Wow! I am such the procrastinator....it really should be my middle name. Every week now for the Food Matters Project, I wait till Sunday to cook the recipe and write the blog post. And I'm always rushing to finish it. Yesterday was no different except I didn't even have time to right the post. I got called by a friend in an emergency. Hence, my late post - sorry. Now onto the food!
When I saw this recipe on the list, I was a little hesitate. Brussels Sprouts? Eww. I can honestly say this is probably only the second or third time I ever had Brussels Sprouts. They are super trendy right now and most restaurants now days are serving them seared, braised, roasted with any form of a pork product - bacon, pancetta, prosciutto, etc. Now that I am thinking about that, bacon would have been a nice addition to this dish. When I was making this dish, I wasn't really too sure how it was going to tun out. Once I completed it and tasted it, it was delicious! I was pleasantly surprised. The sweetness of the figs balances against the sharp tang of the blue cheese and the earthiness of the brussels sprouts. It is more of a deconstructed mac & cheese.
I didn't change up the recipe any. I couldn't find fresh figs - not really the season for them, so I used dried figs. Please visit Marcia's website for the full recipe and The Food Matters Project website for all the other bloggers versions.
Next week is my recipe pick. Can't wait! I'm really going to try hard and not wait till the last minute to cook it ;)