Monday, November 22, 2010

Here we are, mid-November, the final days of fall petering-off, each one a bit shorter, a little dimmer, a touch colder.  It's timefor moody music and root vegetables. So tonight we had both beets and turnips, alongside a loin chop of lamb.  And brussel sprouts.



Buttered Brussel Sprouts

Sauté two shallots and four cloves of garlic in a pan for a few minutes.  Steam a pound of brussel sprouts for 3 or 4 minutes, then halve them, and toss into the pan, adding a bit of water and a few tablespoons of apple cider vinegar.  Allow to brown lightly before tossing a handful of raisins and a dash of pinenuts.  Allow to cook away for a moment or two.  Add four tablespoons of butter and allow the flavours to come together.  The sprouts should be tender, but crisp.  Salt and pepper to taste.  Their bitterness is a nice counter to the sweetness of the all-spiced-turnip purée and the lamb, and the earthiness of the beets.

A NOTE ON THE WINE Castello di Farnetella Lucilla 2007 ($18.95, LCBO) Great with lamb, it's sweet and rich and lovely.

FULL DISCLOSURE While in the midst of writing this post, we moved onto another bottle.  2007 First Press Cabernet Sauvignon ($19.95, LCBO)  Fruity, with a subtle bite-in-the-cheeks finish.  So tasty.


4 comments:

  1. i've only recently discovered brussel sprouts and have been making them for dinner almost twice a week... except, just tossed in olive oil, coarse salt & pepper then into the oven... amazing!!

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  2. Nice post. I'm making Mark Bittman's sprouts with bacon and figs recipe that appears in the nytimes.com. I is worth watching the video demonstration--it sold me! Reggie

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  3. People always think I'm weird for liking brussel sprouts. And beets, I love beets too! Good thing I married into a Ukrainian family. How'd you cook your beets?

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  4. This post makes me thirsty for wine, but it's only 10 a.m. here.

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