“Life is all memory, except for the present moment that goes by you so quick you hardly catch it going.” ~ Tennessee Williams
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Thanksgiving 2021 was at our house for the first time in nearly 30 years… a fun day of making lefse in the morning, then having dinner and playing games… a full day of just hanging out together… just our immediate family and my cousin for the first time. Growing up, Thanksgiving with my dad’s extended family was always at our house. I channeled my mother this year by wearing the necklace that was my father’s first gift to her.
RECIPE OF THE WEEK
Although I made mostly traditional dishes for Thanksgiving, I made this recipe for brussels sprouts and broccoli from Food & Wine as my ‘new dish’. It was really good!
BRUSSELS and BROCCOLI AGRODOLCE
- 1 pound fresh brussels sprouts (about 3 cups), halved lengthwise
- 6 cups fresh broccoli florets (about 14 ounces)
- 1/4 cup plus 1 tablespoon light vegetable oil, divided
- 1 1/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/4 cup thinly sliced shallot
- 1 medium-size fresh Fresno chile (about 1/2 ounce), thinly sliced
- 1 teaspoon coriander seeds, crushed
- 1/2 cup red wine vinegar
- 1/4 cup honey
- 1 fresh or dried bay leaf
- 1/4 cup sweetened dried cranberries
Place a rimmed baking sheet in oven. Preheat oven to 450 degrees F. (Leave baking sheet in the oven as it preheats.)
Place brussels sprouts and broccoli in a large bowl; drizzle with 1/4 cup oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss well to coat. Carefully remove hot baking sheet from oven. Add brussels sprout mixture to baking sheet; spread in an even layer. Roast in preheated oven until vegetables are tender and browned and broccoli tops are frizzled and almost burned, 15-18 minutes.
Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat. Add shallot, Fresno chile and coriander; cook, stirring occasionally, until shallot starts to soften, about 3 minutes. Stir in vinegar, honey, bay leaf, and remaining 1/4 teaspoon salt. Bring to a boil over medium. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly syrupy, 6-8 minutes. Stir in cranberries; cook, stirring occasionally, until cranberries have plumped slightly, about 2 minutes. Remove from heat, Discard bay leaf.
Place roasted vegetables in a large bowl; add cranberry mixture, and toss to coat. Serve warm or at room temperature.
Recipe from Ann Taylor Pittman in Food & Wine, November 2021