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Monochromatic Amsterdam
 
We live relatively close to Amsterdam; about one and half hours south.  Which by Dutch…View Post
Nov 11, 2013

Monochromatic Amsterdam

 

We live relatively close to Amsterdam; about one and half hours south.  Which by Dutch…

View Post

Chewy Molasses CookiesYou might hear me say this again, but, “These are my favourite cookies!”  I might have just lied,…View Post
Nov 5, 2013

Chewy Molasses Cookies

You might hear me say this again, but, “These are my favourite cookies!”  I might have just lied,…

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Myself & EpicureanismI want to briefly clarify the reasoning behind my title and what this “Epicurean,” word really…View Post
Oct 29, 2013 / 2 notes

Myself & Epicureanism

I want to briefly clarify the reasoning behind my title and what this “Epicurean,” word really…

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Veg in BinsI just wanted to share with you, some photos of veggies in blue bins, as well as some cheese.  We…View Post
Oct 28, 2013

Veg in Bins

I just wanted to share with you, some photos of veggies in blue bins, as well as some cheese.  We…

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Food(AKA…Life) in ParisFood in Paris is important.  And, it is excellent.  And, obese people are few and far between.  And…View Post
Oct 24, 2013

Food(AKA…Life) in Paris

Food in Paris is important.  And, it is excellent.  And, obese people are few and far between.  And…

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Brussels Sprouts with Garlic & Toasted Pine Nuts
(serves: 4 - cooking time, including prep:  20 minutes)

½ of lb of Brussels Sprouts, stems trims, outer leaves removed and sprouts halved and rinsed
¼ cup pine nuts
1 sprig of fresh thyme, leaves stripped
2 cloves of garlic, thinly sliced
2 tbs olive oil
⅓ cup white wine
salt & pepper to taste
Parmigiano Reggiano cheese, grated (optional)

Warm the olive oil in a large pan over medium-low heat, add the garlic and let flavor the oil for 3-5 minutes without allowing the garlic to caramelize.

Lightly salt and pepper the brussels sprouts in a bowl and toss.

Add brussels sprouts, cut side down into the pan.  Increase to medium heat.  Add the wine and immediately cover for 10-15 minutes without disturbing the sprouts.  Remove the lid and increase heat to medium high heat.  When the liquids have evaporated, sprinkle the pine nuts over the top and add the thyme.  Brown the sprouts, leaving them cut side down and then toss over high heat until the nuts and uncut sides of the sprouts have been slightly toasted, about 1-2 minutes.  Add additional salt and pepper to taste. 
Serve while warm.  Top with parmigiano if desired.
Sep 16, 2013

Brussels Sprouts with Garlic & Toasted Pine Nuts

(serves: 4 - cooking time, including prep:  20 minutes)


½ of lb of Brussels Sprouts, stems trims, outer leaves removed and sprouts halved and rinsed

¼ cup pine nuts

1 sprig of fresh thyme, leaves stripped

2 cloves of garlic, thinly sliced

2 tbs olive oil

⅓ cup white wine

salt & pepper to taste

Parmigiano Reggiano cheese, grated (optional)


Warm the olive oil in a large pan over medium-low heat, add the garlic and let flavor the oil for 3-5 minutes without allowing the garlic to caramelize.


Lightly salt and pepper the brussels sprouts in a bowl and toss.


Add brussels sprouts, cut side down into the pan.  Increase to medium heat.  Add the wine and immediately cover for 10-15 minutes without disturbing the sprouts.  Remove the lid and increase heat to medium high heat.  When the liquids have evaporated, sprinkle the pine nuts over the top and add the thyme.  Brown the sprouts, leaving them cut side down and then toss over high heat until the nuts and uncut sides of the sprouts have been slightly toasted, about 1-2 minutes.  Add additional salt and pepper to taste.


Serve while warm.  Top with parmigiano if desired.

2013 - Pienza, Italia - Cantucci e Vin Santo
Sep 10, 2013 / 5 notes

2013 - Pienza, Italia - Cantucci e Vin Santo

Pizza
Sep 10, 2013 / 1 note

Pizza

pizza di prosciutto e rucola 
Sep 10, 2013 / 11 notes

pizza di prosciutto e rucola 

Figs & wild plums
Sep 10, 2013 / 3 notes

Figs & wild plums

Restaurant in Amsterdam
Sep 10, 2013 / 1 note

Restaurant in Amsterdam

elderberries
Sep 10, 2013 / 2 notes

elderberries

orchard harvest
Sep 10, 2013 / 2 notes

orchard harvest

Peperoncini
Aug 22, 2013 / 8 notes

Peperoncini

Oct 3, 2012

beautifulbella1 asked: bella blog wow io ama!!!!!!

Grazie!  Your blog is beautiful as well!