I turned my nose up to brussels sprouts in preschool.

katJanuary 7, 2011 - 2:44 pm

I agree, I had to get to a certain age before I truly appreciated brussels sprouts. Funny about the cilantro, my parents tell me that thinking it tastes like soap is hereditary. That doesn't explain why they both hate it & I like it.

Fun and Fearless in BeantownJanuary 7, 2011 - 2:53 pm

This looks really simple but full of flavor! I can't wait to try this recipe out!

Bianca @ Confessions of a ChocoholicJanuary 7, 2011 - 3:04 pm

It was love at first bite for me and brussel sprouts too. This dish has a lot of my favorite ingredients. I've been cooking a lot with cannelini beans lately and never thought of adding them to brussel sprouts! Thanks for the idea.

MeganJanuary 7, 2011 - 3:11 pm

Brussels sprouts were my favorite veggie when I was a kid. I would actually be excited (I was the only excited kid) when my mom served them. Ooh yea, little cabbages! I like them best roasted now. What a great side dish.

ElizabethJanuary 7, 2011 - 4:29 pm

Mmm, delicious. I LOVE Brussels sprouts and in fact know only two people that don't! More for me, is what I say. This dish looks wonderful though Brian! I never would have thought to pair them with cannelini beans, looks tempting!

MeganJanuary 7, 2011 - 6:01 pm

Sounds like another fabulous brussels sprout recipe. My parents always made us try everything and usually made us eat it even if we didn't like it. Luckily for me, I have always loved brussels sprouts. My siblings, on the other hand, always rolled them in ketchup to mask the flavor.

themusingboucheJanuary 7, 2011 - 7:23 pm

I think there is a whole generation of people (myself included) who didn't eat brussels sprouts until adulthood because our parents were so turned off by them in their own childhood. I recently blogged about my similar experience: http://themusingbouche.wordpress.com/2010/11/15/momofuku-style-brussels-sprouts/
Thanks for another great recipe!

emily @ the happy homeJanuary 7, 2011 - 8:22 pm

i want this TONIGHT. the beans are an excellent pairing with those sweet and crunch sprouts!

bunkycooksJanuary 7, 2011 - 8:35 pm

I have recently converted to the hubs over to the Brussels sprout side! I may have to try this recipe out on him, too!

SMITH BITESJanuary 7, 2011 - 9:11 pm

ate 'em as a kid – even boiled – but fell head over heads in love with 'em roasted and caramelized!! and when i first opened your post this morning, The Professor said, 'Mmmmm, we have brussel sprouts in the fridge – can we make this??' how can i resist?

TiffanyJanuary 7, 2011 - 9:32 pm

I'm on the team of Brussels sprouts lovers! And this looks like a great way to prepare them! (Actually, on my blog, I mention that if I could be any vegetable, I would be a Brussels spout…more on that later! LOL:D)

Cake DuchessJanuary 7, 2011 - 9:33 pm

I love this recipe! I happen to love beets, cilantro, and brussel sprouts, Inever would've thought of having them with beans. Now I have to try:)

JonJanuary 7, 2011 - 10:23 pm

Brussels sprouts are delicious when cooked properly–I like this recipe with the pairing of beans & almonds.

Chef DennisJanuary 8, 2011 - 12:56 am

hi Brian

I love the combination of flavors you got going on with those sprouts….the beans and the almonds add so much to the dish without distracting from the star! And you are right when they are cooked properly Brussels Sprouts are a thing of beauty!
Have a great weekend my friend!

Paula - bell'alimentoJanuary 8, 2011 - 3:36 am

Althought I hated them growing up {solely bc they were boiled into a green mush} I adore brussel sprouts now and these look insanely scrummy!

mywanderingspoonJanuary 8, 2011 - 4:02 am

This dish looks so good…many people don't like brussels but in the nice recipe like this everybody could give a try…great job:)

tastesbetterwithfriendsJanuary 8, 2011 - 4:59 am

I was part of the nay side of the brussel sprouts growing up. I didn't like the texture, the smell, even the name. But i've "matured" over the years and I don't shy away from them and these with the almonds sound great!

