Friday, September 28, 2012

Day 904 : Fall's Bounty

The other day a good friend and I were talking about what vegetables we have to look forward to come Fall after the bounty of summer produce dwindles and my mind went immediately to my absolute favorite Fall vegetable -- brussel sprouts! So tonight I thought why not roast some fresh brussels, perfect with a glass of Cotes du Rhone on this grey dreary Friday.

What goes into this simple preparation?

Brussel Sprouts - 1 cup, halved
1/2 Shallot
Sea Salt
Crushed Red Pepper
Grated Scharfe Maxx - This Alpine style aged firm Swiss cow's milk cheese is washed with an herbal brine solution creating an awesomely nutty herbaceous rustic and tangy cheese. Perfectly warming and robust with your brussel sprouts.

Preheat the oven to 350 degrees. Next up chop up a half of a shallot and brussels. Combine herbs, EVOO and brussels into a baking dish. Place in the oven for eight to ten minutes, or just until the brussels get to be golden brown. Pull out and grate a nice generous amount of Scharfe Maxx cheese over the top. Place back in the oven for another five to six minutes or until the cheese is melted and bubbling.


Have a lovely Friday evening

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