Saturday, November 21, 2009

Cruciferous love

Bloog, how I've missed you... things are still a bit unsettled around here, as life slowly moves from boxes into this new space. So far so good. Figuring out the new routine, where to buy food, where to get a good cappuccino.. (As discussed with Kathy, Stuff White People Like has got me nailed, basically). Nothing too exciting on the food front, except for a resounding success with Brussels Sprouts Carbornara Pasta. Even better than the last pasta and Brussels recipe I tried.

Brussels Carbonara

1/2 onion, chopped
2 cloves garlic, minced
1 lb. Brussels, chopped
3 shakes of chili flakes
3 eggs, beaten
1/2 cup grated parmesan
2 cups penne or rotini

Saute onion, garlic, and chili in olive oil, add Brussels, saute until soft. Cook pasta, toss with veggies, eggs and cheese over low heat until egg is cooked through.

Photo courtesy of the very generous Donna Ruhlman, who has mercy on the less talented and shares her photos.

3 comments:

Karen Gimbel said...

sounds very yummy - wish I had a fresh stalk of brussel sprouts to try it with! We grew some in our garden but had to harvest them when they were still very tiny! Chris pulled them off the stalk and we ate them (yummy) but it was a LOT of work for a very small amount of nourishment! Oh well. We'll plant them (hopefully) earlier next year!

Cheryl Arkison said...

Good idea! I made carbonara with swiss chard this summer.
PS I checked with our eggman. Sorry, but he only delivers in the South.

Claire said...

Thanks for checking on that Cheryl! The search continues. Although I found out they are a buck less per dozen at co-op, so that's a start..

Chard carbonara is a good idea, man I miss cutting it out of the garden..

Karen I know what you mean about brussels, however I grow some things just because they are ridiculous and the joy of eating that one dish of marble sized sprouts is worth it :)