Last night we dined at The Pass. As always, the menu was full of surprises, but our favorite was “Ham & Eggs,” which began with a cracklin’ the size of a platter:
It was accompanied by “Caviar Service” which was presented in a caviar tin and had a layer of creme fraiche, topped with a confetti of things that you would find with a traditional caviar service (having never had a traditional caviar service, I had to take their word for it), including dehydrated egg yolk, capers, red onion, and buckwheat, and topped with hackleback sturgeon caviar.
I love this restaurant. End of story.
My family was not treated to anything nearly as amazing for dinner at home tonight (nor will they ever be), but everyone was content with grilled steak, mashed potatoes, and this Brussels Sprout Slaw with Pine Nuts and Pomegranate. The recipe is adapted from a Food and Wine magazine recipe. The hazelnut oil and pomegranate really dressed up this humble vegetable, and my family declared this recipe a keeper.
- 2 tablespoons hazelnut oil
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- Salt and pepper
- 1 pound brussels sprouts, finely shredded
- ½ cup pomegranate seeds (arils)
- ½ cup shaved parmesan cheese
- ½ cup pine nuts
- In a small bowl, whisk together the oils, vinegar, mustard, lemon zest, and lemon juice. Season dressing to taste with salt and pepper. Toss together the brussels sprouts, pomegranate seeds, parmesan cheese, and pine nuts in a medium bowl. Pour dressing over and toss until well combined. (Note--salad is best if prepared about 1 hour before serving.)
Who knew brussels sprouts could be so fancy?