A few weeks ago I posted a recipe for bacon and fig Brussels sprouts slaw. Shredding Brussels sprouts was revolutionary for me. Just a few weeks after having the Brussels and bacon slaw at my in-laws’ Thanksgiving feast, I had a similar dish but cold at one of our favorite neighborhood restaurants, Petit Oven. Raw Brussels sprouts spiked with lemon juice and kalamata olives. I knew I needed to replicate this dish.
When you tell someone you’re having sirloin with a port reduction sauce, it sounds fancy, and something you shouldn’t attempt on a weekday night. Yes there are meals that you slave over for hours, days sometimes, and serve to a small dinner party. Complements fly, you graciously accept them responding with things like, “oh it was nothing” or “no, I really just love cooking” in your simple but stylish attire. No one has to know that you changed out of your oil and spice covered cooking clothes, showered and primped only minutes before they walked in the door. The party starts at 6pm, but you’re secretly hoping the party starts to break up around 9pm so you can don your fluffy pajamas, crawl under the blankets and sleep for days after your 48 hour cooking marathon. And then there are those days when you come home after work, exhausted, and whip something up in less than 20 minutes for just the two of you. Well here’s one of my biggest secrets. What if you could make fast look fancy?