Food | Brussel Sprouts, Pancetta and Almonds

Brussel Sprouts are one of the most misunderstood vegetables- they’re like Charlie Sheen minus the rants. Brussel Sprouts, given a bad rap by kids with turned up noses and perpetuated by poor cooking technique, are a lovely green jewel; and they have been sold short. They are incredibly healthy, filling and delicious; and I am here to elevate this vegetable to its proper standing.

I mean, I get how brussel sprouts have gotten negative press; when cooked poorly- by over boiling in water- they’re DOA. Because of its pungent raw aroma, boiling them in water alone, makes for an acrid side dish- at best. But when blanched quickly in flavorful broth and then sautéed until the edges are golden brown, brussels sprouts become the food of the gods. Yeah, they’re that good.



I speak to you as a convert, a former loather of the brussel- I’d had them in many ways, none of them good; but after two years of culinary school, I came away with a few lessons- never catch a falling knife, season appropriately and brussel Sprouts are amazing- when done right.

Brussel Sprouts are really good- seriously good; and if you naysayers still have your noses turned up I say, with love, grow up; and, trust me. There is no way to describe how delicious this recipe is and how much you will like it; but I’ll try. The result of these flavors in one bowl is nutty, salty, robust and romantic- if that’s at all possible. Why romantic? I don’t know, likely because everybody enjoys a little romance. I digress, brussel Sprouts with pancetta and almonds is perfect- plain and simple. Trust me on this one.



Brussel Sprouts with Pancetta and Almonds
makes 3 servings

2 cups brussel sprouts, trimmed of the woody outside pieces and halved
4 pieces pancetta
½ cup sliced almonds
1 tsp olive oil
1 tsp salt
½ tsp pepper

Preheat oven to 425 degrees. Place pancetta in heated oven and cook until crisp- approximately 7-10 minutes. Cool and crumble.

Bring a pot of salted water to a boil- feel free to use chicken or vegetable stock; add the trimmed brussel sprouts and cook for 2 minuts or until they turn a vibrant green. Drain and set aside. In a dry non stick pan heated to medium high heat toast the almonds. WARNING: do not walk away during this point; once the nuts start to brown, burning is only seconds away- keep your eyes on them.

Heat olive oil to medium high in a non stick pan, add the brussel sprouts. Cook for 7 minutes or until they start to brown on all sides. Season with salt and pepper. Remove from heat and sprinkle with toasted almonds and crumbled pancetta.

Food | Tomato Sauce

"Only by indulging in good food, can one expect a good life"

~Unknown



I confess that I’m a carb-aholic; I could easily eat a family sized portion of pasta and not think twice. I maintain that I have hollow legs. I’ve joked, that I'm never full, I just know when to stop; but my enchantment with pasta is another matter completely. I am thankful everyday for “smart” pastas; they definitely take the edge off my carbohydrate indulgences.

This past weekend I was house sitting for my parents; and after a few solo glasses of the grapes (read: wine), I was beginning to hunger for pasta and sauce. What is it about red wine that demands such heavy accompaniment? In any case, I went to bed hungry; and woke with my craving still heavy on my mind. Enter the easiest pasta sauce I have ever made.

And I know “easy” is sometimes seen as less flavorful or rich; but I assure you this is not only easy but delicious as well. And by easy, I mean quick prep; but, as for time, the sauce needs some time to simmer and create a wonderfully rich tomato sauce. I had two very large bowls in quick succession- one just didn't seem like enough. Initially I had planned to save some for my parents to try upon their return home; but gluttony prevailed and the sauce barely made it 24 hours. Next time I’ll make more; but, I’ll likely just eat more.



Tomato Sauce

761 ml canned whole tomatoes
2 cloves garlic, minced
½ medium sweet onion
¼ cup pinot grigio, or any medium sweet white wine
2 tbsp butter
¾ tsp honey or more if the tomatoes are too tart
1 tbsp oregano
1 ¼ tsp salt
½ tsp pepper

Heat a heavy bottom pot on medium high heat and melt ½ tbsp of butte, add the garlic and cook until fragrant and slightly colored- about 3 minutes. Add the wine and scrape the bits from the bottom of the pot. Simmer for a minute and season with salt; add the canned tomatoes, their juice, the onion and the remaining butter and bring back up to simmer. Simmer for 25-30 minutes, stirring occasionally; pressing the tomatoes against the side of the pot to break them up. Add the pepper and honey; and taste. You may need more honey if your tomatoes are too tart.

Food | Steak with Herb Sauce

"The only time to eat diet food is while you're waiting for the steak to cook"
~Julia Child



I’m on a diet. Well not really a diet, it’s more of a reigning in program. Initially it crossed my mind not to share this information, for fear of you thinking that I am some sort of serial dieter- which I am not. But after a week of extreme indulgence in the desert oasis that is Palm Springs, I feel the need to reign things in. It’s not pretty when things get out of hand…

This incarnation of “Bianca does a diet” isn’t a 21 days cleanse, it’s a diet called the Dukan Diet. It’s like Atkins for five days, and then it’s like The South Beach diet thereafter- stressing healthy proteins, whole grains, vegetables and lots of water.

I mean, I don’t really need a program per se, I know HOW to eat; but what appeals to me about following a prescribed diet is the knowledge that as long as I follow the plan, the results will follow.

