I woke up at 3am and haven’t been able to fall asleep again. I caught up on email, downloaded photos, Googled odd questions I had tucked away in the far-reaching crannies of my brain, and watched old SNL commercials. It’s now 5:30am. The sun just came up. There’s no turning back to bed now. Happelsauce or bust.
The tricky thing about this little blog of mine is that I’ve got to cook and write and take photos. I tend to go heavy on one and light on the other two, which doesn’t really work. Lately, I’ve been cooking more. I have plenty of recipes I intend to share – Bourbon Chocolate Cake, Momofuku Roasted Brussels Sprouts, Fresh Corn and Tomato Salad. To complement all of the above, I have next to zero photos and a sleep-deprived, foggy, mildly stressed noggin. Delicious, you say? I don’t think so. And yet, I will charge ahead anyway! I’m tired of saying, “It’s been too long since I last wrote. Thanks for checking in…” It’s true, it has been too long, but I’m here now. And, I’m writing with the simple desire to make your summer a little more savory. Glossy food photos, shhmotos! Lustrous words, shhmerds!
Quickly, before I divulge an ever-so-simple Brussels sprouts recipe and accompanying snazzy iPhone photos, I have a snippet to share. I posted a comment on Fast Company’s website last month about the article, “How Carrots Became the New Junk Food.” Our friend Doug wrote the piece. It’s worth reading. Joe subscribes to Fast Company so I was reading the latest issue on my way to work the other morning and came across this:
And now, Veggie Tales part deux. Brussels sprouts. Momofuku style. I am a huge fan of roasting veggies and typically do so with olive oil, salt and pepper. Nothing more. This recipe is quick and easy and a little different. Emilie and I added them to our veggie lunch extravaganza in Napa on Sunday. A very worthy addition to a fresh, summer spread.
Summer Solstice Sprouts
2 pounds brussels sprouts, trimmed and cut in half
6 tablespoons fish sauce
3 tablespoons rice wine vinegar
1 tablespoon red pepper flakes
Warning: Fish sauce is salty, so no need to salt the sprouts.
1. Preheat oven to 400 degrees.
2. Add a few tablespoons oil to large baking dish or cookie sheet and coat the sprouts.
3. Roast in the oven for 15-20 minutes or until sprouts are tender and well caramelized on the side facing down. You can blast them in the broiler for the last minute or so to get them crispy.
4. Meanwhile, mix fish sauce, vinegar, red pepper flakes and 3 tablespoons water. Season to taste with a few pinches of sugar.
6. Toss hot brussels sprouts in the dressing. Add chopped fresh cilantro and mint to taste, if you like. Maybe toss in toasted almonds or pine nuts. Serve with extra pepper flakes for spice.