Roasted Brussels Sprouts Salad

Roasted Brussel Sprouts Salad Recipe

Ok, I’ll admit it – I was not a born lover of green veggies. In fact, my parents could tell you a number of vegetable horror stories throughout the course of my childhood. But then I discovered Hubbard Grille. These Brussels sprouts were crispy and fried, and I couldn’t believe how many of them I managed to tuck away in one sitting. So I decided to try my hand at making a healthier version at home, and make a complete meal out of the Brussels sprouts. This is the yummy result.

Roasted Brussels Sprouts Salad

Serves 4 – for a light dinner

Ingredients:

1 1/2 lbs Brussels Sprouts
2 tablespoons olive oil, plus 2 more tablespoons for the dressing
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar (Any fruit-based vinegar will do, I used cranberry vinegar here)
8 slices turkey bacon, cooked
4 eggs
Feta crumbles or Parmesan shavings for topping
Pomegranate seeds or dried cranberries for topping
Salt and pepper for seasoning

Preheat the oven to 400 degrees. Start by cleaning the Brussels sprouts, and peeling off the outer couple of leaves if they look wilted. Cut each one in half, and put them in a large bowl. On top of the sprouts, drizzle 2 T. of EVOO and sprinkle on a liberal amount of salt and pepper. Toss to coat each one.

Place the seasoned Brussels sprouts cut side down on a rimmed cookie sheet. Bake them for 25-35 minutes, depending on the size of your sprouts. The bottom side of each sprout which touches the cookie sheet should be nice and caramelized. Remove the sprouts from the sheet and put them back in the large bowl.

Roasted Brussel Sprouts in Oven

In a small bowl, whisk together the remaining olive oil and vinegars. Pour the dressing on top of the cooked Brussels Sprouts, and gently toss to combine the dressing and the sprouts. Divide the sprouts among 4 bowls.

Poach or fry an over-easy egg for each serving – you want the yolk to still be runny. Place an egg atop the sprouts in each bowl, then top with turkey bacon, cheese, cranberries or pomegranates, and additional sprinkle of salt and pepper if desired.

You will love all of the salty, sweet, tart deliciousness that ensues. Enjoy!

Culinary Clue: To get your Brussels fix without cooking them yourself, head over to Hubbard Grille. The salty sprouts are a surprisingly good bar snack, and you can get a plate of them for happy hour munching.

What are your favorite veggie recipes? Let me know in the comments below!

Keep Connected,

Caroline

Roasted Brussels Sprouts Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1½ lbs Brussels Sprouts
  • 2 tablespoons olive oil, plus 2 more tablespoons for the dressing
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon apple cider vinegar
  • 8 slices turkey bacon, cooked
  • 4 eggs
  • Feta crumbles or Parmesan shavings for topping
  • Pomegranate seeds or dried cranberries for topping
  • Salt and pepper for seasoning
Instructions
  1. Preheat the oven to 400 degrees
  2. Start by cleaning the Brussels sprouts, and peeling off the outer couple of leaves if they look wilted
  3. Cut each one in half, and put them in a large bowl
  4. On top of the sprouts, drizzle 2 T. of EVOO and sprinkle on a liberal amount of salt and pepper
  5. Toss to coat each one
  6. Place the seasoned Brussels sprouts cut side down on a rimmed cookie sheet
  7. Bake them for 25-35 minutes, depending on the size of your sprouts
  8. Remove the sprouts from the sheet and put them back in the large bowl
  9. In a small bowl, whisk together the remaining olive oil and vinegars
  10. Pour the dressing on top of the cooked Brussels Sprouts, and gently toss to combine the dressing and the sprouts. Divide the sprouts among 4 bowls
  11. Poach or fry an over-easy egg for each serving - you want the yolk to still be runny.
  12. Place an egg atop the sprouts in each bowl, then top with turkey bacon, cheese, cranberries or pomegranates, and additional sprinkle of salt and pepper if desired

 

The Daily Growler Review

The Daily Grower | Upper Arlington

2812 Fishinger Rd
Upper Arlington, OH 43220
(614) 656-2337

258 West Olentangy Street
Powell, OH 43065
(614) 987-8277

 https://www.thedailygrowler.com/

Top Tastes:

Beer selection varies. If you can’t find a beer that you like, you are in the wrong place.

