Wednesday, January 21, 2009

Spicy roasted Brussels sprouts

The menu from the 2009 Inaugural Luncheon included Seafood Stew, Duck Breast with Cherry Chutney, Herb Roasted Pheasant with Wild Rice Stuffing, Molasses Whipped Sweet Potatoes, Winter Vegetables (asparagus, carrots, Brussels sprouts and wax beans) and Cinnamon Apple Sponge Cake for dessert.
I think it's a nice warming menu, which, like President Obama, hit all the right notes (save for the lack of chocolate, which I find somewhat disconcerting.)
So, can we just talk about the inauguration for a minute? That perfect blue sky, millions watching, each and every one of us united in verklemptedness. 
Aretha. The good Reverend. The pretty girls in their girly colours. Obama's speech. 
That speech. 
It was all so symbolic, all so perfect. And the world smiled. (Except for Dick Cheney from his wheelchair. Also symbolic, no?)
As we enter this new era of openness and hope, together let us preheat our ovens and make...
(serves 4)
1 pound Brussels sprouts (they even come in 1 lb bags now)
1-2 Tbsp olive oil
a couple of good pinches of Kosher salt
a medium pinch of chili flakes
Preheat oven to 400 degrees F. Cut off the rough brown ends of the sprouts and pull of any discoloured outer leaves. Pour prepped sprouts on a cookie sheet and roast for about 30 minutes, shaking the pan a few times so the Brussels sprouts brown evenly. In the end, they'll be crisp on the outside and soft and mellow on the inside. 

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