oBsEsSeD.

eating a blood orange donut from DOUGH : eating happiness pop rocks :: listening to the new tUnE-yArDs album : my ears eating happiness pop rocks.

 

DOUGH video credit: Food Curated. “Bizness” video credit 4AD Records.

recipe #11: turmeric-roasted brussels sprouts.

much to the chagrin of my family, i am making everyone try brussels sprouts at least once. they are an excellent source of vitamin C and fiber, with modest amounts of vitamin A, calcium and iron as well. knowing my dad loves heat, garlic, and indian food, i made a sauce to slather all over them using those elements, and threw in chickpeas (another food i’m making them try) to boot. verdict: “wow… that’s actually really good!” hopefully you think so, too.

recipe #11: turmeric-roasted brussels sprouts.

soundtrack: delta spirit live on mountain stage

ingredients:

1 cup halved brussels sprouts

1/2 cup canned chickpeas

2 tbs each turmeric, dijon mustard, and olive oil

1 tsp each wine vinegar, garlic salt

1/4 cup grated parmesan cheese

1 lemon slice

the plan: preheat oven to 450 degrees. mix turmeric, mustard, olive oil, salt and vinegar into a small dish. NOTE: the turmeric will leave hard-to-get-rid-of highlight marker-colored stains on almost everything it touches.

dump sprouts and ‘peas on a cooking spray-covered piece of aluminum foil, then coat with turmeric mixture. top with cheese, salt and pepper, then bake for 25 minutes.

once done, top with juice from the lemon slice, and extra cheese if you please. take comfort in the fact that all the things in this dish are exceptionally good for you–even turmeric touts some toxin-fighting glory. enjoy!

recipe #10: salad lyonnaise.

first a) not all of my recipes are going to rub in the fact i just went to france and b) this one is basically a way of me saying how much i love poached eggs on salads and why oh why haven’t i thought of it before my unforgettable meal in lyon.

the traditional lyonnaise salad is the simple combination of frisee salad, thick-cut bacon (like, enough to discount any nutritional value that may exist in the salad whatsoever), a poached egg and croutons with dijon dressing. i even made a version with ham, baby spinach leaves, and carrots and olives because why not but the poached egg on top still made it a homerun. delicious salad ftw!

recipe #10: salad lyonnaise

soundtrack: buke and gass’s tiny desk concert for NPR, who delivered one of the best shows i saw in 2010. (key learning: gass ryhmes with mace.)

ingredients:

2 cups frisee salad

2 strips thick-cut bacon

1 slice buttered bread for croutons

1 poached egg

1 tablespoon each dijon mustard, white vinegar and olive oil

the plan: first, cook the bacon in a skillet over medium heat until it reaches your desired crispiness. remove and let cool to room temperature, then chop into thick pieces. next, cube the buttered slice of bread and toast in the skillet until golden brown and let cool. finally, it’s poaching time. there are really fun tools like this guy you can use. or, just break an egg into a small bowl then dump into simmering water (not boiling) and cook for about 2-3 minutes, then remove with a slotted metal spoon.

mix the dijon, vinegar and olive oil together in a medium bowl (you can adjust measurements to your own taste). then toss frisee, bacon and croutons in the bowl with dressing, plate and plop the egg on top. i also add handsome amounts of cracked black pepper and salt before breaking into the yolk and devouring the salad in all its golden glory. enjoy!

time to go duck hunting.

the blog’s first post on this first day of 2010 just so happens to time out perfectly with the rose bowl, so i am very excited to have an excuse to write about osu football. today the buckeyes face the oregon ducks in the “grandaddy of them all”, which i will watch from mugs ale house where $7 will get you a burger topped with cheese, bbq sauce and onions next to a side of fair-style fries… one of the best deals in williamsburg. GO BUCKEYES!