I'm very pleased to feature Jessie Kanelos Weiner's beautiful illustrations in this week's In Season. Jessie's blog, thefrancofly.com is an illustrated journal of her French adventures in her adopted home. The blog is a series of visual and culinary delights that document Jessie's daily life, her experiences as an illustrator and food stylist, and the beauty and charm that Paris has to offer.
What I particularly love about Jessie's illustrations is the way she captures the beauty of a simple market scene or seasonal vegetable. I'm honored that Jessie was kind enough to share a sampling of her lovely tributes to simple, seasonal produce with us this month. If you love Jessie's work as much as I do and want to see more, be sure to become a fan of thefrancofly.com on Facebook, follow her on Twitter, and visit her Pinterest page.
This week, Americans celebrated Thanksgiving and American expats in Paris didn't miss a beat, declaring a day of thanks whenever it would fit in to their holiday-free French week. Celebrations were held on the weekends before and after as well as throughout the week- extended this cherished holiday over a prolonged period of food-filled time.
I participated in two Thanksgiving dinners- a festive gathering of 30 plus people and then a more intimate dinner with friends. For both, I volunteered to make brussels sprouts, because they are the best vegetable.
Okay, maybe there's no sense in getting superlative about vegetables, and one thing I love about writing this blog is seeing how excited readers get about different vegetables at the markets (Can I see a show of hands, Leek Geeks?), but brussels sprouts are truly among my favorite vegetables and, given their reception at holiday tables, it seems I'm not alone.
This simple recipe embraces the brussels sprout's flavor paired with roasted walnuts and adds a touch of Thanksgiving with the addition of dried cranberries, which I found at my local coop.
Roasted Brussels Sprouts with Walnuts and Dried Cranberries
3 cups brussels sprouts, washed and halved
1 cup chopped walnuts
1/2 cup dried cranberries
2 tbsps olive oil
Salt and pepper
- Set oven to broil and heat to 350° F (200°C)
- Arrange brussels sprouts and walnuts in a baking dish. Cover and brush with olive oil and add a dash of salt and pepper. Place on top rack of the oven and roast for 15 minutes.
- Add dried cranberries and roast another 5-10 minutes, until brussels sprouts are golden and the outer leaves are slightly crispy.
- Serve hot, as a side dish or as a main with couscous.