I have been lucky enough to find a group of friends— amazing, young moms—since I've lived in Dallas. We hang out most weeks and lend each other support for our changing lives with our little ones. Our conversations have been held in a variety of places, ranging from a picnic table in a playground to a cluster of lounge chairs in a wine bar (without the babes, of course)—but never over dinner. With this desire to cook for friends I know, with my son at about two months old, that I am beginning to adjust more fully to my new life.
The menu I chose was based on my cravings for fall flavors and evolved, inadvertently, into a highlight of my favorite recipes from this blog. Sharing my first meal with friends felt like the perfect time to introduce them to a few recipes that have meant something to me before, with other friends and at other tables in Brooklyn. Here, along with photos taken by one of our new friends, John Tornow, are the recipes that marked the beginning of so many new conversations.
I cooked this meal at a friend's house, so I brought the blanched Brussels (through step 1) over along with the rest of the ingredients that I had already prepared. Blanching the sprouts first made them quick to sauté and so easy to toss together as drinks were being handed around.
Bring a large pot of salted water to a boil. Working in small batches, add Brussels sprouts and cook 1 to 2 minutes or until bright green and crisp-tender. Use a slotted spoon to transfer Brussels sprouts to a bowl of ice water. Repeat with remaining Brussels sprouts.
Just before ready to serve, melt butter in a large skillet over medium. Add Brussels sprouts, season with salt and pepper, and cook until they are tender, 3 to 5 minutes. Toss Brussels sprouts with lemon juice and zest, then hazelnuts and Pecorino. Serve immediately.