a fall brunch in LA pt 1

A dear friend of mine wanted to get together with a several girlfriends, and of course, that means food. We decided to have a sweet fall brunch, because weather here in Los Angeles graciously permits it, and naturally, I cooked. I didn't mind it though, considering that breakfast/brunch is my most favorite meal of all time.

My vision for the menu was definitely hearty, as we were deep in the fall season and the weather was starting to chill. And healthy because, well that's just what I do. Eggs were a must, because what's brunch without eggs?? What's life without eggs?! Brussel sprouts were also a must because they were in season. Sweet potato pancakes, smoked sausages, charred tomatoes on rye bread, roasted cauliflower soup, apple and cranberry crostata, and a luscious fall sangria were also added into the mix. All the elements came together and complemented each other so nicely.

It was very much a team event. Everyone contributed either their company or great ideas and time to make this happen. My lovely friend Misha generously opened up her absolutely beautiful brick and blue-shuttered home for us to gather and dine. My silly friend, Jessica coordinated the event and found gorgeous olive branches to adorn our table with. And the sweet Jessica and Dow of www.arrow-route.com came to join us and shoot this intimate event for us.

roasted cauliflower, potato and leek soup

serves 8-12

1 head cauliflower

3 yukon gold potatoes, scrubbed

2 leeks, cleaned and trimmed

1 yellow onion

2-3 sprigs thyme

1/4 cup olive oil

salt and pepper

1 lemon

6 cups low sodium chicken stock

6-8 cups filtered water

1/3-1/2 cup crispy fried onions

directions

Preheat oven to 400 degrees. Chop cauliflower and potato into cubes and disperse on a lined tray. Slice leeks into 1 inch segments and cut onions into thick slices and disperse on the same lined tray. Generously drizzle olive oil and season well with salt and pepper. Remove leaves from thyme sprigs and sprinkle over the veggies. Place tray in oven and roast for 1 hour. 

Once roasted, immediately squeeze juice of one lemon over the veggies and let the remaining lemon sit with the veggies, as the heat will bring out the fragrant oils from the lemon skin. 

After veggies have reached a manageable temperature, blend ingredients with chicken stock and water in a blender or in a large pot with an immersion blender. 

Once a desired consistency is reached, heat the soup and serve with crispy fried onions.

shaved brussels sprouts salad with lemon parsley vinaigrette

serves 4-6

1 1/2 lbs brussel sprouts (approx. 30 brussel sprouts), shaved 

1/3 cup slivered almonds

1/2 cup shaved parmesan cheese

lemon parsley vinaigrette

3 tbsp olive oil

juice of half a lemon

1 tbsp dried parsley

2 tbsp dijon mustard

1 tbsp maple syrup

salt and pepper to taste

directions

Shave brussel sprouts with a mandoline, or slice very thinly with a sharp knife. Cook on stovetop with one tablespoon of olive oil and stir. Once brussel sprouts have softened, around 1-2 minutes, remove from pan and place in a serving dish. For the vinaigrette, just combine ingredients and season to taste. Drizzle the brussel sprouts with the lemon parsley vinaigrette and top with slivered almonds and a generous amount of parmesan cheese. 

 Stay tuned! More recipes to come.

xoxo,

Lena