Brussels Sprouts with Maple Syrup (Or Recipe #472 for Brussels Sprouts)

I have a confession: I’m obsessed with Brussels sprouts.

I also love broccoli and cauliflower, which probably makes me certifiable, but I don’t care. Since I eat them on the reg, I’m always looking for new ways to spruce them up.

Pizzeria Mozza used to have a killer Brussels sprouts pizza with bacon, but they took it off the menu. (Mario Batali and Nancy Silverton did NOT consult with me first. It was criminal.)

At least they still have the Pizza Bianca with sage and truffle cheese or I’d have to find another delivery service that charges me $35 for four slices of pizza.

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I’d probably pay $50 for the sausage and sage, but don’t tell Mario.

I digress….

Back to Brussels sprouts. Some of the variations I’ve whipped up include: bacon, onions, and truffle salt. (NOT together, obviously.)

Recently I tried maple syrup, and I’m pleased to report it was delicious. I think I may experiment with pecans and maple syrup for Thanksgiving.

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Simple, delicious, and not too sweet.

If you want to give it a shot, here’s the recipe.

Another confession? I left out the herbs because I didn’t have any on hand, but I bet it would be awesome if you added them.

And my final confession? I love a Bieber song.

Sure, it is a collaboration with DJ Snake, but it’s still the Bieb… and I LOOOOOVE it.

Here it is.

 

 

 

 

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Just Sprinkle Some Truffle Salt On It (Or My Midnight Snack Supper Situation)

So remember when I used to write posts about meals that looked like this?

Easter Dinner on Dogs Dishes and Decor

Color coordinated ombre Easter fanciness for days.

Well, lately my dinners are looking more like this:

Overcooked burger with Brussels sprouts

#sosad

I did sprinkle the burger and Brussels sprouts with truffle salt in an attempt to salvage the situation, but it was ultimately about as grim as it looks. (Even truffle salt can’t fix ugly.)

Also?

That wasn’t nearly enough food to satisfy me, so I hit the bag of sea salt potato chips like a boss mere seconds after snapping that horrendous photo.

If you’re wondering why a former food blogger is making meals that aren’t even fit for a savage, it’s because this food blogger ate dinner at 11freakingpm tonight. That’s my life at the moment, guys. Gourmet goes out the window when you’re working so much that supper is more like a midnight snack.

It’s not all sad veggies and overcooked grass fed ground beef around here, though. I did try out a new cake recipe last weekend for a Super Bowl party.

See?

Triple berry vanilla bean cake with rose water buttercream frosting on Dogs Dishes and Decor #tripleberry #buttercream #babyshower

SO many layers.

Does that count for something?

I’m making some tweaks for the upcoming baby shower, so I’m not quite ready to post the recipe. I’ll hook you up when it’s more… me. This cake involved rose water buttercream frosting, and I found it cloyingly sweet, so I’m going in the whipped cream/cream cheese frosting direction for the shower….

More on that later.

Now, I leave you with my latest musical OBSESSION. It’s an epic mashup of Bon Iver’s “Wolves” with Ini Kamoze’s “Here Comes the Hotstepper.” WHOCOMESUPWITHTHIS?!? #idie

I know what Bo don’t know…

Only Children are Spoiled (Or How to Make Truffle Popcorn)

I am an only child. And I was the only grandchild for NINE YEARS. So, it should come as no surprise that I am an absolute nightmare on occasion. There was a time I thought the entire world existed to watch my performances, which included recitations of the Narnia Chronicles in a British accent, dramatic lip syncing performances to Rockwell’s “Somebody’s Watching Me,” or dancing on a picnic table in a diaper at 10 pm.

My dad is this well-behaved electrical engineer who has been pushed to the absolute brink of insanity by my antics. Were it not for his faith and his firm belief God made me this way, he might have died of embarrassment (or frustration) long ago.

Not only did I demand a fair amount of attention, but I was also given a lot of swag. Before you read this as a cautionary tale about only children, I should tell you that we’re not all bad. I can entertain myself for days on end without company, and I love to share from my lavish bounty of gifts.

My mother came for a visit recently, and I now have new Betsey jewelry, the dogs have piles of squeaky toys, and my kitchen is full of farmers’ market swag.

Before you condemn me for being some sort of spoiled parasite, I should tell you I played airport chauffeur for hours, made my mother wonderful food, and endured hours of interrogation about why I’m not dating anyone. So, it all evens out. I trade swag for my sanity. It’s cool.

You know what else is cool? Truffle salt. My mom bought me some at the farmers’ market, and I’m putting it on everything. The applications are absolutely endless, and because I’m so into sharing, I’m going to tell you about one!

Tonight I’m making truffle popcorn for my Gone with the Wind movie night, and I plan to wash it down with bourbon-spiked shakes.

See?

Truffle salt is so absolutely amazing that I might eat my own shoe if you sprinkled enough on it.

I’m looking forward to stuffing myself to the gills with goodness while watching Clark Gable strut around like sex on a stick. You might want to do the same.

The recipe is below. Enjoy!

Truffle Popcorn Recipe

¼ C popcorn kernels
2 T oil
2 T unsalted butter, melted
¼ tsp truffle salt

The popcorn bag will say you should heat the oil until two test kernels pop before adding the rest of the popcorn. This is a bald faced lie. This will burn your popcorn. I have found it’s best to add the oil and the popcorn at the same time. If you want to double the recipe, work in batches and add another 2 T of oil and ¼ C of popcorn after popping (and removing) the first batch from the pot. Working in small batches prevents burning. (Or maybe I just suck at making popcorn the old fashioned way and am making more work for myself than is necessary, but I’d rather not waste food. Or set my kitchen on fire.)

Pour the melted butter over the popcorn and toss the popcorn. Add the truffle salt and toss again.