MEAL OF THE WEEK: BRUSSELS SPROUTS

DESPITE THEIR POPULARITY, CLAIMS THAT THEIR TASTE IS MORE CONCENTRATED AND LESS FATTENING, I AM NOT A FAN OF OVEN-ROASTED GREEN VEGETABLES.  WITH FEW EXCEPTIONS, FIERCELY ROASTED BROCCOLI, ASPARAGUS AND BRUSSELS SPROUTS EMERGE FROM THE OVEN LESS GREEN THAN CHARRED, SO THE “GREEN” IN THEM IS OVERPOWERED BY THE LESS PLEASANT FLAVOR OF CHARCOAL.  I’VE FOUND THE BEST WAY OF COOKING THE AFOREMENTIONED GREEN VEGETABLES IS BY POACHING THEM, COVERED, IN AN INCH OF WATER AND A HUNK OF BUTTER.  THIS RECIPE FOR BRUSSELS SPROUTS, HOWEVER, IS A COMPROMISE.  I SLICE THEM LENGTHWISE IN HALF, BROWN THEM IN THE PAN, THEN FINISH THE COOKING WITH WATER AND BUTTER.  TRY IT.  YOU’RE JUST IN TIME FOR THANKSGIVING. https://johnpleshettemealoftheweek.com/recipes/brussels-sprouts/ 

DUCK BREAST WITH GRILLED PEACHES

DUCK BREASTS ARE NOT ONLY SIMPLE TO MAKE, BUT AMENABLE TO ALL MANNER OF SEASONAL VARIATIONS.  I’VE MADE THEM WITH TURNIPS, WITH APPLES, PEARS, POTATOES, AND, IN THIS CASE, LATE SEASON PEACHES (O’HENRYS, TO BE PRECISE, BUT REALLY ANY PEACH WILL DO.)  COMPARED WITH A GOOD STEAK, MAGRETS (AS THE FRENCH CALL THEM) ARE ECONOMICAL; SUITABLE FOR THOSE WHO DON’T EAT RED MEAT ANYMORE, EVEN THOUGH THEY SHOULD BE SERVED RARE.  THE LONGER THEY COOK, THE TOUGHER THEY GET.  FOR DIET-CONSCIOUS, LOW-FAT CHOLESTEROTERIANS, DUCK BREASTS ARE IDEAL BECAUSE ALL THE FAT IS IN THE SKIN, WHICH WHEN PAN-COOKED TO CRISPINESS, RENDERS MOST OF THE FAT; THE MOST DELICIOUS FAT YOU’VE EVER TASTED.  LEAVE AS MUCH AS YOU LIKE IN THE PAN TO FINISH OFF THE DISH WITH SAUTÉED PEACHES OR WHATEVER IS IN SEASON.  SHOPPING NOTE:  I GET MY MAGRETS FROM LIBERTY FARMS IN SANTA ROSA, CALIFORNIA.  I GET THE LARGEST SIZE SINCE ONE BIG ONE SERVES TWO PEOPLE.  IF YOU’RE ON THE EAST COAST, YOU’VE GOT D’ARTAGNAN. https://johnpleshettemealoftheweek.com/recipes/duck-breast-with-grilled-peaches/ 

SZ RANCH'S INCREDIBLE, EDIBLE EGGS

 
 
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