Go Green with Bon Appetit
February’s Bon Appetit is dubbed The Green Issue and contains tips on how to eat organic, sustainable food that is good for the earth and good for you too, complete with recipes for everything from meat to veggies and dessert.
Bon Appetit has been sporting a new look lately and this issue also introduces some new columns, one of which is written by blogger Molly Wizenberg of Orangette and is called Cooking Life. In this month’s issue, Molly explains why she’s not a vegetarian and provides a recipe for delicious looking Lamb Sausage Patties. If you’re a fan of Molly’s blog, you’ll love her column and if you’re not acquainted with Orangette, you’ll want to be.
Another new feature in Bon Appetit is Prep School, which endeavours to be a guide full of kitchen tips and tricks to help you succeed. Among the goodies you’ll find this month are how to butterfly a chicken, cut up butternut squash and zest with the best of them. Prep School has a comic book feels to it, with illustrations to show you the way.
If you’ve got a sweet tooth and would like to incorporate some whole grains into your baking, then look no further, Bon Appetit has a selection of recipes which include cupcakes, pie, bread and cookies. Whole Wheat S’more Cookies anyone?
Since it’s the Green Issue, I decided to try out a few veggie recipes and went with Sauteed Brussels Sprouts with Lemon and Pistachios, as well as Creamy Rice with Parsnip Puree and Root Vegetables. Brussels sprouts have come a long way from being hated by children everywhere to a dish worthy of being served at your next dinner party. Brussels sprouts are downright tasty so long as they’re prepared properly and you can count on Bon Appetit to show you how to do it right. As for the Creamy Rice, you’d never guess that there’s no actual cream or butter in the recipe. The creaminess comes from the parsnip puree and makes for a nice and healthy side dish.
Sauteed Brussels Sprouts with Lemon and Pistachios
Bon Appetit, February 2008
3 tablespoons grapeseed oil
1 tablespoon minced shallot
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice
Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.
Servers 4-6.