Have you ever had that feeling the first time you visit a new spot and as soon as you are walking out, you know you will be returning ASAP? It’s easy to make a connection with some places, and the Daily Growler is certainly one of those locales.

Let’s talk definitions. The “daily” in the Daily Growler comes from the concept of featuring a different beer each day, which is then available for growler fills at a discounted rate. But what is a growler? A growler is a glass container that holds 64 oz. of beer deliciousness. It looks like the jugs they drink out of in moonshiner shows, and it is perfect to give you a to-go option for carrying out fresh craft beers. Be sure to drink your growler within 7-10 days of filling up, and once opened, drink it within 2 days. You will get about 5 pint glasses from each growler. Confession: I now own three growlers from the Daily Growler, and keep a box to hold said growlers in the trunk of my car at all times.Growlers | The Daily Growler

The beer list at “The Daily” is hard to beat, with a lineup of 60 rotating taps. Elusive brews like Columbus Brewing Company‘s highly-coveted Creeper Triple IPA are known to pop up on the board. They also have an IPA exclusive to the business, the Daily IPA, brewed by The Actual Brewing Company. This place is “must visit” for out of town guests so that they can try Columbus’ best local offerings in one spot, and is also a great place for groups too. The interior is Spartan but clean and modern, and the vibe somehow just fits and makes it a place you can linger for hours. Snag a classic board game from the shelves on the wall to keep you entertained while you sip. Food is not offered; however, you are encouraged to bring in your own. Takeout menus are available for nearby restaurants, and the Powell location hosts food trucks on a regular basis.

The Daily Growler Flight The staff is extremely knowledgeable and friendly, and will help you pick out a beer to suit your liking if you aren’t sure what styles you prefer. Flights are available too, and are a good way to go if you want to try a bunch of kinds, or are unsure about committing to an entire growler of a more unusual-sounding beer. Happy hour is held 7 days a week from 3-7 pm, with 1/2 off pints, $1 off growlers, and 25% off flight tasters.

The Daily Growler is big on events, and hosts regular tap takeovers with local breweries. Plus, the Daily Growler staff are often holding court and pouring drafts at many of the best Central Ohio beer events. There are family-friendly events here as well, like pumpkin carving contests at Halloween, and a house-made root beer is always on tap for the kiddos.

Culinary Clue: Check out the Daily’s website (www.thedailygrowler.com) ahead of time and read the beer descriptions and pick out which drafts to sample. This way, you won’t have that panic moment and anger the people behind you in line by taking forever to choose your brews.

Keep Connected,

Caroline

The Crest Gastropub Review

The Crest Gastropub
2855 Indianola Avenue
Columbus, OH 43202
(614) 261-7128
thecrestgastropub.com

Top Tastes:
1. Honey-glazed Goat Cheese Balls
2. Shagbark Chili
3. Hot Pastrami Melt
4. BBQ Pulled Pork Sliders
5. Housemade Bloody Mary

The Crest is a restaurant that perfectly epitomizes sustainable, local food. In fact, a good portion of the items used in their dishes are grown on-site, either on the building’s rooftop garden, or in the wooden planters that line the patio area. Many of the restaurant’s condiments and sauces are made from scratch too, such as the hot sauce found right on your tabletop. If Crest doesn’t make it in-house, then the ingredient is often locally sourced.

