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.