The hashed Brussels Sprouts with Lemon Zest recipe from this Bitten post is amazing. After you’ve done it once it’s definitely easy enough to do quickly on a week night. The vermouth and restrained use of butter and olive oil enliven the roughage, while the mustard seeds (my preference over poppy seeds) give them a little extra edge.
I just love this recipe because it’s haute enough to serve on the weekends as a side dish and fun enough that you want to eat it during the week while being “healthy.” I bet it does well in the refrigerator overnight for lunch too, though both times I’ve made it there hasn’t been any left over (a good sign no?).
Other notes: I highly recommend that you use Meyer lemons if they are available. Meyer lemons soothe SO hard. File under constant obsession.
I can’t wait to delve into THIS.
On a search for beautiful images of Meyer Lemons I discovered Robert Stark III, a realist painter who appears from his subjects to live somewhat of a idyllic existence on the eastern seaboard. I quite enjoy the surrealist edge he brings to his paintings because of, or in spite of, his masterfully realist technique.
Meyer Lemon by Robert Stark III
Last night I made Fennel-Rubbed Pork Loin with Roasted Fennel Wedges (available on epicurious.com or in this month’s Gourmet Magazine).
I love pork loin and am always on the look out for new recipes for it so when I saw this as I was browsing epicurious for a dinner recipe I decided right away I’d try it.
Overall it was a huge success. I. liked it even though he thinks he doesn’t like fennel (roasted fennel root doesn’t taste anything like raw fennel) and the pork turned out juicy. As one of the comments on epicurious states, 15 minutes at 350 is hardly enough time for the loin to cook. I think mine was in a 350 for more like 25 minutes, but I relied on a meat thermometer to read between 140 and 145.
I’d like to experiment with adding another ingredient to this recipe to add a dash of sweetness. Pork tends to benefit from a sweet flavor, and although this dish was far from sour, there was just something missing. I wonder what would happen if another, sweeter alcohol was substituted for the wine.
Oh-and this recipe gets extra points for being SO SIMPLE. There is really hardly any prep involved. I did it as a simple one-dish meal without even a salad on the side and we were totally satisfied.