Sunday, January 6, 2008

Master of the sublime

The other night I made the easiest and yummiest thing I've eaten in quite some time. I stole it off Gourmet's site with the substitution of walnuts for pine nuts because walnuts are what I had on hand and because I think that pine nuts are overrated. After making it, however, I noticed that there are a million different variations on this dish including one that uses prosciutto and pecans which I will have to try very soon. This seriously took about 15 minutes to make and was hearty and filling. The combination of the brussel sprouts with the unsalted butter and earthy walnuts was absolutely sublime. Further proof that simplicity is almost always the best.

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