Every year when Thanksgiving rolls around, the CC remembers a little too late that he has forgotten to post this recipe. This year he's determined not to repeat the same old error.
This is simplicity itself and yet amazing.
Ingredients
(serves 2)
20-24 brussel sprouts
olive oil
salt
pepper
1 cup coarsely grated parmigiano-reggiano
1/2 cup pomegranate seeds
Note 1: Under-salt the brussel sprouts a little because the parmesan is salty too.
Note 2: This recipe is actually better at room temperature or just warm rather than hot. You can make it ahead of time.
Note 3: Not kidding when saying that it serves 2. The CC has continuously increased the amounts over the years and there are never any leftovers!
Recipe
Shave the brussel sprouts with a mandoline. If you don't have one, cut them real fine with a knife.
In a shallow vessel — a wok works great! — heat up some olive oil. When hot, dump in the shaved sprouts, salt and pepper, and sauté until they are done.
Take off the heat and toss with the grated parmesan.
Top with pomegranate seeds right before serving. Adds both a visual punch and a sweet crunchy counterpoint to the umami and salty flavors.
Showing posts with label sweet. Show all posts
Showing posts with label sweet. Show all posts
Saturday, November 19, 2016
Friday, July 4, 2008
The Happy Threesome
This trio may be clichéd but it works: walnuts, stilton, pears.
In the modern culinary world, this trio is really like watching your great-aunt put on the latest hip flower-laced jeans and rappin' it out with Fitty Cent.
Which is embarassing.
However, your great-aunt was alive before Fitty so it's important to know why she's the way she is.
It's the sweet-salt combo plus the crunchy-velvety combo. Texture matters so do the taste buds.
Sweet are the pears and salty is the stilton. Crunchy is the texture of the walnuts, and differently crunchy are the pears; velvety is the stilton which blends beautifully with the equally velvety texture of the chewed walnuts and pears.
What's most important to note is that humans may have evolved but their palates haven't. We still love the same things our two-thousand year old ancestors did.
That still means sweet, salt and fat, mes amis, and rappin' it out with your great-aunt.
In the modern culinary world, this trio is really like watching your great-aunt put on the latest hip flower-laced jeans and rappin' it out with Fitty Cent.
Which is embarassing.
However, your great-aunt was alive before Fitty so it's important to know why she's the way she is.
It's the sweet-salt combo plus the crunchy-velvety combo. Texture matters so do the taste buds.
Sweet are the pears and salty is the stilton. Crunchy is the texture of the walnuts, and differently crunchy are the pears; velvety is the stilton which blends beautifully with the equally velvety texture of the chewed walnuts and pears.
What's most important to note is that humans may have evolved but their palates haven't. We still love the same things our two-thousand year old ancestors did.
That still means sweet, salt and fat, mes amis, and rappin' it out with your great-aunt.
Subscribe to:
Posts (Atom)
