Tuesday, November 6, 2007

My Name is Janine and I'm a Starchaholic.

The weather's about to turn cruel. It's supposed to get down into the 30's and maybe the 20's this week at night!

Cold weather always makes me think of comfort food. Pasta, potatoes, bread, popcorn with melted butter--all the starchy all-stars. The trouble with my starchy friends is that, when I get started with them, they send me careening on a reckless trajectory of over-consumption. Starch is the devil. Wow, that may be a bit over dramatic. But eating starchy food does make me crave more of the same.

Tonight I need to aim for something a little healthier and lighter. I've settled on roasted vegetables. Fennel bulb, purple onion and brussels sprouts. I know it doesn't sound like much of a dinner, but it's just me, and who do I need to impress? Besides the 5 of you who read my blog.

I could not resist the perfect little brussels sprouts in the store today. They were the most darling little spheres. Little Barbie-Cabbages looking all friendly. And I bought the fennel bulb because I felt sorry for it. It was the last one, and its fern-like foliage was pitifully ragged. I'm pretty sure I saved it from dumpster death. Not that being roasted alive will be a picnic.

If this turns out looking remotely appetizing, I will take a pic. I'm not much of a photographer, so the food needs to be really pretty to start with.

UPDATE. I wish I could have posted the smell. My house smelled like a roasted garlic emporium, and I mean that in a good way. These pix aren't that great, but I'm posting them anyway. FYI, I briefly steamed the veggies, then tossed them in a mixture of canola oil, balsamic vinegar, and pureed garlic. Dumped them in a shallow dish, sprinkled with kosher salt and fresh ground pepper and roasted them for about 40 minutes or so at 400. They were dead excellent. I think the steaming brings out the sugars in the veggies to the surface, which results in lovely caramelization when they roast.




DrivingMsLazy said...

Those veggies look yummy. Mark and I are anxiously awaiting a dinner invitation (as you know, we're voracious carnivores but willing to lay down our steak knives for an evening).

I'll have some emergency meat in my purse in case Mark needs it for the ride back to Norfolk.

Janine Serresseque said...

Yes, Ms Lazy, we need to figure out a time for y'all to come on up here. Perhaps when I finish my painting frenzy? I like the idea of the emergency meat! Everybody should carry some.

Robyn said...

That's not an overstatement. Starch IS the devil! And I'm its slave.

Karen said...

Your din din looked delish (even before roasting). I would have just chucked it down after steaming. All it needed was a big chunk of crusty bread. PSYCH!!!!

Seriously, do you not find tremendous satisfaction in brussels sprouts (their delicious sweetness and texture)? The added garlic just took the whole dish from purgatory straight into 7th. heaven.

I have to try this combination.

Next time, try a little toasted sesame oil (very little) and a grating of fresh ginger root along w/garlic and oil. (drool)

Janine Serresseque said...

Yes, the ginger and sesame oil are a great idea! I do love brussels sprouts. They are in my tip top favorite veggies. They tasted fantastic with the fennel.

JB said...

This looks F-ing good. I will definitely try this at home. Thanks for the idea. I also have always loved brussel sprouts and think they are the cutest food ever.

Sharon said...

Hi Janine, this is your aunt. Just got this info from your mom and had my resident tech man get me started. Will pass this on to the girls.