Yay Guest Chick Monday! I love learning little tidbits about my friends and guests and today I learned that there just might be a recipe out there for a non-Brussel sprouts eater like me. Louisa Edwards grew up in Virginia before moving to Manhattan to work with some of the biggest names in book publishing. She also worked as a restaurant reviewer for a small-town newspaper, a waitress at a retirement home, and behind the counter at an organic bakery before she decided to bring her love of romance and cooking together by writing contemporary romances with hot chefs for heroes! She currently lives in Austin, Texas with her husband, who, sadly, doesn’t love to cook…but makes up for it in other ways.
Look for her new Rising Star Chef trilogy, starting with Too Hot to Touch on August 2, 2011. It will be followed by Some Like it Hot on November 29th, and Hot Under Pressure in April 2012. Visit Louisa’s website, connect with her on Facebook , or follow her on Twitter @LouisaEdwards!
Plus… you guessed it! A chance to win if you comment. Start sprouting, Louisa!
I love farmer’s markets. I love cooking what’s in season—the freshest, most beautiful ingredients, corresponding perfectly to the weather and the vibe and the…oh, who am I kidding?
True confession time: sometimes I crave raspberries in winter. Apple pie in the spring! Or roasted Brussels sprouts in the summer. And even though I believe in farmer’s markets, try to do my shopping there whenever I can, and marvel every single time over the extra oomph that freshness and care gives to produce…I also believe that sometimes it’s okay to indulge your cravings. Even if they happen to be out of season.
That’s why I’m sharing this particular recipe for Brussels sprouts from my newest contemporary romance release, Too Hot to Touch. It’s a perennial favorite at Lunden’s Tavern, the Greenwich Village family restaurant that’s hoping to field a team in the biggest culinary competition in the nation. The heroine, Executive Chef of Lunden’s Tavern, makes the dish every night at dinner service, and the very familiarity of it calms her when everything else in her life—like the return of her first crush, Max Lunden—is driving her bonkers.
The Famous Lunden’s Tavern Brussels Sprouts
3 lbs Brussels sprouts, trimmed and halved lengthwise
3 tablespoons vegetable oil
12 ounces pancetta, diced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 tsp chopped fresh parsley
salt and pepper to taste
Preheat oven to 400 degrees.
Toss the trimmed, halved Brussels sprouts with the vegetable oil and salt and pepper to taste. Spread the sprouts, cut side down, in a single layer across two baking sheets. Don’t crowd them too much, or they’ll steam instead of roasting. Roast in the oven until tender, with crisp, browned edges, about thirty minutes. Check them at twenty—roasting times can vary depending on the size of the sprouts.
While the sprouts are in the oven, heat a large sauté pan over medium high heat. Brown the pancetta until its fat begins to render and coat the pan, about ten minutes. Remove the pancetta from the pan with a slotted spoon, and drain on paper towels.
Combine the vinegar, mustard, parsley, and honey in a small bowl. Drizzle in the olive oil, whisking vigorously until all the elements are combined into a vinaigrette. Salt and pepper to taste.
Heat the sprouts quickly in the pan coated with the rendered pancetta fat, then add them to a large serving bowl. Sprinkle with the crisp pancetta and drizzle the vinaigrette over all, then toss and serve.
And the giveaway…
Is there a recipe you love to make? One that makes you feel better just to pull out of the recipe box or flip to in your favorite cookbook…even if it’s a little bit out of season? Share the name of that recipe in the comments, and one commenter will be chosen to receive a signed copy of Too Hot to Touch, along with a set of my romance trading cards introducing the characters from my Rising Star Chef trilogy! Bonus points (but not bonus chances) if you post a link so the Chicklets can check it out!