Irish Stew for Stu on St. Patrick’s Day
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.