JamieJanuary 8, 2011 - 9:27 am

Everyone seems to be making Brussels Sprouts lately so I guess more people like them than we thought! My brother showed me how to simply steam them and they were amazingly delicious and I couldn't stop eating them! What you have made is really a meal in itself! And I can only eat beets if smothered in mustard vinaigrette really.

LindsayJanuary 8, 2011 - 5:30 pm

Funny, I love both beets and brussel sprouts but can't stand cilantro! great recipe

lostpastrememberedJanuary 8, 2011 - 6:16 pm

I can't get enough brussel sprouts… I love them truly madey deeply… great recipe for them with the beans and almonds… can't wait to try it… happy new year!

Confectionary DesignsJanuary 8, 2011 - 8:40 pm

Sounds like you had the same history of brussel sprouts that I had! This looks and sounds like a wonderful dish and chock full of vitamins and some extra protiens. Thanks for sharing.

Katie@CozydeliciousJanuary 8, 2011 - 10:41 pm

Yum! I have been on a huge brussel sprouts kick. Love the way you make them a whole meal with the beans and crunchy nuts.

MonetJanuary 8, 2011 - 11:34 pm

My dad, who loves almost all vegetables, also managed to scare my sister and I away from Brussels sprouts. Thank goodness, I'm a bit of a rebel, because I fell in love with them a few years ago. You are so right that almost any vegetable tastes good if you prepare it correctly. I love what you did with this recipe. Thank you for sharing another great dish. I hope that you have a restful Sunday. We need it!

JackieJanuary 9, 2011 - 1:00 am

You're all over the veggies at the mo, Bri! Loving it.

I too love brussel sprouts – I don't understand why people hate them! But I am not a fan of coriander (or cilantro as you guys say!) so I guess it's all just a matter of taste.

These look delicious – love the idea of the cannellini beans & almonds with it, too!

Jax x

Andrew FrishmanJanuary 10, 2011 - 4:58 am

MMMnnnMMMMnnnmmmmnnmmn! . . . I LOVES me some Brussels Sprouts especially when they're made the way Brian usually makes them.

¿Es posible tener demasiado de algo bueno? Además, es posible que las coles de Bruselas demasiados?

danasfoodforthoughtJanuary 10, 2011 - 6:38 pm

This sounds so delicious! I absolutely love brussels sprouts, but my boyfriend just won't eat them. I am going to try this out for lunch for myself… definitely his loss!

Jen @ My Kitchen AddictionJanuary 11, 2011 - 8:16 pm

This dish looks incredible… I am going to make it as soon as I can!

Jeanne @ CookSister!January 12, 2011 - 3:00 pm

That's the way I do my sprouts too – halved and sauteed – there can be no better way!! Looks absolutley divine – and what a lovely photo too :)

MariaJanuary 12, 2011 - 5:28 pm

I'd never had brussels sprouts as a kid either … it wasn't until last year (at the ripe old age of 31) that I acutally cooked brussels sprouts and tried them for the first time! Roasted is my preparation of choice for these little green beauties, but sauteeing them and serving them as you do here sounds equally amazing.

LaurelMarch 1, 2011 - 9:18 pm

This dish looks super tasty! We’re featuring side dishes this week at the M&T Spotlight and I’d love for you to submit this. http://www.makeandtakes.com/spotlight

[...] green. Who knows, you might get *lucky* and be featured ;) Sprouted Mung Bean Salad Brussels Sprouts with Canellini Beans Grilled Corn with Cilantro and Lime Papaya Avocado Salad Couscous Salad Asadero Mexican [...]

Canellini beans | CarBuyerProMarch 6, 2011 - 12:48 pm

[...] {Recipe: Brussels Sprouts with Canellini Beans and Almonds}Jan 7, 2011 … I’ve learned that there are some things that divide people in the food world. Beets are one of them (which I can’t seem to wrap my head … [...]

SteveJuly 14, 2011 - 8:29 pm

I have great respect for anyone that is willing to make a great dish out of the much maligned brussel sprout.

