Aphorisms from the Professor: Brillat-Savarin

Sunday, March 21, 2010

brussel sprouts: the love continues

I don't know what has gotten into me - I can't get enough of brussel sprouts! Besides fried, which is really not a reasonable cooking method for a regular basis, I think that my favorite preparation involves a fine julienne cut like in our pasta dish last week and tonight. I find that texture incredibly satisfying and almost crave-able...but then I would be a crazy person who craves brussel sprouts...

Chicken strips sauteed with garlic, brussel sprouts and capers, then lightly drizzled with a balsamic vinegar mayonnaise

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