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The One Of Dinner. December 19, 2008

Posted by littlebangtheory in Dinner with TCR.
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6 comments

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.”

Dinner With TCR! November 20, 2008

Posted by littlebangtheory in Dinner with TCR.
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9 comments

So it’s time to turn the garden under, see, and turn the stragglers into compost, and weed out the nasties which are surviving around the kale.

The kale, In Sh’Allah, will keep producing for a while, and that’s good, because fresh stuff from the garden gives me wood.

But the rest of it is past productive and I’m intent on doing a little Carbon Sequestration before the ground freezes.

But wait – what’s THIS??

My brussels sprouts!  YOU CAME!  After I’d given up on you, “Nope, not this year,” after some hard freezes, long after I stopped checking, I HAVE BRUSSELS SPROUTS!

brussels-small

So it’s a change of plans, and the organic veggies I bought for a Risotto head for the oven – rainbow tiny carots, golden beets, tiny turnips and red onions from this year’s garden, tossed in olive oil and lots of fresh basil and lovingly treated to a luxurious half-hour in my 350 degree oven (can you tell I’m cold?)

Et Voila! Roasted Roots and Sprouts:

roots-small

Served over fresh angel hair pasta (30 seconds, please!) tossed with balsamic vinaigrette and a little grated cheese.

Enjoy!