Nella Mia Cucina

I love the tastes, textures, aromas, patience, planning, sense of control, and everything else a good kitchen has to offer. I've dabbled in the culinary arts over the past few months, but my interest in cooking really began in second grade with frying eggs, which eventually led to more complex and gourmet dishes-- e.g. french toast. I stopped cooking in high school, but after harvesting vegetables from my garden this past summer, I sharpened the knives and started perusing recipes again. At UNC a fully-stocked kitchen is a distant and longed-for luxury over the cramped Morrison community kitchen. However, I still enjoy searching recipes and planning meals for when I'm back home. Over MLK I made salmon, roasted Brussels sprouts, and garlic potatoes. Molto delicioso! The big hit: the Brussels sprouts.

 

Eric's 10 Pieces of Cooking Advice:

1) Always wear an apron. 

2) Use fresh ground pepper. Never pre-milled. 

3) Recipes are guidelines, not absolute instructions.

4) It's better to under than over mix something.

5) Cooking usually takes twice as long as planned.

6) Fresh garlic and onions are always promising ingredients.

7) Use knives of high quality, and have a sharpener.

8) Never bake anything outside of a bread machine.

9) Never trust spices in the pantry--many are older than I am.

10) Simpler is always better. Be wary of any recipe with more than 10 ingredients.

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Here's the recipe for the Brussels sprouts from my favorite television chef, Ina Garten. Despite their undeserved reputation, they acquire a very delicious flavor and texture after roasting and salting. 

Ingredients

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Per Serving: Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams

© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2.print.html?oc=linkback