Roasted Brussel Sprouts!

I have returned! Lest you were concerned, I have been busy (in a good way) over the last couple of weeks. Lab is beginning to pick up, but I've also been trying to keep some balance in my life, too. By balance I mean food. And by food I mean too much food, as usual.

So for my grand re-entrance, I have decided to share with you my take on ... Brussel Sprouts! Yes, thrilling. I know you're thinking, "I am so excited that you are telling me about Brussel Sprouts because they are my favorite veggie." If that is true, more power to ya! If not, then here's another attempt to convert you on a vegetable (remember my last attempt with cauliflower). Why did I choose this beloved green? Because, well, I bought a 2 lb. pack at Costco and didn't know what else to do. Yes, I have a Costco membership, and I'm not afraid to use it ;).

I have two secrets to delicious Brussel Sprouts: use the oven, and add pancetta. I feel like these are universal truths that should be held self-evident.

All ready to enter the oven!

The result? Pure deliciousness. Not to be confused with Pure Michigan.

----------

Roasted Brussel Sprouts with Pancetta

Serves 4

2 lbs. Brussel Sprouts, halved

1 tsp. salt

1 tsp. pepper

olive oil

1/2 lb. pancetta, diced into 1/2 inch pieces

3 cloves garlic, chopped

Salt and pepper to taste

Preheat oven to 350 degrees. Mix together the Brussel Sprouts, salt, pepper, and 3 Tbsp. olive oil in a bowl, spread on a large cookie sheet. Bake 30 minutes, stirring every 10 minutes, until sprouts are just tender and slightly crispy. This can be done a couple hours ahead of time.

Heat a large skillet over medium heat. Add 2 Tbsp. olive oil, and cook pancetta for 5-7 minutes, until browned. Add garlic, saute until fragrant. Add Brussel Sprouts into the pan, heat through, and season to taste with salt and pepper. Enjoy immediately.

Some grilled scallops on the side (also from Costco) ... just because!

Penne with Peas and Prosciutto Chips

In theory, a Costco membership sounds like a great idea. You save money on the things you need in bulk, like paper towels and cheese. If you're lucky, they even have a gas station where you can fill up for less.

HOWEVER, like most things, the reality of the situation is much different. Somehow you get back home after spending >$150, not knowing what it is you really bought. This is how I found myself in possession of 2 lbs. of sugar snap peas and 1 lb. of mixed Italian meats, along with a 12-pack of gum, 1.75 L of Bacardi, and 24 sandwich thins. Of course this is not all I bought, but this partial list should serve to give you an idea of the randomness that was my shopping.

YES I also got platters. They were only $15 and I'm sure you'll see them in a later post.

Fortunately, good things do come to those who Costco (yes, I just made it a verb). Like the other night, when I was craving some pasta like it was my job. I open my fridge, and BOOM the huge bag of snow peas stares me in the face. And BOOM there's a bunch a prosciutto just chilling. So obviously this meant it was time to make Penne with Peas and Prosciutto Chips.

Basil + Prosciutto Chips = how can you go wrong?

Though it sounds decadent, this is actually a really easy recipe to throw together on a weeknight. Making the prosciutto chips is an extra step, but I definitely think it's worth it to add that extra salty bite to the pasta, which is otherwise smooth and rich. And think of all the other possibilities for prosciutto chips, not least of which is eating them like regular chips. Have a gallon of water handy, though.

So next time you find yourself over-Costco'd (yes, it's now an adjective), get creative and get cooking!

----------
Penne with Peas and Prosciutto Chips
Serves 2

Who'd have thought prosciutto could get much tastier than it already was?

4 slices prosciutto
4 Tbsp. olive oil
3/4 lb. snow peas
10 leaves basil, roughly chopped
1/2 lb. penne pasta
salt and pepper
grated cheese

To make the prosciutto chips: Preheat the oven to 400 F. Cover a baking sheet with parchment paper, spread out prosciutto slices in a layer. Bake for 7-10 minutes, or until crispy. Break into pieces once cool enough to touch.

While the pasta is cooking, heat oil in a large skillet. Saute the snow peas until bright green, seasoning with salt and pepper. Add in basil, turn heat to low.

When pasta is ready, drain, reserving about 1 cup of the pasta liquid. Pour the pasta into the pan with the peas and basil, and stir to combine. Add as much of the pasta liquid as necessary (about 1/2 cup) to bring the sauce together. Cook until all the flavors have combined. Serve immediately, garnishing with prosciutto chips and grated cheese to taste.

