-
union.
Im new. Thats my only (questionably valid?) excuse. I say this because I have only just now stumbled upon a delicious union of textures and flavors that I had failed to marry before. Why didn’t I think of this? And sooner at that? Creamy avocado & roasted brussels paired with toasty pecans, theres nothing else to say- my mouth is full. Well, maybe there is, I think the appropriate description would simply be “brilliant”. And theres more here, more to love, more to taste- theres a smattering of thyme for a bit of savory, oh and the balsamic that brings in a little tang, a little sweet. I mean, really. Its tasty and comforting with a nod toward interesting…but not toooo interesting, you know? You wont put this in your mouth and wonder why you did. No no, you’ll put it in your mouth and wonder why you hadn’t thought to sooner.
1/4 cup pecans1 1/4 pounds brussels sprouts
1/8 cup extra virgin olive oil
S & P
1/2 avocado, cut into 1/2 inch dice
1/2 t chopped thyme
1T balsamic vinegar
1. Preheat the oven to 400F. Spread pecans in a pie plate & bake for 5 minutes, until toasted. Let cool, then coarsely chop.
2. Bring a large saucepan of salted water to a boil. Add the brussels sprouts & cook until bright green, about 3 minutes. Drain, cut in half & pat dry with paper towels.
3. On a large rimmed baking sheet, toss the brussels sprouts with olive oil. Season with salt and pepper & turn them cut sides down. Roast in oven for about 20 minutes or until nicely browned on the bottom.
4. In a large bowl, toss the brussels sprouts with the pecans, avocado & thyme. Season with salt and pepper & transfer to a bowl. Drizzle with balsamic vinegar & serve.
(Food & Wine, Dec 2011)
Posted on November 14, 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
