-
more please.
Brussels making their first appearance at the market may as well be a holiday- I get that happy, that excited. Not even kidding. I completely, achingly and absolutely love them. On second thought, “Love” might not be the word Im looking for…its a bit light yeah? It downplays the seriousness of my affection. Love fades, existing as an ebb and flow of emotion- my interest in Brussels does not.
Usually, I roast them- halved, oiled, placed cut side down on a baking sheet under the broiler and done. Delicious. I roast, yes, but they’re good steamed, raw, pan fried or otherwise- one cant go wrong with such a lovely vegetable. And then you combine them with bacon and…ohgod. I mean, really, bacon and Brussels are just devastatingly handsome as a couple- so complimentary in their balance. Know that I dont come from that “bacon makes anything taste good” place- I dont live there. Yes, bacon is worthy of some attention, it can certainly hold its own, but where it truly excels is in its friendships, it seems to play especially well with others.2T apple cider vinegar
1T maple syrup
1T walnut oil
4 slices thick cut bacon
1# Brussels sprouts, trimmed & shredded
1/2 cup chopped toasted walnuts
S & P to taste
1. In small bowl: whisk vinegar, maple syrup & oil. Set aside.
2. In large skillet, cook bacon until crisp. Remove, crumble into pieces.
3. Pour off all but 2T of the drippings left in the pan. If there is not enough drippings to make 2T, add butter or oil to make up the difference.
4. Heat drippings over medium high heat then add the shredded Brussels. Cook, stirring constantly 3-5 minutes or until tender.
5. Remove from heat and stir in bacon, walnuts & dressing. Season with salt and pepper. Serve warm.
Posted on October 31, 2011 ()
Seattle is home. It has a lot to offer- grocery co ops, inviting cafes, charming bookstores, friendly folk....
My time is spent... Horseback riding- a big passion of mine. There's nothing like a day at the stables and the bliss of a good long solo trail ride.
Running- a lot. I also maintain a regular yoga practice.
Writing, reading...some of my favorite books- Welcome to the Machine (Derrick Jensen), I Know This Much Is True (Wally Lamb), East of the Mountains (David Guterson), Whores and Other Feminists (Jill Nagle), Cunt (Inga Muscio).
I am drawn to...
The Southwestern portion of the US- cacti and desolate dry sprawling earth.
Photography- pictures of people mainly, black and white.
Music- country, bluegrass, folk, etc. And of course, anything that I can dance to.
Foods that I never tire of- blueberries, figs, squash, radicchio, avocado, red grapes, salmon, mussels, heirloom tomatoes, tahini, olives, walnuts, asparagus, barbecue chicken, pulled pork, eggplant, cherries, kale, apple butter, pears, mango, mushrooms, melon, brussels sprouts, collard greens, peaches...
I abhor factory farming. To know my food is of utmost importance-where its been, how it was raised...I respect the earth and myself too much to plead ignorance. The family farm is collapsing under the weight of big business. I want to take responsibility for my food and I feel our current system fails to do that. I fully applaud those folks that are still living off the land and providing for their families. Having worked on small farms in the past and seen firsthand what sustainable farming (animal & vegetable) looks like- its apparent that our current conditions are far removed from the original respectable idea. It shows in our tasteless food, our declining health, our damaged environment.
I'm a fan of spicy foods- Indian and Thai cuisine.
My drinks- red wine, dark beer and a good gin neat.
Dessert- nice dark chocolate in small amounts, a fresh piece of fruit. I don't have much of a sweet tooth.
Coffee- good ol' fashioned drip, an espresso or an americano...always black.
Cooking, eating, interviews, road trips and photographs- I share my adventures here. I feel fortunate as hell and immensely grateful for the opportunity to visit farms, sample restaurants and meet the truly lovely folks behind it all.
Questions/comments? Email me at: cherie@cheriepicked.com
