I used to hate Brussels sprouts. Nothing against the Belgians, but I always found these little cabbages to be mushy and bitter. Then I met J, and realized I had better find a way to like them.
Continue reading Fettuccine with Brussels Sprouts, Cranberries, and Caramelized Onions
This dish is a great example of how cuisine changes as we become aware and intrigued by other cultures. It’s about ‘authenticity’, in a way that most people don’t talk about. I mean, what is more ‘authentic’ than learning and evolving?
A while back, I was asked to host the July challenge for the Daring Kitchen. It was hard to decide what kind of challenge to propose to the group, but in the end I chose something that has been a favourite of mine for my whole life – noodles.
I have always been a bit of a noodle fiend, growing up with Italian and German noodles and venturing into other cultures’ versions of “noodle” as an adult. The challenge I proposed was to make noodles from scratch – without the use of motorized equipment – and pair with an appropriate accompaniment (sauce, or whatever would go best). As an added bonus, I challenged the group to look into their own cultural backgrounds for recipes that were “noodly” (being VERY loose with the term).
Here is one of the recipes I offered… Egg Fettuccine with Aglio, Olio, Peperoncino e Basilico.
It’s amazing when a recipe inspires you to come up with another recipe…
It’s not that the inspiration recipe isn’t worthy in and of itself, but it helps to get the wheels turning in your head and it turns into something else!
