When I was a kid, I hated brussels sprouts! I could not stand the smell or the taste. I remember that my mom used to prepare them with merguez (lamb sausages) and unfortunately, the sausages were absorbing all the taste of the brussels sprouts! Many years later, I ended up with brussels sprouts on my plate, in a restaurant in New York City. I tried and kind of liked them! So, if you are struggling to get your kids to eat vegetables, it is not desperate and you should try to roast them (the vegetables, not the kids!!!).
The way I roast brussels sprouts applies also to other vegetables like asparagus. I like them slightly burnt so it caramelized them.
First, after washing the brussels sprouts, I remove the buds from the stalk and discard any loosen leaf from the surface. Depending on the size of the sprouts, I may cut them into two parts. Then, I put them on a tray with olive oil, salt and pepper. With my hands, I mix the brussels sprout with the oil, salt and pepper to ensure they all get their little bath. I then cook them in a preheated oven at 400 degrees Fahrenheit for 30 minutes. Et voila!
Bon Appétit!
As you probably know from reading my other posts on Eataly located in New York City, I love this place! The only negative is that it is crazy other there with all the people who, like me, want to enjoy some great Italian delicacies! This time, we tried La Piazza, with its delicious cheeses and salumi. The setting is awkward: you either eat at the bar or on the marble high standing tables (no chairs), in the middle of the marketplace, with people passing by. Not the best place for a quiet meal! The service was great and I loved sitting at the bar, watching the preparation of the orders. 
They also gave us, with the bread, some almonds in honey, candied orange peel and figs, to eat with the cheese (good call for people who do not like strong cheeses). 
I made sure that I removed all the water from the crab meat by pressing it in a strainer. I then added the salt and pepper, melted butter and the egg, beaten. I mixed everything. With my hands, I made 4 cakes and delicately put them in a pan on medium heat where I previously put olive oil and butter. I then covered and cooked for 10 minutes.
I tried a similar dish at
, one of my favorite restaurants in San Francisco. Similar in the sense that I tried to recreate it and hopefully it is close enough! I love this dish: it is great for a nice dinner and very flavorful, mixing the flavors from the fish, the olives and olive oil and the sweetness of the butternut squash. It is not complicated, but takes time (close to 1h30)!
Here is the recipe:
For 4 servings
- thin white fish: I picked tilapia (4 filets)
- Pitted Manzanilla Olives (8oz)
- Peeled Butternut Squash (20oz)
- Potatoes (24oz)
- Salt and Pepper
- Olive oil
For the potatoes, I picked some baby potatoes, preferably the creamer ones, with a thin and tasty skin as I keep the skin on it when roasting them. They are usually moist and have a creamier flesh perfect for this dish.
For the Butternut Squash, I prefer the peeled one as it is a pain in the neck (excuse my French) to cut a squash. I cook it in boiling water until soft as a first step and then will cut each piece in a size that will match the size of the potatoes that I will also cut in small pieces.
In a dish that goes in the oven, put some olive oil, salt and pepper. Put the potatoes and cook at 375 degrees Fahrenheit until the flesh is soft (test with a knife). This may take 30 to 40 minutes. Then, put the pieces of butternut squash and the olives. Cook for another 10 minutes. Add some more olive oil and put in the bottom of the dish the filets. Cover with the potatoes, squash and olives and cook for 30 minutes. Et voila!
Bon appétit!
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