Whoop! Eatable rabbit hole.
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Farmerâs market for the win!
Normally I plan a menu and shop accordingly, but this week I just got whatever looked good and made a menu from that. Weâll have green salads, sesame stir fried kale, skillet cauliflower gratin, chili verde, roasted eggplant with feta, baguette and balsamic reduction, Brussels sprouts hash with pancetta, and that mini loaf hiding at the back is chocolate-chip banana bread.
Iâm drooling now.
Our back up âeasyâ meal is pasta with a creamy pesto sauce from the freezer with some of our dried tomatoes reconstituted in oil.
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Quâest-ce que câest? Recipe?
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I just kind of wing it now. The original has you cook some bacon, remove, then use some of that fat for the rest. Iâm just going to use pancetta and some saved bacon fat.
You sauté 3 sliced shallots and some minced garlic in the fat and some added butter (3T fat total), add 1.5 lbs Brussels sprouts (trimmed and quartered or shredded), let them brown about 5 minutes, then add about 1/2 cup broth (I usually use chicken broth). Cover and let that all cook until tender (another 2-5 min depending how small you cut the sprouts), uncover to let some of the liquid cook off, then add a couple T of balsamic vinegar, and a pinch of sugar. If you used bacon, you crumble this into it at the end. I think pan-fried pancetta will work nicely.
Salt and pepper to taste. I like more of a glaze so sometimes drizzle with a balsamic reduction, too. Or just let it really cook down once itâs all tender. With the sweet, the salty, the fat, tart, and the toothsomeness, you pretty much canât go wrong.
I think throwing the whole skillet into the oven would be another way to thicken it up. Might try thatâŠ
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When I hear âhashâ, I think thereâs got to be some tiny potato cubes in there somewhere. I think theyâd make a great addition to the recipe youâre already making!
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Sounds yummy. Iâve got some spouts in the fridge and will try it this week. Thanks!
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Let me know how it turns out!
My other favorite way to do sprouts is something a friend showed me. Just trim and quarter them, put them in a foil packet with a generous dollop of butter, a lemon wedge, and salt and pepper, seal it all up and plop it on the grill while everything else cooks.
So easy, yet delicious. I love when the edges get a little caramelized and crunchy.
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Will do. We usually roast them with balsamic, so your take is quite similar.
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I usually only eat the ones that have already fallen, or pull off the stem with just the slightest of tugs. Overripe persimmons are just fine. Hereâs the wild persimmon custard Ms. Shiv made:
Yeah Iâd already devoured half before I got a pic
EDIT we are still working our way through the wild persimmon mush.
Probably will freeze whatâs left
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Baked pasta full of ingredients and under a layer of cheese and breadcrumbs is very southern italian, cold pasta salad is also a staple for beachgoing italians (though often with olive oil instead of mayo), see insalata di pasta.
Donât believe the hype coming from Italian gatekeepers, real Italians care about quality ingredients, and eating well, the reason they follow time honored traditions is because it makes damn good food.
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There are a lot of Italian food made by italian immigrants around the world. You probably wonât find these recupes in Italy.
https://www.secretplaces.com/blog/file-a-parmegiana-the-only-italian-dish-you-will-not-find-in-italy
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Pasta is pasta and pasta is good.
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Pasta has been included in cuisines around the world, and most of them ignore the ârulesâ of cooking and eating pasta promoted by some Italians.
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Caurso sauce is pretty odd, but there is a load of things done with schnitzel in Italy, COTOLETTA AL POMODORO sfiziosa e saporitissima, baked isnât that weird, itâs just the white pasta that would make an italian give you the quizical head lean:
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If this hasnât been posted here before, If it has, here it is again:
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Made the eggplant today for lunch. Itâs rainy out, so I roasted instead of grilling. Tossed some cherry tomatoes in, too.
Hereâs the lunch platter with some of the eggplant, tomatoes, feta, baguette and pesto.
It was yummy!
I marinated the eggplant in oil and balsamic first, then drizzled some balsamic reduction over the top.
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