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Posts Tagged ‘moscato’

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Here I go again – When I was little you only saw Brussels sprouts for a very short period in the fall – just through Thanksgiving.  I loved them then and I love them now.  The difference being that then they were cooked to near sogginess and now we eat them raw, roasted, grilled, steamed, pulled apart, sliced, halved, or whole.  It’s a whole new Brussels sprouts ball game!
Here is one of my favorite methods for cooking them.  A little tedious to prepare, but quick to finish.  First, pull the leaves from a couple of good handfuls of Brussels sprouts.  This will take a little time, but you can do it while having an aperitif.    Then fry up about 1/3 of a pound of diced slab bacon, pancetta, guanciale, or any other smoky pork product.  When crispy, toss in the leaves and, using tongs, toss and turn until just slightly wilted.  Add a good dose of cracked black pepper and the zest of 1 orange.  Sprinkle with a bit of moscato vinegar and serve as a side dish with grilled chops or toss the whole mess with some pasta.  If you didn’t like Brussels sprouts before, you will now.

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I have always loved fruit – all kinds of it – except for persimmons.  In the Midwest, my aunts used to make persimmon pudding and, although I love what I call “nursery desserts” I never liked this homey pudding.  I don’t know why because it really doesn’t have a defined fruit taste, it mostly tastes of the spices used to flavor it.  However, I do love the way persimmons look and, come fall, I always buy some to decorate the table.  Then, I feel guilty about wasting them so, from time to time, I will add a few slices to salads before they get too soft.  Here is a spinach-persimmon salad that I dressed with a warm vinaigrette made with the fat garnered from crisping some diced pancetta, the pancetta, moscato vinegar, a little orange zest, a touch of Dijon mustard, and salt and pepper.  The Fuyu persimmon and the pancetta added just the right touch of crispness to the soft spinach.  But, you know what, I still don’t much like persimmon.

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