I hope you all had a great weekend! While I am little late on the recap, better late than never. My weekend was filled with rain, shine and lots of delicious food. I didn’t put one thing in my mouth that I didn’t find perfection. However, I may have gone overboard a time or two! Oh well, this week will be balanced with a focus on fresh and green cuisine!
On Saturday, I had a delicious brunch at Max Brenner and dinner at Barbonia, which unfortunately, escaped the camera!
However, Sunday was captured in it’s entirety.
We started with Easter baskets…
Then church followed by brunch at Five Points
Five Points is always highly rated for its brunch. I have been a few times, and I’ve also been to its sister restaurants Cookshop and 100 Acres.
After serious debate, I decided on the eggs cocotte
The boy went with rancheros
A mimosa may have also been involved.
After that we set off to shop for our big dinner.
On the menu:
- Braised beef brisket
- Garlic roasted fingerling potatoes
- Shaved brussel sprouts salad
- Mini brownie cup cakes a la mode
Frank was really craving meat after an entire day (good friday) without meat. Since I typically pick the Sunday menu, I was happy to oblige.
For the brisket we followed this recipe, minus the bacon.
Note: ipads are very handy for cooking!
The meal started by infusing the brisket with garlic slices, covering it in essence and browning it:
Then we softened the onions
adding beer and broth
Then we returned the beef to the pot and stuck it in the oven, and went to the gym for a quick workout.
When we returned, chopping recommenced:
After about 2.5 hours, we put the veggies in the pot along with the fingerling potatoes.
Then I got to work on the brussels sprout salad.
After that was prepped, I whipped up a batch of mini no pudge cupcakes brownies.
(Wasn’t thrilled about pictures in my sweaty gym clothes.)
While I was covered in batter, Frank was setting the mood:
And setting out some appetizers of veggies and hummus.
Oh yeah, and opening our third bottle of pinot noir this weekend! (the first two were at dinner with friends.) We saw this Erath pinot and scooped it up immediately. We first tried it while out with Ashley and Bo and really loved it! I think we had a better vintage the first time, since this 2009 was a little bit stronger than I remembered, but it opened up well.
Then we handled the meat, reducing the sauce and whipping up the brussel sprout salad. ( Be warned more meat shots, I plan to be strictly pescatarian for the next month!)
Finally, four and half hours later, dinner was served!
We were both to full for more than a bite of the brownie cupcakes a la mode. But we both felt very satisfied with our efforts.
After dinner we watched The King’s Speech, which I highly recommend.
Good weekend, come to an end.
Oh, in case you are interested, the brussels sprout salad recipe. I tried to recreate the recipe from our Vermont Ski Trip and I think I was pretty successful.
- 1 tub brussels, cut into thin slices
- 3 gloves garlic, minced
- S and P—to taste
- 1 juiced lemon, zest reserved
- 1 splash cream (or butter would do)
- 1/4-1/3 cup fresh shaved parmesan—can’t under do it!
I heated the EVOO in a pan until hot and then added the garlic for about 2-3 minutes. Then I throw the shaved brussels into the pan until just softened and bright green. 4-5 minutes. I tossed in the lemon juice, salt and pepper.
I transferred the hot ingredients to a large bowl and then immediately added a small splash of cream (You can add a modest or very generous splash depending on how creamy you want it. Butter can also be substituted.), lemon zest, and a large handful of grated parm. Stir and serve!