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Food!

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Eating food.
Where food comes from.
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Fervet olla, vivit amicitia.

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Comment by Bertold Brautigan on October 29, 2014 at 7:48pm

@Pat - Wow, you're getting a deal. In this neck of the woods they're often over $3.00 a pound.

Comment by Pat on October 29, 2014 at 6:42pm

Bertold, I know what you mean about Honey Crisps. Those things are fantastic. And, they are apparently worth their weight in gold. Where I'm at, they're $1.99 a pound. And one of the large apples is about a pound. $2.00 an apple!!!! But damn, are they good.

Comment by Pat on October 29, 2014 at 11:11am
Quick correction on the vinaigrette. It's 1/2 cup of olive oil.
Comment by Randall Smith on October 29, 2014 at 11:01am

Pat, great! Thanks for taking the time to write out the recipe. (Don'tcha love the spelling of recipe?)

Bertold, I recently read about how the name "honey crisp" came about. Interesting, considering the original name(s) (which I can't recall). It's all in the naming, they say.

Comment by Bertold Brautigan on October 28, 2014 at 1:00pm

Freddies has some nice seasonal honey crisp cider in stock right now, at least up here. The honey crisps were developed at U. of MN, and they're really good. Only problem is, you practically have to sell your car to buy a few, they're so damned expensive.

Comment by Daniel W on October 28, 2014 at 12:55pm
Time for Fall Food Festival! It is what you make it.
I would love some fresh apple cider right now.
Comment by Pat on October 28, 2014 at 11:22am

Randall, here's the short version of the recipe.

In a 400 F oven, roast about 1/2 lb of brussel sprouts that have been cleaned, sliced in 1/2 horizontally, and drizzled with a little olive oil, till slightly charred around the edges. While those are roasting, in a cast iron skillet, sautee about 3 or 4 diced pieces of bacon till crisp, along with a thinly sliced medium onion. When the bacon is crisp, remove most of the fat and deglaze the pan with 1/8 cup (2 tbsp) of chicken stock. Add 1 tablespoon of butter, and a peeled, cored and chopped apple (I like Granny Smith's because of the tartness). Add the roasted brussel sprouts, and when those and the apples are heated through, serve on a plate and drizzle with a sherry vinaigrette.

For the vinaigrette, I put 1/3 cup of sherry vinegar, 1 large peeled garlic clove, 1/4 tsp salt, 1/4 tsp pepper, 1 tsp oregano, and 1 tbsp dijon mustard in a blender and turn on high. While blender is running, slowly drizzle in 1/4 cup of good olive oil. You can make it a day ahead.

Comment by Randall Smith on October 28, 2014 at 8:08am

Pat, while I don't grow Granny Smiths, I'll try your recipe with Macs. Sounds yummy.

Comment by Joan Denoo on October 27, 2014 at 1:13pm

Pat, your brussel sprouts recipe sounds perfect. the Granny Smith apples will provide just the right amount of sweetness and bacon is always good on B.S. 

Comment by Joan Denoo on October 27, 2014 at 1:03pm

Chris, I love Dutch food. Here is another using autumn vegetables out of the garden. I haven't made this since I closed down my huge vegetable garden. I don't even have the recipe any more and had to go to Google. 

Dutch Stamppot With Rookworst

 

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