newjersey

Chopped Champion Eric Levine has some fall-flavor menu inspiration.

Autumn menus don't just mean pumpkin spice! "Chopped" champion Eric Levine visited "be Well" to show off a fall menu full of flavor. Check it out here!

FALL FLAVORS

New Jersey

NJ Weather Stories

Weather stories

NJ | Weather

The latest forecast details from News 12 New Jersey.

News 12 New Jersey Weather Report

Weather

Brooklyn

BK | Weather

The latest forecast details from News 12 Brooklyn.

News 12 Brooklyn Weather Report 

Westchester

WC | Weather

The latest forecast details from News 12 Westchester

News 12 Westchester Weather Report

Long Island

LI | Weather

The latest forecast details from News 12 Long Island.

News 12 Long Island Weather Report

Hudson Valley

HV | Weather

The latest forecast details from News 12 Hudson Valley

News 12 Hudson Valley Weather Report

Bronx

BX | Weather

The latest forecast details from News 12 The Bronx

News 12 The Bronx Weather Report

Connecticut

CT | Weather

The latest forecast details from News 12 Connecticut

News 12 Connecticut Weather Report

0918BEWellFallFlavor_2023-09-18-10-03-34

Live Life Better: Fall-flavor menu inspiration

When we think about Fall for many of us. The first flavor that comes to mind is what pumpkin spice. Yes, but it doesn't always have to be that way. So I met up with Chop champion Eric Levine for some Fall flavor menu inspiration. These are beautiful Brussels sprouts and then take a look at the one right next to it. Another gorgeous way to serve Brussels sprouts. So chef Eric Levine is with us today helping us be healthy, but also really add right some full flavor into our food. That's right now. This time of year, it's a great time of year for that fall. That warmth that and Brussels sprouts are great. Brussel sprouts are great all year long. But really at this time of year they really, really pop and everyone's putting them on their menus. It's very trendy. It's very, but it's great and, and when I was a kid, I hated Brussels sprouts. My mom, she couldn't get me to eat them for anything. She would try eating them wrong. Yeah. Well, that's my mom was making them wrong. I love your mom but you made them wrong. So, so we wanna do right in our, so there's a couple of ways to do this. So there's the, there are two ways. So at 3 17 Main Street, we actually shave ours. Um And that's a simple process by taking a um Chinese mandolin and we just shave it really, really thin. And what happens with this is, it's easier to cook, it's quicker to cook and you can really control the texture in it. So you have a nice thin shavings in here. Ok. And all we do is you saute with a little bit of salt pepper. Uh, we add for hours, just a little bit of a and a little. So it's a little bit sweet. Uh, but we add a little bit of garlic so it's a little spicy, a little heat to that. And then, uh, the almond toasted almonds and then the cranberries in there, it has a nice, full balanced. So it almost seems like a, like a salad, kind of almost. Yeah. Well, actually here at 3 17 Main Street we actually serve that one of our vegan dishes and we serve it in a roasted acorn squash. It's something that I've had since day one. Now we're open four years. So it's kinda cool to see the evolution of it. But that is a dish that I usually just used to do during the fall. But our vegan clients love it and it's great. Now, do I grill this or I just change it? Hold on. Yeah, of this. So we're just gonna add a little bit of olive oil to here. Now again, this version of it is we're keeping them whole, which seems to be the way a lot of people do it, which is why we don't do it that way because we, you know why, why be like everybody else. But again, I wanted to show you the two versions of it and they're simple. So little salt and pepper a little bit into the oil and I just put a little bit to start with and then we add our Brussel sprouts. Now, do they need to be down or anything? No, we, we, you leave it alone for a couple of seconds and then we add for this one, we're adding the uh maple syrup into this one, right? And that'll help break it down. That'll actually add the sweetness to it. But again, we're gonna add a little bit more salt pepper. But I use kosher salt, white pepper. You use black pepper if you want the heat in that. Um I look for the flavor profile. That's one of the things that we do here. A lot more of, we use more white pepper, some black pepper because white pepper gives you the flavor, not the heat that black pepper would do. And it's kind of one of those things. So we'll, we'll start tea that up and this will take about 11 minutes because it's cut in half as opposed to the shave version, which will take literally seconds. You should throw it on the Yeah, you could do this and you could do this ahead of time. Uh, leave it in your refrigerator. Come home maple syrup like that kind of sort of, it gives you that, that full flavor. You know, maple is great for everything. So, all I need to do is let this cook for how long it will take? About 11 minutes. Yeah, it depends on how hot on a and on a medium heat. And again, you control it. That's one of the great things about the knob about the brains. You can control the heat. I always talk to people about control the heat. Don't let the heat control, you control the pan. Um, you can flip them over if you want to get a nice char on them on the inside of it. And is there a mistake I could make in cooking this? Because if there is, I'll make it. So, let me know ahead of time. Just cook it. If you find that, that it's, that the maple is starting to, to char a little bit, just add a little bit of oil to it and you'll be fine and that's the finished product that the product right here. And again, it's simple. All it is. It, it is just the Brussels, the maple salt pepper. Um, and I

https://vod.chdrstatic.com/transcode/492f2da3-ae9c-4be7-872e-6ccc2e8661a0/492f2da3-ae9c-4be7-872e-6ccc2e8661a0.transcribe