This looks great!

[...] by Tasty Trix – Amaretto Garlic Butter Brussel Sprouts by What’s Cookin’ Italian Style -Brussels Sprouts with Canellini Beans and Almonds by A Thought For Food -All About Brussels Sprouts by Kitchen [...]

KimJune 11, 2012 - 11:32 pm

Made this for dinner for my husband and me. It was a huge hit! Delicious, filling and healthy! Yeah!!!!!

{Recipe: Zesty Root Vegetables with Pecorino}

As sad as it may be for some of you, I am actually quite happy that the holidays are over.  The pies, cakes, and other buttery, boozy treats virtually became a food group this past month.  It’s time for a break from the heaviness, at least for a brief time.

Root vegetables made an appearance at our dinner table as soon as the temperature dropped below 50 degrees.  I adore their natural sweetness and how easy they are to prepare.  To bring out their rich flavor, all that is needed is a little salt, pepper, and a coating of olive oil.

They don’t need anything else.  But they sure do taste good when you throw in a few more ingredients.

Adding a little pecorino cheese and lemon zest really elevates this dish, a light, seasonal recipe that is sure to satisfy meat-lovers and vegetarians alike.

Zesty Root Vegetables with Pecorino

(serves 6 as a side, 4 as an entree)


5 carrots

3 sweet potatoes

3 beets

3 parsnips

1 large red onion

1/4 cup olive oil

1/4 cup pecorino cheese, shaved

parsley, chopped coarsely

zest of 1 lemon

salt and pepper, to taste.


Peel all of the root vegetables and cut into thick pieces.  Place them in a large mixing bowl and toss  with olive oil, salt and pepper.

Spread the vegetables out on a baking sheet (or multiple baking sheets if needed) and bake until they are tender, about 25-30 minutes.  Cook under the broiler for 3-5 minutes, until crispy on top (keep your eye on this, because you don’t want them to burn).

Transfer a third of the vegetables to a serving bowl and top with some of the cheese, parsley, and lemon zest.  Repeat until all of the ingredients have been added to the serving bowl.

This can be served as is or with couscous if you want to make it an entree.

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Annapet - The Daily PaletteJanuary 4, 2011 - 5:30 am

Happy New Year, Brian! This is winner and great for a healthy start. Thanks for sharing!

MonetJanuary 4, 2011 - 6:20 am

I knew you would do something beautiful with those root vegetables. The simplicity here is stunning. I would love to sit down to a warm bowl of these wonderful vegetables. Such a winter gift! I'm also glad that the holidays are over. I'm ready for some rest. Thank you for sharing with me. I hope you have a happy Tuesday!

Sylvie @ Gourmande in the KitchenJanuary 4, 2011 - 11:14 am

I agree with you, I could use a break from all the heavy food as well. Something simple and easy like these roasted veggies sounds really great right about now!

SaraOneTribeGourmetJanuary 4, 2011 - 12:29 pm

I totally agree with you, we need a break from the butter, the white flour & sugar, all of the things that Dr.Oz is always preaching are so bad for us. I guess everything in moderation is best!
I love roasted vegetables and I love the additon of Pecorino cheese!
Nice to meet you in our wonderful blogger's world! Happy New Year! :)

Angela PritchettJanuary 4, 2011 - 12:41 pm

These would be so good added to a veggie stock too. What a colorful dish!

The Small Boston KitchenJanuary 4, 2011 - 12:50 pm

Absolutely beautiful pictures! All those colors!

WinnieJanuary 4, 2011 - 12:53 pm

I really love this. And I am with you: so happy holiday food is a thing of the past…bring on the healthy :)

TiffanyJanuary 4, 2011 - 1:01 pm

Just beautiful!!!

Belinda @zomppaJanuary 4, 2011 - 1:11 pm

Wonderful, rich colors…and love the zip and zing you bring to it!