The Crest | Honey-glazed Goat Cheese Balls

Honey-glazed Goat Cheese Balls

Let’s start with cheese. Crest has one of the best cheese-centric dishes in town: Honey-glazed Goat Cheese Balls. These one-bite wonders consist of a lightly-battered nugget of goat cheese, drizzled with honey and sprinkled with almonds for crunch. The whole thing is then placed on a teeny piece of toast with a toothpick, allowing you to get it to your mouth as quickly as possible. The ever-changing charcuterie platter is also noteworthy, as is the Mediterranean plate, filled with baba ganoush, olives, hummus, and pita. Order the Hot Pastrami Melt in order to try the killer chili garlic aioli, or just ask for a side of aioli for dipping your fries – it’s so much better than ketchup! It’s really hard for me to resist anything BBQ, and the Pulled Pork Sliders topped with cheddar, onions, and Brothers Drake BBQ sauce don’t disappoint.

The Crest | Hot Pastrami Melt

Hot Pastrami Melt

Those with dietary restrictions will enjoy the clearly labeled menu items that denote vegan, vegetarian, and gluten-free items. So many places tout a salad of some kind as their sole vegetarian option, but The Crest’s selections are not lacking in flavor or originality. The Wood-fired Brie with mushrooms and walnuts and the bean-heavy Shagbark Chili make it so you don’t even notice the lack of meat.

The Crest’s beer list is one of the best in the city too. They make regular updates to their online beer list at beermenus.com, so you can check ahead of time to see what draft tickles your fancy. Even better, the happy hour deals are amazing, and drafts are 1/2 off after 2 pm on Sundays as well. On the cocktail front, Crest makes their own Bloody Mary mix as well as a number of housemade syrups. Try the Hello Sunshine, a marriage of Watershed Distillery Bourbon and coriander-honey syrup that will chase winter blues away.

Like 101 Beer Kitchen, Crest has a brunch menu that rivals their dinner menu. Another post to come!

Culinary Clue: While you’re at Crest, check out the Shaw Brothers, a band of supremely talented siblings that play almost every Sunday around 8:30 or 9. They play a great mix of original and popular music.

Keep Connected,

Caroline

The Crest Gastropub on Urbanspoon

Harvest Pizzeria: German Village Review

495 S 4th St.
Columbus, OH 43206
(614) 824-1769
http://harvestpizzeria.com/

I have one word for you: pizza. Pizza is a good gateway food for people who are hesitant to try a new restaurant, because it can take approachable food and turn it into something wonderful that’s not too intimidating. Harvest is especially deft at this, providing offerings that range from commonplace to creative.

Spicy Yuma

The Spicy Yuma

Top Tastes:
1. Spicy Yuma Pizza
2. Ohio Double Bacon Pizza
3. Almond Pesto Pizza
4. Roasted Red Pepper Hummus
5. Butterscotch Budino

This review is focused on the original German Village location. However,stay tuned for features on the larger Clintonville location, and see my review on Harvest’s neighboring bar, Curio.

There is a focus on local ingredients here, and many of the veggies, meats, and cheeses are sourced from central Ohio. Start with a generous portion of the smooth Roasted Red Pepper Hummus, plated with carrots and flaxseed crackers. This will help save room for the main event, the pizza. Harvest’s crust is lightly charred from the wood-fired oven, and is light with the perfect amount of chewiness. Heat seekers should order the Spicy Yuma, topped with a chipotle-spiked sauce, corn, chorizo, roasted peppers, cheese, and jalapenos. Don’t miss the Ohio Double Bacon, because…there are two kinds of bacon, of course. Vegetarians and meat lovers alike will appreciate the simplicity of the Almond Pesto pizza, featuring spinach and artichokes. Furthermore, like Harvest on Facebook to see what they are featuring for the pizza of the day. Some of the best pies I’ve tried have been a limited-time special, which can range from a Cuban-inspired pork to a fiery yellow curry delight.

Save room for dessert, especially for the Butterscotch Budino. This Italian pudding is drizzled with caramel sauce and topped with a dollop of whipped cream, but the vanilla sea salt and almonds are the stars of this dish. I am such a sucker for a good sweet and salty combo.

