Benne seeds are another name for sesame seeds, so these are essentially very VERY thin cookies made of sesame seeds, butter, and flour.
The tradition for these delicate cookies goes back a long time. They're a staple from low-country South Carolina, where they originated back when plantations were in vogue, and they're still remarkably good and remarkably addictive. My mother found this recipe, and we've been making it for years. A single batch makes over a hundred cookies, but I can guarantee that you'll want to make two or more batches. These cookies are the ultimate example of "bet you can't eat just one"!
Benne Seed Wafers
½ cup sesame (benne) seeds *
½ cup butter or margarine, softened
1 cup sugar
1 large egg
½ tsp vanilla extract
1¾ cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
Start by toasting the sesame seeds in a heavy skillet over medium heat, stirring often, 5 minutes or until lightly browned. Keep a close eye out, because sesame seeds burn in an instant, and the border between lightly toasted and burned is probably much finer than you'd think. (If you buy toasted seeds to begin with, omit this step. Honestly, buying toasted seeds is often both the easiest and cheapest solution here.)
Okay, once that's done, beat the butter at medium speed with electric mixer until creamy; gradually add the sugar, beating well all the while. Stir in sesame seeds, egg, and vanilla.You should end up with a creamy, sesame-seedy mixture that's quite a bit stiffer than icing, but the important bit is that the seeds are evenly distributed.
Next, combine the flour and the remaining three dry ingredients in a separate bowl; once those are stirred together homogenously, mix them gradually into the butter mixture. Cover the resulting dough, and chill in the fridge for at least 1 hour. Two or more hours is better.
Shape the batter into ½-inch balls using floured palms, then place on a greased (or parchment-lined) cookie sheet. Flatten to 1/16-inch thickness with a floured, flat-bottomed glass. (These cookies do not spread or rise at all, so you can put them pretty close together.)
Bake at 325ᵒ for 8-10 minutes or until barely browned (No really. VERY barely browned.) For this cookie, the quality of the cookie sheet is VERY important, even
if you're using parchment to line your cookie sheets. I've had the best
results with a dark non-stick sheet that I'd also greased very heavily (read: scrub Crisco over it
until it's practically dripping; seriously do not skimp on the grease
even if the cookie sheet is 'non-stick'). Pans that aren't non-stick, or
are lightly-weighted, may require a whole bunch less cooking time. For a
silver cooking sheet (as opposed to a dark one) that isn't non-stick
and was fairly light weight, the cooking time on these should be cut
from 10 min to 7.5 min in my oven. Your oven may differ and could require even less time, but my point is that the make-up of the sheet makes a big difference in cooking time, and it's easy to over-do these cookies. Cooking sheets make a HUGE difference
here, so watch your cookies the first time they go in, and take them
out as soon as they appear to start browning.
Transfer done cookies immediately to wire racks to cool, do not pass go, do not collect $200. The faster you get these cookies off the sheet, the easier time you'll have. It is very urgent that you transfer them to cooling racks immediately, otherwise they'll stick to the cookie sheets and it will be a whale of a time getting them free. So get them off as quickly as you can, and you'll avoid cracking the cookies in the transfer process.
Serves: about 10 dozen cookies. This will not serve as many people as you'd think. I would count the whole recipe as serving at most 4-6 adults. You read that right. These cookies are very thin, very fragile, and very addictive. Even a whole batch is probably not going to serve more than 6 adults.
*Very Important Note: sesame seeds are WAY less expensive in the Asian or Mexican food section of the grocery store than in the spice section. You can also buy them in bulk at natural food stores.
Tuesday, October 30, 2012
Sunday, October 7, 2012
Poached Fish with Russian Mushroom Stew
This is a great recipe for fall or winter: earthy with the taste of the mushrooms, warm with the stew, and really delicious. I'd never forayed much into Russian cuisine, but with this success under my belt I may have to revisit these flavor profiles soon.
Poached Fish with Russian Mushroom Stew
Adapted loosely from Moosewood Restaurant Low-Fat Favorites
4 cups vegetable or chicken stock
2 tbsp unsalted butter
1 tbsp olive oil
1 medium-sized sweet onion, finely diced
4 stalks celery, washed and finely chopped
5 cloves garlic, minced
1 large red bell pepper, diced
1 cup dry white wine (think chardonney)
3 cubes chicken bouillon
3 oz dried shiitake mushrooms (This was the equivalent of one package, in the store I was in. Don't be too stressed out about exact amounts with these, just grab the closest approximation that your store carries.)
