SAVORY RICOTTA & BRUSSEL SPROUT MUFFINS
While many food bloggers are presenting the last rays of summer — lots of fresh tomato and berry dishes (not together), others have begun to turn their attention to Fall and more hearty dishes. Here’s one that sort of bridges the gap between Summer and Fall depending on how you serve it.
Category: This could be an interesting brunch buffet item, a light summer lunch with a salad, or different type accompaniment to a hearty dinner like lamb shank (pictured here) or osso buco.
Ingredients: 4 brussels sprouts, 1 pint skim milk ricotta, 1 egg, generous amount of parmesan (like a handful), sprinkle of bacon bits and sun-dried tomatoes (see http://foodalogue.blogspot.com/2008/08/whats-in-your-pantry.html) dash of nutmeg, S&P. Yields 4 muffins.
Technique: Peel leaves and saute to soften with a drizzle of olive oil and chicken broth. (Note: I always cook vegetables in chicken broth rather than water. It adds a layer of flavor from the onset.)
Mix ricotta, beaten egg, and all dry ingredients. Fold in leaves and spoon mixture into muffin pans. Bake at 375 for about 30 minutes.
Lamb Shank: Season with salt, pepper, rosemary, fennel seed and oregano. Brown meat in a little olive oil, add carrot, sliced onion, a few prunes, 1 can tomato sauce, and a little chicken broth if too thick. Cook until meat begins to fall from bone (at least an hour). Add peas.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!