Dapper Dan

Dapper Dan Cocktail

Don’t skip out on libations either. If you are a beer drinker, Harvest has paired with Elevator Brewing to create Harvest Pale Ale, which is lightly-hopped and refreshing. The cocktail menu is worthy of praise too. The Front Porch Tea combines a traditional Arnold Palmer with Columbus’ own OYO stonefruit vodka, while the Dapper Dan’s root beer bite will delight any bourbon lover.

Culinary Clues: Both Harvest locations are closed on Sundays. Don’t be like me, and rush out to get your pizza fix for Sunday Funday, and then have your hopes and dreams crushed by the realization that the Harvest staff takes a well-deserved day of rest on Sundays. During the work week, don’t miss the $7 lunch pizza special either!

Keep Connected,

Caroline

Harvest Pizzeria on Urbanspoon

Infusing Liquor Recipes

Infusing Liquors on Columbus Culinary ConnectionIt’s no secret that I love a craft cocktail from places around town such as Curio, Mouton, or Denmark on High (posts to come, of course).  However, with all the snow central Ohio has been experiencing lately, sometimes you just want to curl up by the fire at home. Enter my new obsession: infusing liquor myself. It is super easy, and in all likelihood, you already have ingredients on hand to try one!

I have found that the larger-sized Mason jars are best for making these concoctions. They seal well, they have a built-in measurement guide on the jar, and because they are clear, you can see what is going on in there.

Blackberry BourbonBourbon with Blackberry Infusion Recipe

  • 2 cups quality bourbon
  • 1 pint fresh blackberries

Take a clean Mason jar and place the blackberries inside. Use a muddling stick or wooden spoon to break up the berries a little. This will help them start to macerate and release their juice into your bourbon.

Fill the Mason jar with the 2 cups bourbon. Place the lid on tightly, and put the jar in a cool, dark place like a cupboard. Every day, take the jar out and turn it upside down and shake it a little to be sure it distributes properly. Be patient, and find other delicious things to drink in the meantime. After about 7 days, the infusion is done. That’s it!

Blackberries and Bourbon in Mason Jar

Notice how the color has changed after 2 days.

As a bourbon aficionado, I drank Blackberry Bourbon both on the rocks and later, mixed with a little sweet tea, but I can’t wait for summer to come so I can add this to lemonade for a fruity and potent cocktail.

How long to let it sit? This really depends on the level of taste you want. Try a spoonful of the liquid every couple days until the desired taste is achieved.  For more potent items like cinnamon or coffee, you don’t need more than a few days. Fruits like pineapples and lemons, which break down more slowly, need a couple weeks.

The beauty of these infusions is that you can create as much or as little of the mixture as you’d like. If you aren’t quite sure how the pairing will work out, try it in a small amount. Have multiple infusion jars going at once so you are always prepared to make a new drink. The other wonderful aspect of infusions is that they take a lot of the alcohol “burn” out of the spirit, and can make you a believer in a liquor you might not normally sample.

Blackberry Bourbon on the Rocks

Enjoy on the rocks

Here are some of my other favorite pairings:

1. Gin + Cucumbers

I can’t stand cucumbers, but my friends love this one. Cucumbers are a pretty potent ingredient, so this one only needs a few days. Add some tonic or soda water and you’ve got a cocktail already.

2. Bourbon + Coffee

This one would be great churned in with some vanilla ice cream, but I have trouble saving it long enough. Hello brunch cocktails!

3. Rum + Pineapple

This duo screams to be mixed into any tropical drink. Margaritas, mojitos, daiquiris, you name it.

4. Apple + Cinnamon + Whiskey

Apple Pie Moonshine is trendy right now, but you can get a similar flavor and cut out the cooking step that the traditional recipe requires.

5. Vodka + Almost Anything

Take a page out of new slider joint Cray’s book and pair this neutral spirit with anything you can imagine. They have kinds with Skittles or gummy bears for martinis and even garlic for bloody marys. The possibilities are endless!