1 lb white mushrooms, sliced
2 tsp dried marjoram
2 tsp dried tarragon
Salt
Pepper
4 tilapia fillets (You can use a variety of fishes, so just investigate what looks freshest at your fish counter when you go to buy fish. Go for something white fleshed [avoid salmon, tuna, or mahi], so think tilapia, cod, swordfish, or even catfish if there's nothing else that looks fresh)
Rinse off your tilapia fillets and season lightly with salt and pepper. Set aside or in the refrigerator until later.
Start by re-hydrating the shiitake mushrooms. Bring 3 cups of the chicken or vegetable stock to a boil, and while it's heating, rinse the dried mushrooms thoroughly. Add the mushrooms to the boiling stock, cover, and simmer over low heat for 30-45 minutes while you go about fixing the rest of the recipe. This will create a broth flavored by both the stock and the mushrooms.
Melt the butter in a non-stick dutch oven over medium heat. Add the olive oil, onions, celery, and garlic to the dutch oven and saute until the onions and celery are soft and melting, and the onions are barely beginning to brown. Turn up the heat to medium-high and add the remaining cup of chicken stock, wine, bouillon cubes, red bell peppers, sliced white mushrooms, marjoram, and tarragon to the dutch oven. Drain the broth that the shiitake mushrooms have been softening in into the dutch oven, reserving the shiitakes themselves onto a cutting board. Slice these and add them to the stew, then simmer for 15 minutes, stirring occasionally so that the flavors get a chance to meld and mellow out.
Retrieve your tilapia fillets, and place two of them into the simmering sauce. Cover and poach on medium-high heat for five minutes, then turn the fish fillets and poach for a further three minutes. Remove the fish from the stew and set aside. Poach the remaining two fillets in the same way: five minutes on one side, three on the other. Return the first two fillets to the dutch oven for the last 2-3 minutes of cooking time to bring them up to temp.
Serve immediately, preferably with crusty bread to dip in the stew.
Serves 4.
Poached Fish with Russian Mushroom Stew
Adapted loosely from Moosewood Restaurant Low-Fat Favorites
4 cups vegetable or chicken stock
2 tbsp unsalted butter
1 tbsp olive oil
1 medium-sized sweet onion, finely diced
4 stalks celery, washed and finely chopped
5 cloves garlic, minced
1 large red bell pepper, diced
1 cup dry white wine (think chardonney)
3 cubes chicken bouillon
3 oz dried shiitake mushrooms (This was the equivalent of one package, in the store I was in. Don't be too stressed out about exact amounts with these, just grab the closest approximation that your store carries.)
1 lb white mushrooms, sliced
2 tsp dried marjoram
2 tsp dried tarragon
Salt
Pepper
4 tilapia fillets (You can use a variety of fishes, so just investigate what looks freshest at your fish counter when you go to buy fish. Go for something white fleshed [avoid salmon, tuna, or mahi], so think tilapia, cod, swordfish, or even catfish if there's nothing else that looks fresh)
Rinse off your tilapia fillets and season lightly with salt and pepper. Set aside or in the refrigerator until later.
Start by re-hydrating the shiitake mushrooms. Bring 3 cups of the chicken or vegetable stock to a boil, and while it's heating, rinse the dried mushrooms thoroughly. Add the mushrooms to the boiling stock, cover, and simmer over low heat for 30-45 minutes while you go about fixing the rest of the recipe. This will create a broth flavored by both the stock and the mushrooms.
Melt the butter in a non-stick dutch oven over medium heat. Add the olive oil, onions, celery, and garlic to the dutch oven and saute until the onions and celery are soft and melting, and the onions are barely beginning to brown. Turn up the heat to medium-high and add the remaining cup of chicken stock, wine, bouillon cubes, red bell peppers, sliced white mushrooms, marjoram, and tarragon to the dutch oven. Drain the broth that the shiitake mushrooms have been softening in into the dutch oven, reserving the shiitakes themselves onto a cutting board. Slice these and add them to the stew, then simmer for 15 minutes, stirring occasionally so that the flavors get a chance to meld and mellow out.
