After spending a lifetime turning up my nose at Brussels sprouts (and all of the cruciferous vegetables), I'm kinda-sorta falling in like with them. It's not yet love, but it's definitely like. I've figured out that roasting, or shredding, or marinating Brussels sprouts brings out the natural sweetness I never knew they had. In this quiche, the sprouts hang out with bacon and cheese, creating a trifecta of textures and flavors that's irresistible. Served at room temperature, quiche makes a lovely light supper main dish, with a green salad on the side, and a glass of something bubbly to wash it all down. For a vegetarian version, simply leave out the bacon. For a gluten-free version, bake it without the crust.
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Do You Know?
Authentic sherry vinegar, made only in a small area near Cadiz, Spain, must be aged in wooden casks in order to receive the official designation vinaigre de Jerez. What is the minimum amount of time that the vinegar has to age?
1. 6 weeks
2. 6 months
3. 6 years
4. 16 years
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On the day I made this dish to photograph -- the third time we ate this salad in one week -- I intended to go to the fish market and buy a beautiful melange of scallops and mussels and maybe some chunks of salmon, and mix them all together with the broccoli and curry yogurt dressing. I intended to go, but I didn't. So, I made the salad with large shrimp I had in the freezer, and it was every bit as good as the mixed seafood, which proves that a great salad dressing can snazz up any ingredients you toss with it. Let your imagination, and the fishmonger, guide you, and combine any fish and shellfish with crisp broccoli florets, lightly blanched, and some toasted cashews (or pine nuts, or even chickpeas) and raisins. The dressing keeps in the refrigerator for up to two weeks, which should be ample time to get to the fish market.
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Last year when I visited Austin, my husband Ted and I stumbled into Tears of Joy, the hottest little hot sauce shop in Texas. If there's a fiery sauce or spice made anywhere in Texas, or beyond, this store in the heart of the East Sixth Street music district is sure to have it. I shipped home a carton of dry spices and hot sauces, and my eyes have been crying tears of joy ever since. Named for the Texas state mascot, the Armadillo Rub, a deeply flavorful and not-too-too-spicy blend based on smoky ancho chile powder, inspired this slow cooker brisket recipe. Slow cooking tenderizes the meat, and the ancho gives it a bit of the flavor of a traditional smoked brisket. I like to serve it with corn and black bean salad with sweet lime dressing, for a real taste of the Southwest.
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