Recipes from Rose’s Kitchen

As I was told, some dinner traditions should not be touched. You can change, add, offer imaginative apps, sides and sweets but leave the turkey alone. OK, I received the message loud and clear, so look out for all the “new” extras. On a note, they are my favourite foods to eat!

Cauliflower with Brown Butter, Pears and Sage

This dish has the advantage of cooking on the stovetop, freeing up oven space for other dishes. The recipe also calls for fresh sage which is great because my sage plant grew like crazy this year. Use your favourite nuts or pumpkin seeds.

6 Tbsp butter

1 medium head cauliflower, cut into small florets

1/2 cup toasted, walnuts

10 fresh sage leaves, thinly sliced crosswise

Salt and pepper

2 large ripe Bosc pears, cored and thinly sliced

2 Tbsp chopped fresh parsley

In a skillet over medium heat, melt the butter until light brown and bubbly. Add the cauliflower, walnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with salt and pepper and continue cooking, stirring occasionally until the cauliflower is browned and crisp tender, 6 to 7 minutes more. Remove the pan from the heat and  add the pears and parsley. Gently toss to combine and warm the pears.

Serve hot or at room temperature.

Roasted Brussels Sprouts with

Mushrooms and Cream

Steamed or boiled sprouts are long gone from my recipe file. They are a vegetable that need extra “enhancements” for guests to eat. Right up my ally!

1 1 2 lb Brussels sprouts, trimmed and halved lengthwise (5 cups)

5 Tbsp sunflower seed oil


3 Tbsp butter

1 lb Shittake or Cremini mushrooms halved or cut into wedges

1 small onion, thinly sliced

3 cloves garlic, minced

1/4 cup dry white wine

1 cup heavy cream

1. Preheat the oven to 375°F  

2. Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 tbsp of the oil, toss to coat. Spread the sprouts in an even layer and sprinkle with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.

3. Heat a skillet over medium heat. Add the 1 Tbsp oil and 2 Tbsp butter. When the butter has melted, add the mushrooms and cook, stirring occasionally until the mushrooms are golden-brown and the liquid has evaporated, 5 to 8 minutes. Set aside.

4. Heat the skillet over medium high heat. Add the 1 tbsp oil and 1 tbsp butter. When the butter has melted, add the onion and garlic and cook until tender. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Cook stirring occasionally, until the cream thickens and coats the vegetables nicely, about 3 to 4 minutes.

Season with salt and pepper.

Fluffy Mashed Potatoes

Adding a bit of extra to just plain mashed potatoes.

4 lb medium potatoes, peeled and cut into 1 inch pieces

1 cup heavy cream

1/2 cup butter

2 large eggs

Salt and pepper to taste

1. Cook the potatoes in water until tender.

2. Heat the cream and butter together until the butter is melted. Set aside and keep warm.

3. Drain the potatoes, mash them with a potato masher until almost smooth. Add the eggs and beat them in with a wooden spoon. Add the cream mixture and continue to mix until smooth. Add salt and pepper to taste.

4. Transfer to a serving bowl and garnish with fresh chives or parsley.