Irish Stew for Stu on St. Patrick’s Day

by yearoffood

Brussels sprouts Pasta from Chez Panisse Vegetables by Alice Waters

Two “9”’s – about time!!   We loved both of these dishes.  I floured and browned the beef before adding everything to the slow cooker to simmer away all day, making the house smell lovely.  I had purchased Brussels sprouts and had decided to thinly slice them, sauce them in olive oil with garlic and crushed red pepper and toss them with linguine.  I looked in the Chez Panisse book just to see if Alice had any others suggestions – and she did.  Her recipe for Brussels Sprouts Pasta was very similar but she added sliced red onions, a squeeze of lemon juice at the end and suggested a topping of toasted bread crumbs.  Easy and very delicious.  I threw some French bread in the food processor, sautéed the crumbs in olive oil and added salt, pepper, parsley, and a little parmesan to the mixture.  It was the perfect crunchy topping to sprinkle on the pasta.   Plenty of left overs so tomorrow dinner is already done.