RJ FlamingoJanuary 4, 2011 - 1:40 pm

I love seeing the humble parsnip making a return as something other than an aromatic for soups! Lovely, Brian – as always. :-)

NP36January 4, 2011 - 1:56 pm

Great stuff Brian … who knew "winter" could look so amazing!

katJanuary 4, 2011 - 2:02 pm

Yum, you took one of my favorite dishes & made it better.

Kudos KitchenJanuary 4, 2011 - 2:36 pm

Oooooh. I'm a root vegetable lover too. Your pictures are so vibrant and colorful. The perfect way to start the new year off in a healthy manner.

Amelia PSJanuary 4, 2011 - 2:37 pm

wonderful and hearty (it's just a bonus that they are veggies and healthy!). What a bowl of comfort! Happy new year Brian :)

SMITH BITESJanuary 4, 2011 - 2:39 pm

you know i am all over this one Brian – all about the veg – especially this time of year!!!

Cake DuchessJanuary 4, 2011 - 2:53 pm

Gorgeous root veggies. Love pecorino. I always add to my pasta dishes:)Stunning photos!

Bianca @ Confessions of a ChocoholicJanuary 4, 2011 - 3:01 pm

I love lemon zest and parmesan on roasted veggies, especially broccoli (and I usually roast it with garlic too). I also add a dash or red pepper flakes for more spice!

ElleJanuary 4, 2011 - 3:14 pm

LOVE it! Absolutely gorgeous, too!

MyMansBellyJanuary 4, 2011 - 3:34 pm

I'm a root vegetable junkie too! Gorgeous photos.

mywanderingspoonJanuary 4, 2011 - 3:35 pm

Wonderful combination of vegetables..looks great:)

Lindsey @ Gingerbread BagelsJanuary 4, 2011 - 3:39 pm

The root vegetables are just gorgeous. You always take such beautiful photos. I love the addition of pecorino to the root vegetables, what a great idea.

Lauren at KeepItSweetJanuary 4, 2011 - 3:52 pm

i could revolve all of my meals around root veggies, this looks terrific!

CarolynJanuary 4, 2011 - 4:39 pm

So I saw this and thought it was already top 9. Maybe I have predictive powers and it will be. It definitely looks delicious! I'm not a fan of beets but I would eat around those and devour the rest of it.

JamieJanuary 4, 2011 - 4:55 pm

I love eating a plateful of roasted root vegetables and have been making a pan of them once a week! Just like yours! But that pecorino…. oooh I want it like that next time!

Wishing you all the very best, darling Brian, in 2011!! Joy, Health, Prosperity and a trip to Europe! Or at least meet us in NOLA end of August?

Baker StreetJanuary 4, 2011 - 4:56 pm

Stunning pictures Brian! Veggies have never been so appealing. heh.

MeganJanuary 4, 2011 - 6:30 pm

So simple, so perfect. It is nice to take a break from all the high-cal, fussy holiday foods and have time to appreciate a simple dish of root vegetables.

MeetaKJanuary 4, 2011 - 7:50 pm

i hear you on the fact that the big fat holiday eating has come to an end! i absolutely adore root veggies and this bowl looks colorful and simply the perfect thing to dig into!

AnonymousJanuary 4, 2011 - 10:02 pm

as you know, people's mouths start watering at a beautiful dish first and then they make it also. "slurrrp"

The CilantropistJanuary 4, 2011 - 10:43 pm

I adore root veggies, but beets hold a special place in my heart. <3 Love the first photo and all the color in the bowl!

Lisa @ Thrive StyleJanuary 4, 2011 - 11:00 pm

I'm happy about the end of the holiday gluttony too!

Those root veggies look awesome! I could use some now, but since I'm not prepared, I'll just add the ingredients to my grocery list for later :)

I just found your blog, and based on the photos and food content…I can't wait to see/read more!


Evan ThomasJanuary 5, 2011 - 1:10 am

This recipe looks fantastic. I never thought to add zest to roasted vegetables, but I can imagine how they'd really perk up the flavor.

Claire GallamJanuary 5, 2011 - 1:27 am

These photos are gorgeous. And I like that this recipe has root vegetables and no meat, a perfect and healthy option!!