Retrieve your tilapia fillets, and place two of them into the simmering sauce. Cover and poach on medium-high heat for five minutes, then turn the fish fillets and poach for a further three minutes. Remove the fish from the stew and set aside. Poach the remaining two fillets in the same way: five minutes on one side, three on the other. Return the first two fillets to the dutch oven for the last 2-3 minutes of cooking time to bring them up to temp.
Serve immediately, preferably with crusty bread to dip in the stew.
Serves 4.
Saturday, October 6, 2012
Meatloaf
This recipe is an interesting take on meatloaf, a little peppier than your typical meat-and-breadcrumbs fare. It also manages to hide a surprising number of vegetables. It was a hit when I made it at my house, and served it alongside the Roasted Butternut Squash that I posted a few recipes back.
Meatloaf
Adapted from Alton Brown's Good Eats
For the meatloaf:
6 oz panko bread crumbs (if you can't find panko, regular bread crumbs will do)
1/2 tsp dried basil
3/4 tsp garlic powder
1/2 tsp ground black pepper
3/4 tsp ancho chili powder
1/2 tsp chili powder
1 tsp dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and roughly chopped
5 whole cloves garlic, smashed
1/2 red bell pepper
1 lb ground chuck
1 lb ground sirloin
1 1/2 tsp salt
2 eggs
For the glaze:
1 cup ketchup
1/2 tsp ground cumin
Large dash Worcestershire sauce
Dash hot pepper sauce
1/4 cup honey
In a food processor, combine panko, basil, garlic powder, black pepper, ancho chili, chili powder, and thyme. Pulse until the mixture is of a fine
texture. Place this mixture into a large bowl.
Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the salt. Add the eggs and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Line a baking sheet with tin foil, spray it with non-stick cooking spray, then turn the meatloaf out of the pan onto the center of the tray. Bake for 60 minutes, or until a meat thermometer inserted into the center of the loaf reads 155 degrees F.
In a mixing bowl, combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Taste the glaze, and adjust ingredient amounts accordingly (more hot sauce if you like your glaze with a little more kick, more honey and ketchup if it seems too spicy). When the meatloaf has been baking for 15-20 minutes, remove it briefly from the oven and brush the glaze over all surfaces of meatloaf. Return meatloaf to oven to continue cooking for the rest of its allotted time.
Allow meatloaf to rest for approx. 10 minutes after removal from oven before serving.
Serves 8-10.
Meatloaf
Adapted from Alton Brown's Good Eats
For the meatloaf:
6 oz panko bread crumbs (if you can't find panko, regular bread crumbs will do)
1/2 tsp dried basil
3/4 tsp garlic powder
1/2 tsp ground black pepper
3/4 tsp ancho chili powder
1/2 tsp chili powder
1 tsp dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and roughly chopped
5 whole cloves garlic, smashed
1/2 red bell pepper
1 lb ground chuck
1 lb ground sirloin
1 1/2 tsp salt
2 eggs
For the glaze:
1 cup ketchup
1/2 tsp ground cumin
Large dash Worcestershire sauce
Dash hot pepper sauce
1/4 cup honey
Preheat oven to 325 degrees F.
Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the salt. Add the eggs and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Line a baking sheet with tin foil, spray it with non-stick cooking spray, then turn the meatloaf out of the pan onto the center of the tray. Bake for 60 minutes, or until a meat thermometer inserted into the center of the loaf reads 155 degrees F.
In a mixing bowl, combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Taste the glaze, and adjust ingredient amounts accordingly (more hot sauce if you like your glaze with a little more kick, more honey and ketchup if it seems too spicy). When the meatloaf has been baking for 15-20 minutes, remove it briefly from the oven and brush the glaze over all surfaces of meatloaf. Return meatloaf to oven to continue cooking for the rest of its allotted time.
Allow meatloaf to rest for approx. 10 minutes after removal from oven before serving.
Serves 8-10.
Vegetable Lasagne Bechamel
Most people, as I understand it, don't do the traditional Bechamel sauce anymore when making lasagne, which is sort of a shame, because this version tastes incredible, and the sauce is a huge part of that. Yes, this does take quite a while to make (dicing all of the vegetables into a fairly fine mince takes longer than you might think), but it turns out so hearty and delicious that you'll never miss the meat. It makes a LOT, but if you're having company over it's worth taking the effort to make this one. Plus, it's low-fat, which is like an extra bonus.
