In my quest to become the Richmond food blogger, I’ve become so busy thinking about restaurant reviews that I haven’t posted a recipe post in… well… a long time. And while it is true that eating at this many restaurants means I’m not cooking as much, I’m still cooking a lot, and becoming ever more adaptable to cooking with what is available in Buenos Aires.
Dinner on Monday night was decidedly gourmet, and about half way through cooking it – I realized I was going to be blogging it. This means that I don’t have a lot of prep images (any, in fact), but I do have a handful of images of our delicious browned butter pasta with a red wine-balsamic vinegar reduction accompanied by garlic roasted brussels sprouts in a garlic cream sauce.
As spring approaches for most of my readers, this recipe is going to seem a wee bit out of place. But this week in Buenos Aires it’s been clear… fall is coming. Monday especially was cold and windy and all we felt like having for dinner was comfort food. So pin this recipe or or otherwise save it for later, and then when fall comes… you’ll thank me.
This meal was inspired by: this pin, the fact there were brussels sprouts in the grocery store, the delicious looking fresh pasta in said grocery store, and the fact that I had planned on making a browned butter cauliflower pasta a few weeks ago, but couldn’t find a cauliflower and have been craving browned butter since.
Some days the random stars align to create something delicious.
Browned Butter Pasta with a Red Wine Balsamic Reduction
- 2/3 cup red wine
- 1/3 cup balsamic vinegar
- 2 tbsp butter
- Fresh stuffed pasta
- Italian parsley (for garnish)
- Parmesan cheese (to taste)
- Combine red wine and balsamic vinegar in a small sauce pan and bring to a boil. Simmer over medium heat (stirring frequently) until the mixture has reduced.
- Bring water to a boil and cook pasta according to package directions.
- Meanwhile, heat your butter over medium heat until it browns (learn about browning butter here).
- Mix your cooked pasta into the browned butter.
- Serve with a drizzle of the red wine reduction, parmesan cheese, and italian parsley.
Roasted Brussels Sprouts in a Garlic Cream Sauce
- Brussels sprouts
- 2 cloves garlic, divided (I use 4, but I always double my garlic)
- 2 tbsp cup extra virgin olive oil
- 1/3 cup heavy cream
- Salt and pepper to taste
- Preheat oven to 400 degrees. Cut off brown ends of brussels sprouts and cut in half length wise. Toss with 1 clove crushed garlic, olive oil and salt and pepper to taste.
- Pour brussels sprouts on a baking sheet and roast for 35-40 minutes until crispy on the outside and tender on the inside. Monitor and shake pan as needed.
- Meanwhile, combine heavy cream, 1 clove crushed garlic, and a few sprinkles of salt. Let warm to room temperature while brussels sprouts are roasting.
- Serve brussels spouts garnished with the garlic cream sauce.