season’s end – brussel sprouts and pancetta

So I realize that brussel sprouts are at the very tail end of their season (and I may be really stretching it), but I still see them bright and peppy on their stalks at the market so I feel justified in this post.

Like the city of their namesake, brussel sprouts are terribly underrated; they have such an unfortunate reputation of being stinky and plain. In fact, these little runts of the cabbage family may be the mascot for the rejected vegetable team, elevated by veggie haters as the chief offender and reason to shun vegetables.

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sole almandine with sauteed haricot vert

This is a quick and tasty little dinner. We ate it last night, and it is consistently delicious. The recipe for the sole came from Gourmet magazine. While there aren’t many ingredients, you do have to pay attention and prepare this properly, or your almonds and butter will burn. The texture and taste of the sole really compliments this preparation, and because of this, I don’t think any white fish would do as a substitution. If there isn’t any sole at the market, trout may work well.

Very tasty with some sauteed haricot vert (little french green beans – I buy bags of frozen from Trader Joe’s) and shallots, sprinkled generously with sea salt and freshly ground pepper.

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