Vegetable Lasagne BechamelAdapted from Moosewood Restaurant Low-Fat Favorites
For the Bechamel:
1 tbsp olive oil
2 tbsp unbleached white flour
2 1/2 cups milk (I like 1% for the low-fat factor, but use whatever floats your boat)
1/4 tsp nutmeg
1/2 tsp dijon mustard
Salt
Pepper
For the Lasagne:
1 tsp olive oil
4 cloves garlic, minced
2 cups finely chopped leeks, white & tender green parts
1/2 tsp dried thyme
1 cup dry white wine
1 1/2 cups peeled & finely diced carrots
1/2 cup peeled & finely diced broccoli stalks
2 1/2 cups chopped broccoli florets
3 cups canned tomatoes (one 28 oz can)
1/3 cup chopped fresh basil
1 box ( approx 3/4 lb) uncooked lasagne noodles (You don't need to cook them! They'll cook by themselves as the lasagne bakes.)
2/3 cup grated parmesan cheese
1/2 cup grated lowfat mozzarella
Begin by making the bechamel. Warm 1 tbsp olive oil in a small sauce pan, then when the oil is warm whisk in the flour until no lumps remain and sauce is smooth. Slowly add the milk, whisking constantly. Cook, stirring constantly, until the sauce thickens a bit, though the end product will not be very thick. Add the nutmeg and mustard, then salt and pepper to taste. Remove from heat and set aside.
In a large non-stick skillet, warm 1 tsp olive oil over medium heat. Add the garlic, leeks and thyme, then saute for 3-4 minutes (just enough to begin to soften the leeks). Add the wine, carrots, and broccoli stalks, cover and continue cooking for another 5 minutes. Add the broccoli florets, cover and continue cooking for another 3-4 minutes, until all the vegetables are tender but still firm. Add a dash of salt and pepper, mix, then set the vegetable mixture aside.
Pour the canned tomatoes and juice into a bowl and crush the tomatoes by hand. Add fresh basil, mix until homogenous, and set aside.
Preheat oven to 350 degrees.
Spray an 8x12 inch baking dish with non-stick cooking spray, then assemble the lasagne as follows: Layer half of the tomato-basil mixture on the bottom of the dish, then add a single layer of noodles on top of that. Layer half of the vegetable mixture on top of that, a cup of bechamel on top of the vegetables, 1/3 cup of Parmesan and 1/4 cup of mozzarella cheese on top of the sauce. Top with second layer of noodles, the rest of the vegetable mix, and the rest of the bechamel. Add third layer of noodles, the rest of the tomato-basil mixture and the remaining cheeses.
Cover and cook for 50 minutes. Uncover and bake for an additional 10 minutes. Let sit for 10-15 minutes after cooking before serving.
Serves 8-10.
Vegetable Lasagne BechamelAdapted from Moosewood Restaurant Low-Fat Favorites
For the Bechamel:
1 tbsp olive oil
2 tbsp unbleached white flour
2 1/2 cups milk (I like 1% for the low-fat factor, but use whatever floats your boat)
1/4 tsp nutmeg
1/2 tsp dijon mustard
Salt
Pepper
For the Lasagne:
1 tsp olive oil
4 cloves garlic, minced
2 cups finely chopped leeks, white & tender green parts
1/2 tsp dried thyme
1 cup dry white wine
1 1/2 cups peeled & finely diced carrots
1/2 cup peeled & finely diced broccoli stalks
2 1/2 cups chopped broccoli florets
3 cups canned tomatoes (one 28 oz can)
1/3 cup chopped fresh basil
1 box ( approx 3/4 lb) uncooked lasagne noodles (You don't need to cook them! They'll cook by themselves as the lasagne bakes.)
2/3 cup grated parmesan cheese
1/2 cup grated lowfat mozzarella
Begin by making the bechamel. Warm 1 tbsp olive oil in a small sauce pan, then when the oil is warm whisk in the flour until no lumps remain and sauce is smooth. Slowly add the milk, whisking constantly. Cook, stirring constantly, until the sauce thickens a bit, though the end product will not be very thick. Add the nutmeg and mustard, then salt and pepper to taste. Remove from heat and set aside.
In a large non-stick skillet, warm 1 tsp olive oil over medium heat. Add the garlic, leeks and thyme, then saute for 3-4 minutes (just enough to begin to soften the leeks). Add the wine, carrots, and broccoli stalks, cover and continue cooking for another 5 minutes. Add the broccoli florets, cover and continue cooking for another 3-4 minutes, until all the vegetables are tender but still firm. Add a dash of salt and pepper, mix, then set the vegetable mixture aside.
