If you were wondering, I did buy quite a lot, but in my defense, more than half was necessary. Really though. I am quickly growing out of my clothes, if not physically, style-wise.
Anyways, yesterday was the perfect second to last day to my Thanksgiving break. First of all, I rented a car for the first time and I drove it. I drove it in California freeways, which is my book is quite a challenge to get over. My cousin and I spent the beautifully warm day shopping at an outdoor mall. It was actually terrific! And that's not a word I use very often.
In the end, we came home early, crashed, did some school work coughnotreallycough and ended with a night out in Downtown San Diego. The highlight of the evening was definitely the 24/7 restaurant at which we ate after leaving the club at 2 a.m. If only Boston had anything of the sort, my life would be so much more joyful.
But enough of me. Here are the two vegetable recipes we made for our Thanksgiving feast. Easy to make and deliciously bursting with seasonal flavors. Enjoy
Brussels Sprouts and Shallot Hash (adapted from Epicurious)
*This is a Blue Ribbon Recipe
- 3 tablespoons butter
- 1/4 lb. shallots, thinly sliced
- Salt & Pepper
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1 1/2 tablespoons extra virgin olive oil
- 1 lb. brussels sprouts, trimmed
- 1/2 cup water
- In a medium skillet, melt 1 1/2 tablespoons butter over medium heat. Add shallots and season with salt and pepper. Saute until soft and golden, about 10 minutes. Add vinegar and sugar. Stir mixture, still over medium heat, until shallots are slightly browned and glazed, 3-5 minutes.
- Cut brussels sprouts in half lengthwise and slice into 1/8 inch pieces. In a large saucepan, heat olive oil over medium heat. Add brussels sprouts and season with salt and pepper. Saute until slightly browned, about 6 minutes. Add water and remaining butter. Cook until most of the water evaporates, making sure that sprouts are tender but still bright green, 3-5 minutes.
- Add shallots and season with salt and pepper. Serve.
Broccolini with Pine Nuts and Raisins (adapted from Epicurious)
- 1 tablespoon olive oil
- 1/4 cup pine nuts
- 1 tablespoon minced shallot
- 4 lbs. broccolini, ends removed
- 1/3 cup dry white wine
- 1/3 cup golden raisins
- In a large skillet, heat olive oil over medium heat. Add pine nuts and toast until golden and fragrant,. stirring constantly, about 2 minutes. Add shallot and saute 1 more minute.
- Add broccolini, wine and raisins and cover. Saute, stirring occasionally, until broccolini is tender and bright green, 8-10 minutes. Season with salt and pepper before serving.