all you need is love

Deborah
Transitioning between two cooking zones- from brisk, sunny Florida to icy-grey New York.
Our delayed flight gave me ample time to finish the book I was glued to Just Kids, the memoir by Patti Smith about her early days as a young struggling artist in NY City and her creative partnership with photographer Robert Mapplethorpe. I am a huge Patti fan so I was presold on her message, but the book is truly great. Smith really captures the creative experience from inspiration to realization. The struggle for young artists to break through with their art and gain recognition is huge. Her book is a moving tribute to her late friend Mapplethorpe who shared with her his passionate commitment to their artistic pursuits. And at times it seems they lived on nothing but that loving commitment.

Why am I going on about this? I guess it got me thinking about inspiration and love. I came upon this little comment on a facebook post yesterday. It is a recipe by cookbook writer Denise Landis.

Pan-Roasted Brussels Sprouts with Sherry-Butter Glaze, by Denise Landis: Trim sprouts but otherwise leave whole. (If they are large, cut a shallow X in the bottom of each one.) Melt a generous amount butter, add brussels sprouts, stir until lightly browned all over. Add chopped toasted pecans and toss for a minute, then throw in a generous splash of sherry (dry or cream...I like the sweetness of cream sherry). Immediately cover, turn heat to low, and cook just until sprouts are tender in the center but not overcooked (don't let them turn gray!). Serve hot. But honestly, I eat them straight from the fridge, cold, the next day...


Denise and I attended the same High School. I just love the way she wrote this recipe, so simple and so obviously filled with love for cooking. Maybe I am still coming off a Valentine's day high, but I am feeling all gooey for passion and the commitment to doing things we care about deeply.


My lovely and brilliant friend Ali sent me a photo today of her weekend spent in the kitchen with her husband and a group of friends cooking up a storm. They included my pumpkin ravioli and a few other recipes I have made with Ali. Her joy at trying something new was infectious  and I asked her to allow me to share the photo:

The beautiful Ali in red.

As I am writing this I am stuffing my face with Brussels Sprouts. As usual I strayed a bit from the instructions. I happened to have the oven on at 425 degrees so the sprouts cooked in there rather than pan roasting. The pecans were left whole rather than chopped and I didn't have any sherry so cognac was substituted. The sprouts cooked up in about 15 minutes and are DELICIOUS!!! Denise is really on to something here. So good and there will be none left for me to eat cold tomorrow!

Amanda
I LOVE Brussel Sprouts! And I am going to make this one tomorrow. It is right up my alley! Though I have to admit, the wine pairing had me stumped. Brussel Sprouts are extremely hard to pair with wine and I really couldn't come up with anything that seemed appealing to me. So I thought, and I thought, and came up with what I think would be a wonderful idea for an impromptu get-together with friends!
Tapas restaurants are "in" these days, popping up all over the place. And, Sherry is of course an obvious staple at these establishments. I envision a night of tapas at my home - olives, cheese, almonds, Denise's Brussel Sprouts, among other delicacies - paired with a variety of Sherries. Especially this time of year. A lit fireplace, friends, and delicious, simple fare, and of course Sherry, sounds like the perfect night to me.
A Sherry would be the natural match to the Sherry and pecans in this recipe. Right now, I have an open bottle of Alvear Carlos VII Amontillado Sherry which I have enjoyed sipping these cold winter nights. This is what I'll use for the Brussel Sprouts tomorrow night, and sip it alongside the dish! I am predicting a winning match!
For those of you unfamiliar with Sherry, Amontillado is an aged Fino, and can be dry or off-dry (a little sweet). The Carlos VII is dry, and is light chestnut in color. It has a wonderful bouquet, and a nutty flavor with hints of fig.  A 500ml bottle will run around $20. 


note from Deb- Sherry seems like the obvious and excellent choice as it is 
called for in the recipe. I really want to make this one again (and again!)
and I  will use sherry next time (although the cognac was fantastic). 
Amanda you will LOVE the sprouts. I went to bed last night craving more!

Unbelievably Delicious...and Simple!

Amanda
The other day I made such an incredibly delicious, and simple dish that I appealed to Deb to give me a shot at doing a recipe this week. Thank you for your confidence in me! So Deb - how about giving the wine recommendation on this one? I must confess, I never realized how difficult it is to actually create a recipe. For example, my recipe involves broccoli. I was presented with the challenge of conveying to the reader exactly how much broccoli should be used. A cup? Half a cup? The whole broccoli, stalks and all, or the florets? A pound? A head? Half a head? What type of measurement should I use? Help! It's daunting for the non-chef, first-time recipe creator. So, that being said, I can only promise this dish is absolutely delicious. I will provide amounts of ingredients, but really - feel free to use the idea...I won't be hurt if you adjust quantities.

I was really craving brussels sprouts. I love to clean them up, slice them in half, and toss them with a little olive oil. Then, I put them face down on a baking sheet and roast them in the oven for about 15 minutes. That's all I do to them and they are wonderful. But I also love roasting an assortment of veggies. So simple yet so satisfying. This particular evening, I chose to add broccoli and sliced red onion to the mix. My original thought was just to eat them by themselves, but I was craving more.


I prepared some angel hair spaghetti to serve alongside my veggies. Now, the idea to toss the veggies with the pasta may seem a no-brainer to many of our seasoned readers. But to my usual "I-need-a-recipe-to-be-inspired" way of thinking, this thought was akin to Newton's getting hit on the head with an apple. I was so excited by the idea of combining the ingredients as opposed to enjoying the pasta merely as a side. So, I roasted the veggies until the cut side of the Brussels sprouts were nice and brown. I put the broiler on for the last minute or so to let the florets also get a touch browned, as well as the onion.


