Category Archives: Cheese

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

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.

Comments Off on OMG Amazing Brussel Sprouts

Filed under Cheese, knoxville, Meat, Vegetarian

Baked Mac and Cheese with Butternut Squash, Sage, Carmelized Onions, and Red Sweet Paprika Peppers

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Inaugural Post!  Wow… that is certainly a rough start.  I’m going to attempt to post twice a week.  One post will be a recipe and the other post will be about something food-ish.  We’ll explore the parameters of food-ish as we go, but I certainly hope that it’s enjoyable.  Suggestions of Foodish Topics are always welcome, as are new banner images (That’s me cooking with the oversight of my cats, in Knoxville.  Yay MS Paint!).

So, enough dallying, let’s get going with some great Mac and Cheese! I made this yesterday, before I planned to restart this blog. Future pictures shouldn’t look like they’re from my cellphone.

Click here for the recipe!

Comments Off on Baked Mac and Cheese with Butternut Squash, Sage, Carmelized Onions, and Red Sweet Paprika Peppers

Filed under Butternut Squash, Cheese, Paprika, Pasta, Recipe, Sage, Vegetarian