the arugula files

Cajun Brussels Sprouts

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.

Blue Hill At Stone Barns

I recently made the pilgrimage to Blue Hill at Stone Barns, a farm-to-table restaurant located in Pocantico Hills, New York.  The Chef, Dan Barber, is a bit of a media darling, with gushing reviews in the New York Times and every major food magazine.  Ed Levine over at Serious Eats calls Blue Hill “one of the most important restaurants in America.”  Well, well.  How does a food nerd respond to a review like that?