On a mission, I sliced up a lot of garlic, thin. I sauteed it a bit in some olive oil. I like to cook the garlic to the exact point where it is about to get crisp, but is not quite there yet. It's almost "chewy". I love the nuttiness this method contributes to it. Then, I tossed the angel hair right into the pan, as well as salt and pepper to taste, and a bit of crushed red pepper. Finally, I added the veggies. While still in the pan, I threw in some shaved parmesan. Now, I have cooked a lot of pastas in my day. A lot. This was probably the most delicious, satisfying one I can remember in a long time. And, just so simple!


Well, you get the idea. This is one you can just take and adjust to your own liking. But here is a guideline!
Simple Roasted Veggies with Pasta
Half a head of broccoli florets broken into medium sized pieces
10 Brussels sprouts cut in half
1 red onion sliced thin
6 cloves garlic, sliced thin
Angel hair pasta (not sure what quantity I used. But you can do what I do: cook the whole box and use it for dishes all week long...)
2 tbsp extra virgin olive oil
salt and pepper to taste
1 tsp crushed red pepper (or adjust to your tastes)
shaved parmesan cheese


1. Preheat oven to 400 degrees.
2. Prepare pasta according to directions.
3. Arrange all veggies in a roasting pan and toss with a tablespoon of the olive oil. I like to put the Brussels sprouts cut size down so they caramelize a little. Roast for about 15-20 minutes. Again, I like to put the broiler on the last minute or so, until the broccoli is browned in spots.
4. Heat remaining olive oil in a pan with the sliced garlic. Cook 2 minutes over low to medium heat. Toss in the quantity of angel hair you will be using. Add salt and pepper to taste, and crushed red pepper. Continue cooking for about 4 minutes, tossing it periodically.
5. Add roasted veggies. Cook another minute or so. I add the parmesan while everything is in the pan. This gives it a chance to melt a little and really combine with the rest of the ingredients. This way, it will not just be on top, but will rather blend entirely with the veggies and pasta.
Should serve four. I like to make more then enough for leftovers! Enjoy!


Deborah
A VERY good description of how to cook garlic in oil to...
the exact point where it is about to get crisp, but is not quite there yet. It's almost "chewy".
Amanda, you have said a mouthful! Garlic oil sure makes everything taste good. And this dish looks so good too. Your recipe highlights for me one of the best reasons to cook your own food; you get to make it taste the way you want it to. My first reaction to the recipe was one of slight skepticism. I would not be inclined to pair Brussels sprouts with pasta. Given that, I would never think to further combine it with broccoli. Broccoli and Brussels sprouts are in the same cruciferae or cabbage family. They both would bring a nutty, pungent flavor and rough crunchy texture to the dish. So my question was could it possibly be redundant? However, the addition of the red caramelized onions is inspired and brings a sweet depth to your sauce. I am intrigued and would be THRILLED to try this dish if you made it for me :- )

Is the bottle half empty or half full?

Now I am on the spot for a wine pairing. My first suggestion would be my safe go-to wine: La Vielle Ferme Cotes Du Luberon, a nicely balanced white with a bit of a green overtone that would certainly compliment the vegetables. Another possibility is a wine I picked up over the weekend that I am head over heels about: Masi Masianco Pinot Grigio & Verduzzo. As expected with a Pinot Grigio it has a grapefruit flavor, but this is followed by sweet apricot, and finishes with a velvety vanilla, almost like sweet potatoes. Crazy, no? It is perfectly balanced and just outright delicious (too delicious). I bought it for about $12. 
My knowledge of wines is so limited I can barley do this pairing justice. But thanks for asking Amanda! And thanks for that great recipe.

no one can resist

Deborah
Alright children, listen up. I'm going to get tough with you now. If you don't eat this next dish, well, honey, you just don't know what's good. Yes, it's Brussels sprouts. Yeah they are smelly when you boil them. But we are going to saute them! In butter! and lemon zest! What do you mean "what is zest?"
It's the skin of a citrus fruit grated up small. You love it! You loved it in that apple crumble I made. And those cranberry muffins. Come on, try the Brussels sprouts. please. please. They are good. really.

Amanda, YOU talk to them. please.

Brussels Sprouts with Lemon Zest and Pecans
2 Tbs. Butter
1 Tbs. olive oil
1 garlic clove minced
2 pounds of Brussels sprouts, rinsed trimmed and roughly chopped
1/2 cup chopped pecans
Zest from one lemon

Melt butter and oil in pan, add garlic and cook till it starts to turn golden, about 2 minutes. Add sprouts and saute for about 5 minutes, till sprouts start to wilt. Lower heat and cover for five minutes to let sprouts soften completely. Uncover and add pecans and lemon zest and s & p to taste. Cook another minute before serving. Allow dish to come to room temp if you are planning on freezing.

Amanda
I am a HUGE fan of Brussels sprouts! I will do all I can to get my kid to try this one! Sounds great. I love the idea that it is "freezable". Maybe I'll get a jump start this weekend and start prepping for the holiday!


Just to recap my thoughts on wine for Thanksgiving that I touched on earlier in the week:  Riesling is a perennial favorite Thanksgiving white. A great accompaniment to turkey and all the sides. White Burgundy (which is always Chardonnay) works beautifully as well. As for red, Pinot Noir is always a safe bet, as is Beaujolais. For the latter, the Beaujolais Nouveau is always a Thanksgiving staple. But, for something a little more sophisticated and complex, go for a Cru Beaujolais. You can't go wrong with any of these suggestions!