May The Stars Light Your Way
This guest article written by Ronald Lee. On Wednesday, November 27, 2007, most of the members of the Happy Mouth Supper Club cabal (Drew, Wendy, Ted, Holly, Jay, John, Angel, and Ron) met for the monthly soirée at one of ‘Johnny Robert’s’ joints in Covington,…
I’ve done a poor job of keeping up with my list of what I’ve read in the last several months (my last update was May 8, 2007 and it’s nearly December!). Sorry about that! I’ve been busy reading and not blogging about what I’m reading……
-= Exported from BigOven =-
Roasted Brussels Sprouts with Walnuts and Pecorino
No more wrinkled noses when people hear you’re serving Brussels Sprouts — they’ll be begging for more. Properly cooked Brussels Sprouts are sweet, nutty, and full of good flavor. In this preparation, from Franny’s restaurant in Brooklyn, they’re also anointed with olive oil and given a good roasting. The walnuts and pecorino are perfect counterpoints. Look for fresh Brussels Sprouts on their long stalks at the farmers’ market.
Recipe By: BEST AMERICAN RECIPES 2005-2006, page 183
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Brussels Sprouts
Categories: Roast, Vegetables, Side Dish
-= Ingredients =-
1/2 cup Walnuts
18 each Brussels Sprouts ; cut in half
to taste Extra virgin olive oil
to taste Salt and pepper
squeeze Fresh lemon juice
to taste Pecorino Toscano ; optional, for topping
-= Instructions =-
Preheat the oven to 350 degrees.
Toast the walnuts on a rimmed baking sheet for about 10 minutes, or until they smell toasty; set aside. Crumble them when they’re cool enough to handle.
Turn the oven up to 450 degrees.
Toss the Brussels Sprouts in a bowl with enough olive oil to coat each sprout, 2 to 3 tablespoons. Season with salt and pepper to taste.
Arrange the sprouts in a single layer on the baking sheet and roast for about 20 minutes or until fork-tender and some of the leaves have become crunchy.
Let the sprouts cool on the baking sheet, then toss in a large bowl with the walnuts. Drizzle liberally with olive oil, add a squeeze of lemon, and season with salt and pepper. Shave some of the pecorino on top and serve warm.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 162285 **
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Jean-Robert at Pigall’s Tuesday, September 25, 2007 On Tuesday, September 25, 2007, Wendy & I ate at Jean-Robert at Pigall’s for an amazing dinner to celebrate Wendy’s birthday. The menu with wine pairings is below. Stupidly, I had my suit dry-cleaned and my notes from…
-= Exported from BigOven =- Sausage & Cheese Strata Recipe By: www.drewvogel.com Serving Size: 16 Cuisine: Uncategorized Main Ingredient: Eggs Categories: Christmas, Advance, Easy, Breakfast -= Ingredients =- 1/4 cup Butter ; Softened 6 slices Firm White Bread 2 pound Bulk Sausage 3/4 pound Cheddar…
-= Exported from BigOven =-
Banana Bread — Wendy’s Favorite
Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Easy, Desserts, Bread
-= Ingredients =-
3 ea Bananas
2 cups Flour
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 cup Wheat Germ
1/2 cup Butter ; Melted
2 ea Eggs
1 cup Apple Juice Concentrate
-= Instructions =-
1. Preheat oven to 350.
2. Mash the bananas. Set aside.
3. Mix together flour, salt, baking soda, and wheat germ. Set aside.
4. Mix together melted butter, 2 eggs, and apple juice concentrate. Fold in flour mix & bananas.
5. Bake in greased bread pan for 1 hour.
** This recipe can be pasted into BigOven without retyping. **
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                     -= Exported from BigOven =- Arugula and Goat Cheese Ravioli Homemade ravioli are well worth the effort, and making them is the perfect task to share with a kitchen full of cooks (even novices can get in on the fun). Mixing the pasta dough…