Cold weather means time to cook

Cold and snow mean only one thing to me and that is cooking. It's the perfect time to try new recipes. Last night we made Ina Garten's Sautéed Shredded Brussels Sprouts. Since we were enjoying a nice meal together we didn't take any photos. The recipe and a video of Ina making this dish can be found here. The sprouts were tasty and the quickest, easiest way I've ever prepared them. I've done a shredded Brussels sprouts slaw now and then, but Mark announced this version was his favorite out of all the ways we've had this veggie over the years. 

We also made Ina's Tuscan Roasted Potatoes and Lemon for the second time in a week or so. This image and copy of the recipe below are all I could find online. We decided that her cooking time was longer than needed in this recipe. Thirty to forty minutes was what we did. The potatoes were crisp on the outside and meltingly smooth on the inside. The flavor was subtle; just a whisper of lemon and rosemary. 

I'm a big fan of Garten but I don't slavishly follow her lead. My rule when cooking most Ina Garten recipes is to cut back on the fats and salt. She is way too liberal with both for my taste and health. Otherwise they're perfect and perfectly delicious.

Comments

[Peter/Outlaw]

I'm also a fan of Ina's but, like you, I now modify her recipes.

[Lisa at Greenbow]

Yes, I have been cooking up a storm but I am a Farmer's daughter cook. Nothing fancy. These recipes look yummy.

[Linda Brazill]

I am a bit of a cookbook junkie. I also have a box of 3 x 5 cards with family recipes and a couple of three-ring binders with things I've clipped or printed out over the years. Trying to weed out things I've never made and will never make, but it's barely made a dent in the total.

[Jenny]

I can relate to your desire to cook in cold weather, because when I was home with 3 small children in Canada's long snowy winters I did my fair share of cooking. But today I cook just as much because there are so many tempting recipes at our fingertips. Then it was just a few cook books. I think it is a good thing that Ina Garten did something innovative with sprouts because much as I like the plain boiled way I have been experimenting myself.