9.30.2010

Pasta with Goat Cheese and Two Types of Greens

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I can see how some people might not find liking brussels sprouts easy. And I'm glad these people exist. More brussels sprouts for me! I can't get enough of them. I like vegetables that are either very neutral in taste, and will absorb lots of flavors, or, vegetables that are robust and complex like brussels sprout or beets. I also love buying these sprouts on the vine, because they just look so pretty.

One of my favorite ways to cook brussels sprouts is with peppered Hungarian bacon. There's not much to this recipe, bacon, olive oil (or butter), salt and the sprouts (washed, trimmed and cut in half). This makes for a great Fall side dish. And even though it's still 90 degrees outside, I keep thinking if I cook enough Fall dishes, maybe it will get colder.
I first cook the bacon half way through, then add more oil and the sprouts. Cook sprouts for 10-15 minutes with the bacon, until they are nice and brown. Season and serve.
These meal also included green beans (they needed to be used). I quickly trimmed these and dropped them in boiling water for about 6 minutes, then I topped them with thinly sliced shallots and a homemade mustard vinaigrette. They turned out to be nice and crunchy.

And the simplest part of the dinner was the angel hair pasta with goat cheese. I had a little log of herbed goat cheese, which I sliced up and put in a large bowl. To the bowl I added the steaming pasta, some pasta water and salt and pepper and tossed it really well. The pasta dish is subtle in flavor, but that's what I like about this quick sauce.

Next on my to-do list? Convince my mother-in-law that her pink dishes must go. They just don't photograph well.

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