Pour the canned tomatoes and juice into a bowl and crush the tomatoes by hand. Add fresh basil, mix until homogenous, and set aside.
Preheat oven to 350 degrees.
Spray an 8x12 inch baking dish with non-stick cooking spray, then assemble the lasagne as follows: Layer half of the tomato-basil mixture on the bottom of the dish, then add a single layer of noodles on top of that. Layer half of the vegetable mixture on top of that, a cup of bechamel on top of the vegetables, 1/3 cup of Parmesan and 1/4 cup of mozzarella cheese on top of the sauce. Top with second layer of noodles, the rest of the vegetable mix, and the rest of the bechamel. Add third layer of noodles, the rest of the tomato-basil mixture and the remaining cheeses.
Cover and cook for 50 minutes. Uncover and bake for an additional 10 minutes. Let sit for 10-15 minutes after cooking before serving.
Serves 8-10.
Roasted Butternut Squash with Orange Maple-Syrup Glaze
Winter squash were never a staple at my home when I was growing up, but after a couple of really nice experiences with butternut squash in restaurants, I became curious about making my own, so I adapted this recipe from one I discovered online. The results were very pleasing: tender squash with an intriguing hint of citrus.
Roasted Butternut Squash with Orange Maple-Syrup Glaze
Adapted from about.com
1 small butternut squash (2-3 lbs)
1 1/2 tsp ground cinnamon
3/4 cup orange juice
3/4 cup pure maple syrup
1 tsp salt
Preheat the oven to 400 degrees.
Prepare the squash by cutting the ends off to get rid of the stem and bottom, then cutting the squash in half lengthwise. Use a knife or spoon to scoop the seeds and pulp out of the center of the squash. Peel the squash until the green veins of the peel are gone, then dice the squash into roughly 1 inch x 1 inch cubes. Place the cubes in a large mixing bowl.
Combine the cinnamon, orange juice, maple syrup, and salt in a separate bowl, and whisk until the mixture is homogenous. Pour approximately one half of the mixture over the squash cubes in the bowl, reserving the remainder for later. Mix the cubes in the mixture until coated.
Line a baking sheet with tin foil and spread the squash cubes onto it in a single layer. Place in oven and roast for 30 min. At this point, remove from oven and use a spatula to turn the cubes over, so that both sides will roast evenly. Pour the remaining glaze that you held in reserve over the cubes at this time. Return to oven and roast for another 20 minutes, tasting a cube to test for softness at this time. Depending on the size of your cubes and on your oven, 10 or so more minutes of roasting may be required.
Serve immediately, spooning any glaze that is still liquid on the baking sheet over the squash cubes before serving.
Serves 4
Roasted Butternut Squash with Orange Maple-Syrup Glaze
Adapted from about.com
1 small butternut squash (2-3 lbs)
1 1/2 tsp ground cinnamon
3/4 cup orange juice
3/4 cup pure maple syrup
1 tsp salt
Preheat the oven to 400 degrees.
Prepare the squash by cutting the ends off to get rid of the stem and bottom, then cutting the squash in half lengthwise. Use a knife or spoon to scoop the seeds and pulp out of the center of the squash. Peel the squash until the green veins of the peel are gone, then dice the squash into roughly 1 inch x 1 inch cubes. Place the cubes in a large mixing bowl.
Combine the cinnamon, orange juice, maple syrup, and salt in a separate bowl, and whisk until the mixture is homogenous. Pour approximately one half of the mixture over the squash cubes in the bowl, reserving the remainder for later. Mix the cubes in the mixture until coated.
Line a baking sheet with tin foil and spread the squash cubes onto it in a single layer. Place in oven and roast for 30 min. At this point, remove from oven and use a spatula to turn the cubes over, so that both sides will roast evenly. Pour the remaining glaze that you held in reserve over the cubes at this time. Return to oven and roast for another 20 minutes, tasting a cube to test for softness at this time. Depending on the size of your cubes and on your oven, 10 or so more minutes of roasting may be required.
Serve immediately, spooning any glaze that is still liquid on the baking sheet over the squash cubes before serving.
