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A Cookie a Day
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American (2)
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Fall (1)
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Thanksgiving (2)
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10/08/2009
Shallot and Balsamic Roasted Brussels Sprouts
Most people who dislike Brussels sprouts have never eaten them roasted with slightly blackened skin and crispy leaves. Drizzling on balsamic vinegar before cooking allows for deep caramelization and adds extra flavor.
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Source: A Cookie a Day
10/08/2009
Apple, Shallot and Herb Dressing
Fall apples and fennel add a crisp and tart edge to a stuffing made with sourdough bread.
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Source: A Cookie a Day