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The One Of Dinner. December 19, 2008

Posted by littlebangtheory in Dinner with TCR.
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Because you asked.

Actually, I was wondering how to talk about this particular dinner, and your comment/query made me say “what the hell,” and just post the pictures.

This is a  sauté of the tops of my Brussels sprouts, which tops I had never eaten before, primarily because I had never grown them before, and they don’t come with stalks and tops in the grocery store:

brussells-tops-small

This was a cultural train wreck, but delicious nonetheless.

I started with the sprouts tops, sautéd in sesame oil, as the little critters looked somehow Oriental. Then I chopped in some roasted red peppers, ’cause I had ’em. Then I added, as is my wont, two cloves bulbs of coarsely chopped garlic, because I could.

I ate it over pasta, with a generous raft of grated cheese, because, again, I could.

But I didn’t take any pictures, because I was so friggin’ hungry that I Hoovered it before I could stop myself.

So tonight I did it again, this time using Co-op bought rainbow chard:

chard-small

…served over (leftover) pasta:

chard-on-pasta-small

Both dinners were delicious, with the measuring stick set at “Has Garlic.”

Comments»

1. Sylvia Kirkwood - December 19, 2008

Whatever it is or was supposed to be, it looks delicious as always! Enjoy! I’ll drool!

2. littlebangtheory - December 19, 2008

‘Twas guud, had that slightly astringent taste which properly cooked chard does, and that toothsome, snappy texture.

Plus, you know, with enough fresh garlic stirred into the mix, it can’t really be far from good!

3. QuakerDave - December 20, 2008

How come MY food never looks like this???

4. littlebangtheory - December 20, 2008

Dave, I’ll bet there are times when it does!

Try this: Cook something delicious. Put it on a plate. Take a comfortable sized fork full of it, and lift it slowly toward your mouth.

Ain’t it beautiful?!?!

But beyond that, I make lots of delicious glops which aren’t especially photogenic, and these I seldom photograph. It’s when my ingredients are vibrantly colored that I get out the camera, and often the best photos are taken when things first hit the pan, before they’ve lost the bloom of their fresh colors.

To some extent I’ve learned to cook for the camera, and that has in fact increased my passion for food. I mean, think of it as a beauty-added thing, with added beauty seldom being a negative thing!

5. distributorcap - December 21, 2008

i wish i liked brussels sprouts

6. Spartacus - December 21, 2008

Thank you. This looks delicious.


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