Serves 4
Creamy Sauteed Brussel Sprouts with Pine Nuts
This is a really earthy, surprisingly filling, and very quick dish that presents a totally different take on Brussels sprouts than most people have become acquainted with. There's not a trace of bitterness, and the sprouts cook down to tender goodness that goes nicely with pasta (I recommend whole-grain fettuccine if you can find it; the taste furthers the whole earthy theme). It's sprouts for people who don't like sprouts, so if you have an inveterate sprout-hater in your home (my father is one such person), try serving this one without telling them that it's made up of Brussels sprouts. I'm betting that after they taste it, they'll never guess.
Creamy Sauted Brussel Sprouts with Pine Nuts
Adapted from Orangette
1 lb. Brussels sprouts, trimmed and chopped into a rough hash
1/2 cup pine nuts
2 Tbsp. olive oil
3 Tbsp. unsalted butter
Salt
3 Tbsp. heavy cream, with possibly more to taste
Parmigiano-Reggiano, for serving
½ lb. dried pasta, preferably fettuccine or another long noodle, for serving
Place a large pot of salted water over high heat.
While the water is heating, prepare the pine nuts. Place a large heavy skillet over medium heat. When the pan is warm, add the pine nuts and, shaking the pan frequently, toast until golden and fragrant. (Careful: they burn easily.) Transfer to a small bowl, set aside. Set the pan aside as well, but do not wash it: you’ll use it again in a minute.
When the water boils, add the pasta and cook until al dente.
While the pasta cooks, prepare the Brussels sprouts. Return the skillet to the stove, and place over medium-high heat. You want it to get quite hot. Add the olive oil and 2 Tbsp. of the butter, reserving the remainder of the butter for later. When the butter has melted – it’s okay if it browns a little; mine did – add the Brussels sprouts and salt. Sauté, stirring occasionally, until the Brussels sprouts have partially wilted and the white portions of the Brussels sprouts cores are beginning to turn very slightly browned and caramelized. Use the remaining Tbsp. of butter if the mixture appears to be getting too dry, or sticking too readily to the skillet.
If the pasta is ready at this point, drain it, and set aside to be served as with the sprouts. When the Brussels sprouts have sauted enough to lose their bitter flavor and gain an earthy edge (6-8 minutes on my range top), add the pine nuts and cream to the skillet with the sprouts, and stir until the sprouts are lightly coated in the cream sauce.
Serve immediately by creating a bed of fettuccine topped with generous servings of the sprouts. Garnish with grated Parmigiano-Reggiano on top.
Yield: 4-6 servings
Creamy Sauted Brussel Sprouts with Pine Nuts
Adapted from Orangette
1 lb. Brussels sprouts, trimmed and chopped into a rough hash
1/2 cup pine nuts
2 Tbsp. olive oil
3 Tbsp. unsalted butter
Salt
3 Tbsp. heavy cream, with possibly more to taste
Parmigiano-Reggiano, for serving
½ lb. dried pasta, preferably fettuccine or another long noodle, for serving
Place a large pot of salted water over high heat.
While the water is heating, prepare the pine nuts. Place a large heavy skillet over medium heat. When the pan is warm, add the pine nuts and, shaking the pan frequently, toast until golden and fragrant. (Careful: they burn easily.) Transfer to a small bowl, set aside. Set the pan aside as well, but do not wash it: you’ll use it again in a minute.
When the water boils, add the pasta and cook until al dente.
While the pasta cooks, prepare the Brussels sprouts. Return the skillet to the stove, and place over medium-high heat. You want it to get quite hot. Add the olive oil and 2 Tbsp. of the butter, reserving the remainder of the butter for later. When the butter has melted – it’s okay if it browns a little; mine did – add the Brussels sprouts and salt. Sauté, stirring occasionally, until the Brussels sprouts have partially wilted and the white portions of the Brussels sprouts cores are beginning to turn very slightly browned and caramelized. Use the remaining Tbsp. of butter if the mixture appears to be getting too dry, or sticking too readily to the skillet.
If the pasta is ready at this point, drain it, and set aside to be served as with the sprouts. When the Brussels sprouts have sauted enough to lose their bitter flavor and gain an earthy edge (6-8 minutes on my range top), add the pine nuts and cream to the skillet with the sprouts, and stir until the sprouts are lightly coated in the cream sauce.
Serve immediately by creating a bed of fettuccine topped with generous servings of the sprouts. Garnish with grated Parmigiano-Reggiano on top.
Yield: 4-6 servings
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