Buffet Ground Rules

So one of my FAVORITE places to visit is a little city in the desert, maybe you've heard of it. It's called Las Vegas. Now, though I recognize everyone is not into slot machines or blackjack, everyone can agree on the importance of a delicious meal. And Vegas is as full of restaurants as the desert is of sand (yes, I just said that).

View of The Strip from Mix Lounge at the Mandalay!

And more specifically than food, Vegas is known for its plethora of buffets. Now, I'm sure you've gone to buffets before in your lifetime. Maybe the Chinese one down the street or some hotel you were staying in had a continental breakfast buffet. However, they do not compare with the MAGNITUDE that is present in Sin City. To that end, I felt compelled to share with you some rules to help you make the most out of your Vegas buffet experience. Because one stomach can only hold so much food, so why waste it?

Bellagio - keeping it classy since 1998

1. Plan the day to go to the buffet with caution: I am a proponent of the breakfast/brunch buffet (vs. dinner). You fill up in the morning and basically are set for the whole day, full and satisfied. I would NOT recommend putting another big meal on this day, or at least wait 10+ hours to eat again. Also expect to want to walk off those extra calories before heading to the pool.
2. Scope it out: Don't just start filling your plate with the first food you see! Check out all of your available options and come up with a game plan. For example: first have an omelette and breakfast meats, then head over for some pasta and Asian food, etc. This way you won't leave with any regrets.
3. Portion control: Yes, that sounds contradictory, as you're about to eat as much as you would on Thanksgiving. However, I mean this in terms of each individual item. Yes, you would normally eat 2 sausage links, but just get 1 so you can have a bite of that delicious-looking pastry later. Also to go along with that...
4. Bring a friend (or 5): This way you can split any item you accidentally got too much of, and won't double-up on some items. This is especially helpful in the dessert course, as there tends to be lots of pastries, making it impossible to eat them all yourself.
5. Be sparing with liquids: I normally drink TONS of water when I eat, but this just makes you feel bloated afterwards, especially with all the carbs you'll consume. This rule does NOT apply to bubbly liquids (so go for that extra mimosa!).
6. Enjoy: You don't eat like this every day, so don't beat yourself up for pigging out. You earned it, you're in VEGAS, BABY!
7. My recommendation? The Wicked Spoon (in the Cosmopolitan) - such an amazing selection, unique foods, and just overall worth every calorie!

Course 1: "Breakfast"

Course 2: MEAT!

Course 3: Miscellaneous

Course 4: Dessert!

Now go forth and EAT - first with your eyes below, then with your stomach on your next trip to "The Big Town" (as my aunt calls it). Hope you hit the jackpot!

Oh, and don't forget to relax!

A Side of Cauliflower

Yes, I know you're wondering - has Andrew gone vegetarian?! What's this about posting about a weird  white vegetable, I thought he only made decadent desserts and manly meaty meals. Well don't you fear, I didn't JUST eat cauliflower for dinner (I also had some leftover rotisserie chicken from Whole Foods with the Blueberry Balsalmic BBQ sauce from last week and some tomato sauce over some angel hair pasta). But you already saw those recipes, so no need to reiterate ;).

I've heard from some of my friends they don't like cauliflower for a variety of reasons: it's weird-looking white vegetable, strange texture, etc. - to me, all cop-outs, I LOVE IT. So I came up with a cauliflower dish for the cauliflower-suspicious amongst you.

The secrets of this one? Butter and spices. Because, well, everything goes better with butter (channeling Paula Deen), and spices can perk up what can be a bland starchy veggie. Peppers help sweeten the deal, too. There are a million and one variations you can make on this: switch the spices, throw in an extra veggie to melt in, finish it off in the oven, but this is how I made it tonight.

I want to eat it right out of the pan! Oh wait, maybe I did...

----------

Pan-Roasted Cauliflower with Pine Nuts
Serves 2-4

4 Tbsp. butter
4 Tbsp. olive oil
1 small head of cauliflower, chopped into florets
2 peppers, sliced into strips
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup pine nuts (optional)
salt and pepper

Heat butter and olive oil over medium heat. Add the cauliflower, season with salt and pepper, and saute until slightly softened, 7-10 minutes.

Add peppers, season with salt, pepper, cinnamon, and nutmeg, and continue to saute until the peppers melt down and the cauliflower is browned, another 5-7 minutes.

Throw in the pine nuts so they can toast a bit, then serve right away!