In any case, for the next week I can only eat lean proteins and oat bran cereal. There isn’t much that one can do to jazz up oat bran cereal with skim milk; but lean meats are an open book. Seeing as I am a carnivore at heart I was excited to enter the first phase of this diet plan; and because it lasts a mere five days, by the time I feel like I might break and binge on something carbohydrate laden, it will be time for the South Beach-esque phase of this program to begin.

Meat is meat, plain and simple; and when cooked properly all that it needs is a skiv of sea salt and pepper and divinity is reached. And though I am relegated to meat for only five days, salted meat would grow tiresome after two days. So I did what anyone would do, I made an herb sauce!



An herb sauce of any kind is a healthy eating staple; the infusion of flavor that this simple sauce delivers to a dish- in my case steak- is undeniable. What is amazing about an herb sauce is that it can be made with any herb, any acid and any oil- it’s a bespoke sauce for the discerning foodie.

I made enough of this sauce to last a week, so that in a bind I’d have an easy flavor booster on hand; because let’s be honest here, diets are legendarily known as a life sentence in a tasteless purgatory. But purgatory this is not- I’m headed to taste heaven with steak bathed in herb sauce!



Steak with Herb Sauce

3 oz. grilling steak
1 cup fresh cilantro, trimmed of stems
½ cup fresh basil, trimmed of stems
1/3 cup white wine vinegar
2 garlic cloves
¾ tsp dried red chili flakes
½ tbsp cumin
1 tbsp salt
½ cup olive oil + 1 tbsp

Heat 1 tbsp of olive oil in a pan heated to medium high heat. Season the steak on both sides with ½ tbsp of salt. Place in the heated pan and cook for 3 minutes per side- to achieve medium- medium rare. Remove from the pan and wrap securely with foil for 5 minutes- to allow for the meat to rest.

Meanwhile in a food processor, add all the remaining ingredients, with the exception of the oil; power on and slowly add the all the oil. Once completely blended, taste and adjust seasoning if need be.

Slice the steak into strips and garnish generously with the herb sauce.

Food | Valentine's Day Lasagna

“All you need is love.”
John Lennon and Paul McCartney



What is love? I find myself pondering that on many occasions, but obviously more on this day in particular. I have a love/hate relationship with Valentine’s Day- I mean, if you wait 364 days to show the apple of your eye what they really mean to you, well then I think trouble is a brewin’; but who doesn’t love an excuse to be wholly and completely dedicated to love? In truth, I have never been in a relationship when this holiday comes around; I’ve either been completely single or in a complicated situation, so I have never indulged or been indulged in the excess that is Valentine’s Day. But I have very high hopes!



Every Valentine’s Day I like to reinvent my thinking and look at it simply as a love day- and in this re-evaluation I realize how truly blessed I am to have so much love in my life. I have a great family- who I love and appreciate more and more as the day’s progress- and great friends who inspire me to be a better person. Yesterday while sitting around the table enjoying a lovely meal with friends, I felt fulfilled and completely happy. Could it have been the lasagna that I doted over lovingly for hours? Or maybe it was the three glasses of wine I enjoyed? Likely it was the company I was keeping. Either way love- the love between friends, the love of food and the love of life- was in the air!



Today of all days is the day to sit and reflect on the love we all have in our lives; and today serves as a reminder to us all to say loud, proud and often, to the people who mean the most- I love you!

Happy Valentine’s Day!



Valentine’s Day Lasagna
Serves 8
For the sauce
5 Italian Sausages- casing removed
1 cup canned crushed tomatoes
1 cup canned diced tomatoes, drained of half their liquid
3 cloves of garlic, minced
For the filling
1 ½ cups ricotta cheese
2 cups Crimini mushrooms, sliced
2 stalks of Swiss chard- sliced into strips
1 box lasagna noodles
½ cup oregano
½ cup Asiago, for topping
2 ½ tsp salt
1 ¼ tsp pepper
4 tbsp olive oil
In a pan heated to medium high heat, heat 1 tbsp of olive oil; add the mushrooms and cook for 3 minutes. Add the Swiss chard and cook for another 1 minute. Season with 1 tsp of salt and a ¼ tsp of salt. Remove from heat and add the ricotta. Set aside.

Meanwhile, in a pot of boiling salted water, cook the lasagna noodles until they are pliable enough to roll- about 6 minutes. Drain and toss with 2 tbsp of olive oil, to ensure they don’t stick while cooling.
In another pan, heated to medium high heat, add 1 tbsp olive and add the minced garlic and sausage meat. Cook for 8-10 minutes or until the meat is almost fully cooked. Add both the diced and crushed tomatoes; season with 1 ½ tsp of salt and 1 tsp pepper. Simmer for 10 minutes.

Meanwhile, add the filling to each lasagna noodle and roll it up. And preheat your oven to 400 degrees.

Once the sauce is ready, spoon enough sauce to cover the bottom of the baking dish. Arrange the noodle rolls closely in the dish and sprinkle the oregano evenly over the noodle rolls. Generously spoon the prepared sauce over the noodle rolls, until they are completely covered. Sprinkle the Asiago over the sauce and cover with foil.

Bake for 15 minutes covered. Then remove the foil and change oven setting to broil and cook until cheese is golden and bubbling- about 3 minutes. DO NOT WALK AWAY DURING THIS TIME, IT WILL BURN!!!!