balsamic roasted brussels sprouts.
Friday, December 6, 2013
during my nutrition internship after college our small group of ten women had the pleasure of attending the academy of nutrition and dietetics conference in hawaii. we obviously lucked out with the hawaii location and i admit there was a lot more beaching than there was conferencing. i took my seat on the plane next to a well-dressed mid-30's nutritionist who would likely be speaking at the conference and tapped tapped on her laptop for the entire nine hour flight. after a few hours in she decided it was time for a snack-- a ziploc bag of steamed brussels sprouts that smelled like wet feet mixed with summer garbage. my distaste for brussels sprouts was formed, not to mention my impression of what a "grown-up" nutritionist's eating habits must be like. was i supposed to be snacking on steamed veggies?
i decided to give brussels sprouts another shot on our first visit to rosemary's in the village. you must try rosemary's! anywho, their balsamic roasted brussels sprouts completely changed my mind and i've since perfected a version at home.
balsamic roasted brussels sprouts
1 1/2 lbs brussels sprouts, cut in half through the core
4 oz thickly sliced pancetta
good olive oil for drizzling
salt and pepper
1 tbsp good balsamic vinegar (the thick syrupy kind)
1. preheat the oven to 400F. slice the brussels sprouts in half and place on a sheet pan along with the outside leaves that fall off during prep.
2. slice the pancetta into small squares/strips and add to the sheet pan. toss the brussels sprouts, pancetta, olive oil, salt and pepper with your hands and roast in the oven for 20-30 minutes or until they're tender and the pancetta is browned.
3. remove from the oven and toss with a tablespoon (or more) of good balsamic vinegar. serve immediately.
original recipe by the barefoot contessa.
thanksgiving in virginia.
Wednesday, December 4, 2013
although nearly a week later, i thought i'd share some photos from our thanksgiving at ed's parent's new home in virginia. we're so glad they moved a bit closer! and proud owners of a fireplace!
sam wiggins won the award for most naps and under-the-table clean up crew.
the stuffing was superb per usual. clean hands!
not gonna lie, i spent a lot of time near the fireplace.
on saturday we ventured out for ice skating and window shopping and amongst the browsing i stumbled upon a pop-up see's candy store. needless to say, our cabinet is now stuffed with cinnamon lollypops, peppermint twists, and pecan buddies.
and now for christmas….
ps: thanksgiving on the farm.
happy thanksgiving and hannukah.
Wednesday, November 27, 2013
it's raining/snowing/sleeting cats and dogs (or was?) and we're headed to virginia to be with family. whether you're celebrating hannukah, thanksgiving, or just a few days off from work-- i hope you find some relaxation, laughter, and an abundance of pie and fruit salad.
sam wiggins is pumped.
Tuesday, November 26, 2013
with thanksgiving and hanukkah all in one swoop, i thought i'd share (again) a few side dishes for those of you hosting this year. vegetarianism aside, the sides are the best part. who needs a turkey! ok, the turkey is important, i get it. but so is the cranberry salad i make every single year.
parmesan roasted edamame in place of green bean casserole?
cranberry apple couscous would be perfect with sliced turkey and even better for lunch the next day.
and of course, latkes.
what sides are traditional in your household?
black bottom oatmeal pie.
Monday, November 25, 2013
i can't say that nyc is necessarily famous for its pie making abilities, but the pies coming out of the oven at four and twenty blackbirds in brooklyn have my southern approval-- equally creative as they are delicious.
i stumbled across their recipe for black bottom oatmeal pie (an under layer of chocolate ganache) and couldn't help but share for those of you (like myself) who aren't a huge fan of pecan pie. i'd like to get my hands on their new recipe book as well.
photo by genti and hyers.