It’s been quite a couple of weeks for many of us in the Northeast. Hurricane Sandy swept through and left a path of heartbreaking destruction to millions. Many friends and family close to us were affected as we watched helplessly from afar. Most people have gotten their power back, but many are still faced with the aftermath of clean-up. I send warm vibes from my kitchen for a speedy recovery to all.
Just before the hurricane hit I took a run down to the Larchmont Farmers Market to pick up my CSA Basket from Gaia’s Breath Farm. At the Newgate Farms table I picked up a very cool Brussels sprout branch and fingerlings from Gaia’s Breath. The hurricane hit Westchester around dinner time on the 29th and at just about 5:30 our lights flickered a few times and went out. Not to come back for many days. I literally was just about to start up some dinner for us, so I switched gears quickly pulling out my camp stove. I lovingly call it my “Barbie Doll Camp Stove” used exclusively for my Farmers Market demos. As luck would have it, several days before JL and her husband Dave came for dinner and she brought me 3 butane canisters. (Golden!) I had a little leftover rotisserie chicken and salad, so we were good to go.
Before I get into the recipe, lets talk about the sprouts. When speaking of them to people I find their reaction similar to beets. People either love them, or hate them. There are plenty of recipes in books and on-line, but typically you see them roasted or sauteed in some kind of fat: extra virgin or pork; then tossed with a vinegar like balsamic or citrus. I’ve even seen them tossed in a dijon marinade and roasted. The goal is to get them deliciously golden brown and crisped, or caramelized. I decided to go simple that night since I was working by candlelight and lantern!
Brussels sprouts are loaded with all sorts of vitamins and nutrients. Vitamins K and C top the list, followed closely by A, Manganese, Folate and Fiber. Another of my favorite “super foods!”
I also had a bag of fingerling potatoes that I need to get cooked up as well, so I thought “why not combine them?” Fingerling potatoes are beautiful little spuds that look like stubby fingers, hence the name! Since they are small the cook quickly and have a lovely creamy center. They tend to be a little more expensive that other potatoes, so generally you don’t see these ones pureed into soups. They are just too pretty to not eat in their natural state.
To continue reading this post and seeing my easy recipe click: here