Over the past few years, I have taken on more teaching work, which means getting home later in the evening -- often around 6:30pm. By the time I unwind and touch base with my family, that doesn't leave much cooking time, nor any time to pore through cookbooks. If I try to launch into new recipes, our dinner time gets way too late.
This year I have been rediscovering very simple things, like these Choux de Bruxelles à la crème from one of my favorite cookbooks. The recipe's little secret is to slowly sauté five juniper berries in butter before adding coooked Brussels sprouts and, finally, a bit of crème fraîche.
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