This end of beginning of year has me watching Samin Nosrat’s Netflix series “Salt, Fat, Acid, Heat” based on her book by the same name exploring and explaining the essentials of great cooking.
I was particularly inspired to make focaccia with organic, cold-pressed olive oil using the method of the Legurians - they have the best olive oil apparently. Check out this link for Italian Olive Oil http://www.myitalianoliveoil.com/en/content/7-taggiasca-ligure
Anyway, some Brussels sprouts sunshine popped out New Year’s Day and paired delightfully with the crunchy, salty, oily Italian bread. The recipe follows... as well as a beautiful, energetic rendition of the Gayatri mantra.
“Oh, radiant one, represented by the sun,
who are within me, guide me, lighting the path in which I walk with Divine truth “
Listen while you work! :) https://open.spotify.com/track/1Dp5G5V1Ecii1EWrmsTh3T?si=ycZWyK5xQG-j6iztxDSDzw
Shredded brussels sprouts, finely sliced red onion, sliced toasted almonds, currants (you could also add kiwi and green apple as I did in my second batch). The plate in the picture is lined with peers and green apple.
Olive oil, champagne vinegar, the juice of one lemon and the juice of one tangerine or orange, Dijon mustard, garlic, a touch of honey, and salt and pepper to taste.