Andrew FrishmanJanuary 5, 2011 - 5:03 am

Mmn!. . . I LOVES me some rüt vegetables, espcially when they are zesty.

¡Arrancalos por debajo, hasta los raices!

Lael Hazan @educatedpalateJanuary 5, 2011 - 12:00 pm

Happy New Year! I love the various colors of the beautiful root vegetables! The edition of the Pecorino sheep's milk cheese truly enlivens. Thanks for a beautiful post.

il sabotatoreJanuary 5, 2011 - 12:43 pm

This looks great!

JoanneJanuary 5, 2011 - 2:50 pm

I am so with you on this one. I want to infuse vegetables into my veins to try to erase all the butter I've ingested these past few weeks. Do you think that would work?

These root veggies look delicious and i love how they are still simple yet a little special with the pecorino. Yum.

darcyeatsJanuary 5, 2011 - 5:52 pm

This is exactly what I need right about now a hearty and wholesome break from the rich holiday feasts. Looks divine!

Sarah @ Semi-SweetJanuary 5, 2011 - 6:50 pm

You are not alone in your happiness . . . I have noticed how great I'm feeling (and this despite a killer cold) this week after having kicked all that butter & sugar to the curb. This is a great root veg prep that I'm going to introduce into my repertoire – thanks!

Sippity SupJanuary 5, 2011 - 7:10 pm

That's true beauty in a bowl. It's time to make me up some too. GREG

JoyJanuary 5, 2011 - 7:53 pm

Beautiful photo Brian!!! I totally feel you on the holidays, I swear I looked in the mirror today and saw a third ass growing out of my pants. With the cruise + holidays I am a couple cakes away from fudgy the whale. Happy New Years to you, looking forward to all your lovely posts in 2011 :)

We Are Not MarthaJanuary 5, 2011 - 8:32 pm

I absolutely love root vegetables: a) because they're delicious, b) because they're beautiful, and c) because they're so healthy! This dish is totally making me swoon :)


JeanneJanuary 6, 2011 - 4:06 pm

Could I be more in love with that first photo?? Nope, didn't think so. There are few things more simply satisfying that roasted root vegetables – it just seems to bring out the essence of their flavours. Just beautiful!

naomiJanuary 6, 2011 - 5:28 pm

I agree, a break from the heaviness and sweets- okay, I'm so lying on the sweet part, but the heaviness, yes. Although this healthy and hearty soup will be a great balance to my sweet tooth.

This soup looks beatiful and sounds great. I love the root vegetables and love the color pop from all of them.

hannahJanuary 7, 2011 - 5:05 pm

This looks GOOD. I love root vegetables and this recipe looks so promising. I think I am going to write it down right now and cook with a friend tomorrow.

Jun BelenApril 29, 2011 - 12:42 pm

Oh my! I’m so behind with all the blog news. Congratulations on being featured as Saveur’s Sites We Love. Well done! And once again, thank you for the note about the nomination. I’m so thrilled that Saveur has noticed Filipino food.

elizaJune 14, 2011 - 3:23 am

I did this for a second time and accidentally put all my beets on the second sheet. IT WAS GORGEOUS. The beet juices left lovely stains on the sweet potatoes and parsnips that unified the colors of the dish and made the whole thing a fantastic collection of rosy pinks, deep reds and purples. I don’t know that I’ve ever made another dish as pretty as it was.

[...] Spicing up your root vegetables is easy with just Pecorino cheese and a touch of lemon juice. [...]

Jocelyne DesforgesMay 27, 2013 - 5:05 am

will the beets turn everything red?

John MelcherMay 27, 2013 - 7:25 am

I hate beets. They taste like dirt and make me vomit.

Jocelyne DesforgesMay 27, 2013 - 11:11 am

That sounds serious :D I love them, juiced with celery and apples and carrots. Never had them baked.

Catfish McDarisMay 27, 2013 - 7:57 pm

Where’s the chicken…we need meat for the beet

Jocelyne DesforgesMay 28, 2013 - 2:59 am

I refuse to cook.