I’d like to take minute and say thanks to all of you: thank you for indulging me as I share my recipes and for helping this little blog turn into something that means a lot to me and that has led me on an incredible journey. It’s given me confidence, (in the kitchen and out of it), given me the opportunity to travel to new places and make new friends (and to reconnect with old ones!), and has turned into quite the interesting little job (I know I complain about being overworked sometimes but I never forget how lucky I am to have not one but two jobs that I love with all of my heart). I couldn’t have done any of it without your support.
I’m contributing two dishes to tonight’s feast: Shaved Brussels Sprouts Salad and this Pecan-Bourbon Tart. I’ve been making this tart for years, and it’s Shawn’s favorite dessert.
Last week, I had the opportunity to attend a taping of abc’s talk/cooking show, The Chew. Being in the audience of a tv show is something I’ve always wanted to do, but until now I just hadn’t gotten around to it. It was a lot of fun! The episode I attended airs on November 21 at 1pm (12 pacific), but be sure to tune in throughout the holiday season for easy recipe and craft ideas. You can also check out their recipes (or request free tickets to attend a taping yourself!) on their website.
My first impression of the studio was that it was really small, but the made use of the space really well. The counters were all on casters so they could be moved around and rearranged as needed (I wish my counters at home did that!) I was also a little star-struck by the hosts. If you’ve never watched the show the hosts are Mario Batali, Michael Symon, Carla Hall, Daphne Oz, and Clinton Kelly – so much talent in one room!
Before we get to these cookies, I’d like to make an announcement: my rockstar of a husband, Shawn, officially lost 75 pounds! As I’ve mentioned before, we both recommitted to Weight Watchers over the summer and he’s been killing it. I promised/threatened that I would post here when he lost 75 pounds, and he did! I’m so proud of him!
It’s kind of ironic that this announcement just happens to coincide with a post about an indulgent recipe like this one, but it’s just further proof that you can eat food that tastes great and still be healthy/lose weight.
With that said, back to the cookies…
I’ve been waiting for months to make this pizza.
There’s a restaurant around the corner from our house that serves a pizza topped with brussels sprouts, pancetta, and brie. I excitedly gave it a try over the summer but was pretty disappointed. It just wasn’t right – the flavors were too flowery, the crust was too delicate, and the brussels sprouts were too small. Plus, who eats brussels sprouts in August anyway?
I promised myself that as soon as the weather was a little more appropriate, I’d make my own version of the pizza at home. It was hard to wait, but I didn’t want to start eating all of my favorite all foods too early because I was afraid that I’d get burned out on them before the cool weather even started to set in. Finally, I decided that it was sufficiently Fall enough. This version is everything that I had hoped the restaurant’s would be: the dough is thick, chewy and charred; the meat is smokey; and the brussels sprouts are slightly caramelized and abundant.