oh joy of joys! food processing is no longer a dream (a lovely dream at that)! but rather, a reality: it sits so stately on my kitchen countertop, proud and so smooth.
we celebrated the lawrence family christmas this past weekend in ada, ohio. from the corners of the midwest we trickled, happily snuggling into my nanny and poppy’s cozy house. this is the first in a number of years we’ve not congregated in chicago for a post-christmas eating, shopping, going-to-see-a-show frenzy.
of course, we orchestrated our weekend together around our food: cookies from detroit and wausau cookie exchanges, mock-cinnabon rolls and kringle for christmas eat-in at church, and our big meal of mixed baby green salad with blue cheese and dried cherries, home-made pierogies from the miller family, blackened steak (which i heard was quick fantastic). we topped the night off with the family classic, home-made crème brûlée.
and while this was all good and fun, my excitement came somewhere between the kringle and the salad… the family collaborated and cooperated and got me my very own CUISINART! oh me, oh my! as i opened the box and gasped, jumped, and carried on like a four-year old, i began to smell fresh garlic sauce emulsifying in the heart of this machine. then i saw pie dough pearling up perfectly. and then i imagined that bewildered amazement at the consistent size of my chopped carrots and squash and potatoes for soup. oh, the recipes and the produce and the pastries! i was quickly overwhelmed.
yesterday, upon arriving back to my house in detroit, i decided i had to break this baby in with something delicious and new for my roommates and myself. but as we are all slipping out of town today and tomorrow, my goal was to make something with out tons of leftovers.
so sit back and enjoy the creamy texture of this green herbed salsa, more like a sweet and tangy pesto, and raw brussels sprout salad.
raw brussels sprout salad
1 1/2 pound brussels sprouts fresh off the stalk
2-3 tablespoons extra virgin olive oil
2-3 tablespoons fresh lemon juice
1/2 teaspoon dried thyme
1/2 small red onion
2 pinches of salt
1/4 cup toasted almonds
crumbles of goat cheese
shred the brussels sprouts very thinly (by hand, mandoline, or… food processor!).