Fall is my favorite season. Easily. For me, fall means apple picking, tights and sweaters, and the drag races. At 38.5 weeks pregnant, I doubt that any of those things are in my immediate future. I may attempt a trip to Crafty Bastards. We'll see.
For now I will channel my fall needs through seasonal dishes. One of my favorite fall foods are brussels sprouts. Usually I roast them, but I came across this recipe in Fine Cooking and thought I would give it a go. This dish has a lot of cream and parmesan cheese; it's rich, for sure. Sorta like a big dish of macaroni and cheese. I could feel guilt about it or look at it with a different angle: since I've been craving macaroni and cheese lately this dish fits the bill with a few extra nutrients.
"Where can I find dried figs?" asked my friend Dave, a freelance writer, who called me in the middle of the work day for the very important business of filling his shopping cart. I secretly love it when my friends ask me food related questions, and was even happier when I immediately knew what he was planning to do with those dried figs. It's amazing to think about how something as simple as reading a recipe can send us marching like gourmet lemmings in search of the same ingredients. Mark Bittman's Sprouts with Figs and Bacon recipe, featured in the New York Times about a week ago, and surely bookmarked by hundreds, is appealing on so many levels. I've never cooked with dried figs, but since they have all the qualities that make a perfect kitchen staple: uncommon, dried, and cheap, I'm ready to welcome them into my kitchen. Brussels Sprouts are among my favorite vegetables and I'm always looking for new ways to prepare them. And then, of course, there is the bacon. Bacon makes everything taste good.
Have I mentioned that I love brussels sprouts? Yes, I guess I did. All I'm saying is if you are a sprouts hatah, try cooking them different ways. The easiest--and one of the tastiest--is roasting. I used to think of roasting in simplistic terms until I realized that following a few extra steps could make a big difference in flavor:
Preheat your oven to 475 degrees
Trim and cut sprouts evenly
In a large bowl drizzle olive oil, salt, and red pepper flakes (if you want a lot of kick). Use your hands to mix well
Line a heavy duty baking sheet with parchment paper
I used to despise brussels sprouts. My early experiences were straight from the frozen food aisle: soggy and tasteless. It was only a year ago when I bought some from Whole Foods and cooked them, closely following guidance from Super Natural Cooking goddess, Heidi, that I fell head over spaghetti for these mini cabbages. They are currently my favorite vegetable and I'm always looking for different ways to cook them. This is my newest method. Adding breadcrumbs can turn this side dish into a full meal.
