Food & Wine Magazine, February 2011

  • Roasted Brussels sprouts with cabbage and pine nuts

    Roasted Brussels sprouts with cabbage and pine nuts (page 22)

    from Food & Wine Magazine, February 2011 Food & Wine Magazine, February 2011

    • Categories: Salads; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: pine nuts; Brussels sprouts; honey; ground cayenne pepper; chile powder; red cabbage; dried cranberries; garlic; Parmigiano Reggiano cheese
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  • Seared tuna steaks with citrusy soy sauce

    • imaluckyducky on January 29, 2020

      4.5 stars! What I appreciate about this recipe is the accurate cooking times for searing the perfect medium rare tuna steak - 1 minute each side. The citrusy soy sauce using OJ was a nice twist on my usual combo using lime. The recipe calls for bottled OJ, which I wasn't going to buy for the sake of this recipe (I hate the stuff), but I think in this case is necessary. Using fresh-squeezed OJ meant my juice was more sweet than the typical tartness found in store-bought OJ, so I had to balance the saltiness of the soy sauce with rice vinegar instead. Both tuna and sauce go well on top of cold soba noodles for dinner and as lunch leftovers. Served with miso glazed rainbow carrots as the side.

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  • ISSN 0741-9015
  • Published Feb 01 2011
  • Format Magazine
  • Page Count 132
  • Language English
  • Countries United States