Thursday, January 14, 2010

Oh, Salt

Since Ina has gotten my sisters and I hooked on Kosher salt, I was excited to find this wrapped up under the tree for me from Weez. I've got it right next to the stove top now, so there will be no more fumbling with the salt box in the middle of cooking.

P.S. Here is my latest fave recipe of hers -- Brussels Sprouts [from the Barefoot Contessa cookbook; it's super easy and delish!]:



1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
[*for the sake of full disclosure, I used regular pepper; I'm sure it would be even better with freshly ground, though!]


Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt [NOTE FROM INA: I like these salty like French fries -- um, me too], and serve immediately.

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