My new mission is to try and recreate the Mobster Manhattan from Prohibition Gastro Lounge, which used a maple bacon-infused Woodford Reserve.

What combos have you tried? Any suggestions for what infusion I should attempt next?  Leave them in the comments below.

Keep Connected,

Caroline

Local Love

columbus culinary connection newsletter

Since launching the site, I have found the Columbus food community to be an extremely supportive one. You can’t go wrong with any of the sites below.

Here are some food + drink-centric  websites and bloggers that I follow regularly:

The Big 3:

All of these publications are excellent and all-inclusive sources for everything you wanted to know about dining out in Columbus.
Columbus Underground Columbus Underground –  http://www.columbusunderground.com/category/dining
Columbus AliveColumbus Alive – http://www.columbusalive.com/content/sections/eatdrink/index.html
columbus craveColumbus Crave – http://www.columbuscrave.com/

Looking for a food festival or museum event? Check out Experience Columbus for ideas.

experience-columbusExperience Columbus – http://www.experiencecolumbus.com/

Cheryl Harrison’s site focuses only on alcohol, so you know it’s a great source for beer, wine, or liquor news. Plus, she has a wicked sense of humor.

Drink-Up-ColumbusDrink Up Columbus – http://drinkupcolumbus.com/

Love breakfast? Then explore the best bites of eggs, bacon, and more with “Dr. Breakfast.”

BreakfastwithNickBreakfast with Nick – http://www.breakfastwithnick.com/

Some of my other favorites:

Need a recipe? Looking for someone else’s take on that new Cbus hot spot? Click on one of these other great local blogs.

CMH Gourmand – http://cmhgourmand.com/

614ortyniner  – http://614ortyniner.blogspot.com/

Nothing Better To Do – http://deraj1013.blogspot.com/

Will Work For Shoes and Vodka – http://willworkforshoesandvodka.blogspot.com/

Grubgraders – http://grubgraders.com/

Columbus Foodie – http://www.columbusfoodie.com/

Girl About Columbus – http://girlaboutcolumbus.com/the-blog/

Rockmill Brewery Review

5705 Lithopolis Road NorthwestRockmill Brewery
Lancaster, OH 43130
(740) 205-8076
rockmillbrewery.com

Top Tastes:
1. Bourbon Barrel Aged Saison Noir (Limited Edition)
2. Cask Aged Tripel
3. Urban Cowboy (Limited Edition Collab with Seventh Son)
4. Saison Super
5. Petite Saison

If I had to describe Rockmill Brewery in one word, that word would be magical. The entire atmosphere at the Lancaster tap room is one that makes you feel instantly at home. The main building is a remarkable space; it is a renovated barn filled with windows and crackling fireplaces. The prowling cats and warm wood decor make this a place you can linger for hours, and you feel more like a guest in someone’s home than a paying customer.

The outdoor features at Rockmill are equally appealing. Twinkling lights and a patio with a bonfire area lend to the idyllic vibe. Feel free to take your tulip glass and explore the expansive property’s fields, a pond, and even a tiny chapel. When you’ve had your fill of Rockmill’s brew offerings, head just up the road to Rock Mill Park, the company’s namesake. There you can roam through the old grist mill and picturesque covered bridge, or take in the beauty of the waterfall and surrounding rocks.

Rockmill Brewery | Feels like homeBut enough about the setting, on to the beers! There is a focus on quality over quantity here. Rockmill doesn’t have the biggest beer catalog, but the available choices are crowd-pleasers. All of them are Belgian-style ales, due to the fact that the mineral content of the property’s water is very similar to that found in Wallonia, Belguim. Brewing and bottling are both done on site. All of their beers are very drinkable, and with some of them clocking in above 10%, you only need one or two. Can’t decide which beer sounds best? Try a flight to sample them all. Don’t miss the boozy Cask Aged Tripel or the yeasty spice of the Saison Super. The caramel, roasted complexity of the Saison Noir will leave you wanting more, and the Petite Saison’s bright citrus notes will make you long for summer and sipping weather. Rockmill also frequently partners with other local businesses with their drafts – they age some of their beers in barrels from Middle West Spirits, and even did a collaboration Belgian Stout with Seventh Son Brewing.

