Dinner Tonight: Dan Barber's Brussels Sprouts
Oh, we'll have to try this! We've been using 101 Cookbooks recipe, which is similar in preparation but adds Parmesan cheese. Yummy!
Oh, we'll have to try this! We've been using 101 Cookbooks recipe, which is similar in preparation but adds Parmesan cheese. Yummy!
My husband introduced me to guava pasta when we met- he ate a lot of it in Brazil with queso fresco. They call it Romeo and Juliet, the two go together so well! Yummy!
This year we have figs, blackberries, italian prunes, red huckleberries, zucchini, heirloom tomatoes, mint, basil, chives, parsley, and sunflowers. And if I could, I'd have a meyer lemon tree in the sunny spot near my family room, and climbing melons on the trellis outside the master window.
Plan each dinner to "feed" into the next. Tonight's rotisserie chicken becomes tomorrow's chicken stew, which becomes the next night's chicken pot pie.
Brazil- to see what my husband ate for 2 years
Alabama- to be back with my family
Italy- to see what pasta could taste like, done right.
You're absolutely right, it's SO confusing trying to figure out how much and what kind of fish to eat. Salmon is safe sometimes, is the skin?
I like them on saltines, but I've never tried it with mustard. I'm interested in those sardines packed in tomato sauce!
I actually really like plain matzo crackers- weird, eh? I'll have to look up this book and expand!
Thanks for explaining this! My sister and I couldn't figure out what was going on, either.
I roast mine in a hot oven also, but I'd love to try the addition of balsamic. I will definitely make this. A sprinkle of parm at the end can only add to the goodness!
I have to agree with KashaKnish and I too never use a cast iron skillet. But, what i do is, mix baby carrots with the brussel sprouts in a big bowl, with olive oil, coarse ground salt and fresh ground pepper, lay them on a cookie sheet or in a baking dish and roast them at 400° for 30-35 minutes. The carrot turn out so sweet and the brussel sprouts are just yummy!!!
This recipe didn't do anything for me. Maybe because I didn't use a cast-iron skillet? In any case, it wasn't any better than my usual (easier) method of cut sprouts in half, toss with olive oil, sprinkle with salt, and roast at whatever temp the main dish calls for, stirring occasionally, until tender.
I loooove brussels sprouts! I saw some nice ones in whole foods the other day, and this recipe is reason enough to get some.
I will try this tonight, as well. My husbands claims to be a die-hard sprout hater ... we'll see! Thanks.
Completely inspiring! Making this for dinner tonight. Thanks!
guess what I make a living out of them. I do product development for a certain brand in asia. But eversince I started working on it, I stopped eating them at home. C'mon give me a break, they're everywhere at work. =) I want to eat something else. lol.
I'm not sure if you're familiar with fried sardines but they're great on toasts and on rice as well. One can eat it right off the can or bottle (yes, there are bottled sardines). But for the tomoto sauce based sardines, I'd rather heat them first and add some lemon or a bit of soy sauce.
My family used to eat something similar - guava paste with manchego cheese on a saltine. Delish!
cybele: I'm new to Arcor, but the only two ingredients listed for the membrillo are quince and corn syrup -- not much to go wrong there =p
I'm sure the Whole Foods version will taste even better though, especially if it uses real sugar...
I've been alternating between fig jam and meyer lemon marmalade (from Charles Chocolates) lately with my cheese. I keep seeing Quince Paste at Whole Foods & the cheese shops. (I'm encouraged to hear that Arcor makes something that's good to eat, I haven't found any of their candy particularly worthy.)
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