OMG Amazing Brussel Sprouts

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NOTE: picture stinks bc it’s from my cell, my hard drive is still crashed. Typing stinks cuz I’m on my cell.

Do you remember how NASTY brussel sprouts used to be? If your parents were like minea, they bought the frozen ones and just boiled them up!  Blech! There are so many better ways to make them!  My favorite way involves carmelizing them and adding a bit of cheese.  I’ve also learned that cooking them with sausage and adding some horseradish cranberry sauce works wonderfully.

Since moving to the South, I’ve learned that some greens truely benefit from animal fat. Collards are one, and brussel sprouts really are another.

Awesome Brussel Sprouts
1″x1″x1″ cube of pork fat, chopped into ~6 pieces (local, cut from pork shoulder from West Wind Farms) (sub w olive oil or butter to make vegan/ vegetarian)
1/2 small onion diced (local, Colvin Family Farms)
3 clove garlic
2 c fresh brussel sprouts, halved
1 tsp+ ground mustard
1/2 c white wine (local Pot Blanc from Blue Ridge Winery in the Old City)
Optional 1/8 c of cheese (rec: asagio or bleu local-ish Kenny’s Farmhouse)

In skillet/pan over Medium High heat, add chopped pork fat (or other fat), onion, and garlic.  Cook until onion goes translucent and starts to brown.  Drop heat to medium, add brussel sprouts and cover.  Let cook until sprouts start to tender (~4 min) and add mustard. Let cook until sprouts are almost done (should be bright green and starting to get tender). Deglaze with white wine.
Reduce.
Serve.

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Filed under Cheese, knoxville, Meat, Vegetarian

OMG Amazing Brussel Sprouts

image

NOTE: picture stinks bc it’s from my cell, my hard drive is still crashed. Typing stinks cuz I’m on my cell.

Do you remember how NASTY brussel sprouts used to be? If your parents were like minea, they bought the frozen ones and just boiled them up!  Blech! There are so many better ways to make them!  My favorite way involves carmelizing them and adding a bit of cheese.  I’ve also learned that cooking them with sausage and adding some horseradish cranberry sauce works wonderfully.

Since moving to the South, I’ve learned that some greens truely benefit from animal fat. Collards are one, and brussel sprouts really are another.

Awesome Brussel Sprouts
1″x1″x1″ cube of pork fat, chopped into ~6 pieces (local, cut from pork shoulder from West Wind Farms) (sub w olive oil or butter to make vegan/ vegetarian)
1/2 small onion diced (local, Colvin Family Farms)
3 clove garlic
2 c fresh brussel sprouts, halved
1 tsp+ ground mustard
1/2 c white wine (local Pot Blanc from Blue Ridge Winery in the Old City)
Optional 1/8 c of cheese (rec: asagio or bleu local-ish Kenny’s Farmhouse)

In skillet/pan over Medium High heat, add chopped pork fat (or other fat), onion, and garlic.  Cook until onion goes translucent and starts to brown.  Drop heat to medium, add brussel sprouts and cover.  Let cook until sprouts start to tender (~4 min) and add mustard. Let cook until sprouts are almost done (should be bright green and starting to get tender). Deglaze with white wine.
Reduce.
Serve.

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Filed under Cheese, knoxville, Meat, Vegetarian

Technical difficulties

So close to regular posting! Yet… SO FAR! This week my computer, being the benificent, sentiant being that it can be, has decided the its harddrive must be rejected. Hopefully it will be fixed soon. Until then, I shall do what I can from my phone.

I was hoping it would at least wait till I was getting some ad revenue.

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Filed under Recipe

Spicy, Chipotle Pozole

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NOTE: Because my hardrive died, you’re stuck w a cell phone photo.

So there’s this place here in Knoxville called Senor Taco. If you haven’t been there before, you should check it out. My friend Elo and I have been going there regularly (at least once a week) for three years now for their margaritas. Don’t let the Tuscan Countryside wallpaper-murals fool you, this place is Mexican through and through. Of course they have the typical quesadillas, tacos, and chili rellenos, but they also have some more authentic Mexican food involving tongue, whole fish, and stomach. Unfortunately, menudo (chili and cow stomach soup) and pozole (pork and hominy stew) are only served on the weekends, not always compatible for my craving of this rich, spicy soup with blossoms of hominy and chunks of fatty pork.

Oh, well, I guess I just need to make my own, don’t I? This soup is great for a chilly afternoon, and your kitchen will smell DELICIOUS!

Continue reading

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Filed under Hominy, Meat, Pork, Recipe, Soup

Easy Fridge Kimchi

Other vegetables my CSA subscription box had WAY TOO MUCH OF were bok choy, napa cabbage, and daikon radish. And what do you do with them? I’m sure there’s plenty to do, but I was lacking in ideas. And then I found some kimchi recipes, tried some out, and ended up doing the following with ALL OF IT! I mix it with hot brown rice, toss it on the side of the plate when I cook up some veggies and an egg, and eat it out of the jar. Also, I just saw this recipe, which I want to try out soon. It’s a rather free-form recipe, as it’s supposed to just be made with what you have on hand

Click here to make Kimchi

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Filed under Putting up, Recipe

Want some fresh bread? Just Challah!

Back in high school I got into a bread-making phase. It didn’t last too long because my family couldn’t quite decide what type they liked and then my mother just discouraged it because we weren’t too eat so many carbs.

Well, I say poo on that! This bread is perfect for the winter, especially for the holiday season. It’s super easy to make, super rich, and super versatile! The dough can be frozen (just let it thaw for the afternoon before assembling loaf and allowing to rise again). The shiny crust (from the egg wash) makes this a gorgeous addition to any dinner table. Also, Challah bread, like the original recipe author stated, makes some of the best french toast ever!
Check out my Challah!

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Filed under Baking, Bread, Recipe, Vegetarian

Preserving squash for the winter

I figure that until I get a good set of posts up, I can probably post three times a week. The third post each week will concern preserving the bounty of your garden or farmers market. This past summer I bought a CSA subscription (Community Supported Agriculture) so every week I would return home with a literal box of produce, and every week I had squash. Patty pan, zucchini, and crookneck flooded my kitchen earlier in the summer. Acorn and butternut are currently filling my shelves.
a story and storage techniques

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Filed under Butternut Squash, Putting up, Squash