Brussels Sprouts, Cauliflower, and Mushroom Fusilli

If you've followed my blog you may remember I started a book and dinner club. This past month we read the book, The Devil In the White City, by Erik Larson. It's a book about the World's Fair and a serial murder! Somehow, the head architect and the serial killer seem to share some traits. It paints a beautiful picture of the 1893 fair with the amazing landscape in which it was carved, as well as the grisly details of a psychopath's mind in a web of deceit, controlling not only his victims, but his quest to have more. I highly suggest reading it! It is going to be made into a movie starring Leonardo DiCaprio, and directed by Martin Scorsese. It's sure to bring to life the beauty of the fair, as well as the sinister mind of serial killer!

Interestingly, it has a lot of food in it! The world's fair attracts a lot of societies royalties. It includes whole menus of dinners I would have loved to attend! I didn't realize what world changing inventions come from a fair of that size! The syrup we all know, Aunt Jemima, was actually debuted along with Cracker Jacks, Juicy Fruit Gum, and Shredded Wheat. Inventions that were taken to Hershey, PA to aid in production of a little chocolate company we all know. Moving sidewalks, GE is what it is today because of the fair! And have you ever wondered how Pabst Blue Ribbon got its ribbon? It was at the 1893 World's Fair!

I decided to look up food from the fair and found the Gold Medal winner! It's a pasta dish called De Cecco pasta. I modified it a little bit because I think Brussels sprouts are pungent, and adding cauliflower with them is not something I would have thought of. It tasted good and the rest of the book club members liked it! So with that said, go pick up a copy of the book it will take you on a wild ride of beauty and ugliness!

Brussels Sprouts, Cauliflower, and Mushroom Fusilli

  • 1 pound fusilli
  • 8 ounces brussels sprouts, trimmed & finely chopped
  • 12 ounces cauliflower florets (about 4 cups), finely chopped
  • ¼ extra-virgin olive oil, divided
  • 4 medium shallots, finely chopped
  • 4 garlic cloves, minced
  • 7 ounces portabella mushrooms
  • 1 cup finely chopped fresh Italian parsley
  • Salt and pepper to taste
  • 1/3 cup grated parmesan cheese

Cook pasta and brussels sprouts according to pasta package direction, adding cauliflower during last 5 minutes of cooking. Drain, reserving ¼ cup pasta water.

While pasta is cooking, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 15-30 seconds, stirring constantly, or until fragrant. Add mushrooms; cook 5 minutes, stirring occasionally, or until browned. Remove from the heat.

Return hot cooked pasta, brussels sprouts and cauliflower to pot; add reserved pasta water and mushroom mixture. Set aside 2 tablespoons parsley. Stir in remaining 2 tablespoons oil and remaining parsley. Season to taste with salt and pepper. Sprinkle with parmesan cheese and reserved parsley.

Truck News: I'm mailing my application the attend Oswego's Harbor Festival this summer. It's the last weekend in July. If you read the blog or just follow the truck, come say hello and sign our wall of fame! We sold over 600 Major Butts last summer, so we made a T-shirt that we will be selling on the truck!

Happy cooking from my kitchen to yours!
Chef Carol

Click here to get the RSS feed for our blog!