Sunday, April 29, 2007

evening in hell's kitchen

As always, C & A threw a lovely dinner party last night. Delicious food, good wine, not so good port, excellent company, and a spare bed for those of us who were daunted by the prospect of a late-night, local-train commute home, especially given the need to be down at Penn Station at 9:30 this morning.

My contribution to the evening? Brussel sprouts. I'd never have believed it possible when I was a kid, but yes, brussel sprouts. Weird.

Brussel Sprouts:

Peel and roast a whole bunch of garlic cloves in a toaster oven at 400 for about 40 minutes, wrapped in aluminum foil and drizzled with some olive oil, cayenne pepper, black pepper, and lavender salt (or regular salt if you don't happen to have any lavender salt on hand...).

Rinse and halve a whole bunch of brussel sprouts.

Remove garlic from toaster oven and mash up in a bowl with some more olive oil. Add some finely chopped candied ginger (just a couple of pieces). Pour mixture over brussel sprouts in a tupperware container and shake vigorously to coat the sprouts. Let marinate for an hour or so, shaking every so often.

Pour sprouts into a glass baking dish, season with some more salt and pepper, both black and cayenne, and bake at 400 degrees for about 40 minutes, covered in aluminum foil. Give 'em a good stir about half way through.

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