The Restless Palate: November 2012

Brussels sprouts are gross. There, I said it. Nasty, bitter, earthy - blech! Somehow, though, we keep coming back for more. Why? Some odd types do like the natural flavor, but what I think most of us appreciate about these annoying little green balls that have haunted us since our childhood is the texture. That leafy thickness. That subtle crunch between our molars. That feeling of healthiness and that one is doing the right thing with each swallow.

make your brussels sprouts palatable and pretty with
bacon and onion

Mom has always made them with butter, salt and pepper. Tonight, when she announced their inclusion into our impending meal, I refused to stand by while they were forced on us so un-doctored. So I took over and showed mom a new trick.

A few months ago S & I discovered a miraculously simple way to make Brussels sprouts downright delectable. The secret: bacon. Of course. Slice an onion thinly, chop a rasher or two of bacon into small pieces, sauté with a dash of olive oil & red pepper flakes. Boil the sprouts in plenty of salt and once drained add them to the onions and bacon, sauté to a crisp for 5 mins and serve. Done.

Angst no more over Brussels sprouts. Here's the recipe.

Over the past year I've dithered about the kitchen. If bored or stressed, I cook. There is no better enjoyment than blowing it out at the grocery store and trying my luck at making something tasty. Here are some photos of dishes I made this past year that turned out and were enjoyed in my kitchens or in the homes of friends. Want to make me happy? Invite me over to mess up your kitchen!

One of the first (of many) Chicken Picatta dishes on a warm summer night in Church Hill.

Leave my foodwizard aunt and me to the task of making burgers and this is what happens.

I love eggs. I love giant omelets. A tad burned but still tasty.

bacon-wrapped petit filet mignons w/ a red wine demi glace, atop a medley of vegetables & garlic mashed potatoes paired with a burgundy.

Thanks to my friend Ira, I learned how to make the best creamed spinach this side of the mississippi.

A massive pan-seared filet of salmon atop a salad with lemon vinaigrette.

Making an asian stir fry w/ Spencer.

A great dish Spencer introduced me to. So simple and so tasty. Boneless pork filets baked with Matsamo ginger dressing served with cous cows and roasted asparagus (paired with scotch here).

Chicken Pesto Alfredo with spinach.

Chicken Picatta again with broccoletti and basmati rice.

Chicken enchilada!

A Cornish breakfast casserole I made Christmas morning for my parents (eggs, sausage, potatoes), alongside a German fruitcake called "Stollen."

This my first attempt at coq au vin, a French country chicken dish. It looked grossish, but tasted delightful.

Goat cheese stuffed chicken breasts with a white wine cream sauce, roasted asparagus, tomatoes & rice.

A steak salad topped with goat cheese and roasted beets.

The succulence of medium rare, steak salad detail.

Pork tenderloin glazed with apricot whilst playing chess? why not.

Chicken Francese

Sin-On-A-Plate: Creamy Cajun Chicken Pasta. Why I lost my abs in 2012.

Mom Food: Chicken Parmesan.

Apricot glazed pork tenderloin again, this time with a sweet crunchy tender bed of mache, my all-time favorite microgreen.

pan-seared scallops with linguine

One night we were in the mood for crab cakes. One normally goes to a restaurant and just orders them. Not I! I whipped them together and crisped fries and smothered it with creamy garlic aioli atop. Paired with Hoegaarden.