Brussels Sprouts+Manchego

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This song. THIS. SONG.

It’s my new anthem, you guys. It makes me wish i had cool vintage denim cut offs and bolo ties and a 1972 Cobra convertible. It makes me wish i was the type of person who could pull off green gator boots…  GAH! how i wish…

Who knows, i still have most of 2013. Stranger things have happened.  Maybe next time you see me, i’ll be strutting like a boss. Cause everyone knows thats what happens when you wear gator shoes. Also i gotta learn the “hair flip”. I feel like that is a necessary skill.

 

Wanna know what i can pull off? Brussels Sprouts. Image

salty/roasty/green niblets.

Winning Brussels Sprouts:

1-2 lbs. brussels sprouts (rinsed and halved)

2 glugs of good olive oil

salt

pepper

1/2 c. Manchego cheese (you could use any hard salty cheese. Like parmesan or romano)

Crank oven to 400 degrees

On a cookie sheet, spread the sprouts in a single layer

Coat in Olive Oil. Use you hands and make sure it is evenly distributed

sprinkle with salt and pepper

Roast for 15 mins. until softened and just beginning to brown. Flip the sprouts. and sprinkle with 1/4 c. cheese. Return to the oven until golden brown. Finish with the remaining cheese. Eat and don’t look back.

xxoo

M

Cornbread+Poached Egg+Avocado

 Eggs are intolerable without toast.

You can never just EAT an EGG? right? ew. no. It ‘s so slippery.  

And how would you sop up the yolk? with your hands? what are we Barbarians?!

No, stop this. I need a yolk sponge for my eggs and if i come stay with you and you offer eggs but then also tell me your are “watching carbs” right now so you don’t have bread but you can make some awesome fruit salad on the side…. Well, go ahead and embrace my eye roll. 

Fruit salad and eggs are NOT how you eat eggs. I think that is the 12th law of physics. #prettysure 

Here’s how you make an egg worthy of your day. 

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poach it. toast it. hot sauce it. 

I used a piece of this cornbread. toasted on the griddle with a bit of butter.

melted a thin slice of sharp cheddar on top. 

added slices of avocado that had been 

sprinkled sea salt+lemon juice

top with a poached egg and a dose of hot sauce. 

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Thus concludes our lesson.

xxoo

M

 

Berkshire Ham+Juniper+Maple

DSC03407I respect you.

 

That’s why i’m not gonna waste your time.

I’ll  just get straight to it.  The answer to the question swimming around in your head, “Ugh i’m supes hangry (hungry+angry), what do i doooooo??!!”

The answer is Pork, ya big dummy. The explicit answer, is Fresh Berkshire Ham. Waayyy better than the smoked stuff you get from the Honeybaked Factory. Psshh that stuff is #HoneyBogus

Fresh ham is everything. For you craft butcher-nerds in the audience, to whom the words “Berkshire Pork” mean something, i doff my cap!  *doffs cap*

To the rest, just associate those words with, “Yum”.

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“Yummy” in this context of course  meaning, “the taste of incomparable animal husbandry partnered with the finest sustainable land stewardship methods and good old fashioned Berkshire valley woodland flavor”. Yowza…was that even a sentence? #porkcoma

Fresh ham is best brined before roasting. Wait… you’ve Never brined before? Oh no! ahhhh!!!!!!!

Oh hush, you know i’ll tell you how. I brined my ham (approx 5#) for 16hrs. In a ziploc bag. easy. I put the ham in a bag. Filled it with enough water to cover , then combined the following:

1/2 c. Salt

Whole Peppercorns

3 Bay Leaves

 

Juniper Berries

Rosemary

 

After your ham has been brined (min. of 8hrs/max of 2 days!)drain the liquid and place in a roasting pan.Score the top fat. sprinkle with another pinch of salt. Crank your oven to 450.

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Cook ham UNCOVERED for about 15 mins or until the skin starts to puff up and brown. You will hear a lot of snap, crackle popping. this is good. its singing to you

in a little pot on the stove, warm 1/4-1/3 c. maple syrup (depending on the size of your ham) and sprinkle in a few whole cloves. let steep for a couple minutes. Then, pour over your ham. cook another 2-3 minutes. Then add a splash of water and put the top on

Reduce oven to 325. cook until it reaches an internal temp of 150. (worried you’ll dry it out? here is some super good advice!)

Add a little more liquid if you think the glaze is burning. Base your ham a couple times throughout the cooking. Just listen to its needs. Don’t freak out. Embrace the beautiful quiet. Let your house smell nice. Pour yourself a cocktail and Toast the pig! What noble creatures we must honor through our care!

In conclusion, make this roast for sunday dinner with some Brussels Sprouts and Hasselback Potatoes. Then eat it monday morning  for breakfast on toasted sourdough. Want a dirty little secret? Cook your egg in a bit of the fat. Just render it down on med-low.

And now i’ll speak directly to the great farmers who tend the fertile valleys of our great nation: be it Berkshire, Hudson, Napa, Willamette, or any other valley i do not know by name but know by heart, i thank you. Thank you for growing real food. Thank you for caring that it tastes this good. Thank you for tending a harvest that makes my body and brain full and happy (respectively).

Without you, we die. #LittleFarmersForTheWin! #EATSMART2013 #GotALittleMedievalHereAtTheEnd #Oops

Imagexxoo

M

 

Beet Tzatziki+Arugula Salad

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 I like to pretend i’ve got a cleaning lady who comes once a week to fix all the things that are wrong with my apartment/life. She is unafraid. Totally fearless in tackling all the things i can’t seem to tackle. Like that mountain of dirty clothes? NBD, consider them washed, folded, tiny mint on top. Kitchen a disaster? psh, no biggie, clean as a whistle, also, tiny mints. Did that bottle of jam explode in your refrigerator? HOooooow does that happen? whatevs…taken care of.  Haven’t made my bed in days? She puts hospital corners on that fool! (and linen spray)

You get the idea here. i’m totally bonkers.

 I imagine she wears a lovely pressed uniform and dispenses a slurry of wisdom and life advice in between vacuuming and tea. Maybe she invites me to her eldest son’s graduation. I dunno. Maybe he’s handsome…. oh lord…

The deal is, i don’t have a cleaning lady, or tiny mints.

All i got is this salad. And that seems to be enough.

Because whenever life feels overwhelming, and I realize how genuinely broke I am, nothing feels better than a vacuumed floor, a hot shower, and a fresh salad with a ton of lemon. 

This salad feels like a life plan. It’s fresh, responsible, and takes care of your future (i.e. heart health!) 

The beet tzatziki is what makes it so insanely good. 

Put a handful of arugula in your favorite salad bowl. add 1/2 a chopped avocado, a generous squeeze of lemon, and a spoonful of tzatziki. serve with a charred garlic toast. if you are fond of red pickled onions, now is their time to shine! yum yum yum. Get it together. 

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We can do it!

xxoo Happy days

M

BEET TZATZIKI:

2 tsp fresh lemon juice to taste

1 clove minced garlic

1 tsp salt

1 1/2 cups thick greek yogurt or labne (kefir cheese)

1 tablespoon olive oil

1 tablespoon freshly chopped dill (dried is fine too, in a pinch) 

Fresh ground pepper to taste

1 to 1/2 cups cooked shredded beets (you can use bought cooked beets. totes ok)

 

That’s it. Combine all the spices/seasonings into yogurt. Add beets. mix well.

top with feta if you wish. eat with carrots, cucumbers, crackers, put it on turkey sandwiches. this stuff rocks.