I love the fall. Real field tomatoes and freshly picked brussel sprouts. I managed to put both into tonight's dinner. Judy gave my effort a two thumbs up.
The brussel sprouts were inspired by a recipe found online in the Cooking section of the New York Times. The writer of the piece thought the recipe a winner but many of the comments said otherwise. Many folk found the dish boring as published. I kicked it up with lemon, green onions and pan roasted minced garlic.
- Two dozen brussel sprouts, stems removed, exterior leaves peeled, and then coarsely chopped
- 1/2 cup of very coarsely chopped, pan-roasted, walnuts
- 1/4 cup of Pecorino Romano cheese, again very coarsely chopped
- 4 coarsely chopped green onions
- 1 minced garlic clove, pan roasted in a little olive oil
- 3 Tbsp good extra virgin olive oil
- 3 Tbsp freshly squeezed lemon juice
- salt to taste
- Remove the stems of the brussel sprouts and the exterior leaves. Coarsely chop the raw sprouts and place in a large bowl.
- Mix the olive oil, lemon juice, pan roasted minced garlic, coarsely chopped green onions, Pecorino Romano cheese and walnuts.
- Add olive oil mixture to brussel sprouts and mix well. Feel free to use your hands. Salt to taste.
I served this with some slices of roast chicken on a bed of Basmati rice with fresh field tomatoes on the side. At the table I sprinkled some grated Parmesan on both the brussel sprouts and tomatoes. The Parmesan was an afterthought. I had some grated Parmesan in a bowl in the fridge. It looked nice on the plate but it wasn't necessary.
The bread, by the way, came from Angelo's on Wonderland Road North in London. For good bread, I always go to Angelo's. The bread featuring sun-dried tomatoes is now available only on weekends. It is one of my all-time favourite breads.