Truffled Parmesan Brussels Sprouts

Who loves Brussels sprouts?  Everyone! After they’ve tried this dish, that is.

Caveat: I made these last week for  Thanksgiving, based in large part on this recipe.  However, I wrote what follows from memory, and I haven’t tested it. If disaster ensues, please let me know.

But seriously — how far wrong can you go with butter, parmesan, and truffle oil?


Brussels sprouts seem to be available in two sizes — small (like a large grape) and enormous (bigger than a walnut).  Since they’re bitter when raw, you’ll want to ensure that they cook evenly — this is as good an argument as any for getting the smallest ones you can find.


  • 2.5 lbs /1 kg Brussels sprouts, washed and quartered
  • 4 oz / 110 g pine nuts
  • 6 oz / 170 g unsalted butter, melted
  • 2 oz / 60 g parmesan cheese, finely grated
  • 1 Tbsp / 30 ml lemon juice
  • 2 Tbsp / 60 ml white truffle oil
  • Sea salt
  • Black pepper, freshly ground


  1. Preheat oven to 400° F / 200° C
  2. In a large bowl, toss the sprouts with the pine nuts, melted butter, several pinches of sea salt, and several twists of black pepper to coat evenly
  3. Spread the sprouts evenly on a large cookie sheet (or two) and put in the oven for 15 minutes
  4. Remove sprouts from oven, toss with a metal spatula, then sprinkle with parmesan cheese and return to oven for 5 minutes
  5. Remove sprouts from oven and place in a large bowl
  6. Toss with lemon juice and truffle oil
  7. Try not to eat too many before they get to the table

Update 1:

Forgot the pine nuts!

Mission Street Food – Fred Sassen

It’s back to MSF once again this week to sample the cuisine of Farallon’s Fred Sassen. Before I get into it, though, I need to atone for an omission from my last MSF review: Lung Shan, the Chinese restaurant that hosts MSF, has a very limited amount of glassware suitable for the proper enjoyment of wine (i.e. the kind where you can get your nose into the bowl of the glass when you sip.) So you have three options: Continue reading

Slanted Door

Finally, finally, finally. I’ve wanted to dine at Slanted Door for literally years, but somehow, the opportunity never presented itself. (And yet, Tracey’s eaten there at least three times in a little more than a year since we’ve moved back. Doubleyouteeeff?) Today, though, with just an hour and a half until showtime at the Embarcadero Center, we took a chance and scurried over to the Ferry Building sans reservations.

And our gamble paid off, but just barely… Continue reading

Mission Street Food – Cuisine Of The Ottoman Empire

Tonight I finally made good on a long-standing promise to myself and ate at Mission Street Food. MSF is an organization that rents out a Chinese restaurant on Mission street every Thursday and Saturday in order to host a different guest chef every week.  The extremely reasonable prices(i.e. most plates less than $10, and everything less than $15) and the $5 corkage fee make this a relatively cheap way to experience great food. Continue reading


Tracey and I are in the last week of a 3-week “nutritional detox” program. The motivation here was to participate in something that would force us to think a little more about what (and when) we eat. I’ll be the first to admit that all two often, we fall back on whatever is easiest to prepare (or, let’s face it, order in) rather than giving careful consideration about what constitutes a nutritious, balanced meal.

The basic premise is Continue reading

Regent Thai

Regent Thai is located right in Noe Valley’s “Gourmet Ghetto”, a 5 or 10 minute walk from our house. Despite its proximity, we had never eaten there before today.  This was due to a misremembered cleanliness score from the SF Department of Public Health; a situation resolved today by a quick, serendipitous visit to Turns out that Regent most recently scored a stellar 98 out of 100; so as of this writing, there’s no need to worry about their food safety. Continue reading


At the height of the dot-com boom, I worked for a (very) hip web consultancy at the corner of 8th and Folsom.  Every once in a while, a project manager might notice all of the hard work that we developers were doing and take us out to lunch–and Basil was a very popular choice with both the benefactors and the beneficiaries.  Managers liked it because Continue reading