No food is served in the tap room, but no one will look at you askance for bringing in your own munchies. The staff is always ridiculously accommodating, and will hook you up with plates, napkins, and utensils if you forget those additions. They also host occasional dinners, but tickets for these events go quick.

The bottom line? Make the drive out to Rockmill. You won’t be disappointed by the beer or the brewery’s grounds.

Culinary Clue: Not sure what to snack on with the delicious beer options? If you go to Katzinger’s Deli in German Village and tell them you are headed to Rockmill, they will create a cheese plate that pairs with all of their brews.

Keep Connected,

Caroline

101 Beer Kitchen Review

101 Beer Kitchen

101 Beer Kitchen
7509 Sawmill Rd.
Dublin, OH 43016
(614) 210-1010
www.101beerkitchen.com

Top Tastes:

1. Loaded Housemade Tater Tots
2. Housemade Soft Pretzels
3. Seasonal Mussels
4. Green Chili
5. Shrimp + Grits

Loaded Housemade Tater Tots

Loaded Housemade Tater Tots

For my inaugural post, I had to pick a restaurant that would appeal to everyone. And I mean everyone. If you can’t find something on the menu at 101 Beer Kitchen that sounds fantastic, there is something wrong with you. Plus, they have teamed up with some of the best breweries to create some delicious beer-pairing dinners (next on my Columbus to-do list).

As a craft beer lover on a quest to not drink the same beers over and over, it can sometimes be difficult to find one that I haven’t previously sampled. At 101 they have about 20 rotating taps, in addition to awesome cocktails; some even have beer in them! The bar seems to have an especially intriguing selection of foreign beers (most of which I embarrass myself attempting to pronounce) from which I can generally find an untried variety.  And oh, the food. I am still undecided whether I am more obsessed with 101’s dinner menu or the brunch selections.

A few of my favorite dinner items:
For starters, they have tater tots. Yes, tater tots. Except these are the best tots ever, made for adults and pairing with cold brews. They are crispy on the outside with a pillowy potato inside, sprinkled with cheese, green onions, pork croutons (some stellar form of crunchy bacon cubes), and a squirt of Sriracha mayo.  The Housemade Soft Pretzels are another irresistible choice, topped with salt and caraway, and served with a beer cheese spread on the side.

Housemade Soft Pretzels

Housemade Soft Pretzels

Many of the entrees change seasonally, but they always feature a steamed mussel dish of some kind. This winter’s mussels selection has a shallot beer broth accompanied by fries and a piece of sourdough bread to mop up the leftover sauce. The pork and tomatillo-laden Green Chili has a pleasant heat that will warm you up instantly. It is served with corn tortillas for dunking. The beet chips, a side item to many of the winter sandwiches, are also a delight, and allow you to pretend you are being healthy. There is also the can’t-miss shrimp and grits, which is a hard dish for us Northerners to nail. The combo of andouille sausage and cheddar grits will guarantee a return visit to 101 BK.

Green Chili

Green Chili

The brunch menu is a more recent addition to 101’s repertoire, and is equally mouth-watering. Another post about this to come!  Also, look for the new Gahanna location coming in March 2015.

The bottom line is that 101 Beer Kitchen puts a unique twist on items that are familiar to all. They make food that is innovative enough for the adventurous diner, but approachable enough for a picky eater.

Culinary clue: If you plan on going during peak times, reservations are not available, but they do offer call-ahead seating. This way, you can get on the wait-list and the hostess will text you when your table is ready.

Keep Connected,

Caroline

101 Beer Kitchen on Urbanspoon