Winter Panzanella Salad

The last few days have felt like a bit of a whirlwind, but I'd like to think that this salad has helped keep me grounded. Maybe that sounds silly but I really think comfort food has the ability to soothe the mind as well as nourish the body. 

We started looking at houses this week, with no expectations to actually find one we liked. But of course we DID find one we love, very very much. So now my husband and I have been full of anxious nervous energy for the last few days and I'm using food as a way to try to bring us back down to earth. 

All the nerve-wracking waiting feels slightly less obvious while I'm chopping apples for applesauce, or stirring a hot pot of soup. 

After falling in love with Feisty Chef's Panzanella Salad this summer I couldn't help but let my mind wander into other seasons full of other produce that might be adaptable to this delicious bread salad. I remembered seeing a winter panzanella salad on Smitten Kitchen years ago and decided to just google it and see how the world out there is interpreting it. Well it turned out that Michael Chiarello made a pretty damn good salad that caused a flurry of bloggers to follow suit, including SK and now of course myself.   

Roasted Brussels Sprouts with Apples, Bacon and Onions

Today I made about 160 moulded chocolates. Just for fun.
I'm a little tired to say the least, especially after eating a very late dinner of this delightful roasted side dish, a pork chop, risotto and lots of red wine.
I think it's time for bed...

Brussels Sprouts Pizza

So last night I promised my husband some sort of romanesque pizza for dinner. Something with lots of artichokes and parmesan cheese. About 30 minutes away from dinner I realized we didn't have any artichokes and quickly started to panic.
Much like the time I made potato pizza, I began scrutinizing each and every vegetable in my house as a potential pizza topping. When I laid my eyes on a bag of brussels sprouts I immediately dismissed the idea as crazy, "There's no way brussels sprouts are going to work on a pizza, don't kid yourself."
But then oddly enough, something in my brain began rationalizing how this could indeed work. "Brussels sprouts taste good with cheese and bacon...maybe if they're sliced really thin...maybe if I just don't say anything about it my husband won't notice..."

Well the last part is definitely not true. He did notice. But like a polite husband who is grateful for a meal on the table when he arrives home from work, he didn't say a word.
And lucky for both of us, he didn't need to. This pizza was great.

Brussels Sprout Hash

This is one of those dishes you try on a whim, instantly fall in love, and can't wait to find an excuse to make it again. 

Brussels Sprout & Pecan Salad

I've been really curious about trying a brussels sprout salad, and have heard mixed reviews about raw ones, so I figured a good starting point would be with one that is slightly cooked.

Balsamic Braised Brussels Sprouts

This is one of the first dishes I've ever made with brussels sprouts and I instantly loved it (as does everyone else I make it for).
However some might argue that it's not a true representation of the sprouts themselves. They're essentially overcooked, causing them to taste more bitter, but then covered in deliciously syrupy balsamicy goodness (with some bacon thrown in there for good measure).


So who cares if this isn't the most honest way to show the sprouts true flavours when you've got balsamicy goodness and bacon?