MR. ALPENGLOW DOES WINTER

Mr. Alpenglow is what you’d call a “California boy.” Years ago, during my first real winter on the East Coast, I tried to scrape ice off my windshield with a credit card. I know better now. Today the snow began to fall in earnest. The voice in my head said “go to the market see what’s good and cook it.” So I walked to my local grocery store, ironically named “Fresh Grocer,” and picked up a bag of Brussels sprouts and three gnarly, Tim Burton-esque celery roots. It was like winter was saying, “F— you, Mr. Alpenglow.” Well, “f— you back, Winter.”

photo-8

CELERY ROOT SOUP 
(makes 4-6 servings)

3 medium celery roots, peeled and diced
1 large yellow onion, diced
3 garlic cloves, sliced
3 cups of low-sodium chicken stock
3 cups of water
5 anchovies
2 tablespoons butter
4 tablespoons olive oil
sea salt and black pepper

In a large pot, heat the butter and oil on medium. Add the onions, garlic, and anchovies. Saute until the onions are translucent. Add the celery root. Saute for 4-5 minutes longer. Add the liquids and simmer for about 30 minutes until the celery root is soft. Transfer everything to a blender in batches and puree until smooth. Season to taste. Garnish as you wish (I used fried prosciutto, arugula, and lemon zest; smoked chile oil, parmesan, thyme, or sage also work).

photo-7

photo-10

BUCATINI WITH SHREDDED BRUSSELS SPROUTS
& TONS OF ANCHOVIES AND GARLIC
(makes 3-4 servings)

Half a box of bucatini, cooked al dente 
about a pound of Brussels sprouts, shredded
2 medium yellow onions, diced
1 tin of anchovies (about 12)
6 cloves of garlic
1/4 cup of olive oil
half a lemon
parmesan
kosher salt and black pepper
dried chili flakes

In a large saute pan, heat the oil on medium. Add the onions, garlic and anchovies. Reduce the heat and saute until the onions are just caramelized, about 30 minutes. Add the Brussels sprouts. Saute for another 8-10 minutes until the Brussels sprouts are cooked but still vividly green. Add salt, pepper, chili flakes, and lemon juice to taste. In a separate bowl, mix a portion of the sauce with cooked bucatini. Serve the pasta on a hot plate and garnish with shaved parmesan.

photo-6

Advertisements

React!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s