The Traveling Foody – Brussels Sprouts Recipes

Hello fellow travelers and Traveling Foody fans.  With Brussels sprout season coming to an end we would like to do a quick recipe share with all of you.  Trust us when we say, “it will rock your taste buds.”

 First up is our Brussels Sprouts Pizza.


Brussels Sprouts Pizza

Brussels Sprouts Pizza


  • 2 Tbsp. olive oil plus more for brushing and drizzling
  • 1 Large yellow onion, thinly sliced
  • Kosher salt, freshly ground pepper
  • ½ Lbs. Brussels sprouts, trimmed, leaves removed (about 4 cups)
  • 2 Garlic cloves, finely chopped
  • 1 tsp crushed red pepper flakes
  • All-purpose flour (for dusting)
  • 1 Prepared fresh pizza dough or cooked pizza dough formed
  • ½ Cup grated Parmesan
  • ½ Cup alfredo sauce



 Preheat oven to 450°. Heat 2 Tbsp. of oil in a large skillet over medium-high heat. Add onion; season with salt and pepper and cook, stirring occasionally, until softened and golden, 8–10 minutes. Add Brussels sprouts, garlic, and red pepper flakes and cook until Brussels sprouts are wilted, about 5 minutes. Season with salt and pepper; set aside.

Lightly flour a rimmed baking sheet and stretch dough to edges.   If the dough is already cooked that’s okay.  Lightly brush dough with oil; season with salt and pepper. Top with ¼ cup Parmesan, then Brussels sprout mixture, and then drizzle the alfredo sauce and remaining ¼ cup Parmesan.

Bake pizza until dough is crisp and cheese is melted, 8–10 minutes. Let cool 5 minutes before cutting. Serve drizzled with more oil.


On to the next Brussels sprout recipe.  One we like to eat in soups, with red meat or by itself.  It is none other than our Brussels Sprouts Kimchi.


Brussles Sprouts Kimchi

Brussels Sprouts Kimchi


  • 1½ lb. small brussels sprouts, trimmed, halved
  • ½ small onion, coarsely chopped
  • 2 scallions, sliced
  • 4 garlic cloves
  • ¼ cup gochugaru (coarse Korean red pepper powder)
  • 2 Tbsp. fish sauce (such as nam pla or nuoc nam)
  • 2 Tbsp. Sriracha
  • 1 Tbsp. grated peeled ginger
  • 1 Tbsp. soy sauce
  • 2 tsp. coriander seeds, crushed
  • 1 tsp. fennel seeds, crushed


 Combine 3.5 oz. salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. Add Brussels sprouts and top with a plate to keep Brussels sprouts submerged. Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.

Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Add to bowl with Brussels sprouts and toss. Transfer mixture to two 32-oz. canning jars, packing down to eliminate air gaps.

Combine 0.7 oz. salt and 1 quart warm water in a large bowl, whisking to dissolve salt. Add pickling liquid to jars to cover Brussels sprouts, leaving at least 1” head space. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3–5 days. Chill.

Let the kimchi ferment for at least 2 months.  The longer the more characters the kimchi will absorb.

We hope you have a wonderful time and please share your recipes with us.

-Damien – The Traveling Foody

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The Traveling Foody – Quiche

Welcome fellow foodies.  This week we have been in the test kitchen having fun with baking quiches.  Quiche is an amazing treat to share with your family and friends any time of the day.  We would like to share with you a Leek Quiche recipe and know that you will enjoy.  We also had fun with onion and chanterelles in a quiche.

Before we share the Leek Quiche recipe some we would like to share some notes:

  • If you have favorite dough recipe go ahead and use it.
  • You can use any combination of cheeses you think that will complement the meat or vegetable filling.
  • The egg and milk ratio of the recipe will always stay the same.
  • You can add more or less cheese to your recipe.  We liked 1 ½ cup total.
  • Your meat or vegetable amount should total around 2 cups.

With that said lets bake!

Caramelized Leek Quiche

Caramelized Leek Quiche


  • 1 Pie Crust
  • 2 tablespoons extra-virgin olive oil
  • 3 leeks, whites and light green parts only, halved lengthwise, sliced crosswise 1/4-inch thick
  • 2 teaspoons fresh thyme leaves
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups freshly grated Gruyere cheese
  • 3 large eggs
  • 1 large egg yolk
  • 1/2 cup milk
  • 1/2 cup heavy cream


Roll out dough to a 12-inch circle. Fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges. If you do not have a removable bottom, that is okay. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.

Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.

Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.

Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.

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The Traveling Foody – Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches

Welcome Foody fans and travelers.  A few Traveling Foody family members have been Island hoping in Hawaii.  Well, some of us are enjoying our time in the test kitchen.  The weather has been stormy here in Seattle.  What a perfect ambiance for cooking in the test kitchen.  Here is a nice Italian recipe to share with the people you love.  Enjoy.


Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches


  • Vegetable oil cooking spray
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 large eggs, beaten, at room temperature
  • 2 cups panko breadcrumbs
  • Four 1/2-inch-thick eggplant slices (1/2 a medium eggplant)
  • Four 4-inch diameter Portobello mushrooms, stemmed
  • 2 tablespoons extra-virgin olive oil, for drizzling, optional
  • Four 1/2- to 3/4-inch-thick slices country wheat bread, toasted or grilled
  • 3/4 cup jarred tomato-basil sauce
  • 8 ounces gruyere cheese, shredded
  • 2 cups arugula


Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.

In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.

To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.

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