11.45 am – 12.21 pm: Milk with Spanish honey — my dad is determined to find The Perfect Honey, so he has several kinds in the pantry. Also, pieces of baguette with Cabot Clothbound Cheddar, Tomme Crayeuse and Brebis Ossau.
2.35 pm: Coke Zero (!) and quarter of an orange pepper that I’m supposed to be dicing for tabbouleh. The dog begs for a piece of the pepper’s spongy innards; it’s a favorite snack, along with cucumber peels.
3.18 – 4.14 pm: Light lunch of tabbouleh and oven-roasted Brussels sprouts.
10.15 pm – 1.03 am: Dinner at Babbo with Joann and Keith. We debate over whether we want the traditional or pasta tasting menus before deciding on pasta. Our meal consists of the following: black tagliatelle with parsnips and pancetta; “casunzei” with poppy seeds; garganelli with “funghi trifolati;” pyramid-shaped ravioli with pomodoro; papperdelle bolognese; cacciotta fritters with honey and thyme; and chocolate with shaved dried chilis. I swap my full plate for Keith’s empty one, much to Joann’s dismay. I can’t eat spicy food, even if it’s chocolate. For our last course, we each get a different dessert — Joann a pistachio and chocolate semifreddo, Keith a lavender honey spice cake with sweet potato gelato and me a Tyrolean carrot and poppyseed cake with an olive oil drizzle and orange gelato. I may be a little biased, I think mine is the best.
Oven-Roasted Brussels Sprouts with Balsamic Vinegar, Pine Nuts + Parmesan
Makes three portions
2 ½ cups Brussels sprouts, cut in half lengthwise
3 tablespoons balsamic vinegar
6 tablespoons olive oil
Salt and pepper
¼ cup pine nuts
¼ cup Parmesan cheese, grated
- Preheat the oven to 425°. Toss the sprouts in a bowl with the vinegar, olive oil, salt and pepper until well coated. Line a roasting pan with tin foil, then arrange the sprouts in a single layer across the bottom of the pan. Roast for twenty to thirty minutes, or until the sprouts brown.
- While the sprouts are in the oven, toast the pine nuts in a dry skillet over medium heat, three to five minutes, stirring often.
- Remove from the sprouts from the oven and transfer to a serving dish. Mix with pine nuts and Parmesan, season to taste with salt and pepper and serve immediately.